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Hi brewers, i just finished the boil of a german pilsner and the cooled wort pH is about 5.3. Should i lower it to about 5? i have lactic and phosphoric acids but not sure how much to use. Cheers!

Hi brewers, im getting ready to brew a german pils and im not sure what mash pH to target. What should i be aiming for? cheers!

Hi brewers, i have some wlp830 which is a year out of date,what would be the best method for a starter? i am planning on making a 24L batch of a german pilsner. Cheers!

Hi, i brewed a biscuit blond ale with no dry hops 2.5 months ago,it was brewed in a fermzilla and transferred to a liquid purged keg and lines, also purged the headspace about ten times to get some more o2 out. I left it at room temp (around 18 to 27C fluctuating) I poured a glass last night...

How does losing alot of yeast through the airlock/blow off tube in the first 4 days effect the conditing phase of the ferment? Is there still enough yeast for a complete ferment or will there insufficient yeast to properly clean up the beer? cheers!

Hi, im in the process of putting in the numbers for yoopers oatmeal stout and noticed the mash volume is way higher than the sparge volume? with all my lighter beers its always the other way around. For a 24L batch of stout im getting 24.3L mash water and 15.8L sparge water. Does this look ok...

Hi, how far can you push the dry hop quantity until you start to get undesirable flavours? im currently doing about 75g in a 25L batch. cheers brewers!

Hi im trying to come up with with a pacific ale type of recipe and not sure if its balanced. Also im new to galaxy hops and not sure how to use them properly. Im after a light easy drinking beer with maximum hop aroma and flavour. could some brewers have a look and suggest tweaks to make it an...

Hi,lately ive started using a fermzilla and purging everything with co2 and noticed my beers are staying free of oxidation flavours. Im a bit confused as to the timing of dry hopping. Ive heard some people dry hop around day 4 to allow the yeast to consume any introduced oxygen and to ferment...

Hi, i recently kegged a pale ale which was half carbed in a fermzilla. It tasted really nice until i overcarbed it, now it has a sour lingering taste which really drys the mouth. It seems its the result of an increase in carbonic acid? If i warm the beer up and vent all the pressure then recarb...

Hi,my local homebrew store was out of 001 so i picked up some 002. Im thinking of brewing the russian river row 2 hill 56 clone(was awesome with 001) but with the 002 to add some yeast character. Do you guys think it would turn out ok? ive never used 002 so not sure how it would go with this...

Hi, i just bought myself a fermzilla with the pressure kit. Im brewing a pale ale tomorrow with wlp001 and not sure how to pressure ferment. Anyone have any advice on how to do this? cheers brewers!

Hi, i just kegged a mosaic smash using wlp051, i left it in he primary for 16days cold crashed for 2 then kegged. Its a nice tasting beer but has a strong sulphur aroma. Is there any way to get rid of most of the sulphur? cheers

Hi, im trying to work out a hop schedule for a maris otter smash heres what i have so far 7.1kg maris otter 7.9g mosaic 60mins 7.6ibu 30.4g mosaic 15mins 15.2ibu 40.6g mosaic 0mins (10min steep)7.1ibu 95g mosaic dry hop og 1.049 30ibu batch size 32L california V yeast What do you guys think of...

Anyone tried this from how to brew 4th edition? how was it? brewed it the other day and tastes really nice out of the fermenter

Ive got this fermenting at the moment 4.6kg pale malt 470g munich 120g crystal 40L 29.5g centennial 30 mins 22IBU 32.5g cascade 15mins 10 IBU 26g cascade steep 15mins 4IBU 24L batch im thinking of using the same grain bill and using galaxy how would i go about it to maintain a balanced beer...

Hi i recently brewed the russian river clone from this site and added 32g of simcoe loose into primary on day 6, i left it for 4 days then cold crashed for 3 days at 4C. The taste out of the fermenter was really nice with a noticable hop aroma. I kegged it and had a taste 4 days later and...

Hi, ive got a few kegs of beer and im disconnecting and reconnecting them to get the carconation right. Do i need to run starsan through the gas lines? and on the posts before each reconnection? cheers

Hi, i am using bru n water and usually adding acid malt to reach a mash pH of 5.3 for my pale ales. I wait 15 mins the take a sample from the top of the mash tun, cool it to room temp then test with my callibrated pH meter. I read a few comments about mash pH being higher than the cooled sample...

HI, im planning on brewing an augustiner lager bier from this site and not sure on the water profile? i was looking at the bru n water munich profile and not sure how to add so much calcium without all the bicarbonate? im thinking of adding acid malt to get a ph around 5.3? does that sound ok...