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In an effort to get my mash pH down to 5.3~, I calculated my water and added 5oz of acidulated malt to drop it. This was in accordance with the advanced water tool calculation on Brewers Friend. My protein rest yielded 4.45, while my Sac rest at 147deg measured 4.79 pH. Are there any know...

I made a small batch for yeast starters and refrigerated a few mason jars of wort. When I opened them today (1 month later), there was a darker substance and a jelly like substance at the bottom of the jar. Any ideas as to what it is? Proteins? Bacteria? Thanks Sent from my iPhone using...

Veterans, I've finished my harvest a couple weeks ago and am wondering when to trim back the stocks. I've left them for a while thinking the extra time may help the roots establish better on these first year plants. What say you? Trim back now or else? Thanks in advance. Sent from my iPhone...

Does anyone have a home method for gauging the AA% of their homegrown hops? My guess is to sniff or soak some in water. I suppose some known ~AA% hops are needed to calibrate you're senses? Thanks Sent from my iPad using Home Brew

There are many of these bugs that showed up on my hops lately. Should I keep them or um a relocate them? Any idea the bug. Mug shot included. Thanks. Sent from my iPhone using Home Brew

Veteran hops growers: This is my first year growing hops and they have come in good so far. But they have no smell. Some have been cones for awhile, but still no scent. I live in Oregon and have been watering them everyday. I wonder if I need to back off the watering to let them go to the...

I've heard not to expect much for first year growth, but my plants are going crazy. Especially the Mount Hood variety. Sent from my iPhone using Home Brew

Has anyone noticed that wheat absorbs more water than barley? It's the only reason I can come up with why I am short on my post sparge wort volume. Sent from my iPad using Home Brew

I started using DME for bottle conditioning and it seems to take quite a bit longer to carbonate than table sugar. Sometimes I lose hope that it will ever carbonate at all. I have a Weissen Dopplebock that has been in the bottle a month and still not where it should be. Does higher gravity...

My Oktoberfest came out tasting like a Nut Brown Ale. This is perplexing to me. Any clue, given the grain bill and process that could have cause it? Mash Method: two-step infusion Step 1: Protein at 122 for 30 min Step 2: Saccharification at 152 for 30 min Mashout at 168 for 10 min Fly...

I thought my beer was done in Primary (without Hydrometer reading, bubbles only), so I positioned my carboy to rack to a secondary. In the process, I think I moved some yeast around. Now my airlock is bubbling again. Any harm in racking to secondary before knowing if it's some?

I have been on a quest to understand malted grain names. Specifically when referenced in a recipe I want to brew. I think I'm going crazy! For example, a recipe calls for German Dark Crystal Malt. I take that as being Crystal or Caramel. ?? Anyone can give insight into Malt names? Are Malts...

I'm trying to figure out a solution to position the stainless steel braided hose on the bottom of the round cooler mash tun I'm building. Most of the bulk head kits position the exit fitting at the same height as the factory hole of the cooler. When testing, I noticed a couple inches of...

I'm embarking on the all-grain path and would like some advice on the idea pot/kettle for 5 gallon batches. I have a 5 gallon pot I use for extract brewing, but my thinking is I may need a bigger pot for all-grain. I plan to use 10 gallon coolers (2) for the Mashing and sparge water. I just...

Expert, I am ramping up some yeast on a stir plate and in the 2nd round, I'm getting krausen. In the past, I haven't got krausen. I'm not too concerned, but would like to know if this is typical or expected. Thanks in advance.

After cold lager'ing for 2 month, do I need to pitch some yeast in my bottle bucket for carbonation.

I have read in the title "How To Brew" - by John Palmer, that it is sometimes necessary to pitch fresh yeast to beer that has been cold lager'ing for more than 2 months. He states this is due to the yeast resting on the bottom and when bottle time comes, may not be enough to carbonate. This...

Hi all, I planning for my first high gravity beer and would like advice. The beer is a Advantageous Weizenbock (Northern Brewer kit) with an OG of 1.084. I'm planing to use a yeast starter. Planning to use a 6 1/2 gallon bucket for primary and a 6 1/2 carboy for secondary. Any lessons...

Yet another newb question. I goofed when pitching my yeast into an Oktoberfest, because I didn't make a starter. With 1 smack pack, there was lag, but i believe the beer reached the proper final gravity. My question is this; if a beer reaches final gravity, does this mean it finished...