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Brewed a Farmhouse Ale in April of this year using Wyeast 3711(French Saison) OG was 1.058 was in primary for 12 days it finished at 1.011 on May 5th Transferred it to secondary and pitched 1 vial of wlp655 Belgian Sour mix it been in secondary for 3 months I checked the gravity today and it's...

:confused:I brewed a 5gal batch of Grodzisz and was trying to emulate the water profile which is calcium122ppm, magnesium 29ppm, sodium 30ppm, sulfate 173ppm, chloride 81ppm I accidentally added baking soda instead of calcium chloride which brought my sodium level up to 80ppm which threw off the...

I got an O2 tank that was used for welding is this ok to use for aerating my wort

Has anyone ever primed their beer for bottling with unfermented wort? like before transferring everything into primary removed about 1 liter of wort to save for bottling. Can this work or not?

I made a Citrus pale ale in June and it finished in July. I racked it to a keg and chilled it down to 36 degrees pitched my gelatin finings and waited 3 days before I took a sample. The sample was very cloudy as I expected because of the gelatin but here's the problem I've drawn off several...

I Pitched a WLP001 yeast slurry from another batch into an English IPA on the 19 of October OG 1.060 it took off within 4 hours everything was fine but the problem i'm having is it's still going today my gravity is down to 1.006 that's 90% attenuation according to White Labs website that strain...

I made a American Amber ale on the 31st of July and there is still bubbles coming from the airlock on 20 August. After the first 2 weeks I thought that was normal because I checked the gravity and it's where it should be when fermentation is done. OG 1.058 FG 1.012 I used a lager yeast but now...

I submit beers to several competition throughout the year, the problem that i'm having is my scoresheet will either say the beer has a lot of Diacetyl or a lot of phenols If I do an diacetyl rest at 70 degrees a little above normal fermentation temp i'll get a lot of phenols and if I do the rest...

I have 5 gallons of Belgium triple (Rochefort 10 clone)that was in the primary for 2 weeks at 68 degrees and secondary for 30 days at 50 degrees. Now here's the problem it's time to bottle the recipe calls for a half smack pack of yeast and at 50 degrees 7.4oz of priming sugar to be added to the...