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ok, so how important is getting a hot break with your extract? more info: ive been doing partial mash's with a partial boil. ive also been adding all of the extract i need at the very end. ok, now is it necessary/advised/helpful to let my wort return to a boil after adding the extract...

if i know i have an infected brew, should i still bottle it?

i had a thread about a beer i brewed a couple weeks ago where i added the wrong hops. a wheat i put in my 2.6% hops instead of my 5.2% ones. now im about 10 or 12 ibus short. everyone said that i should basically make a hop addition and this could be a good time for me to try it out. i was...

so... in my infinite wisdom, i put an oz of 2.6% striselspalt instead of my 5.2% saaz into my wheat ale to boil for 60 min. thats the only hop i put in. is there any way i can bitter it up just a bit? its been fermenting for about 3 days now. 2# 6row 2# malted wheat 3.3# wheat lme 3 gal boil...

so, swmbo finally kicked me out. a got a place about 10 miles away through town. my question is about my 3 beers fermenting. 1 wizenbier...was going to bottle this weekend 2 black lager...fermented for about 3 weeks, racked to secondary and was going to start lagering this weekend as well 3...

partial mash imperial ipa 6# 6 row malt .5# belgian aromatic 5# light lme 1oz bullion 7.4% 60 min 2oz kent golding 4.8% 60 min 1oz us saaz 5.8% 15 min 2 packs nottingham what do you guys think this will be like, especially the hops and the 6 row instead of 2 row? these are just...

why should sparge water be 170 degrees. is this just a general guideline as in "hot enough to make the sugar drain easily but not hot enough to get weird flavors", or is there another purpose.

im going to try my first partial mash today with 2# 6 row 2# malted wheat 1# flaked wheat 3.3# wheat lme 1.5 oz stresilspalt split at 60 and 5 my question is, do i need to mash the flaked wheat? how much flaked wheat should i use? feedback will help thanks

does anyone know of one in dayton or columbus? thanks

i got a recipe for a weiznbier from lhbs and it just seems kinda boring and stale. i was wondering if anyone could help me kick it up a bit. all i have is 2-3.3# cans of wheat lme and 1.5oz french strisselspalt split at 60 and 5. i would like to try a patial mash and ill be ordering some stuff...

its retorical... i really do. i know i shouldnt dump it, and by the way its cider not beer, but is there anything i can do besides rack from underneath and bottle...hope for the best.

i started this cider 3/1 and a few days ago this showed up. what is it and how can i get rid of it. i dont notice any wierd smell or anything. its 3 gal of apple juice, 1/2 gal cherry juice, 2 cans of concntrate, 1#brown sugar and nottingham yeast. thanks

i was looking around at the brew store, and i saw a brewersbest pilsner kit. i was curious because i was pretty sure pilsner is a lager, so i opened it up and it has mutons dry yeast that ive used for ales. so is this just an ale that tastes like pilsner or am i way off? i dont really have the...

i know this has probably been asked before but i couldn't find it. my friend and i brewed his first batch (my second) on feb 1st. while sanitizing, my hydrometer broke. being that it was sunday, we couldn't go buy another at the beer store so we just went with it. he left while the wort was...