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Bought a second thermometer to put in hot liquor, and one in mash tun. Added my 168 water trying to get 157 mash temp. When I added the water it went to 170! I think there is a problem with one of the thermometers ( obviously). My question now is, I wanted a high temp, 157, to yield a more sweet...

So I made a big imperial stout, 1.078 OG. My previous experience with this style is wait to drink. I am thinking of racking to a glass carboy after 1 month, and then leaving it for 6. My question is, after the primary fermentation is over (holding the primary at 68 degrees), what temp should I...

I made a nut brown this weekend, and everything that could go wrong did. Stuck sparge, siphon quit working, and most troublesome, I was going for a 1.05 gravity wort, and hit 1.03 with only 3.5 gallons of wort for a 5 gallon batch! Luckily I had some DME to amp it up a bit. Anyway, I am not sure...

Any thoughts on this? I am thinking of going all NS hops, marris otter and biscuit grains, and Sammy smith yeast. I have never had NS hops, just going off what I've read.

I am planning letting a cider ferment for about 3-6 months. What temp should I go at?

I made my double pilsner a few months ago, and had some trouble with carbonation. I had no carb after several weeks in the fridge. I fermented for a longer time to try and hit my FG, which I did. So, when I didn't get carbonation I took it out and heated it up to 70, let it go for a week and got...

I just tasted my first cider, and used martinellis and santa cruz (it was very cloudy and had a lot of sediment, but was pastuerized), a few tea bags, and some lime juice, it tasted a little rotten, and too tart. I have fermented for a month, the gravity is down to 1.01. Is there any way to...

S I made my first cider this weekend, it is all juice, with no extra fermentables. I broke my hydrometer while preparing the cider, and I am just wondering what range should I expect for an OG? So I can at least ballpark an ABV.