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I plan on brewing a sculpin IPA clone this week with conan yeast. Anyone have any reasons to not use conan in this clone?

Made Northern Brewer's Petite Saison extract a couple weeks ago, and as I'm getting ready for bottling night I realize I topped up to only 4 gallons instead of 5. Should I bottle as is for a higher alcohol beer or should I add a gallon of water to get back on track? OG is supposed to be...

Looking to make a nice session summer beer. Not an IPA as I already have plenty of IPAs. Here is what I currently have bottled: Belgian IPA Dubbel Triple Saison Black IPA Sierra Nevada clone Bourbon barrel porter

I also HIGHLY recommend the NB black IPA. I have done both the extract and all grain versions and both are excellent.

I just got 3 gal of 1.065 wort with 7.5 pounds. Everything worked great and I had plenty of room in the pot. I ended up sparging using 1.7 gal of water at 170F. Halfway through the mash I realized I calculated the volume of the pot wrong and it's actually 4.8 gallons instead of 5.5, but like I...

I made my first BIAB with this recipe yesterday. I did a half batch and everything went well for the most part. I pitched onto a Wyeast 1214 yeast cake from a dubbel I just made. The only problem was I ended up with too much pre-boil wort (4.5 gallons), so I boiled it down to 2.9 gallons...

What gravity can you achieve with this method? Would you confirm that I can fit enough water and 7 lbs of grain in a 5.5 gal pot? Also, what volume of wort do you end up with premium if you use 3 3/4 gal water?

Thanks for the info

Ok, so I will shoot for version 2 which sounds like a sparge. Couple questions... How do I know how much sparge water to use? What pre boil volume should I aim for if I plan on boiling 60-75 min? Lastly, do I need to worry about mash ph or just let it be?

For sparging, I am either going to 1) Raise the temp of the whole pot to 170 or 2) Remove the grain bag, pour wort into ale pail for a few moments, put some 170F water in the pot, and put the grain bag back in for 20 minutes. After 20 minutes, remove the grain bag and dump the ale pail wort into...

Thanks, it looks like I'll have plenty of room...

Can I brew higher gravity 2.5 gallon batches in my 5.5 gallon pot without overflowing the mash? I'm thinking something with like 7lbs of grain. Will it all fit? Thanks...

I returned them for another beer from the same brewery, but the girls behind the counter looked at me like I forgot to take some medication or something...

I'm not ready to out them yet, and I probably won't. I just called the store I bought them from so they said bring them down for an exchange. She said it's weird though. A quad should have a head, right? Both the brewery and the store said it might be the style of the beer. I've brewed tons of...

Yea, they were 10bucks, so I'm a bit disappointed. I'm nervous about returning them because if they open one and it happens to be fine, I'll feel like a dingbat. There is no real head when poured, and a tiny amount of bubbles rising from the bottom. From my homebrewing experience it would be...

I bought a 4 pack of nice beer a couple days ago. The first 2 were totally flat, I'm betting the second two are as well. They taste normal, just 90% uncarbonated. The caps appear to be on right. Should I add some priming sugar and yeast next time I bottle? Suck it up and just drink them...

The summer temp in the basement is typically low 60s, but it gets close to 70 in a heat wave. The house temp is usually in the 70s in the summer, peaking at about 84 in a heatwave. Definitely when spring/summer come around I'll move everything to the basement. Right now it sounds like I might...

Sorry if this has been answered before, but I did a LOT of searching and couldn't quite find the answer. I brewed a tripel on 10/31/10 and bottled it on 12/15/10. It is fully carbed, but still has a cidery, slightly bitter taste. My plan is to age it 6 more months. My options: Room temp...

Could be. Do I need distilled to calibrate? I'm thinking tap would be a bit off.

It was 3/4# specialty grains, 6.6#light LME, 1# light DME, 1# dark candi sugar.