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Making a CDA and trying to minimize any roast character. Ok to just add the midnight wheat during the last 10 mins of the mash/re-circulation or is conversion required? Thanks.

Anyone have experience mixing yeast strains? Specifically US-05 and Belle Saison? I'm planning on doing a split 10 gal batch of DIPA (1.070 OG), one will be just fermented with US-05, the other will have US-05 and receive additional sugar in the primary to boost OG to 1.090. In the...

Any idea what this could be? All lower leaves have it on all plants. 2 year old cascades.

I'm building a 4 tap kegerator. From the dual nozzle Co2 regulator, each line runs to a SS "T" spliter and then runs to each keg. The ID of the line from regulator to "T" is 5/16 and from "T" to keg is "1/4". Both setups from each regulator nozzle are the same. Will the change in gas line...

I'm new to using a pump. How should I move the wort from the MLT to the BK? I have a 20 gal boilermaker as the BK with the standard features no extra bulkheads. Should I pump up and over into the kettle or into the valve through the ball valve/pick up tube? I guess my concern is hot side...

What could be the cause of the brown/rust color starting in the leaves? It seems to be only the bottom leaves. Also there's some white stuff which I figured was bird poop at first but now not so sure. It seems to wipe off but continues to show up on all plants. There are a few Japanese beetles...

Are these the initial signs of powdery mildew or something else? Sent from my iPhone using Home Brew

So I made a starter of wlp090(using yeastcalc) and it should be already to go for tonight. Question is; I have 3 additional vials of wlp090 that are over a year old, I'm guessing they are probably about 10% tops at this point. Should I just toss them in when I pitch or am I risking some kind of...

So after some research I came to the conclusion that dry yeast is dried with sufficient sterol reserves to multiply enough times and properly ferment the wort without additional aeration or oxygen. So I brewed a 1.070 IPA and pitched 2 packs of rehydrated packs of US05. Everything went well...

I recently made a 6gal Ca Common; 11lbs 2-row, 2lbs Munich, 2lbs Vienna, 8oz C60, 5oz Acid malt, 3oz Roasted Barley. Mashed at 150 for 70-75 min. Pitched a stepped up 2L starter at 60-61 deg 1.058. Fermentation took off at about 12hrs after with plenty of blow off. I've been keeping between...

Is Maris Otter less fermentable than 2-row or pilsner? Given the same mash temp, etc...

Just as the title states I have consistently forming air pockets in a new beer of mine. It causes lots of foaming and is becoming quite frustrating. I carbed it at 24 psi for a week and then down to 12, no shaking. This has been my normal practice for about 10 beers now with no issues. Ive...

Recently I was scrambling for airlocks while an IPA had a explosive fermentation. Anyway I took an airlock off a cold conditioning(35f) lager and replaced it within a minute but I'm concerned I may have oxidized the beer now that its not actively producing CO2 during its cold conditioning...

I understand that a higher mash temp will give me a more full bodied less fermentable wort and that a lower mash temp will give me a drier more fermentable wort. My questions is what differences will I see between holding a 152 (avg temp) infustion mash for 60 min(with a mash out) and a step...