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I added non-pastuerized fruit juice to secondary without pastuerizing. I see that most people pastuerize or use juice that already was. Any reason for me to worry about anything?

I usually aerate then add yeast. When pitching on yeast cake should i aerate the wort first or is it ok to aerate the beer once dumped on the cake. What are your methods for doing so? thx

I got some beer in a keg that I want to dry hop. Am i risking oxidation by gently placing a teaball filled with leaf hops in the keg and then purging? Or shuold I rack to another keg with the hops already in said keg? Thx

Belgian Golden Strong. Starting gravity 1.074. Based on Jamil's recipe. It got stuck at 1.030 with WLP 570 and I added a packet of notty. It finished at 1.001.:eek: Tastes fine (but young, flat and warm) but I'm a little worried there was something else going on with it. Anyone ever had a...

Keg into pitcher into bottle. I tried an experiment 2 months ago- I sanitized and chilled a bottle. Poured from keg into a glass pitcher with a small lip then poured from the pitcher into a bottle making sure not to splash anything. Then I put a cap on, held it on with my thumb and turned it...

Is secondary necessary for strong belgians? I dont have any experience with belgian yeasts yet. I'm brewing up a 9% golden strong and am debating on doing a long secondary or just straight to kegs like I would do for most other beers. If i do go straight to kegs it will sit for about 6 months...

anyone use them? I'm getting tired of making 2 separate starters and splitting my 10 gallon batches in 2 primaries. I could just make a 1-2 gallon starter and pitch the whole thing. I'm just a little worried that I won't be able to easily move that sucker to crash cool in the fridge (over 100...

Planning on pitching onto a yeast cake for the first time. Usually I have been cold crashing and adding gelatin in the primary and then going straight to keg. Would doing that make the yeast any less viable? I'm specifically wondering whether the gelatin would cause problems in the new...

What does honorable mention actually mean in a homebrew competition?

Has anyone ever done an IPA with only late hops additions? I'm wondering about doing a brew with all of the hop additions in the last 5 minutes or so. I recipe I was thinking of was about 96% two row, 2% cara pils and 2% crystal 40, and 6 ounces of simcoe and 6 oz centennial at in the 5 minute...

While transfering my imperial IPA to a keg hops and yeast clogged the autosiphon and in my effort to get all the beer i pumped a little (read a lot) too much and ended up oxygenating the hell out of my beer :(. I mean- ALOT of BIG oxygen bubbles through the beer damit. Instead of keg...

beersmith calculates calories based only on OG and FG. Would the type of sugars left in the beer also affect calories? Or if going for a specific calorie range should i only focus on gravity and not ingredients?

I just brewed two beers a few weeks ago using white labs cal ale and a kolsch ale. I made 1500 ml starters with both. The Cal ale got 86% apparent attentuation and the kolch 84%. This is alot higher than listed attenuation for both. I mashed both a little on the low side - 149 for the cal...

Not bad for two back to back all grain batches. I'm freaking tired:drunk:

So my LHBS ran out of american 2-row a little over half way through my grain bill. I ended up using british pale 2 row instead for about 1/3 of the base malt - which i understand has less diastatic power. If i understand this correctly that means less ability to convert starch to sugars? So I...

Everytime I rack - about a half inch or so from the racking inlet on my autosiphon I start getting lots of bubbles then it stops- even though the racking inlet is still well under liquid (about 1/2 inch under). so i end up losing about a gallon of beer because I can't get it to rack the rest...

Duvel is soooo freakin tasty! That is all

I have been having some minor issues with hop particles in my beer. I am thinking about dry hopping in a bag in primary once most of fermentation is complete, then after about 7 days racking to secondary and leaving it in secondary for another week without the dry hops then racking to a...

Beersmith is telling me only 43 calories per pint for a stone IPA clone (based on edworts clone recipe) For reals? That doesn't sound right. Doesn't sound right at all.

This has undoubtedly been asked before but I couldn't find a poll. What do you use to cover your starters?