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So here is my grain bill, and the hops im gonna be using. I need help on deciding the order i put the hops in, and the amount. Its from an ingredient list, i just dont know the details. From what ive read, out of these Fuggles is the better for bittering, so im assuming thats at the 60 min...

Boil Volume 6.50 gallons Boil Time 60 minutes Batch Size 5.30 gallons Yeast California Ale (75% app. attenuation) Primary Fermentation plastic 7 days Secondary Fermentation plastic 14 days 7.75 American Two-row Pale 1.75 Crystal 10L 0.50 Flaked Wheat Hops 0.75 oz...

So ive had a couple of problems in the past switching over to all grain brewing, so i thought id give it a shot and post here of what im thinkin as a recipe and have people critique it. If you have any constructive advice, that would be much appreciated. 5 Gallons All-Grain Grain 8.5 lb...

So i was brewing a lager. I pitched two packages of the Wyeast smack packs, but after 3 days nothin had happened. So i went to my LHBS and picked up a pack of Fermentis Saflager and pitched it. Then within two days the fermentation rate had skyrocketed. The krausen had formed and bubbles...

So im brewing a blonde ale AG batch. My question is if you mash and sparge with more water than the volume of your boil kettle what should you do? Should you collect all the mash wort in the kettle, and then add as much sparge wort as you can without overflowing? Or should i boil in 2...

So im doing my first AG lager and after deciding to switch to a new yeast strain i had a question. On the package it said fermentation temp should be 51-75F. But ideal is 51-59F. Right now i have it sitting at around 65F, and its been fermenting for about a day. Should i move it into a cold...

So coming close to starting my lager. Just having a problem finding a solution to the actual lagering phase and achieving a temperature of 30F. So i was wondering, i have a cold room around 30F and my lager is at a temp of 60F after its diacetyl rest, is it possible to wrap blankets around the...

So using a homemade mill from a pasta maker...i threw in some barley as a test run to see what came out. This is what i got, and i was wondering if people could give me their opinion if it needs to be crushed more...or less...or if it is even good at all?

So i plan on brewing a lager in the near future. I have my recipe down, all the ingredients and everything are chosen, however im just worried about my process. I think it needs some tweaking so any helpful constructive criticism you can provide would be great. For 10 lbs of pilsner malt...

So ive been reading around, and im sure this has been asked before but i havent seen it around. Im making my first AG brew, and i notice that on the websites i buy my grain from there is the option to buy crushed/milled grain. Is it necessary to get it milled, or not? I dont know if this...