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So I have fridge which is temperature controlled, with a munich dunkel lagering away at 35F. The issue is that I want to brew an ale with a controlled temp at 62F. So should I just wait until the lagering is done, or can I raise the temp in the fridge for 10 days for the ale and then resume...

So, I brewed up my first ever lager, a Munich Dunkel. O.G. was 1.055, yeast was WLP833, I used an appropriate sized starter, and oxygenated with pure O2 for about 30 seconds (in retrospect not enough?). I did also use some yeast nutrient at the end of the boil. I pitched at 45F, left it there...

So I am planning on making my first lager, a Munich Dunkel. The grain bill is 97% Munich malt. Now I figure I am making a German beer, I should use a German Munich malt...as opposed to say one from Breiss (U.S.). My question is what is the difference? I believe the German Munich is slightly...

Hey guys, I brewed a Belgian Dubbel 4 weeks ago. The S.G. is now stuck at 1.031. Based on Beersmith, my expected F.G. is 1.017. My O.G. was 1.071, the yeast was WLP530. I have taken gravities on 3 consecutive days, no change. The beer is currently in secondary, and yes I did use a starter...

So I brewed a Belgian Dubbel last night, O.G. 1.071 all-grain. Everything went smoothly. I had a small starter culture and pitched the yeast. Active bubbling in the air lock at just a couple of hours. Then I get home from work today, I walk into the apt and say to myself, it smells awfully...

Hey guys, I brewed a Hefeweizen a little ways back. The result was below expectations. The beer came out tasting pretty good, but just didn't come out 'hefeweizen' enough, it was if I mixed my hefeweizen with a pilsener. The banana or clove character really doesn't stand out enough, and the beer...

If I have an extract recipe that calls for 0.5 oz cascade at 15 minutes left in the boil...but my cascade has been in my freezer for about 1.5 years, should I bump up how much I put in? Or should I stick with the 0.5 oz? BTW, it's a #9 clone. My other hops are fresh. The hop schedule is 1 oz...

So I brewed up a Guinness clone yesterday, everything went great. The only hiccup was that I came away with a freakishly high 92% efficiency, bumping my O.G. up from 1.046 (expected) to 1.057, which is really too high for style. I attribute this to a 90+ min sparge (fly sparge) vs my usual ~60...

Hey guys, brewing up a hefe tomorrow and a stout next weekend. Which would be the better way to go. Ferment in the garage, where the temp fluctuates between roughly 60-68 F between day and night, or ferment in the apt which is about 70 F? Thanks, Mark

Need a little advice. I brewed up a Moose Drool clone, the O.G. was 1.057. I transferred to secondary after 1 week. The S.G. at transfer was 1.024 (and yes, perhaps I should have checked BEFORE and left it in the primary to see if I could get it down lower). Anyway, it has been another 2 weeks...

So I'm putting together a red ale based on stuff I have lying around the house. All I need is a hop schedule, and I was looking for opinions. Here is the recipe (minus hops): Amount Item Type % or IBU 7.00 lb Pale Liquid...

So I was researching some big beers last night, and I saw an interesting recipe for a Strong Scottish Ale on Beersmith. It called for 26 lbs of grain. Which got me to thinking, could I even do that with the equipment that I have? I use a 10 G Igloo cooler as my mash-tun, would it fit? And what...

Hey guys! So this Sunday I am going to brew up my first batch of Denny Conn's Rye IPA, and I am quite excited. I have made a couple of other Rye beers before, and I really like the dry, crisp and slightly spicy flavor the rye added. So anyway, I had a quick question which I have my own answer...

Hey everyone, I finally entered my first homebrew competition, the New England Regional Homebrew Competition. I entered 4 beers: American Pale Ale, Saison, Coriander Orange Peel Ale, and Raspberry Ale. The winners were anounced this weekend, and I had 2 beers place, which I was very happy...

For extract brewing, are you going to get conversion just by steeping grains at 155F x 30 min? For example, if I had 0.5 lbs pale malt and 0.5 lbs special B steeping in 2 gallons in a brewpot, would I convert all the starches to sugar? How much worse is this than doing a true partial mash, the...

My Uncle asked me for a ginger stout recipe, and as I couldn't find one anywhere, I decided to come up with one of my own. I was hoping for some suggestions (oh, and he's an extract brewer), here goes... 6.6 lbs pale LME 3/4 lb crystal 80L 1/2 lb roasted barley 1/2 lb flaked barley 1/4...

Just wondering which homebrew competitions you guys feel are the best and/or most prestigious? Cheers, :mug:

So I decided to dry hop my Hazed and Infused clone the other day, with 1 oz of liberty and 1 oz of centennial. I had the beer in primary for 5 days, and then secondary for another 5 days before the dry hopping. There were a few bubble coming up through the beer, but no air lock activity while...

Quick question, does anyone sanitize their bottles using the dishwasher with the heat cycle on? I saw this in Palmer's book, and was thinking that it sounds easier than what I usually do, but I am somewhat hesitant to not use a sanitizing solution. Any thoughts? Personally, I hate sanitizing...

So, last night I was brewing a spice ale - pretty simple grain bill of 9 lb pale, 0.5 lb crystal, 0.5 lb victory (with orange peel and coriander) - and when I went to start sparging, I got the big nothing when I opened the valve. SOB! So I had to empy out the lauter tun, perge all my valves etc...