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Wondering if anyone has added priming solution to the primary when the temperature of the ale is less than 40F and let it sit in there for a few days with no mixing. Did you get uniform natural carbonation in your bottles?

what are the best practices for maximizing 2 hop harvests?

did a trial with dechlorinated ro-like tap water that has fluoride, it produces a harsh brew on it's own but a nice smooth brew when burtonized. why?

does anyone think this is important and why? btw-why do brewer's call it evaporation when we are really boiling?

The head brewer at Fuller's in London says they use London tap water. I don't know what they do to it except he did say they now add CaSO4 after they switched from well water when the Thames became too polluted around WWII. Since it is an old brewery that probably doesn't change a lot and RO...

I am having issues finding Simpsons Dark Crystal (60-80 degL) that doesn't cost a lot b/c of shipping. What substitute would you use?

Fuller's head brewer talks about "Standard Pale Ale" malts, he buys Munton and Fison, Bairds, Simpsons, Thomas Fawcett, Greencore (now Boortmalt). Also, I heard Jamil talk about Crisp on BN. What do you use for your go to Standard English Pale Ale Malt? It doesn't nec. mean M.O... here...

I downloaded the CYBI rebrew mp3 but I was wondering if anyone has the partigyle rebrew recipe that was deemed cloned, and was it deemed as such for both the ESB and the London Pride? The first CYBI attempt is in the database (as not cloned) and has not been updated for the rebrew.

I am drinking an 1.067 OG IPA that was made last August with 6 oz of hops. I was told it was pitched at 75F on the carboy stick-on thermometer and that it was 73F at high krausen. Knowing that the liquid temp will be higher than the stick-on thermometer, is this high enough to produce fusels...

I am currently averaging this: Propane: 2.83 ¢/minute of heating Cooling Water: 1.08 ¢/minute cooling how does this compare? Cent sign ¢

I've reviewed the specs on these, coupla questions about your practical experience 1 how close is Briess Caravienne to an actual Belgian Caravienne? 2 how close is Dingemans Cara 20 to Briess Caravienne?

how would this turn out? 5 gals wlp830 slurry 250mL 8#belgian pils 1/2#caravienne 1/4#honey malt 2 oz saaz 3.3% mash 60 min at 148F 90 min boil ferment at 50

I have purple hop rhizomes popping up all over and I know that frost is coming. Will it work if I dig up and clip some of them and plant them in pots which can easily be moved to warmth? How will they do, generally?

For a full kettle boil... To reduce contamination and increase yield I have started to collect the last quart of trub from the fermentor in a quart jar and let it settle out in the frig then pour off the top wort layer to get the measurement. Ends up being a really clean sample compared to the...

Bottling 5 gals of strong scotch ale at the low end of the style range for vols CO2 0.75 vols CO2 with a 58F fermentation Plug this into your favorite priming sugar calculator and you get a negative number -0.68 oz of corn sugar b/c there is already more than 0.75 volumes of CO2 in the...

Free Diversity Ale Been doing this for years and didn't really know the keyword to search for this, so I apologize if this is a repeat thread. So here is an idea for some of you on using leftover wort. Use it for future starters or make Free Diversity Ale. If the leftover wort is already at...

I have a 9.2% ABV Tripel that finished fermenting awhile back and is aging at 50F in the garage in secondary. Well, a heavy object fell from a wall and knocked some other objects on the bench. Well something fell directly on the airlock and crushed it and forced it into the carboy. It was a...