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I've been cold crashing and kegging for years. Before that I bottled a few batches without cold crashing. I have 10 gal. of an 8% ABV robust porter (currently fermenting at 69°) I need to bottle for an event in October. The Brewer's Friend priming calculator says its accuracy can be affected...

I'm cold crashing (40° F) 4.5 gallons of hard apple cider before racking it to the secondary. I plan to add potassium sorbate (2.5 tsp) and Campden (.25 tsp) to the secondary before I add pomegranate juice. It will be kegged and force carbed. Questions: 1) are the sorbate and Campden...

I'm trying to develop a recipe for a Gold Rush era steam beer that would have been made in San Francisco ca. 1850-1870. I pretty much know the grain bill and will be using California lager yeast, but I'm stuck on the hops and hop schedule. Stan Hieronymus reports that farmers in California at...

My recipe calls for starting the dry hopping at 3 days after brewing in order to allow biotransformation to take place. However, it doesn't say how long to leave the hops on. Do I pull them when I hit FG or leave them longer? Thanks.

I've got 5 gallons of fresh pressed apple juice from a local orchard. It's been flash pasteurized. I also have a gallon of pomegranate juice from my own tree that's not pasteurized. I plan to add campden to the pom juice to knock out any bacteria and wild yeast. Fermenting with Nottingham...

I have 5 gallons of Yooper's Imperial Oatmeal Stout (8%ABV) and 5 gallons of a Stone Bitter Chocolate Anniversary Imperial Oatmeal Stout (10.25%ABV). Pitched the same yeast to both and they have been in primaries for 3 weeks. I'm planning to bottle three ways. 3 gallons of each one on it's...

I pitched my yeast 12 hours ago and just realized I forgot to shake the bucket before putting in the ferm chamber. Should I leave it alone or pull it out and shake it up? Thanks