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* let trub settle ( at room temp) And I do a starter for each batch based on jamils yeast calculator. Thnx

Hey guys and gals, Just looking for a general quickie answer here, all variables aside, when I do a typical 1.050 beer, 5 gallon batch, cal ale yeast, how much should I expect to harvest once I rack the beer off the cake and proceed using the general method - I.e adding .5 gallons of boiled and...

Is Sinking even necessary? wouldn't the hop oils distribute homogeneously throughout the beer over a week if I just throw the hops in as free hops (no hop bag)?

I'm putting hops in a hop bag and sinking them to the bottom of the fermenter, but I don't know which type of steel to use. I typically hear stainless, but would alloy steel work? Like a socket from my craftsman socket wrench set? What quality does stainless have that makes it ok for sitting in...

Yea I meant syrup. It's the D 90. Do you know if it is all unfermentable, or only partly?

Hey guys, I'm brewin a Belgian dubbel and was curious whether anybody recommends adding the candi sugar during the boil vs. any other time. I assume it is all unfermentable, and therefore it would be of no benefit to add it part way into fermentation after the yeast have worked their way thru a...

Hey there everyone, Would there be any benefit to letting a beer cold condition in the fridge for a week or 2 prior to attaching the co2? Or would carbonating it in the fridge from the start have the same effect, and just lead to a more quickly carbonated beer? Basically, does carbonation have...

I currently have a fridge that I use for fermenatation or as a keggerator when I'm not fermenting. It only has capacity for 2 kegs, so thats great that you can fit 3 or 4. I often will let a beer ferment out, keg it, and put in a closet for a few weeks at room temp while I ferment a few more...

You could also pitch some lager yeast, which has the ability to break down longer chain sugars than ale yeast (when you're looking for a workhorse to power through sugars you should pitch lager yeast over champagne yeast, since this is beer after all).

As far as adding hops for bitterness, that option is kinda out of the picture since you can no longer isomerize them. I noticed with a robust porter that I did (I filled the fermenter too high so too much of the yeast blew off with the krausen during primary, causing it to finish too high and...

Hey all, For anybody who has brewed the morebeer black ipa kit, have you tried it with California ale yeast 1056, versus the pack man yeast that the site recommends? They boy ferment very clean, so I'm curious how different the results would be if I just used the 1056. Thanx

I had some Jim beam lying around so I decided to soak about 1 oz of oak cubes in it. They've been soaking in it for about 3 months. I'm planning to add it to a barley wine. How long after I remove them from the Jim beam do I add them to 2.5 gallons of barley wine? I assume just adding them...

Hey guys so I have a few other issues regarding this brew. The OG for the beer is 1.072, so naturally I made a starter for a 1.072 beer. However since I'm doing the sugar additions later I actually pitched this starter to a 1.052 (I don't quite remember...1.05-something). So that's one problem...

Nice guess sir. Yep doin jamils recipe. If he didn't tell me to do it, I would have been very hesitant to use 3lbs of sugar. But he is the master when it comes to style. Thanks for the tip on doin 2 separate additions, I'll be sure to give that a try.

Hey guys, I'm brewing a Belgian golden strong and I plan to let it get most of the way through primary before adding the 3lbs of sugar that it calls for- in order to let the yeast develop the proper enzymes and make their way through a good portion of the maltose before the introduction of...

I have always used mr malty.com for making starters using vials of liquid yeast. I made a 1067 beer 3 weeks ago and, based off of what mr malty said for DRY yeast, all I required was 1 yeast packet. At the time that seemed incorrect for a fairly high gravity beer. But I had kinda forgotten...

Have you ever experienced a problem dry hopping with pellet hops and not using a hop back, under all the same conditions as stated above?

I've been cold conditioning a beer for three weeks and am planning to bottle it today. First time cold conditioning. I know that it causes yeast to settle out, among other things, like poly phenols, which helps smooth out the beers flavor. Anyway, I plan to rack to my bottling bucket, and...

Anybody had trouble getting these guys out of the body connects on a newly purchased keg? They will not budge and I don't want to do too much damage with my needle nose plyers. Thanks

*OG. Sry