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I prime with corn sugar when bottling. I use a brewing calculator to get the right amount. But sometimes, I get a few bottles that foam over when opened, while others in the batch don't. I want to see if I am doing something wrong in my bottling process. I measure the sugar, pour it unto a very...

Brewing smmerhing between a pale and cream ale with popcorn as a big part of the mash. I believe similar to flaked corn, the popcorn won't carry that flavor to the final result. Which is why I'm wondering, would a dry hop of popcorn at end of fermentation add the popcorn flavor I want?

Although not a true lager, this is the closest I've ever come to doing one. I fermented in primary, then primed and bottled. Read that a lager phase was a good idea, so I've kept bottles in fridge since bottling. One week later, I tried one bottle, and there is virtually no carbonation. Usually...

Not even sure what style would go best with pineapple, but I don't like the fruit in my beer to be overwhelming.

So I made an all grain IPA recipe loosely based on a DFH 90 kin clone recipe. It came out great, but, I expected the hopliness to be stronger. Initial IBU was over 100, and I was worried this was too much. But when I drink it, it's mild and pleasant. I remember reading that high gravity impacts...

I used Belgian candi sugar in a recipe for the first time, and it made me think...what would happen if I used nearly all sugar, maybe a very small percentage of a base malt? With the addition of yeast nutrients, would this ferment? What would the results be?

I've just started fermentation of a Cali Common in a swamp cooler. I'm fermenting at about 60°. Some recipes call for racking to secondary then layering at 50° for a few weeks. The question is, do I need to rack to secondary, or can I lager at 50° in the primary without losing potential quality?

I'm new to creating my own recipes, but getting a handle on it. My question now is how to determine when to add hops during the boil. Currently, I'm working on a Cal Common. I know the IBU level I want, and can achieve it in different ways using Beersmith. Some examples I've seen add a bulk of...

It's warming up in my area and I just ferment at ambient temps. Now I'm at ~70-75 degrees. What will be the consequences if I brew a steam at these temps with San francisco lager Yeast?

Want to make a California Common by modifying an Anchor Steam clone. I'd like to add a bit of caramel complexity and citrus hop complexity to it, but keep the same light body. Was thinking about some car a malt and special b, plus a bit of citra hops in bittering and finishing. But I'm new to...

I made a porter. After two weeks or so, I was disappointed. The head and retention was like soda, it fizzled away in about 30 seconds. I was taking a bottle from ambient room temp and throwing in fridge or even freezer for a short time, then drinking. I left one bottle in the fridge for the...

Does it attach, what part does the probe measure, etc?

I''ve never used a secondary. This time, I've chosen to for dry hopping. It's a high OG IPA with Ringwood yeast. I'm going to dry hop for 3-4 days. Not sure if I should rack to secondary after the usual 2-2.5 weeks I do when using primary only, or if I should rack to secondary in closer to 10...

Preferably all grain.

Saison, in this case

I saved a jar of yeast slurry from the cake of my first batch. Can I somehow cultivate this to reuse? If so, does anyone have a good i no on what to do with it?

This is my first self created recipe. BIAB IPA with 65 OG, and Ringwood yeast. It's a 2.5 gallon batch. I usually use primary only, but with this, want to dry hop and so moving to secondary. I'm thinking 10-14 days in primary then 3-5 in secondary, but wanted opinions. Thanks.

What would happen if I brewed with seltzer water, such as Poland Spring Seltzer (non flavored) or carbonated mineral water such as San Pellegrino?

I'm working on modifying an all grain recipe to a BIAB. If the mashing instructions were as follows (For 8lbs pilsner malt and 1 lb amber), how long and at what temp would I mash the grains in the bag? Step by Step Mash in at 122 °F (50 °C), then raise the temperature to 149 °F (65 °C)...

So this was my firs BIAB batch, and first time I've used a glass carboy for primary - so first time I've seen what is going on inside. I have a 75 OG Saison inside, been in primary for 5 days, fermenting for four and still going at 1 bubble every 2-3 seconds. Two questions: First, I can...