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Hi All, So I brewed a Belgian Triple the other day and used additional sparge water to create a secondary lower gravity beer. This lower gravity beer was then sour kettled with Lacto for 2 Days (took a while to get any activity). In the boil I added 1.5lbs of dark candi sugar and 1/2 lb of...

So I just finished fermenting my first batch of cider. The juice came from a local farm and is unpasteurized. I added no yeast and instead allowed the wild yeast to do the work. It's in secondary now, but and I did check it after primary the OG was 1.061 and at transfer to secondary it was...

So I brewed a beer a belgian quad about a year ago after reading brew like a monk. The beer turned out great although it was a bit too sweet, I'm going for a little drier finish this time. Anyway I look up my old recipe and can't make any sense of my mash schedule It's about 15lbs of grain...

I think the gap on this mill has slipped. I can't find instructions anywhere on how to adjust the gap. Anyone have instructions or can anyone provide a good written walkthrough. I just don't know what screws to adjust.

Alright so I had a random question pop into my head and I can't find the answer anywhere. When you drink an aged beer and it says something like 2011 barrel aged stout. What is 2011? Is it the year it was brewed or the year it finished aging and was ready to be sold? I assume that it is...

So I only have a 7 gallon kettle and that's about as much as my electric stove can handle so I need a better understanding of mash out and the proper grain to water ratio to make sure I don't end up with too much water. I really only boil off about .3-.5 gallons for a 60 minute boil so my case...

So this is really a two part question. I have a Belgian Strong Ale currently around 10%ABV this is sitting in a secondary fermentor. It has been in secondary for about 2 weeks and I plant to keep it there for about 2 more months. Some of that time will be at lagering temperatures. I plan to add...

I have been reading a bunch the last few hours and still I cannot figure out a good mash schedule for a honey wheat ale. I will be using the decoction method, and am mashing in a 10 gallon cooler. 5 lbs American 2-row 3 lbs Wheat 1.5lbs Various Crystal, honey, and aromatic malts I am...

Hi Everyone, I keep reading about really slow times for sparging and draining wort into the kettle. When I drain my cooler I can open the valve and drain all the wort in less then 5 minutes. I can fly sparge or batch sparge and also have those high drainage rates. I have not been doing...

Hi Everyone, So I just ordered a bunch of hops and am looking to brew an IPA. I am hoping to get a better understanding of the hops listed below so I can best utilize their uniqueness and deliciousness. I'm not looking for recipes, but rather a discussion on what each of the following hops...

Well I have a Lager on tap now with some serious off taste, I thought it was oxidation, but I just got some comments back from a local competition and both judges said they got a lot of DMS. Now that I have read about it I agree that DMS is my problem with this batch. From what I have read DMS...

So obviously we all like to make the best beer possible for the least amount of money. I was wondering what suggestions people have that allow people to brew great beer in a cost effective manner. For example I just started to keep my own yeast library and am now washing yeast. I also started...

Just wondering for those with kegging equipment, are there any beers you bottle condition instead of force carb? In other words lets say you have a beer that needs 3 months in the bottle, would you force carb it in the keg and then fill bottles. Or would you prime it and let it carb in the...

Hi everyone, Yesterday I brewed the first beer that made sense when compared to my recipe in beersmith (with the exception of color), I hit my OG, in fact I was at 1.091 rather than the 1.089 I anticipated. However, I used 1lb of wheat starch and entered this as an adjunct in beersmith. I...

Hi All, I'm currently reading "Brew Like a Monk" and in it it mentions that the fermentation schedule for the Rochforte 10 is: Primary for 7 days starting at 68F and ending at 72F Secondary at 46F for 3 days Bottle condition with added sugar and fresh yeast for 10 days (at least) at 73F...

Hi All, So I brew in an apartment and only have the option of using my electric stove. It takes a long time to heat up, but does eventually boil. I have recently been using beer smith and noticed that I am not boiling off nearly as much water as the software suggests I am. This fact...

So I just pitched my first starter, and already have very active fermentation (just overnight). That said I know my the starter I made for this batch was not done properly because I am pretty sure that I had the wrong about of both DME and water. Below is what I did and I would like to know if...

So I did an IPA yesterday with 14lbs of 2 row and a lb or so of crystal. I got an OG of 1.042 measured at 78 degrees. I believe my issue was a low mash temp, coupled with the fact that the bag I was using didn't allow for good contact with the water because it was too small and sort of...

Hi All, I brewed my first lager last night, but had a yeast issue. I had all my ingredients (including crushed grain) sitting for a couple months. I used a Wyeast 2007 Pilsen Lager. It had a MFG date of Feb 2012. I know that this is old and that it is not as viable as fresh stuff, but...

So I BIAB style last night for my first AG. Basically I was alone and had trouble lifting the bag in my kitchen (I live in an a small APT). The result was that I should have sparged another 1 gallon, but couldn't because I was unable to heat enough water and had trouble holding the grain...