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Hi all, I have experienced this situation several times over the years and just can't wrap my head around what's happening, so figured I'd reach out to see if anyone can shed some light for me. We all know that when you take a cold, carbed keg out of the keezer and let it warm up that the...

Hi all, I was wondering if I could dilute my 2nd step into my 1st step without decanting, and thus save some time from needing to cold crash between the 2 steps. Typically when I have a 2-step starter it looks like this: 0-24 hrs: Create 1st step (say 0.5L) 24-48 hrs: Cold crash 48-72...

Just planned a last minute trip to Asheville this weekend. I'll be camping in the Pisguh NF for a couple of days and then be staying downtown until Tuesday. I usually like to take a few good local brews with me when I go out of town for trades, etc. Trying to preemptively see if there's...

Like many of us, when I use a yeast strain I've never used before, I buy a new smackpack and overbuild my starter to save roughly 100 billion cells (i.e. the contents of a fresh smack pack) for storage and later usage. Can I do the same thing with a lacto starter? How long does lacto survive...

I learned about the Birthday Paradox in college (MATH 402 - Advanced Mathematical Statistics and Probability), and was recently discussing it with a coworker who didn't believe me. It was hard to confirm at work (our team is only about 15 people), so I want to put it to the test here. For...

I've teamed with two homebrewer friends of mine for a beer fest (NOLA On Tap) as Absent Logic Brewing. Made some logos for signage and whatnot in Photoshop and created a FB page (facebook.com/AbsentLogicBrewing):

Well the title says it all. A friend of a friend was moving across the country and didn't want to haul all of his brew gear (that he hadn't used in years). So he gave it to my friend, and my friend gave me this keg. But I've never seen one with a lid like this. I'm even a bit hesitant to...

Hoping someone can help me figure this out tonight. I've got some air bubbles in my yeast 'cake' of my test tubes - but only in 1 of the 2 vials that came from that harvest. It's Wyeast 1217 (3rd generation harvest from starter overbuild) and I've never seen this happen before. It's making me...

I have a Hanna pHep pH meter, and bought storage solution from them (along with cleaning solution and buffer solutions). After every use I pour several drops of the storage solution into the well in the cap and close tightly on the meter. The next time I go to use it, there is a dried...

Hey hopefully someone can clue me in to what's going on here. I understand how pressure changes with temperature, or so I thought...... I've had 3 full, carbed kegs aging at room temp (~75°F). I am serving these kegs at an event in 7 days, and I need to bottle a few beers of each for a...

So I'm doing a Lagunitas IPA clone this weekend and want to nail the water profile suggestion as best I can. It suggests to "Burtonize water". I typically use 10-20% tap water (the rest DI) for my brews. I am using Beersmith's Water Profile tool and getting some strange behavior. I've...

Hi all! I didn't want to plug up the Primer thread with questions that go beyond the scope of those instructions (although I don't think this isn't too far off), but in short, when brewing a stout is it OK to mash with 100% tap water (to keep pH in check), and then sparge with 100% distilled...

My first brew that I designed the recipe 100%. A friend gave me a pack of Wyeast 3724, so I had to come up with something to use it with. Obviously I looked up many saison recipes and got an idea of the "theme" of ingredients, but then I threw it all together (partially from what I had on...

Has anyone gotten one of these to use in their brewing or fermenting? If you haven't seen them, they're generally geared towards BBQ/grilling. But it's a little probe and transmitter that will connect to your phone/tablet and allow you to monitor the temps. I can see this being very handy...

So before I get into, I already "RDWHAHB". :D TLDR: It's now been 28 hours and not a sign of fermentation! I used slightly old yeast (10/1/14) but used a stir plate for a 1.1L 1.040 starter, so this shouldn't be an issue. All of the calculators I've used said this would give me at least...

I recently scored a 7-circuit cold plate on eBay. It came with the fittings still sealed in a bag. The issue is that all of the fittings seem to be 1/4", and I know that the "in" side of cold plates are supposed to use 5/16". I am building a jockey box and need to have it for next Tuesday...

Hello, I just brewed a SNPA clone from BYO (http://byo.com/recipe-exchange/item/3025-sierra-nevada-pale-ale-clone), but I forgot the last hop addition at flameout! I've already pitched the yeast and it's sitting in my fermenter. I scaled the recipe slightly to 5.5 gallons, so it was...

Hello All! I've currently got an American Wheat that I brewed last Sunday (10/26) using Wyeast 1010 (American Wheat) yeast. Until this point (~5 AG batches) I've always used a secondary. I know that most of you don't bother with them, and I've decided to try out that methodology on this...

Hello! I have a situation I keep muddling over, and I would like to get some outside opinions from some of y'all. I have a Nut Brown Ale (Northern English style) currently in secondary (6g carboy). It is in a temp controlled chest freezer at 65*F. It was in primary for 5 days, and has...