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I'm looking to brew an 10 gal AG batch of an English Mild. I've brewed this recipe before using 11.5# Maris Otter. I'm stocked on American 2 row and was wondering what could I add to recreate same results using 2 row plus a specialty malt. I'm a fan of MO and hope the brew will come out as close...

I'm about a week away from bottling my Belgian Xmas Ale. I am putting it into champagne bottles and am going to cork and cage them. My question is, Do I need to sanitize the corks in any way or just press them in the bottles? I looked for info on here for this and came up short.... Any info...

I'm not trying to ask questions that have answers on here somewhere but I've been looking for a bit with no results......... I am bout to rack my first beer to keg, My question is, I'm looking to rack to keg, force carbonate ( at room temp 70 - 75 F) What is the proper procedure for this? If I...

So i'm relatively new to the craft and have graduated to kegging. I have everything but the kegerator itself ( just need to go pick it up) My question is..... What is the best way to acheive the best results Kegging? Sounds broad right??? What I'm trying to figure out, is the time frame process...

I am on my 7th brew (AG) I seem to have a reoccurring problem with having to boil much longer to get my OG than recipes are calling for which is throwing off my hop additions. The last few brews I've done , I've been over my recipe boil time by almost an hour. I take hydrometer readings every 15...

Dumb question first... When doubling a recipe (AG) to a 10 gallon batch, is there anything special I should do besides double ingredients? Good question.... I have never done extract / partial mash brewing. I've been strictly AG. I found a recipe that calls for 4# Amber malt extract. Are there...

I have a few brews under my belt but my most recent trip to the LHBS had me leaving with a much needed Hydrometer.... I brewed a IPA with an OG of approx 1.073 ( recipe called for 1.074 but I may have read the meniscus wrong) After 13 days in primary and a vigorous fermentation I have landed...

I have posted regarding this brew recently... I brewed a Belgian Wit which called for White Labs Belgian Wit yeast. LHBS was out so used White labs Hefe IV. I had a 5 day lag time before signs of fermentation in airlock. I have to keep fermenter at lower than recommended temp ( 55f - 60f) Got...

I brewed a Dry Irish stout bout 6 weeks ago and did 14 - 22oz bottles,2 - 6 packs and 2 growlers. Been swilling it for about 2 weeks now and its a solid brew. Problem I have is that the 2 growlers were flat as water. I'm guessing this noob did not tighten the caps enough. I bottled the flat brew...

I have a Belgian Wit I brewed on Superbowl Sunday. Its been a bit of a train wreck brew from the get go although the mashing / cooling process was good. I had noticed that after I pitched the yeast (diredt pitch.. yeah I know I should have used a starter) the yeast was 3 DAYS past the best by...

I am new at the craft of home brewing and am on my 3 rd solo brew. I brewed a Belgian wit similar to Blue Moon (AG) I know this is a little advanced for someone new at the craft. With the recipe I found and my diligent research, I thought it seamed relatively simple. My issue is that I brewed...