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Being a BIAB brewer, I also employ the wilserbrewer hop bags because they came with his combo deal. I recently read about Jamil's modified immersion chiller/whirlpool setup which prompted questions... Is it worth whirlpooling if we're only dealing with break trub? It seems like this...

what is the difference between letting a beer sit and condition in the primary for say 2 weeks after primary fermentation is over as opposed to bottling right after primary fermentation and bottle conditioning for 2 weeks?

We brewed a 3 gallon batch sweet stout yesterday doing biab on the stove and I made a mistake and we wound up with an OG of 1.090 as opposed to 1.068. We used a vial of WLP005 but I assume this will only attenuate down and leave us with a super sweet beer. Should I fire up a 1L starter of...

I have a 3 gallon batch of Belgian Golden Strong Ale that just finished its 10 day fermentation schedule and I am planning on cold crashing it tonight. The problem is I bought these 375ml Belgian bottles with crowns so I can carbonate this beer to 4 volumes. These bottles supposedly crack easy...

I was thinking after more reading and questions on these wonderful forums that I would try with a half batch with my existing equipment. I have a 4.5 gal pot and a 3 gal pot (that also has deep strainer and shallow steamer) link to 3 gal pot Based on the recipe here, (10.67lbs of grain) I...

I cracked open a bottle of hefeweizen I bottled 10 days ago after quickly chilling it once in the freezer. Since it was a hefe, I swirled and poured the entire contents of the bottle into the glass. It was carbonated but had a gooey moth feel and it looked like there was some loosely amalgamated...

I have the "robust porter" brewer's best kit in the fermenter and wanted to try adding bourbon and vanilla. My friend suggested splitting the batch and only flavoring the other part. Do I need a small carboy to do this or is it ok to rack 2-2.5 gallons into another 5-6.5gal fermenter to make...

So I've done a few batches now with extract and specialty grain steeping. The question is as I continue the hobby, I want to direct my money towards making the beer better. My basement stays a very stable 69-70 degrees so is fermentation control important or not? I think I should get kegging...

I am a new home brewer who hasn't even tasted his first extract batch of hefeweizen (still waiting for the krausen to fall) but I think I won't have a good sense of the potential without ever trying an all grain brew and this seems to be the simplest way to create a full five gallons of wort...