Search results

Hello forum, I'm making a 1000ml yeast starter and lost my foam stopper for my flask. Is it safe to use my blow-off preventer? Or is there another best method until I can order a new stopper? Any advise would be appreciated. Best Regards,

Have a MicroMatic dual gage regulator. I got beer in it. Poured right out of it. What can I do to fix it?

Just moved my brew from the secondary to the keg for conditioning. I plan to let it sit for a couple weeks. Should I have the keg carbonated during this time?

Here is a shot of my very first yeast starter about 5 minutes after pouring the yeast into the flask. The other shot is fermentation after 24 hours. I'm brewing a Chinook IPA from Northern Brewer. The yeast is Wyeast 1056 American Ale smack pack. I allowed the pack to warm up and inflate for...

I'm about to brew my third batch (Chinook IPA) from Northern Brewer. I realized it required a 5.57 gallon boil size. Curious to know how to measure out exactly 5.57 gallons, I searched the forum and came across a thread mentioning professional breweries measure water by weight. The more I...

This is my keg setup. I decided to share it because the forums here, combined with some YouTube videos helped me get to this point. It's simple but effective.

I'm about to transfer from my primary carboy to my secondary. Before I do, I would like to use a thief to measure my gravity. I know I need to clean and sanitize it anything that touches the beer. How do I mix such a small batch of StarSan just to sanitize the thief? Do I really need to...

Q1: Does the gas line need to be cleaned and sanitized? Q2: I was reading the tech sheet on PBW at the Five Star website and was curious what they mean by "Circulation Cleaning" because it goes on to say the water temp must be 130° to 180° for 30 minutes. As a result I'm wondering if i...

For any of you that would like to polish up the outside of your corny keg, I used White Diamond this afternoon and it worked great. I got it at my local Harley store. It's a white, toothpaste like metal polish. It won't take out any dings, nicks or scratches, but it will polish a tarnished...

I told my home brew store today that I wanted to brew a beer that would be ready to drink in about three weeks and that I'm force carbonating my brew. He said I would need an ale yeast and that really any Coopers extract kit would be fine and he sold me a European Lager with some Munstons dry...

I'm using Saflager W-34/70 lager yeast by Fermentis. I will be using a primary and secondary fermenter. I was told lagers need to to ferment in temperatures as low as 34° which is fine. However, as I read the instructions for this particular yeast, it says it's best to ferment at...

I'm trying to wrap my head around all the different types of grain. Is there a website that explains the difference, who makes them, etc. For example, on the paper bag full grains from the home brew store, I have three stickers indicating the types of grains I selected. They are: 1 lb #C6...

I'm about to brew a bock and could use some clarification on boil times. My recipe calls for me to bring my water to 160°, turn off the heat and for 30 minutes, steep my grains. Then remove grain bag, bring water to boil, turn off heat and then add extract. Leaving out the details of hop...

Is a caramel malt the same as a cara-Vienna malt? Is cara-Vienna a grain? I'm asking because I'm going to attempt a recipe posted on my local home brew store website (a texans bock) and it calls for multiple extracts and malts. More so, I would like to enter the ingredients into iHomebrew...

I'm coming closer to brewing a batch of beer and have some general questions after doing some research. It would be great to hear the forums thoughts on these. 1. I plan on doing an extract brew. Do I add the syrup to the water when it begins to boil, or before? 2. I'm told to boil for 45...

I'm curious to know for beer that requires a fermentation temperature of 68 degrees, what were to happen if I ferment at 37 degrees? For example, I'm considering brewing a dry Irish stout extract. Primary, secondary, and bottle/keg temperature is 68 degrees. I'm in Texas and it's a cool...

I'm concerned about the summer temperatures in Texas. I plan to brew 5 gallons at one time outside and follow up with a primary and secondary fermentation in glass carboys. Am I wasting my time trying to brew is 100 degree whether? While fermenting, the carboys will be in a cabinet, away from...

My neighbor bought me a soda keg so that I can keg my beer. It holds 5 gallons. Reading The Joy of Home Brewing by Charlie Papazian, the section Especially for the Beginner states to boil 1.5 gallons of beer, then add 3 gallons of clean water to give me approximately 5 gallons to ferment. I...