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So, I had been using the Force Carbonation Calculator Google Doc by Andrew Maixner that I found linked on here for a while now, but since I'm usually on my phone when accessing it, it was a bit hard to find each time and kind of annoying to edit (not that it was that bad or anything)... but I...

So I'm batch #5 since getting back into brewing about 2 months ago. Overall been happy with the results, but I've done 2 Pale Ales that I thought would have more hop aroma on them, with it being basically non-existant. I thought maybe it was recipe related, so today I brewed another batch with...

I have a keezer that I'll up the temperature on and use for temp control for fermentation. Not a big deal at all. But I was wondering if at times I could skip that step from time to time. The room I ferment in is ~68F this time of year. I usually chill to ~65, pitch, and then put it into the...

Back to home brewing after 6 years. First batched turned out fine. Went with something easy and safe and I'm enjoying it, so a win there. Batch #2 less so 😅. Was supposed to be a simple APA. It has a bit of a nasty off flavor though. Reading as much on off-flavours as I can, it the closest I...

Been brewing for a few years, but got some LME for the first time. Read a few places that said it's beat stored between 50-70. My storage room is 85ish at the moment. Could I put it in my fridge with no ill effects? I got it from an inline shop and it came in sealed, 3lb clear plastic bags. The...

After a few different life events (new baby + new job), homebrewing wasn't something I had time for... it's been about 12 months and I'm in the process of doing an inventory on my ingredients and grains. I had just made an order for three batches before I got my new job (it sort of came out...

So my homebrewing took a huge hit back in September when I got a new job which ate into almost all of my free time. The job offer came out of the blue, and just before it came up I was getting ready for my next back and had a starter going. It's 3 odd months old now. Do I dump it and get some...

On Saturday night I brewed up a batch, and when I was transferring to my carboy, I grabbed a sample to check the gravity, put it down and completely forgot about it. 20 hours later, my wife asks me what the hell is in my sample tube, and I go over and find it fermenting away. I took this...

I was reading an article at Beer and Wine Journal, where Chris Colby mentions making a tea from certain malts if you plan on using them a lot, to give you a good idea of what their true flavours are when used in a beer. He was talking about certain dark malts, so you can see the difference...

Hi everyone. I am planning on making a RIS in the coming weeks, with an OG in the 1.100 range, and I'd like to bulk age it for 3-4 months... but everything I've read about bulk aging a beer recommends cellar temperatures. All my beers ferment in the basement, but despite it being a basement...

I brewed my first Saison on Friday, and started the fermentation at 70F. Since then I let it climb up to 72F, where I've kept it. Fermentation is still going well at this point and my initial plan was to stop with temp control tonight and let it rise on its own. Room temp is 75F. I've...

So my latest brew is 17 points too high! It's an extract brew, but I did a full boil (started with 6.5, ended with 5.25ish in my carboy, no top off water at all). I had my recipe in Beersmith, and it estimated my OG to be 1.056. When I measured it, it was 1.073. Recipe was 7lbs of DME...

So I found a recipe that calls for Pacman, which I don't have access to. I've read in a few places that US-05 is a nice substitute for it, but the OG is supposed to be 1.077. Beersmith recommends 2 packs (MrMalty says 1.3 packs, so I'm assuming Beersmith is simply rounding up), which I have no...

So this got brought up in another thread (https://www.homebrewtalk.com/f13/what-advanced-techniques-have-improved-your-beers-431860/), but I thought I should start a new one so as to not drive that one too far off topic. bethebrew mentioned leaf hops being better than pellet hops, and when I...

So I use Beersmith to figure out everything for my recipes. For a 5.25 gallon batch, priming with table sugar, and to get a carbonation level of 2.5 it said to use 3.76oz of table sugar, which seemed a bit low to me (my beer is at 74F). I took the same numbers and plugged them into the...

So I'm going to cold crash my beer for the first time. Do I count the time I cold crash into my dry hopping time? I've read that dry hopping cold slows the process down... but do I aim for 7 days of dry hopping including 48 hours of cold crashing, or do I just aim for 6-7 days of regular dry...

So my dad used to homebrew back in the day, and now that I've started he's pulled out his old books, and even his notebook. All the books were published in the 70s, and it's no wonder all the horror stories people have often lead to no issues with their beer... It was pretty much par for the...

So I've been doing some research into dry hopping, as I'd like to dry hop the batch I currently have fermenting. It seems there are as many opinions on when, and for how long to dry hop, as there are people who actually do it. My general understanding is to do it sometime after primary...

So I recently ordered some ingredients online through a new supplier. When I used to get hops from my old supplier, they'd come in individual, 1oz vacuum sealed bags, presumably because they'd just package them ahead of time and send them out that way (unless you really ordered in bulk maybe?)...

So I've seen it referenced a number of times that, once the initial fermentation is done, keeping the temperatures down isn't as important. My question is, how high can temps get? I have a batch fermenting right now in a swamp cooler, sitting at 68F. The room it's in hovers around 78-80...