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I was wondering if anyone else has dealt with this or has any ideas what happened. My friend brewed yesterday, collected 8 gallons of wort with a pre boil gravity of 1.050, taken with a refractometer. He boiled for an hour down to roughly 6 gallons. His expected OG was 1.067 but it was 1.054...

6 gallon Better Bottle carboy, minor dents - $25 ($38 on Amazon) 5 gallon glass carboy, gallons marked with tape - $30 ($40 on Amazon) Bottle tree (will hold 45 bottles) - $25 ($30 on Amazon) MoreBeer brand kettle weldless thermometer, 6" stem - $30 ($35 on morebeer.com) 8 gallon stainless steel...

I'm sure the title has given a clue as to what I'm about to say...but here goes. I've read in many places that many home brewers boil their starter wort in the pyrex flask directly on their stove top. I was nervous about it at first, but finally came around and have done it probably 6 or 7...

Trying to hit this profile for a Bell's Two Hearted clone: Water Profile: Ca 130 | Mg 1 | Na 43 | SO4 209 | Cl 75 Using Bru'n water, the only way I can see to get the numbers to balance is to use gypsum and CaCl2 to get the calcium, sulfate, and chloride in the right range and use baking soda...

I've been kicking around the idea of trying to purge the keg with CO2 and do a closed transfer to try to improve my process but never landed on a good way to do it. Filling it with starsan and pushing it out with CO2 has never sounded appealing to me. I don't usually have 5+ gallons of starsan...

10.25 lbs two row 1.25 lbs munich 1 lb crystal 40 .75 lb chocolate 350srm .5 lb black patent 500 srm pitched a starter of imperial darkness, fermented at 66-69 F it stopped at 1.020. I gave it a swirl, bumped the heat up, gave it some more time and it's not budging. is there anything I can...

Does anyone see problems with this? This is very different from any other way I've treated my brewing water. I'm using baking soda AND pickling lime to keep the sodium levels and calcium levels in check and all the sulphate is coming from Epsom salt. I've never done either of those before and...

I scaled down a recipe I found from 12 gallons to 5.5 gallons that included acid malt. I've never used acid malt and naively believed after scaling it down and plugging in the numbers into bru'n water, that the pH would come out right. It came out at 5.02. I already milled all the grain...

Hey all, I'm brewing up a scottish ale tomorrow based on MadTree Thundersnow (Local to Cincinnati, delicious!). I'm having trouble with the water and I'm afraid I'm adding too much baking soda to get the pH up. I had to substitute special b for extra special malt and chocolate for dark...

Hey all, I'm still on my first co2 tank. I have my 10th and 11th corny hooked up to it with one regulator and a tee fitting on the gas line. I came out today to find that the pressure was at 0. The high pressure guage is still above the red. I turned the screw on the regulator and put the...

I just built a counter flow chiller. I didn't have a pump the first time I used it, so it was gravity fed. I put cinder blocks up on a small picnic table to put the burner on in order to get it high enough to go through the chiller and into the fermenter. This worked pretty well the first...

I read that krausening helps a lot with diacetyl but I would still like to do a diacetyl rest to be sure. Anyone else do this? What kind of timeline and temps did you do? I brewed a maibock (5.5 gallon batch, 1.076 OG) that has been fermenting for ~36 hours at the moment. I saved off a...

I'm planning my first lager, a 5.5 gallon Maibock. The target OG is 1.072. I have a 2L flask and stir plate. Here's my plan, please take a look and provide any input! The yeast numbers are from brewersfriend.com yeast calculator (according to that calculator, I need 547B cells): 1)...

Hey all, Trying to make sense of water chemistry (again). I put the following grain bill into both bru'n water and the calculator on brewersfriend.com: 10.6 lb. (4.82 kg) Great Western pale malt 2 °L 1.3 lb. (600 g) Best Malz Munich malt 8 °L 14.1 oz. (400 g) Great Western pale malt...

To fix a mold problem, I found some posts on here about using DampRid in my chest freezer. The store I went to only had a vanilla lavender scented version. Since the fermentor (a fermonster) should theoretically be air tight, I figured it would be fine. It definitely fixed the mold problem...

Hello all, I plan on brewing a porter recipe in two different sizes on the same day. First, I'll brew a 3 gallon batch and then a 5 gallon batch later that day. I am going to experiment with cocoa nibs in the smaller batch. My question is, can I put them both in the same fermentation...

My friends and I go to the beach every summer about a 10-12 hour drive away. We have a kegerator and we usually get a commercial keg for the week. Maybe next year, I'd like to brew something to take down there. My question is what would be the best way to do that? After I force carb the...

I have a torn labrum in my throwing shoulder. I'm 32 and I play baseball in an amateur league in Dayton, Ohio. I'm no superstar, but I contribute and my plan is to play until I am no longer contributing to my team, however long that may be. Currently, I take prescription anti-inflammatory...

My friends and I get a keg for a week at the beach. We have a kegerator and we always have foam issues. The keg is transported less than a mile to our beach house and put straight into the kegerator. We tap it and set the keg to serving pressure, around 12 psi. We're not sure what else the...

I did an all grain DIPA recipe and was shooting for 1.075 but only got 1.064. I didn't have any DME on hand so I just went with it. It's been in the carboy for 30 hours or so and the krausen has started up. My question is, what will the effect on the beer be? I'm assuming too bitter...