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I used 2x8s around the top, screwed them together and then liquid nailed them down, set the lid on top and added the weights for the night. The wood on the sides are fence pickets, I had some galvanized sheet metal left over from another project. I screwed the top of the galvanized metal into...

I have a Chimay clone I'm about to bottle, OG was 1.086, did large yeast starter, let it ferment for over a month, put in secondary, it's been there every since. Original brew date was 4 months ago. Is the yeast still good enough for bottle conditioning, or do I need to add some?

So today I came to a realization. Topping off your wort with water, putting the lid on and then shaking vigorously back and forth for 20 seconds, stopping, removing your finger from the airlock hole in the lid and resting, and then repeating the same process another 3 times DOES NOT STIR THE...

I'm going to be brewing a Barley Wine on Friday. OG 1.094. According to Yeast Calc I need 334b cells to pitch. A 1L starter, stepped up again with another 1L will get me 356b so I should be right on the money, my question is on how to properly step up. I have a stir plate and I brewed a...

So after 5 batches of stouts/porters with a lot of off flavors, butterscotch smell, I realised I was fermenting way to hot. House stays at around 77 degrees, I was probably fermenting in the 80s... Anyway. I converted a chest freezer with a thermostat controller to keep my fermentation's in a...

It's interesting that a lot of instructions say to let yeast warm to room temperature before pitching. I recently found the topic about pitching it cold, and from my experimentation it does indeed start faster when pitched cold and ferments more vigorously. I just brewed the Jack'O Lantern...

So I attempted a BIAB version of the Miller Lite Clone that I found posted on HBT, unfortunately I did something wrong, probably didn't use enough water and I don't think my grains were crushed fine enough to get everything out of the BIAB setup... But my gravity was way low. I obviously...

So... I made a batch 3 months ago... I know it's still young but I just took the first gravity reading since brewing. I used about 15 lbs of honey for 5.5 gallons, or there about. OG was 1.092, put in some yeast nutrient an yeast energizer I re-hydrated 2 packets of D47 yeast in some luke...

Help me out here... After doing a lot of brewing this summer, for myself and some friends I think I figured out I was fermenting WAY to hot. House was 78 degrees... fermenting was probably 80? Over the past 3 or 4 months I've brewed then bottled several different beers, and EVERY SINGLE...

Need some advice on what I should be doing during the summer for brews. I've brewed 3 stout/porter dark beers now this summer, every single one of them has a varying degree of butterscotch smell, (diacetyl?) from what I'm guessing is too hot of a fermentation temp - around 79 degrees...

Need some advice on what to do about getting the right temps for my setup. Right now I converted a coat closet into my beer closet, put shelves and such in there and that's where I keep my carboys and buckets, plus my other supplies. Living in Texas it's pretty hot a lot of the time, and I...