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Doing my first sour mash, and I have a quick question. My plan was to mash the grains as per normal, sparge, heat to 180 to stop enzymatic activity, siphon back into mash tun, let cool to 120, pitch a few handfuls of grain, cover the mash with saran, and let sour for 15 hours. Then boil and...

So I was brewing a small 1 gallon batch today and somehow ended up only getting like 45% effeciency and was INCREDIBLY low on my intended OG. So to compensate I obviously had to boil for much longer (100 minutes, hops were added 30 minutes into boil) and still didnt hit my intended OG but came...

Any tips on cold crashing? I use a three piece airlock and it seems like im getting atleast a little bit of suckback...is there anyway to coldcrash without getting any suckback or is it pretty much unavoidable?

I was wondering if there was any reason to boil apple cider I got from Whole Foods? I was reading another article where someone did, but that's not what I did. All I did was open up the glass container, pour in 3/4 cup sugar, sprinkle in some yeast nutrient, shake it up really good to aerate...

I don't believe there are any issues with the way Im fermenting but i want to be sure so i figured i would ask. I usually ferment by pitching my yeast and fermenting in my chamber at 60-63 degrees (ale yeast). After primary seems like it is almost finished (usually 5-6 days) i take it out and...

I have a refrigerator set up as a fermentation chamber with the Johnson Controls thermostat. The refrigerator side is perfect with the controller, and I usually have something fermenting with the fridge side set at 63F. What i would like to do is have my keg in the freezer side. Currently the...

So i went to home depot and made myself a wort chiller the other day. When I put it all together I brought some water to a boil and then turned off the flame and let it soak for about 10 minutes in 180+ degrees water. Looking back I don't think it removed all of the coating, because when I used...

I'm still new to making my own recipes so I wanted some feedback on this one. I'm trying to make a light, dry, clean ale as a base with low bittering and a little fruity hop aroma to add some peach extract to at bottling time for a peach ale. Should be very sessionable, and aiming for a low...

So ever since I began brewing at the very beginning of this year, I have had a weird off taste in all of my beers. I've been chalking it up to something in my process and just being new to brewing this whole time, until now. While working on my 7th and 8th batch of brew I finally found the...

So I brewed yesterday and was rushing towards the end. I brew 2.5G batches and my batch came up short on water. Ever since I started doing a full BIAB method with just a mashout and no sparging (which has actually increased my effeciency), I've been coming up short on water at the end. Not sure...

I recently took a final gravity reading at bottling time but AFTER id added a pint of water with 3/8ths corn sugar (it was a 2.5G batch). Does anyone know by how many points this would change the FG? It was read at 1.012.

So ive been drinking on the first batch ive ever brewed which has raised a few questions from it..... So i had brewed a stout (5 gal batch) and added 5 oz dextrose and bottled. After the first week of sitting in the bottles carbing (at 72-74F in closet), i tried one and it wasnt nearly...

I forgot to clean my paint straining bags before using them in my first all-grain brew. I notice that it has kind of a weird smell as it is starting to reach mash temps. Will this be ok since its being boiled for 60 mins anyway? Or should I dump the water, wash the straining bag, and replace...