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Good to know. Gravity was never a concern of mine for my first few batches and they turned out great. This was my first time using a smack pack (1968 London esb) and first time fermenting at 64 degrees. I think I’m going to; 1 check gravity 2 switch to airlock 3 transport across my house 4...

Do you check your gravity when you do this? Do you think it’s not worth it? Too soon? I’m tempted to check gravity just to taste it lol

I’ve got a weird one for you guys. This is the first time I’ve encountered this predicament and am seeking advice and shared knowledge from others failures. I have a schwarzbier that has been fermenting in carboy for 7 days. Blow off activity has been slow the last 3 or 4. I need to move my...

Thanks for the responses guys. BAR, I’m a big fan of Chinook. Can’t say I’ve ever tasted CTZ tho

How long will they last in the freezer? I have a couple random ounces that are like 3 years old lol

What if I build a mash tun out of a cooler? Is it possible to switch from extract (partial mash) to all grain with my 4 gallon stock pot? I’m trying to cut costs because DME and LME are expensive. I’m also trying to avoid buying a propane burner and larger kettle. Beer on a budget.

I’ve always been under the impression too much head space is a bad thing in the carboy. Even though My first homebrew was a 2.5 gal stout in a 5 gallon carboy. Am I ok to ferment a 2.5 gallon batch of BIAB beer in a 5 or even a 6 gallon carboy?

I am still brewing extract recipes with specialty grains on the stove top with a 4 gallon kettle. Id like to start BIAB brewing but I am struggling to find info about my pot size and still accomplishing 5 and 5.5 gallon (in carboy) batches. Most recipes Ive done lately I have started with 3 and...

That's the exact thing i battled when I first started brewing. Hovering over the kettle the entire time religiously stirring. I still brew stove top with a 4 gallon kettle. Id like to start BIAB brewing but im struggling to find info about my pot size and still accomplishing 5 and 5.5 gallon...

With some darker beers wouldn't it be better to add it during the boil over time to hopefully achieve more of a darker color and more of a caramelized flavor?

Sanitize everything well. Turkey baster, small bowl, and hands. Clean baster well (no dish soap) Fill bowl with sanitized water Sanitize baster Fill baster with sanitizer water Sanitize hands Remove blow off tube Empty baster back into bowl Don’t blow air back into beer with baster Fill baster...

What’s a good substitute if I can’t get idaho 7 hops (007 golden hops)? This is my recipe. My LHBS may not be able to get Idaho 7 any subs? RECIPE: 007 Single Hop IPA (Idaho 7 / Golden Hop) Brew Method: Extract Style Name: American IPA Boil Time: 60 min Batch Size: 5 gallons (fermentor volume)...

When I first started home brewing I would add my DME / LME at time intervals according to my recipe BUT sometimes I would add it all at 30min if the times were not on the recipe. Sometimes this resulted in over boiling and a mess on my stove. It was recently brought to my attention that many...

Awesome. Yeah we went with that yeast so i would not have to be so anal about temp. It has only been in the carboy since 3pm 12/5/2018 and is currently at 66 degrees. I guess my question should have been: - what temperature(s) should i look to achieve with the recipe / yeast on a day to day...

Hey guys I just brewed my first Schwarzbier. My first lager really... I DO NOT have any temperature control other that opening and closing a floor vent, and a towels I cover my carboys with. The guy at my LHBS (NU HOMEBREW / GENUS Brewing, Check em out on youtube) hooked me up with some 1968...