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I'm setting up to brew a Scottish ale. I was figuring up a water profile using the Bru'N Water spreadsheet and had a question, (out of curiosity more than anything). I've always gone by the numbers and never paid much attention to how my water compared to the "Historic Brewing Profiles." But...

I know this has no doubt been answered a kerzillion times. You'd think it would be easy to find a simple, straightforward, layman terms, not needlessly complicated thread. There's a lot of threads on the STC-1000. I thought the only difference was that the ITC was Fahrenheit, but after...

So far I've just pitched the yeast into the fermenter, let it ferment, and then add corn sugar when I bottle. I recently read that most pro brewers add fresh yeast when they bottle rather than relying on the stressed out yeast that has already been thru one fermentation. I was wondering if...

I built a fermentation chamber a while back and bought an Inkbird ITC-1000. It works great I ordered a second Inkbird because I was planning to buy a chest freezer this weekend. Now I'm debating if I'd rather get a regular refrigerator with the freezer on top. My plans for the additional...

I've read from several different sources recently that Belgian tripels are bottle conditioned at 55F to 60F. There's a pdf file from Northern Brewer called "Advanced Bottle Conditioning" that states 60F, although that is based on adding 1tsp of dry yeast at bottling. So I actually have a few...

I live in Arizona in the greater Phoenix metropolitan area; not exactly the ideal climate for a home brewer. Not only does everything have to be artificially cooled 100% of the time, but it usually requires dropping and maintaining temperatures 40˚F or 50˚F below the ambient...

I started brewing a year ago and have done eight 5 gallon batches so far. The first two were Brewers Best extract kits. Then I bumped up the equipment and the last six batches have been all-grain, full boil. Everything has been improving with each brew. I'm hitting my targets better and the...

FOR MY NEXT TRICK... I want to brew a BIG Imperial chocolate/coffee stout. I'm intrigued by the hype surrounding Founder's Breakfast Stout. I live in Arizona so I've never actually had it. We get some Founders' beers here but I don't think we get that one, (at least I've never seen it here)...

I'm relatively new to the home brew/craft beer scene. I brewed my first beer, (an extract kit), in June 2015. For whatever reasons, I immediately became passionate, (my wife would say "obsessed"), about every aspect of this hobby. I began reading everything I could get my hands on about the...

I just brewed a Zombie Dust clone recipe I found online. The recipe calculated an O.G. of 1.071 and a F.G. of 1.024 which would have given it a 6.2% abv, (which I believe is what the real Zombie Dust has). My O.G. came in at 1.064. It was a tad lower than the software I use had calculated, which...

Most of the wiring tips I've found are for wiring two electric outlets into the unit and plugging a heater into one and a cooling device into the other. The refrigerator I have has the power cord going into the compressor. Then it has (1) yellow wire, (1) gray wire, and the green/yellow grnd...

I don't know if this has been addressed yet. If it has I apologize. Several months ago I decided I wanted to brew some Belgian style beer and use the 750ml Belgian bottles with cork and cage for packaging. It seemed like an easy enough plan and I figured with so many home brewers brewing...

This has probably been discussed a thousand times... BUT! When I've created recipes on BeerSmith II I always click the drop down menu and choose "Corn Sugar" under Carbonation, but I have never actually added that corn sugar to the ingredients list. I'm putting together a patersbier...

I just racked my Belgian Tripel to secondary and decided to harvest the yeast, (mostly because I've never harvested yeast before). I hadn't decided what, (or when), my next brew would be, but I know I don't really want to do back to back Belgian beers. I brewed this tripel 2 weeks ago and hadn't...

I want to brew Belgian style beers using 750ml Belgian-style bottles and cork & cage. I was wondering if anyone knows where to find quality reference corks? They are usually stamped with the (REF) in brown ink. The "Belgian" corks most home brew supply stores sell are cheap, (if they...

I am looking for reference corks that are stamped with the "ref" I have heard a lot of horror stories of people having to chip and peel cheap corks out of their bottles, or use pliers, or a knife, or cut it off and get a cork screw... I also heard that it is important to make sure the...

Every youtube video I've watched about decanting, either a starter or washing yeast, they pour the beer or wort into a glass vessel and wait for it to settle into layers. Once it has settled they try to carefully pour off one layer at a time by tipping the vessel sideways. As careful as they are...

Is it possible to move from primary to secondary too soon? I brewed a Belgian Tripel 6 days ago. My original plan was to let it sit in primary for 6 days and then rack it to secondary. I had major activity in the airlock 3 hours after pitching the starter, and I had my pitch rate calculated...

I found two different 316 stainless steel SAE flat washers locally. One is 3mm x 24mm ID x 51mm OD. I believe they were .80¢ each. Then I found some 316 stainless steel that are 3mm x 20mm ID x 38mm OD for .40¢ each. My issues are these: a 1/2" nipple has an OD of about 21mm. So the larger...

I've never done a yeast starter but am planning to do one with this next batch. I've read through a bunch of threads and comments trying to piece together enough information that seems to be trustworthy enough so I can hopefully avoid the trial and error route and possibly wasting time and...