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I've had ANOTHER batch completely ruined, now. Just opened the first bottle of this batch and it's horrifically sour! Nauseatingly sour. I am SO careful about cleaning and sanitation! Nothing comes near my beer unless it's been oxypowder-stuff cleaned and soaked or sprayed with StarSan sanitizer...

I just finished bottling my 5 gallon batch. I got 34 12oz bottles and 2 22oz bottles. I calculate that to be 3.3 gallons! When I put it in the primary fermenter (a 5gal glass carboy), I made sure to top it off to where it came up just below the bottom of the neck. Surely that's 5 full gallons...

We just tried this new recipe I came up with to clone Mother's Winter Grind, and it's really good! Everyone who's tried it has complimented it. I'm pleased. But the one problem, is it's kind of weak. The flavor profile is perfect, but, it's very light. I could use some advice on how to bring...

So I made up a recipe that I put into Brewer's Friend and BeerSmith 3 exactly identical. This is what they each calculated: Generic Style; BrewersFriend; BeerSmith; Actual Est. Original Gravity (OG): 1.049; 1.05; 1.06 1.049 Est. Final Gravity (FG): 1.014; 1.014...

So, when I bottle, I rack to a bottling bucket then put the bottling wandon the end of the tube with the siphon, start the siphon going, and bottle. But every time, I get a LOT of air and churning of the brew as it comes out the top of the siphon around the top bend of the tube. This is not...

We just bottled a high gravity PB stout, and it tastes pretty tart and sour at this point. I've tried to figure out what it might be, but I can't tell if it's lacto, or "wild yeast," or Acetaldehyde. There's evidence it could be any of those. Based on these clues, is it clearly one over the...

I have a stout in the primary, and have had 32oz of PB2 soaking in vodka and roasted cocao nibs and vanilla extract in a jar with vodka as well. I want to mix it all into a secondary carboy for a time for flavoring... what's the most effective way to do that so that a. it blends into a...

So it's been a week since brewing a peanut butter stout, 5 gallons in an 8 gal fermentation bucket... And there was no airlock activity the entire week! So, took a gravity reading today, and it went from 1.072 to 1.030 over the week. Obviously, despite the lid feeling like it was on ok, it's...

Heyas. Strange question, maybe... I can't afford BeerSmith right now, but would sure love to know what it would say the gravities and IBU on this recipe would be: PRIMARY (2 weeks) 10 oz Caramel Malt - Crystal 80L (Great Western) 4 oz Black Patent Malt 4 oz British Roasted Barley...

Hey all! Going to make a 5 gal extract Peanut Butter Milk Stout this weekend! Below is the recipe I made up ... but I'm REALLY unsure about the PB2. There is SO much debate about how much and when... and it seems the general consensus is you have to use A LOT (very pricy) and it generally become...

So we brewed a 5 gal batch of amber ale on Saturday evening. OG: 1.052 It started bubbling heavily Sunday evening through Monday, when came home from work and saw the airlock was empty of sanitizer. Filled it back up. Didn't bubble at all today, took a gravity reading: 1.012 !! The...

I created and brewed my first recipe, using both BeerSmith and BrewersFriend. They calculated my OG and FG to be: 1.060/1.054 and 1.017/1.010 respectively. My actual OG was: 1.065 But for the last TEN days my gravity has been 1.024 (at 70F). I think it's safe to assume that primary is...

My first self made recipe is in the primary, 3 and a half weeks now. An Irish/Milk Stout hybrid. Original gravity 1.065. It still puts up a bubble through the airlock once every hour. Today's gravity was 1.024, yesterday's was 1.025, the day before was 1.026. Yet Beersmith calculated the...

I'm making my FIRST own recipe! An Irish (stout) Car Bomb. I had thought I was going to need to secondary it with the whiskey, nibs, and vanilla extract... but based on all I've been reading on the forum, unless it's onto fruit or for a LONG sit, secondary has more risk than benefit. I don't...

So I put together this recipe (my very first non-pre-made kit!!), and what sources I was looking at, there's a flavoring in the secondary stage. But I decided to use vanilla extract instead of beans, and oak essence instead of whiskey soaked oak (as I'm hoping to bottle before March 15th!)...

So I put together this recipe (my very first non-pre-made kit!!), and what sources I was looking at, there's a flavoring in the secondary stage. But I decided to use vanilla extract instead of beans, and oak essence instead of whiskey soaked oak (as I'm hoping to bottle before March 15th!)...

The McMenamins up here in Portland, OR has on tap right now something they call: Barrel-Aged Philosopher's Stone. Below is the only information they have on it. Would anyone have any recommendations as to a recipe that might sound like what this implies? (Would LOVE an actual clone...

So I got a 5 gal extract kit from my local HBS, an amber ale. The only numbers it gave me was an expected ABV of 4.4 and a final expected gravity of 1.016. I calculated that my OG should be about 1.050. My actual OG was 1.044. And my final gravity is looking to be 1.012. Which puts my...

Up to now I've always only bottled into regular 12 and 22 oz bottles and capped them. But I was wondering... is it ok to bottle into growlers that just a screwtop? (Naturally, assuming primary fermentation is completely finished), would the secondary/bottling fermentation cause the screwcaps to...

(Based on some of the topics scrolling through, this may belong in the Beginners forum...) I've a bottle of the StarSan acid sanitizer... can I make a solution of it in a bucket and use it to keep equipment in for the hour or two during brew? You know, to just leave paddles and hoses and...