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I brewed a clone of Old Rasputin known as Rootin' Tootin' and the recipe calls for Red Star Dry Champagne yeast at bottling time. I am not sure which yeast to get. Red Star has two yeasts that could be considered champagne yeast. One is called Pasteur Champagne yeast used for white wines and...

My city provides RO tap water and I think I have a grasp on the whole water chemistry thing. However, I am confused about when to make the salt additions and what volume do I use to calculate the amount of salts to use? Is it post-boil volume, strike water volume, strike + sparge water volume...

Been looking for something I can ferment my 6.5 gallon carboy in. Wouldn't mind having something big enough for two carboys in case I want to do a 10 gallon batch. So I was wondering what evrybody else prefers or uses. How much cubic feet do I need for fridge and freezer to accommodate at...

After 12 days in primary and reaching termianl gravity my brew got a little cool, down to 54 degrees. I was thinking about cold crashing before bottling but I read somewhere that cold crashing will cause hop debris to rise and get into solution. Is this true? I would like to get it a little...

I have come to the realization that I need the 5.2 stabilizer for my AG brewing on Saturday. My 'local' HBS (1.5 hours away) does not carry it and didn't even know what it was when I asked. I am wondering if there is a substitute for the 5.2 that I could use instead. Thanks for any advice and...