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I purchased some Lupo Max (1/2 lb each Citra, mozaic and Amarillo). I also was interested in trying dip hopping. The concern with dip hopping seems like having the hop in there throughout the fermentation/dry hopping might give some off flavors, but the elupo max concept seems like it would...

I just conditioned a NE IPA and it is beautiful, smells great, taste good to start, but then there is a burn from what I believe is some fine hop particles that made it through the hop sack (I double hop sacked the SS racking cane for transfer). I am hesitant to add gelatin, because I don't...

I have been brewing for close to 10 years and have brewed 100+ batches. If I am not reusing yeast, I have always pitched 1 vial, smackpack or dry packet for 5 gallons (yield-about 5.5 into the carboy). 90% of what I brew are hoppy beers 6.5-7.5%. My son sent me a yeast calculator as we were...

Brewed a red IPA 10 days ago. 1.07 OG. Used safale 05 with a qt starter (1/4# DME). Made the starter 36 hrs before brewing. Had vigorous activity in both the starter and the batch. I tried fermenting at a lower temp (fermometer says 62). Usually, I ferment at 68-70, but I decided to try an...

I just came back today from the Willamette valley where I visited a hop farm. They gave me a gallon zip lock of wet and one of dry (one going into the dryer and one going into the bailer). They were running Super Galena and I can't find much on the flavor profile, as it is typically just for...

I have 1/2 # of Nugget and I would like to maximize the tropical flavor from the Nugget. The malt bill is half 6 row, half Vienna, with some carapils and caramel 40. Right now I was planning to use 4 oz at 10 mins and 4 oz at 1 min of the Nugget, but I was considering doing 3 and 3 and using 2...

I brewed a 5 gal Session Ale with Pils/Vienna with 1 oz CTZ at 30 1.5 oz Galaxy at 5 and 1.5 oz Chinook at 0 (30 min steep). I decided to try dry hopping in the keg. I tied a sterilized hop bag with 1oz Whole leaf Citra and 1 oz Chinook (pellet). I left it 4 days at room temp and put it on...

I brewed a pumpkin ale that had 1 lb of maple syrup at flame out. After a week of primary, the top looks like boiled caramel (the CO2 bubbles haven't broken with all of the syrup). Should I go ahead and rack or give the yeast a longer chance to attack some of those sugars. I'm afraid that the...

When a recipe calls for an add for 3 days and another (same add) for 3 days, do I need to rack every time or just add another oz 3 days later?

First batch out of a new mash tun with copper tubing as the bottom came out copper in color (was an SRM 6 beer) and with a bad flavor. Can the beer be saved? Will a PBW soak avoid this happening again?

Brewed a pale ale 2 weeks ago and I forgot to add whirlfloc. I racked to secondary yesterday to dry hop, and it is milky. Any thing that I can do at this point? Next weekend I will rack to the bottling buckat and put in the fridge for a cold break, but I am not optimistic.

Can you buy just the glass for the 2l growler with the metal handle and ceramic top?

I racked my rye IPA into the bottling bucket yesterday after 2 weeks (dry hopped with cascade and columbus). There was a whitish layer which looked hard. I have seen the hops floating before, but this looked like milk-fat. I lost quite a lot of yield, as I left this behind. It did not smell...

Brewed a GL Christmas Ale Clone last Saturday. It calls for 2 cinnamon sticks and 1 oz of ginger root in the last 5 minutes of the boil. OG was 1.075 and I tasted the sample and it had a strong flavor of the cinnamon and ginger. I just racked into the bottling bucket and the FG is already...

I brewed a Rye IPA last night and had 2 problems: it took forever (3 hrs) to collect the wart and the wart was very cloudy. I put the first 2 gallons back in the lauter tun because of the cloudiness. I ended up with a full 5.5 gals of wart after 3 hrs, but it never ran clear. I took a sample...

Is there a calculator for water temp to get the right mash temp? For example, I am mashing 10.5#, so I need 3 1/4 gallons of water. What temp of the water will give me 153 for the mash?

Most sites talk about starters being done in flasks. Is there any reason that I can't take 1/2 pound DME, 1/2 gallon of water and use my brew bucket. I am going to boil the DME/water and sterilize the bucket. I thought that if I did that 2 days before brewing, I could then dump my beer right...

My son is brewing an IPA around 1.080. He is making a 10 gallon batch and he pitched a vial of WLP001. It has been more than a week, what should he do? He said it may have been warm (80) when he pitched.

I brewed my 3rd all grain batch. Beer smith recipe below. The FG was 1.024 - 1.026. OG was a little high as well. I left it for 1 week primary, 2 weeks secondary and put it in the fridge for a day before bottling. I took 1 corny keg and 12 bottles. I have seen other threads say that...