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Is there any downside to steeping grains in water that also has some DME mixed in? I mix the DME in cold water because it dissolves more readily; so it would be easiest to dissolve all my volume of DME into all my volume of water, and then, once my electric kettle gets the temp up to 160, i...

Anyone used Steam Hops? Wondering if one ends up trading freshness for convenience.

Thought I'd kill two birds with one stone by carbing my Alt while it lagers in the keg for a couple of weeks at 34F. I hooked up the co2 tank to the keg and set the regulator to 11psi, which would give me 2.4 volumes at the serving temp of 40F, but which provides closer to 2.7 at 35F. I just...

I used two vials of WLP0036 in a 1.054 OG Alt. However, I did not bother reading the label and noting White Labs 65-70F recommended temp range for this yeast (because I'm a *******). Instead I just went with the general recommendation to ferment Alts at 60F or so. A week has gone by and my...

Any reason why I shouldn't put my keg under 30 PSI right after pouring in my gelatin? Normally I cold crush one day, I add gelatin the next, and only after that I proceed to force carbing, but I'm wondering if I can simplify the steps.

Gave Brewfather a trial over the past month, and it worked well enough for my needs. I have been using BS until now and I'm quite happy, but there's more there than I truly need. Any coupons available for Brewfather? BS is currently $10.95!!!

I use a stainless steel bucket fermenter with a ball valve that can be used for gravity samples and transfers. During a fermentation cycle, the spigot might be opened and closed 2-3 times: once or twice for gravity readings to confirm I reached FG, and then once again for close transfer to...

I cannot get rid of a strange metallic smell/taste in the first 3-4oz of any beer that comes out of my taps. Here is what I've done to solve/diagnose the problem: - Replaced my old Perlick 650ss (known to cause sulfur smells in high acidity beer) with 2019 versions of teh same (supposed to...

Just brewed a fairly low gravity brown ale with Imperial yeast. Between the high cell count, 68F temps, pure O infusion, and low gravity, the fermented was on the verge of blowing from 3h after pitch to 48h later. Things have calmed down and I even jiggled the fermenter a bit to get things a...

Trying to understand my numbers... please help! I brewed a brown ale with a target 1.045 mash gravity (74%eff). Recipe recommended 153F mash, but I went a little warmer to suit my taste (154-156F). I sparged and managed to hit the target volume of 6.75 gallons dead-on and my gravity reading was...

I have an electric BIAB device and on my first use I relied on the timer to get the water at 160F at 7am. Turns out I adjusted the timer incorrectly and when I went to mash in, I just noticed my 160F "SET" parameter, not the 115F "ACTUAL" water temp. I stirred in 8lbs of grains of a total of...

My smallest fermenting vessel would be a 5 gal carboy which I occasionally use for secondary. My main fermenter is a 7.5Gal Anvil bucket. I want to make a few 2.5/3 gal batches o dial in a few recipes. Do you think the regular fermenter is too big? Is the 5 gal carboy to big too? I don't mind...

I designed a simple recipe with Beersmith. Maris Otter LME and approx 10% rye mini mashed/steeped at 155F. Calculated SG was supposed to be 1.049. However, my refractometer reading was way lower 1.035 during a spot check, before I even got to the fully diluted volume in the fermenter. Suspicious...

First time using an oxygenation stone hooked to a cylinder of welding oxygen. Emptied the whole container in less than a minute by opening the regulator at full throttle. Lesson learned. I'll open the regulator just a bit in the future, but what do you think will be the repercussions of 5...

Want a sweet/mellow saison with a bit of chamomile in it. Would want to downplay crisp/zesty/tart notes without throwing the balance completely off. Here is my starting point, but thinking of dropping 1# or 2 of the wheat in favor of more pale malt: 3 lbs Light Dry Extract 48.0 % 3 lbs Wheat...

Is there any point in mini mashing 2 row vs using straight extract? Typically, mini mash recipes seem to use grains that are not otherwise available in extract form, but in the case of the recipe below, there's only 2 row to complement some light DME. Long story: I've been an extract brewer for...

Hi folks, Looking into the usual three "tea urn" machines for a simple indoor BIAB solution Mash&Boil, Robobrew, Grainfather). I would prefer something like a claw Hammer, Wort Hog, or Unibrau, but am I correct in thinking that none of these "higher end" systems offer the programmable timer...

Cold crashing an ale fermented mostly at 65F with Safale 04 with a small ramp to 68F at the end to wrap up fermentation. My question is whether I should nose dive to 32F as fast as my freezer will take it, or do it in increments (as some people do when lagering)?

Started my D-rest a little later than I would have liked. Maybe 8% from target FG. After 48 hours, my hydrometer reading showed that the beer had reached the target FG of 1.010, but I could still detect some diacetyl so I decided to let the beer sit at 68 F for another couple of days. Taste...

I recently purchased a Brewer's Best Continental Pilsner Kit. The label described it as a pilsner with an OG in the 1.040 range and IBUs between 28 and 33. The full recipe is here Basically 3.3 lbs of LME for 60 minutes and a late addition of 2 lbs of DME at 10 mins to flame out. A few...