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So, I got a new 10gal pot and wilserbrewer bag. I got a weekend as a geographical bachelor, and a gift certificate for my LHBS. I have 2 empty 3gal carboys. I would like to brew once and split it, putting different yeast in each. 2.75 gal in each is my goal. Is there anything I could do...

Whats the difference? I know I prefer trippels most of the time, but whats the difference in the brewing process?

I am about to bottle a Christmas beer. Reached FG, 1.011 twice, 3 days apart. Its been sitting at 67* and I am going to cold crash for 3 days down to 45* Which temp do I use to calculate quantity of priming sugar? I've read conflicting views here and need some clarification. I get that...

http://nextglass.co/ https://www.facebook.com/NextGlass1?fref=nf These guys are buying up one of every beer in the USA to scientifically categorize them and make a sort of "genome" listing to help people figure out if they'll like a beer before they try it. Nice idea, thought I'd give...

What are some good Christmas spices? What ammounts do you use? When do you add them? Mash? Boil? Secondary?

I have a Barleywine, OG of 1.080, sitting in a carboy in my fermentation chamber. It's been almost 2 months since I brewed it and I'd like to make something else and use that carboy. If it has reached FG, can I bottle and let it age in the bottles or would it be better to leave it alone for a...

I brewed what I planned to be a nice 2.5 gallon SMASH barley wine, to be opened on new years. Everything went pretty smoothly, until... I took my OG and it was only 1.080 when it should have been 1.115 or so with 65% efficiency. I used 10lbs M.O. & 15qts of 152* water (stirred well to...

I have a 5 gallon pot, and do 2.5 gal BIAB batches. I would like to do a big barleywine SMASH but am not sure how much grain I can mash. Any thoughts? Recipe recommendations also welcome.

What's the best way to clean kreuzen that is stuck inside a plastic better bottle? I've got it filled with tap water & a drop of dish soap now, but shaking it around isn't removing the gunge. I know I don't want to use a brush on plastic. Thanks for the help.

Summer vacation! But I'm leaving my baby behind, a 24 hour old Hef with no sign of life. The smack-pack didn't swell after 4 hours but I pitched it any way. I'll be gone 10 days. Should I re-pitch now? or wait until I get back? It's sitting in my ferm chamber in a better bottle with...

So I bottled a Rogue clone last night and saved 15oz of slurry, hoping I won't have to buy another pack when I brew this again in a couple weeks. It's in a sterilized jelly jar with saran wrap & a rubberband on top. According to Mr. Malty, for a 2.5 gal batch of 1.050 wort, I would only need...

Say I have 2 gallons of 1.063 OG wort in my fermentor. (because I do) If I used a yeast with 77.5% attenuation (which I did), I would get a 6.3% ABV beer. If I add 3lbs of blueberries, pasturized with a half gallon of water what will my final ABV be? How much fermentable sugars do...

Just dump new wort on top of trub in a primary fermenter? I know I'd end up with double the trub but it would save a buck on yeast without having to wash it.

I currently have a nice cream ale in the fermenter. Plan on waiting 2 weeks, or until stable FG, then racking on top of 3lbs of frozen blueberries. The alcohol in the beer should stop any wild yeasties (i think), but what temp should I keep it at and for how long? Currently at 65* F using...

Doing full volume boil for 2.5 gal BIAB, and trying to understand the significance of PH. The San Antonio water report says my tap water is 7.7, I have a tester for my pool so may be able to confirm this tonight. Planning on brewing this weekend. How do I bring this down to a more useable...

So I cracked open the 1st bottle of my 4th batch. No head, and almost no carbonation. Its a Dark Kolsch (St. Arnold's SANTO clone attempt). 2 Gallons racked into the bottling bucket, with 1/4 cup of priming sugar (from Northern Brewer's calculator) Boiled 1cup water, then added the sugar...

I smacked my Wyeast this morning and when I squeezed it to mix it around, there was a pinhole in the bag. I didn't notice it before, so maybe it just happened when I smacked it. I sanitized the whole pack right away. Planned on pitching at lunch (no-chill, brewed last night) but am concerned...

I'm making a Rogue Dead Guy-esque 2.75 gal BIAB. At the LHBS yesterday, I ran into a couple brewers from Ranger Creek local brewery here in San Antonio and they helped with the recipe but didn't have any experience with no-chill. How much time do you figure in for the hops when you no-chill...

I am cold crashing, for the first time, to 40* F now and plan on bottling tonight. Is that going to affect how I mix the priming sugar? Using corn sugar. OG was 1.069, FG for the last 3 days has been 1.016. Should I let it warm up to room temp, about 68* ? Or should I prime and bottle cold...

I tried to make beer. I probably did, technically but would like some input as to what happened. I was trying to make something similar to St. Arnold's Santo (a "dark" Kolsch). The ingredients were from their website, and I played with the amounts until it fir the style of a kolsch, then...