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I normally brew small batches- 2 gallons, and I was looking for a method to measure FG without using a hydrometer. I have used a refractometer and have made the requisite calculations, but I saw another method on someone's blog. It involved using graduated cylinders, measuring out 50mL of...

I've seen some really great chocolate stout pudding recipes from Homebrew Chef http://www.homebrewchef.com/ChocolateStoutPudding.html and Beeroness http://thebeeroness.com/2014/01/21/chocolate-stout-pudding-beer-whipped-cream/ I'd like to whip this up for the weekend, but I don't have a whole...

How important is it to keep secondary temperature? I'm planning on making a barley wine and an IRS in time for winter, but I don't want it taking up space in my fermentation chamber. Would it be ok to leave it at room temperature once primary is done?

I should have consulted the forums or Yeast Calc or Mr. Malty a little sooner rather than getting overzealous and making a yeast starter, but here is my situation: I'm making a California Common OG 1.050, I bought two vials of WLP 810 California Lager yeast and decided to make a 2 liter starter...

Has anyone made a starter in a fermentation bucket and just pitch their wort directly to it? I'm planning on a doppelbock and I have a temp controlled fermentation chamber and rather than needing to buy a huge flask or doing multiple step starters, this may be an easy solution.

Brewed a ginger saison recently, and a Chimay Blue Clone a few months back and they were both flat and had no head. For priming sugar, I use the Northern Brewer calculator and have been successful with prior batches. I've noticed that the saison is a bit thin in body. I also experimented with...

So I'm making an American Wheat beer and I usually make 3 gallon batches. Well, while calculating for this, I ended up only having 2 gallons, or 22- 12 ounce bottles. I recalculated for the amount of priming sugar and for 2 gallons I should have about 1.5 ounces less. BTW I'm using DME to prime...

I made a mistake with the hops schedule, I had a Northern Brewer addition at 90 minutes and Mt. Hood at flame out, Irish Moss at 15 minutes, and yeast nutrient at 10 minutes. Like the moron I am, I put my flame out addition in at 15 minutes. I'm about ready to transfer to secondary soon, so...

My cousin is getting married mid-July and I'd like to brew something nice in time to give to her and her husband that they can enjoy come anniversary time. I've been looking into recipes and there may not be enough time to make a barleywine should secondary fermentation be pushed into the 3...

Second batch ever brewed, first time by myself and all grain. Home made MLT cooler works like a charm. Tweaked my back, but I'm still feeling good about this accomplishment. Definitely some things I'd like to do differently for the next time. I'll post the recipe of the brew later; it's a Stone...