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Hey guys, I’ve got a no chill brew day planned for tomorrow and just realized I don’t have a funnel rated for boiling wort. Mine is the typical 10” plastic funnel. Any ideas on something that will get me by in the meantime?

I had a rasberry hefe that severely clogged the dip tube and liquid post on my keg. I should've used a tertiary fermenter, shame on me. But in the mean time I had 5 gallons of delicious beer I couldn't get out! I only have two kegs and second one is full, so I couldn't rack to a new keg. So...

I've had my last several extract beers turn out a little off, an off flavor that doesn't totally ruin the beer but its borderline not drinkable. In retrospect, I'm convinced it's origin is post fermentation. I use healthy yeast and temperature controlled fermentation chamber. About 3-4 weeks...

I made a yeast starter with a 4 month old Wyeast 2565 (Kolsch) packet. 20 hours later, no activity. Is it too early to call this yeast DOA(it was shipped during the summer)? Is it too late to pitch a new packet of yeast into my yeast starter wort? Thanks, Andy

I'd like to pull a sample from a keg thats been naturally carbonating for 1.5 weeks at 72 degrees. The beer was already conditioned before kegging. My understanding is I shouldn't attempt to pour from the keg with CO2 because it will be all foam (keg is currently warm). Is my best bet to pull...

I recently made a Weizenbock that sat in a secondary fermenter for 2 months and decided when bottling to add a half pack of dry champagne yeast. My process was to first add the corn sugar-water mixture to the bottling bucket, followed by the hydrated yeast solution, and finally I racked the...

This is probably a dumb question, but quite simply: What kind of yeast nutrient should I use when making graff? Do I use beer yeast nutrient because I'm using beer yeast? Or do I use wine yeast nutrient(Fermaid K and Proferm) because the apple juice doesn't have enough nutrient? Thanks, Andy

I know the purpose of bottle conditioning is two fold: 1) To carbonate the beer, and 2) To allow the flavors to develop and mature. If a beer has been bulk aged in a secondary fermenter for months, how much more flavor development happens during bottle conditioning? As you might suspect...

Hi guys, I've brewed about 6 batches of extract so far, and I've incorporated more and more techniques that I read on here with each batch. With my recent batches I've started fermentation on the cool end of the yeast spec and then after active fermentation starts to slow, I'll bump the...

After looking on mrmalty's yeast calculator on the "Repitching from slurry" tab, it's got a slider for yeast concentration where thin is 1 billion cells/mL and thick is 4.5 billion cells/mL. Let's say I made a 1L yeast starter yesterday and I've put it in the refrigerator overnight. Today it...

I made my first starter yesterday and I noticed that my original 1L water + 1 cup DME mixture had reduced in volume after the 10 minute boil down to approx. 900 mL. Is it important to start with the correct water-DME ratio or finish with the correct ratio(use more water next time)? I've read...

I know there are alot of these types of question on the forum, and I've done my due diligence and searched and read other posts, including Revvy's bottling blog, but I still have a few questions. I've been bottle conditioning for 5 weeks at 70 degrees. I tried a bottle at 2 weeks and 3...

Hi guys, I'm very new to homebrewing and just recently brewed my third extract kit with liquid yeast. Upon researching whether I needed a starter I found two things that seem to contradict each other: 1. Wyeast Activator information from the website...