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I brewed a light golden ale around Thanksgiving. Life got busy and I just got around to it tonight. The beer has been on primary in the fermentation chamber around 65 degrees since then. I would have to check the notes, but the beer was about a 1040ish OG, and now measures around 1.006...

Looking to brew my Breakfast Stout again, and I'm looking through the fridge and I find an old packet of Omega Yeast Labs British Ale II, packaged on 2/6/15. The OG of the beer comes in around 1.084 and I generally try and put 6G in the fermenter. Putting this through Mr Malty says I'd...

Took my starter out of the fermentation chamber and it looks like this. Lots of brown bits floating around in there. It was an OYL-006 (equivalent to WLP007/1098) yeast packet into 1.5L of about 1040 starter wort with a teaspoon of so of yeast nutrient. It tastes slightly sour, maybe more...

Last year in June I did some brewery upgrades, and a pH meter was one of them. I purchased the HM PH-200 meter from Amazon. My first couple of brews I used it and it read in line with what I was expecting for Mash pH. However, life got busy and I didn't get back to brewing until late...

Quick question as asked in the title: Will using Cocoa Nibs in the boil clog a Chugger Pump? I've got a recipe for a breakfast stout that calls for 2 ounces of cocoa nibs at 10 or 15 minutes for a 5 gallon batch. I didn't think much of it until I read where one guy had issues with the wort...

So I finally decided to add a brew pump to my brewing setup. I got this primarily to move wort through the plate chiller without having to lift 5 gallons of boiling wort to a higher elevation, as well as to get a good flush of the chiller, but I see lots of uses for this thing in the future...

Finally getting around to adding a pump to my brewing setup. As of right now, I'm planning on going from kettle to pump, to plate chiller to fermentaiton vessel. I had been thinking how the hell am I going to integrate this into my brewing setup since I don't really have a permanent rig...

Since the start of this brewing season, I've started adjusting my water taking the knowledge I've learned from "How to Brew", various podcasts on water adjustment, as well as information from the water calculator at Brewers Friend. I'm wanting to know if my process is sound or if I'm just still...

This year I made the jump from extract to all grain. Though it's fun as my first trip to Las Vegas, I've only made one beer so far that was remotely drinkable out of about 6 or 7 batches. I think my sanitation is good, I generally make yeast starters when required, and I've got a temperature...

Yesterday I brewed up a 2HA clone. I was mashing grains that I milled at the LHBS and I took the picture below. I've been getting low efficiency, somewhere in the 54% range. I've noticed this like sludge/mud on top of the grain bed after sparging - kind of looks like the grains may be too...

Looking for some help troubleshooting my brewing. Spent a good part of the day making the AG Bells Two Hearted clone: 10# Pale 2 # Vienna .5# Carapils .5# Crystal 20 for a total grain bill of 13#, shooting for a 1.065ish OG. I'm using a 48qt. Coleman cooler with a ball valve and a "keg...

So I'm still in the middle of making my first kit wine - WineExpert Chianti. Due to life, you know that thing that happens when you're busy making other plans... My kit wine has kind of sat by the wayside for about a month and a half. You may remember I posted a while back about degassing...

Well, I'm at the third stage of my first wine kit, and this is the step I thought would give me the least grief. Prior to this point, I was on a gravy train with biscuit wheels with this wine kit, but at this point its turned out to be the most difficult. Most everything I've read before this...

Built my STC-1000 to turn my spare chest freezer into a fermentation chamber. It's probably one of the smallest chest freezers one can buy, so I'm guessing it will run about 7-8 amps when cooling. My electrical theory skills are good, and wiring the circuit was no issue, however household AC...

Hi All, Making some wine for my in-laws for Christmas, well.. because they love wine! I have started out with a Winexpert Vinters Reserve Chianti kit, figuring this would be an easy way to learn about winemaking as well as slowly expand my fermentation hobby... Either way.. So far I've made...

Just kegged my first AG batch. It was a 3 gallon Two Hearted Ale clone which I got off the recipe board here on HomeBrewTalk. All throughout the process I've been tasting a sample here and a sample there and right after the beer got to FG, it tasted much like other extract batches I've...

Apparently some supernatural force is acting against me and just doesn't want me to enjoy delicious home brew on tap. I finished my kegerator conversion yesterday - converted a single tap Nostalgia KRS-2100 to a dual tap 1 Sanke / 1 Ball lock. Got a sweet dual body regulator, double Perlick...

I have an AG Bells Two Hearted Ale clone 3 Gallon batch that I brewed last Saturday using Wyeast 1056. SG was 1.056, and this has been sitting in my closet which has ambient temps of between 59 and 63. Took a hydrometer sample on Thursday and it was at 1.011. I plan on letting it sit...

Getting close to doing my first AG batch... Got my mash tun just about ready, but I have one question. I've converted a rectangular 48Qt Coleman cooler by outfitting a brass ball valve and screen into the drain hole. I bought one of the screens available at my LHBS instead of making a...

Ok. This should be a pretty simple thing. I have a 48 qt Coleman rectangular cooler that I'm trying to convert into a mash tun. Took out the drain, and followed the instructions on this instructable - http://www.instructables.com/id/Installing-a-ball-valve-on-a-Coleman-cooler/ (Not...