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Last night I pitched a massive starter in to my well oxygenated wort. Second time using my Fermzilla under pressure. I thought I backed the wingnut out on the spunding valve enough but woke up this morning to Fermzilla at 20 psi. I vented the Fermzilla couple times to get pressure down to 8psi...

Last Saturday I brewed a German Pilsner, which I chilled to room temperature (67°F) and pitched my 1200ml starter of Wyeast Bohemian Lager which was also room temperature. OG was 1.043. After pitching the yeast I transferred the carboy to my Inkbird controlled fermenter and lowered the temp to...

Maybe I should have seen this coming, maybe I shouldn't have... I pitched my yeast into my Irish Death clone and put the fermenter in my garage which is climate controlled to 64° F. Looking at this graph do you think there will be any strong off flavors? Highest it went is 71° F which is still...

Yeah so brewing a Irish Death clone and I misread .4oz as .4lb and added .4lbs of non-fat cacao powder during the boil. Currently, there is literally zero chocolate smell coming off the boil but it's definitely got a chocolate brown color to it. What are my options at this point? Here's the...

I have brewed a number of ales which have all turned out delicious, and recently I attempted my first Pilsner (92% Pilsner malt, 8% flaked wheat) which did not turn out how I expected. There is a prominent off-flavor, it tastes mostly like butter scotch but I can't quite put my finger on it...

Today I used hop pellets for the first time, and on the advice of multiple people I just tossed them straight in during the boil. The problem is... I'm pretty sure my filtration attempts did nothing and all of the dissipated pellet residue made it in to my fermenter. Will this cause extreme hop...

I don't know if Wyeast changed their packaging but I'm seeing Google results stating the date of manufacture is on the front of the pack... I only see the use by date. What am I missing? EDIT After mass confusion I decided to call Wyeast and the lady said that very recently they changed their...

I am doing a 2.5g brew of a west coast pilsner soon and I often read posts about low fermentation activity when using California Lager yeast. I was contemplating making a yeast starter but if I'm doing a 2.5g batch would the single packet of Wyeast 2112 be sufficient?

Hello all, I recently tried my first ever Pilsner, which was Five Fin by Pelican Brewing, defined as a "West Coast Pilsner." I was wondering if there are any clone recipes for this brew? On their website, it lists ingredients: Centennial hops, Mandarina Bavaria hops, Sterling hops, Magnum...

So this is my third or fourth brew and I experienced my first stuck mash. Looking at the grain bill below, it seems pretty standard and is well below the max grain capacity of the Robobrew. I used about 4 gallons of water for the mash. I am fairly convinced the stuck mash was due to grain...

One thing I have never really seen explained in-depth is when you add hops for dry hopping or various flavor additions, are you supposed to just let them sit on top in the fermenter? Obviously swishing them around would undoubtedly lead to oxidation but how are you supposed to get the hops /...

Hello everyone, in my keezer I’ve had two 5g corny kegs stored at 36°F, 10’ of 3/16” ID beer line hose and 12 psi. I was using picnic faucets to serve and was getting good flow, nice head, etc. Now today I replaced the picnic faucet with a Intertap stainless faucet and am getting next to no...

I'm running a 5.0 cubic feet Magic Chef keezer with 2x6s for a collar so I can get an additional keg on the ledge. I cut the corners at 45 degrees and sealed off the collar with caulk, weather stripping, etc etc. I have two recirculation fans and a bag of Damp Rid and within 2 hours of starting...

So I installed a 4 way distributor in my keezer and ~24 hours later my keg of red ale, previously carbed to 12psi, has gone partially flat. 2 days ago I had a nice thick head, lacing, and I was burping after drinking some. Now the same beer had almost no head, and tastes flat. Is it possible my...

So I followed a recipe called "hoppy red ale" and I just took a sample after 14 days in the fermenter. I'm a little disappointed that it's not as red as I thought it would be. It's more of a brown / golden yellow. My second confusion is the fact that it tastes very similar to my first recipe...