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Hey folks, I've been force carbonating for a while, and my normal process is to set it to 35-40 PSI for 48 hours and then drink. I'm starting to refine and pay attention to details, and thus I got to thinking about certain styles and carbonation levels and how to get there with this method...

Does Beersmith use batch size to calculate ABV?

Working on brewing a hefe next up, found this post: http://forum.northernbrewer.com/t/looking-for-a-hacker-pschorr-clone/12212/3 Wheat Malt 5lb Pilsner 2lb Vienna 1lb Caramunich 60L 8oz I'm guessing Caramunich II or III to get that 60L correct? I'm debating between this and Gordon Strong's El...

So I downloaded the spreadsheet, and I'm hoping someone can help me make just a little sense of what i'm looking at. I'm brewing a Spotted Cow clone, cream/kolsch style of course, so I picked Yellow Balanced (Yellow Malty mentioned on the forums, but not available in this sheet?) I'm starting...

Hey friends, I am at a point where I'd like to learn more about how my water affects my beer. Up until my last batch, I had always purchased pre-packaged gallons of spring water. The Zombie Dust I just made I used my own water, so I'm curious to see if it has any affect. I've gathered my water...

Hey folks, I recently brewed up a batch of a Spotted Cow clone I got from someone in my group. It turned out pretty great, but it needs some tweaks. First, the recipe, then I'll follow with what needs tweaking and hopefully you all can help with how to accomplish that. 1 oz Cascade (60-min)...

Hey folks, so I racked my Belgian Quad into the secondary today. A couple of things. 1.) Flavor is great, but right now tastes like a boozier (yet smoother) version of my Cuvee clone (Belgian Golden Ale) 2.) Color did not come out as I intended. See pic. 3.) The hydrometer sample tasted much...

Seriously, I'm just asking out of curiosity since it's been about 10 years since I've bottled a homebrew... I am bottle conditioning one of my belgians and they've been going for about a week. I'm not cracking any to test for at least 3 weeks. However, I did take a looka them this morning and...

So, I've been looking through recipes and sometimes it mentions a malt that I can't match a name to at Northern Brewer. For instance, making a Belgian a few weeks ago, I needed a Belgian Pale Ale and Belgian Pilsner. Searching on NB's site provided a number of options, but through some advice...

I'm prepping to make a Belgian quad (basically it's the Northy 12 from NB) and calls for Belgian Candi syrup d180. I've made clear stuff with really good success, so I'm wondering if d180 is just cooked longer to get a darker color. Is it still done with white sugar, or is it raw cane sugar? Any...

Had a 5g pot, bought a 16g pot to upgrade, now I have no constant thermometer to monitor mash temps. What do ya'll recommend for monitoring the internal temp of mash without having to lift the lid and use my thermapen every time?

Hey folks, I've seen a few posts and products for perlick bottle/growler fillers. However, they all mention 630 or lower. Has one event been made for the 650ss?

So, I downloaded the trial and I'm playing around with it. I'm attempting to enter the recipe I'll be brewing this weekend, but for some reason it doesn't have the Pilsner (US) nor the Munich (UK) grain available to add. I'm sure I'm just looking in the wrong spot, but hoping someone can help...

It seems there's a general consensus that unless you're doing something with fruit or other additives, most people don't do secondary fermentation anymore mostly due to oxidation and contamination concerns. I've also read in Jim Palmer's book that leaving beer on the trub for too long can...

I love cuvee, and I found this recipe last night offering to be a clone: https://www.homebrewtalk.com/forum/threads/drom-john-cuvée-des-trolls-clone.579777/ I'm fairly new to brewing but I'm guessing that recipe is what's called a partial mash? I'd like to give it a try though I haven't...

Hey folks, for my second concoction I wanted to make a cider. I followed BrewTV's video and wrote down everything I needed and then stopped into the store to pick up all the ingredients. However, their video didn't provide amounts, so I'm wondering if anyone has any tips or a more defined...

1.) I have a hefe fermenting right now, which smells amazing btw, day 2. I took a hydrometer reading after putting into the carboy and got a 1.032 reading which as I read more in the forums, seems way too low. Disclaimer, I could have read it wrong but it seemed simple enough, just spin and...

Hey folks! I have brewed two batches in my life, both about 10 years ago. One of them my friends aptly named "Turd's Bitter Ale," and another was more successful. I've since reprocured some equipment to start this hobby up again, armed with a lot more knowledge and know-how, and the prevalence...