Search results

I keg now instead of bottle conditioning so I'm looking forward to that faster turnaround time

I'll be the first to admit, I'm impatient. Pretty much as soon as I pitch my yeast, I'm fantasizing about when I can pour that first pint. I only brew ales because I dont really have a setup for lagers and I typically crack into that first glass about a month after brew day. For my brown ales...

I have a recipe for an imperial stout that I absolutely love but I've recently really gotten into cream stouts. Is it possible to convert my existing recipe? And if so how do I go about it?

Is that all I need? Basically I'm wondering where i can find a parts list or a legging for dummies guide.

So I'm buying a ton of brewing equipment from a professor of mine for pretty cheap including a 2 tap freezer chest style kegerator. The only hitch is he wants to keep all the CO2 equipment for another project he's working on. What all do I need to get to make it work?

So I have an existing wheat beer recipe and I'm curious if I should just dump some crushed blueberries into secondary or if i should tweak the hops to account for the addition?

The recipe had a listed OG of 1.045 and I just took a gravity reading of 1.02. Not quite in the green range of my hydrometer so I don't think it's quite done fermenting yet. The recipe doesnt list a final gravity but I'll know for sure tomorrow when I take another reading. This is my first non...

I am still worried that my fermenter is still bubbling away almost two weeks after pitching the yeast. Epically any time I move the bucket. Is that normal?

I appreciate all the help. Like I said I'm still a very new brewer. I've been hesitant to take multiple hydrometer readings for fear of infection, especially considering that with my setup that requires prying open the bucket and exposing the entire batch. AND unfortunately it won't help much...

I found a recipe for it that sounded too good not to try, and we have some really good local raw honey. the recipe actually called for 6 pounds dry amber malt extract in addition to the two pounds of honey and 1/2 pound crystal malt and 1/4 pound chocolate malt grains so I guess there's alot...

It's been in secondary for 4 days now. I know you're usually supposed to do a full week but I drink a lot of wheat beers so I'm fine with a little cloudier beer. Plus the last batch of of beer I made was a kolsch which I let go the full week in secondary. It didn't carbonate very well in the...

I'm a fairly new home brewer working with a plastic bucket fermenter from the local homebrew shop. I'm making a 5 gal batch of an English style brown ale with honey. I finished a weeklong primary fermentation and racked to a secondary fermenter for clarification. The batch had stopped bubbling...