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Does anyone know of a thermowell for a 6.5 gal carboy that will fit a johnson a419? Like this one: http://morebeer.com/view_product/6667//65_Gallon_Hood_Thermowell

Just bottled a ag bavarian hefe today. Wyeast 3068 Fermented at 62 for 14 days with a chest freezer and johnson controller. Did not realize until after i had bottled and i was sampling my hydrometer sample that it had a horrible sulfur odor. It tastes good, it just stinks. In retrospect i would...

There are no kolsh recipes in the recommended recipe locator so... Let's put it to a vote! Who has the best kolsh recipe on this site.

Recently listened to a Jamil Z podcast on bavarian hefe in preperation for a brew. He recommends a 30 degree C rule for fermentation. Meaning pitching temp and ferm temp add to 30 degree celcius. It is also recomended by JZ to ferment this brew at 62 F. So i was planning to cool as low as...

Why does beer smith say i need to pitch 51 packets of wyeast for a 1.050 beer? Even the wyeast website says 1 pack (100 billion cells) good up to 1.060, and i think they would love to sell me 50 packs.

I am planning a bavarian weizen for this weekend. In the Jamil Z. podcast on bavarian weizens he brushed over doing a step mash at 50-60-70 celsius. Any one had any experience with this? Should i just do a single infusion at 152? If i were to step how long of a rest per step? Thanks

I have read posts that say fermentation temperatures are 8-10 degrees higher than ambient. With that having been said if you are using a johnson controller/chest freezer combo, the probe is attached to the fermenter, and you want to ferment at 62. Do you set the controller to 62 or 52?

I am looking to control my fermentation temperatures and think I will buy a chest freezer or mini fridge with a johnson (or other) controller. Wondering what people are using? I dont want to modify it. What is best?

Making an AG cream ale tomorrow, 1st AG ever. Need help building my water profile. Starting with RO water. My calculations based on John Palmers book are to add 1 gram CaCl and 1 gram gypsum. When i put the info into his online spreadsheet the recommendation is 2.5 of each?

First AG recipe. Looking for direction/critics I was thinking that I would treat the mash water with the equivalent amount of salts and then add the remainder to the brew kettle as per Jamil and Palmer in the Waterganza podcast. Cream Ale All Grain Batch Size (fermenter): 5.00 gal Boil...

How do I upload a recipe to the forum (for critique) from beer smith?

Brewing my first AG batch next week and I am trying to tie up the final detail. I am going to do a Cream ale. I typically use water from the dispenser at the grocery store (RO, triple filter). From what I understand RO takes out greater than 90% of bicarb, sodium, calcium, mag, chloride ect...

New to AG have a few questions: Why do you add grain to the mash tun first as opposed to the water? What do I need to do to my water, I live in Salt Lake City and have high bicarbonate (hard) water? I will be batch sparging. If i do a mash out do i stir after adding the mash out water? Thankz

Will be transfering belgium wit to secondary and 3 lbs of raspberry puree. I am thinking about adding some honey as well. Palmer says in"how to brew", for the most honey flavor it should be pasteurized and added after primary fermentation is complete. Question is how much to add for a subtle...

I am making a raspberry wheat with a belgian wit beer kit from my lhbs and a 3lb can of raspberry puree. 2 questions: 1. Add puree to primary or secondary 2. Leave in orange peel and corriander or not? Thanks

Anyone ever drink a wasatch white label? It is an amazing belgium wit. Hints of orange and corriander otherwise very smooth a little sweet very clear not much haze. I would like to make something similar, suggestions?

Stuck or finished? 4/30/12 Brew date Recipe: Milk stout 4.75 lb amber dme 1.75 wheat dme Steeping 0.75 lb crystal 60L 0.5 roasted barley 1lb lactose 0.5 oz german magnum 1 whirfloc Yeast nutrient Wyeast 1450 denny's fav Fermentation @ 65. Degrees OG 1.072 70 degrees 5/7 SG 1.036 5/14...

Anyone know of benefits of using dme as primer vs. Corn sugar?

I am adding cacao nibs to secondary on a deception milk stout. Any one have experience with dry nibing? Looks like most use about 4 oz. Lhbs sells 1 oz packages and thought 4 oz sounded like a lot?

I have read that after fementation is complete (fg same on consecutive days) the yeast go through a clean up phase and should be left to sit longer to avoid off flavors. Is this true? Does the beer need to be left in the fermenter at that time? Can this be done in bottles? Does any one know...