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Has anyone had there SRM decrease with a decrease in efficiency? I brewed a 10 gal batch of my Stout the other day and tried a different lautering technique. I got a really poor efficiency and the color of my stout was brown.

Hi Im a newbie to wild beers. I just added a pack of Brett L. to a golden strong. Here's my question: primary fermentation was finished and ABV was 8.3% . Will it shock the Brett to be introduced into a beer this strong so late into fermentation? I don't see signs of activity a week later, any...

Hi Folks, while brewing an 11 gallon batch today, a hose popped off during recirculation and I lost about 2 -3 gallons of wort from my mash. I dint have enough DME on hand to supplement up to the gravity I wanted, so I decided to sparge to a lower gravity than I normally do to pick up some...

I force carb, filter and carb. I usually drink my ales within 3 weeks. Sometimes if I feel they are a little green, I give them another 1-2 weeks to hang around and condition. I have talked with so many homebrewers lately that say they leave their beer in the fermenter for up to a month! Crazy...

Hi folks, I have a question about aging beer. How is it that many craft breweries can go from grain to glass in 3 weeks, while home-brew forums recommend aging most ales (sours and high gravity excluded from this question)for a month to a month and a half? I talked with guy the other day...

Thanks folks! This helps

so, to clarify, is it part of my 8 gal which is the total water to grist ratio that I have calculated for efficiency sake. Or, is it 9.75 total? I think what your saying is its part of the 8 that I need, just recirculate to effectively homogenize. :mug:

Hello, Easy question here. When calculating my water to grist ratio, should I add the volume below my false bottom to my calculation? i.e., I calculate 8 gal of strike water for the ratio I want, do I add the 1.75gal of volume below the false bottom to that?

Thanks guys!

Waiting about 2 weeks was the perfect amount of time post kegging. It tastes great now!

Why is hot side aeration so bad if I'm just going to add O2 for my Yeast after it cools?

I've used them in stouts a few times. My recommendations: 1. Don't use the roasted, in the boil. If you do put them in the boil,use raw. Roasting brings out the tanins and can leave a bitter and astringent quality where its not welcome. I usually use 4oz 2. Best to put them in the secondary...

Hi Everyone, I have a couple of questions. 1.What are good rates for dry hopping with Columbus in particular? I dry hopped a 5gal batch of IPA with Columbus-1oz, amarillo-0.5oz-cascade-0.5oz and Simcoe-0.5oz. I got a strong Piney aroma and flavor (I believe) from the Columbus. 2. Will...

I agree with these folks. High mash temps are probably the culprit. The Bret idea is a great one. It can chew up some complex sugars.

What temp did you mash at? What's your grain bill? What temp have you been fermenting at? had it remained steady? Finally, regardless of your answer here, you could potentially pitch more yeast into it. Sometimes this helps with a stuck fermentation. Cheers

Stephen

I know that beer smith puts dextrin malt at a 1.033 , but does it take into account the largely unfermentable portion when estimating the ABV?

I guess I should clarify, my psi is about 15. Which is about 3 volumes at my temp

Wouldn't your serving pressure always be the same as your carbonation pressure at the same temp? I.e. I have my lager in my fridge at 40 deg. By the chart I use, I have set the lager to be about 3 volumes of CO2. The serving line is about 3.5 feet to the pearle taps I use. Anything I'm missing...

Hey all I need some help. I brewed a munich helles lager some time ago. The lagering period is done and I now have the beer on CO2 in a corny. I dont know why, but for the life of me, this beer will not carbonate. I have had it on 15psi for almost 2 weeks. I gave my brother the other five...