Search results

I recently did a recipe that was 120 min boil with the final boil volume being 5.5 gallons - OG 1.058 Pre boil volume 10 gallons my system boils about a gallon every 30 min Mashed the grain as normal, but when I sparge I usually take gravity reading to make sure that I don't go below...

My sour is 6months+ old and is where I want it and Im ready to bottle. I want to put some dry champagne yeast in to help with carbonation. Do i use the whole pack? Can i just put it in the bottling bucket. Should i rehydrate it and if so whats the best method? Thanks in Advance

When using WL670 should I leave the beer in the primary for 4 months or rack to secondary after fermentation?

Let me start off by saying I have looked at the yeast calculators. I have used them as well. What I'm looking for is someone who has had success doing 1 yeast starter for 2 5 gallon batches. Here's what I do and what I believe to be right and I'm still getting 12 hr lag times. I have a 5000ml...

Can I use a stc-1000 temp controller for my Brutus 10 build instead of the love temp controller? http://www.amazon.com/gp/product/B00B9PMRRO/?tag=skimlinks_replacement-20

I believe that there is something wrong with the gas side post, causing a slow leak and I have already replaced the o-ring and I want to change the post out. The real question is "would it be wise to change the post out while there is beer in the keg."

My 2nd year centennial hops are about 6ft plus already and some of the newer leaves have these brown streaks on them. I was wondering if anyone can help me diagnosis and help cure it before it becomes a huge problem. Thanks Here is the link to view the pictures of the leaves...