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Tried making a version of the NE IPA yesterday. Unfortunately I couldn't get ahold of Mosaic or Galaxy hops. My OG hit 1.074, probably because I'm still new to All Grain, but I got my usual 5.5 gallons, so i guess it's going to be a Imperial IPA, which I don't mind :-) 5.5 gallon batch Grain...

Just made my first all grain Smash, Marris Otter and Mosaic. Used my new BIAB system and it worked better than expected. Only problem is that I didn't add enough water so instead of getting 5 gallons at 1.056OG I got 4.5 gallons of 1.068.. So it'll be a little stronger than expected and I'll...

I love that.. Hah

Trying out lagering for the first time with a German bock. Fermenting at 50*F. Its also the first time I've tried BIAB and decoction. Super excited for this back to be ready

I probably drink too much on brew day. Makes anything past grain steeping a little sloppier that it could be.

Brew/ bottling Day today! Bottling- Belgian Pale Ale 5.5%/vol 1lb-Caramuinch 1 5.5lbs- Dried Light malt extract 1oz Golding at boil .5oz Czech Saaz last 10 1oz Czech Saaz off Wyeast 3522 Belgian Ardennes Brewing- Elderflower Ale 5lb Light dried malt extract 3oz Crystal Malt .5oz...

Stable for 2 days now. Bottling tomorrow or Wednesday if it stays stable. Thanks

Two questions.. Is cold crashing still going to introduce a lot of oxygen when doing so in a carboy? Is the gelatin necessary or Will just the lower temperature significantly clarify the beer?

Is there any draw back to bottling earlier? I've already hit my FG one week in.. Seems silly to let it sit another week and a half. I bottle condition for about 4 weeks according to the recipe after FG is reached.

Finally was able to read the gravity today. It was suppose to have a 1013 FG but we're at 1010 currently. Still slightly fermenting. That yeast worked real fast and real hard.

So, it's been a couple days and fermentation has slowed down incredibly. I've been keeping it at 68* since yeast was pinched but I think I need to raise the temp up to 72. I went to check the gravity and found out my son broke my hydrometer (I have a feeling that is going to happen a lot) so...

so, I'm not quite sure how much of the 1 liter of slurry I have for the beer listed above. Could someone possibly explain the math behind figuring out ML of yeast needed for that batch?

Awesome news! Just gotta find a recipe now. I'm thinking about going with a Saison. Thank you.

Hello, I'm looking for some advice on how to reuse the yeast from my beer currently in my fermenter. I'm brewing a Belgian Pale ale using the Wyeast 3522 Belgian Ardennes. I somewhat understand the yeast washing process but I'm more curious about what kind of beer I should/ could make with the...

Only Sith's deal in absolutes

Fermentation started at around 12 hour mark. Seems happy and healthy. I'm hoping the color lightens up a bit.

I'm all set for temp control. Last batch I tried to make was a banana disaster (Hefeweizen brewed in 90*f weather) so I said screw it and turned an old fridge in my basement into a fermenter with a temp control. I'm making a Belgian Pale Ale currently and fermenting at 68*f Everything came out...

Still new, this will be my 3rd partial mash batch. I don't have a lot of free time so I'm not sure when or what I'll be making next. Since brew day is tomorrow morning I'm skipping the starter and hopefully everything will work out. If not, well at least I learned. I plan on reusing yeast once I...

Super cool info MindenMan. I'm still up in the air on where or not to do one but today's the day if I'm going to. I'll post what I end up doing after I do some more research. Thanks everyone

So, if I were to underpitch, if I'm making a 5 gallon batch, how much of the yeast should I use for the starter?