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So last night I was brewing a beer and everything was great, I went to chill it and my wort chiller sprung a leak and diluted my beer by about 2 gallons or so I really dont want this beer to do to waste, Is there any way to save it? I put it in the fermentor and added my yeast regardless, But...

I brewed a bourbon stout came out to about 15% after fermentation and a healthy amount of bourbon It was fermented with safale us 05 which dies at around 11% I added 2 ozs if priming sugar for my 2.5 gallons of beer. I fear the yeast has died and it will not carbonate in the bottle. I...

so I have only done extract sour beer b4 this is my 1st all grain so I m not sure if i did it right I had my strike at 165 my mash at about 150-155 my mash was 1 hour 2lbs white wheat 1lbs flaked wheat 1lbs flaked oats 7lbs 2 row after 1 hour of the mash I let it cool till 115 then...

So I brewed a hazy pale ale ( i can post the recipe) but after dry hops it has like 1lbs of hops I was off on my OG and it fermented 8-10 days dry hopped for 2 or so. Came out to 4.5% abv low because OG was off ( recipe was supposed to be 6.5%) I kegged it and force carbed it, transfered with...

so I was making a hazy pale ale for my first all grain, I bought a brewers edge mash and boil the pump got clogged so I could not use it, I stired it a bunch and spraged it with the wort I was suppose to have a OG of 1.063 I got a OG of 1.044 .. I did forget to add the .5lbs of table sugar...

So I just got a mash and boil all grain system with pump and this will be my 1st brew I wanna do something simple so was thinking a lower ABV sour beer could strictly just use 2 row or pale malt for this recipe? Or would it be better to add some falked wheat or wheat malt? im assuming I...

I wanna make a alien church clone, And am trying to follow this recipe but make it DME and make double it to make it about 5.5-6 gallons in the fermenter. https://brewgr.com/recipe/64688/tired-hands-alien-church-clone-recipe But when using a calculator after doubling all the ingidents and...

Like the title says? The 5ml hop shots in the syringes do they dissolve in water?

I capped a sour amlost 3 weeks ago I opened it and thought it had a odd smell ( like cardboard) My buddy not knowing all homebrew are not twist off Went to twist the cap and it actually hissed Am I not pressing the caps on tight enough? Or is my capper spring worn out?

I bottled a sour 10 days aho It has a odd smell It almost smells like oxidation But I used a siphon to transfer and a bottling wand to fill All my bottled beers get this smell to thrm and Idk why

So I didn't research enough and have had my kolsch upstairs where the house is heated to room temp in the low 70s I've read its suppose to ferment at the low 60s Its been maybe 3 days or so and its fermenting pretty heavy Also I tried making thisa cucumber and lemon water kolsch So for my...

Ive used the lacto from omega labs and it was amazing but my local HBS only has the WLP672 Lactobacillus Brevis Can I follow the same rule of thumb? Let it sit for 2 days at room temp? Will it have a different taste since its not 2 yeast strains blended like the omega labs version?

So I kegged a beer and had a buddy iver on Thursday it was carbed up great tasted great.. So today ( sunday ) I pull off a beer and it seems like it has no head and lower carb and flavor loss Now I dont think there are any leaks as i still have c02 in my tank and after 3-4 days of a slow leak...

So my local home brew store was telling me about how instead of vanilla beans they use this nrw vanilla paste. And its suppose to be equal to 3 beans in 1 ozs. They are also a brewey and use it in all there beer so i tried it, it was also super cheap $4 for 1 oz So i put my beer in the keg...

So long story short my local home brew store that is also a brewey helped me with a recipe and sadly did not know what they were doing they gave me 3 lbs of flaked wheat for a hazy ipa but only gave me 10oz or so od 2 row which was not enough for the conversion so my abv came out to 5% instead...

So im making a carrot cake sour ( sounds gross but actually just pulled a sample and its pretty good) so the recipe I added was 5.5 lbs of light Pilsen LME then used lactobusillius by omega labs to kettle sour for 2 days put back on boiled for one hour and added 1 oz willamette at 20...

So I'm going on a limb here and am going to make a carrot cake sour A local brewery ( burley oak) did it and it was fantastic So Anyone have any recommendations on whento add it and how much? I was thinking about a half gallon a few days after fermentation

So I tested my beer today it hit fg and i sampled it and it was soo good hands down the best beer ive ever made it was so clean had no funky or homebrewy after taste. So I go to put it into my keg and 25% transfers with my auto siphon then it starts getting stuck I ended up pumping it 10x or...

So I'm doing my 1st sour so is this correct Just heat my LME enough to dissolve it take it off pitch my bugs at 95°F in the kettle add the lid and some plastic wrap around the kettle an let sour for 2 days Thing bring to a boil add my hops and then pitch my regular yeast in fermenter. Also I...

I brewed a beer on December 30th and it had a final gravity of 1.050 Its been fermenting with omega labs tropical ipa yeast and it's been fermenting under pressure but no more c02 is being produced and everything has dropped down Should it be done?