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Made a lager tonight and planned to pitch 2 packets of dry lager yeast at 55 deg. Accidentally put in a packet of ale yeast first. Wasn't sure what to do after that, so I went ahead and pitched the 2 packets of lager yeast. I'm guessing the ale yeast will not work at 55 and hopefully will...

I normally do a 6lb partial mash and have trouble getting my target OG and FG. Seems if I get one, I don't get the other. I normally use dry yeast, Safale S-04 or 05. Seems if I do a mashout, I don't get as high an OG but get lower FG. No mashout gives me higher OG, but can't seem to...

I ordered enough grain for my next 4 beers and it mistakenly showed up already cracked. What's the best way to store it for a long period of time? Can I freeze it?

What's the maximum amount of grain I can mash it a 5 gallon cooler? Or, how much volume does a pound of satured grain consume?

I googled for a clone recipe and came up with this recipe. I've adjusted the 2-row and dme to suit my partial mash setup. 3 lb amber dme 4 lb munich 1 lb black patent .5 lb crystal 60 .5 lb carapils (I added this) 1 oz Columbus 60 min 1 oz Cascade 10 min 2 oz Willamette flame-out...

With a single infusion partial mash.... If I do my mash in my brewpot. Should I just turn on the burner and heat the water to mash-out temp or should I add heated water? Is there any diff? Also, how many of you pm'ers are doing mashouts? The last few batches I've done, I've had trouble...

I do a partial mash with 6 lb of grain supplemented with 3 lb of dme. I am considering doing a decoction and wondering if it would make a noticable difference with a partial mash The instructions I have say to pull 40% of the grain for the decoction. Do you think it'll be worth the extra...

I'm making a light pilsner that calls for corn flakes. Why not use corn sugar(dextrin) instead?

I'm still having trouble distinguishing between the 2. Can someone suggest a commercial beer that has a lot of hop flavor, but very little bittering so that I can taste the difference.

I thought I'd try to make a lower calorie version of one of my favorite beers. I have a pale ale recipe that has 40 ibu's and a bitterness ratio of .807 ibu/sg. If I adjust the grains to lower the calories, should I keep the bitterness ratio the same? I really don't want to lose the hoppy...

Everything I've read says to boil your quart jars, lids, etc for 15 minutes. Why not just use sanitizer?

It's been 48 hours, I still see bubbles on top and when I shake it, I still get a ton of foam. When it's done fermenting, will it still foam up when shaken?

If I want to pitch my lager at 52 deg. Can I put my wort in the frig overnight to get it to 52, then aerate and pitch? If I left it in the primary bucket, it would be sealed.

If I wanted to mash one day and brew a different day, how long could I store the mash runnings? I could refrigerate or even freeze.

What affects the body of the beer the most, the temperature of the mash-in or the length of the mash? Beersmith shows fully body as 158 deg. 45 min, medium body 154 deg, 60 min. light body 150 deg, 75 min.

This may sound stupid, but I don't see what the harms is........ What happens if I add my sparge water to my mash-tun before draining the original mash-in wort? This would simplify transferring water between pots, having multiple pots etc. I do a single infusion partial mash with 6lb...

When batch sparging, do you add the water and immediately start to drain? Not sure why, but I thought I was supposed to let my mash set 15 min after adding the sparge water before draining. I do 2 rounds of batch sparging, 15 min each. I've been getting 85-90% efficiencies. I don't do a...

My last batch of ale is still fermenting after 6 days, bubbling about every 5 seconds and it took about 27 hours to start fermenting. The first batch finished in 3 days and started in less than 12 hours. Same yeast and mostly same ingredients. I do a partial mash with 4lb of grain in a 2...