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I'm using Brewer's Friend, and I'm just wondering if anyone knows if it's possible to adjust the hop utilization rate in the software.

Can the Italian Floor Corker cork Belgian style bottles like the Portuguese Floor Corker does?

I know some people here use the Brewer's Friend website to plan their brew days. I find that their program consistently underestimates the predicted attenuation, particularly with Belgian and Saison yeasts. I'm just wondering if there's some way to enter customized attenuation percentages to...

I have a Belgian Blonde, OG 1.065, 3522 Ardennes yeast. Primary was 3 weeks, then rack, cold crash, gel, and cold condition at 35 for 10 days. When I bottle, should I repitch a small amount of 3522?

I made this with Belle Saison and Hallertau Mittelfruh 6 weeks ago, and it's making me famous in this valley I live in. I didn't fine it, though, and it's pretty cloudy. I'm trying again tomorrow, except I'm using EKG and the Ardennes yeast, Wyeast 3522. It's 10 lbs Pilsner, 2 lbs Vienna, 0.5...

I have an amber OG 1.053. Midwest Supplies recommends 1 week in primary, 2 to 3 weeks in secondary, then bottling. But what if I'm kegging and force carbing? does it need an additional 2 week conditioning period in the keg? Or will the beer be done and ready to carb at Brew Day +21? I ask...

Can I just pour a vial into 2 liters of wort and get twice as much yeast as if I had used 1 liter? Is the reason for stepping your starters only because of the size limitation of the flask?

Just how stupid can we get, I wonder. Maybe this isn't downright the stupidest thing I've ever done, but it gave me the idea for this thread. Anyway, yesterday I replaced the radiator on my truck. It all seems fine, except I have 2 screws left over. Should I be worried?

I'm pretty sure this has to go in the General Beer Discussion section. I got started brewing at about 3:00 this afternoon, and about when I started lautering, Watson (my Jack Russell terrier) scared up a skunk in the barn. The first indication was his hysterical barking. The next subtle hint was...

I harvested yeast for the first time a couple of weeks ago, and it's been in the fridge since. I have a pint chock full of Nottingham, and it smells great, but I've never used harvested yeast before. Can I just pitch the whole pint into my 5.5 gallons without making a starter? If it doesn't...

About a month ago I had some trouble carbonating my first keg ever. I had read about "set-and-forget" methods like 12 lbs for two weeks. That's fine if I already have beers on tap, but if I'm all dried up, I want to tap this now. So I did find some suggestions to crank up the pressure to 30, but...

I got some feedback on a Belgian Blonde a few weeks ago, and it really helped. I'd love some help getting this recipe dialed in. Many thanks in advance! I have a couple of specific questions, but *please,* by all means, if you think of something I'm missing, let me know. 1. Is 3 lbs wheat...

Skipjack Saison – Batch #1 Track this project and see the recipe here. “Probably what I like best about the Saison beer style is the….” I stared at that sentence for a good ten minutes, trying to finish it. I went to the Keezer, got a small glass of my Saison — about 3 ounces — and...

I'm just wondering if there's a policy of not allowing embedded videos in these forums. I can't figure out how to do it. In other forums I just use shortcode.

I'd like to try my very first submission with this incredible Mosaic IPA I made. Well, the Saison turned out fantastic, and the Biere de Garde is respectable. It's no secret I ruined my Hef and wound up with a merely good, refreshing, drinkable (but anemic) beer. I won't be submitting that one...

My Fellow Zythophiles: I am preparing an article for the Home Brew Talk Front Page, and your contributions of knowledge and experience would be very much appreciated, by me of course, but also by all those who will read the article. I decided to request your input because I've been very...

I'm having a hard time wrapping my head around the difference between a batch target set to "kettle" vs. setting it to "fermentor." Can anyone get me started in the right direction?

I'm going to track this project at jigheadbrewing.com, and your feedback will be a critical part of developing the final recipe. I'm still experimenting with Mosaic, and I'm going to try it with a blonde per the bjcp guidelines. The main issue is that I'm aiming for: 1. "Low to medium...

I plan to use it with a drill, but a handle is a plus. Please figure shipping to 38548. I look forward to hearing from you!!

I'm trying to work out several problems with my Hefeweizen. One of them has to do with the weakness of the clove and banana aromas. I used Danstar Munich Wheat Yeast and fermented at 64, hoping to get more clove. I don't really like a strong banana flavor as in the Yazoo Hef, but more of the...