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So, I'm drinking my IPA. It's been kegged on gelatin for about 5 days, great carbonation. It's not clear, but hop hazy. The IPA has 6oz of kettle hops and 4oz of Dry hop (not in keg though). When I pour the IPA, there are small granules?? at the bottom of the glass. They look a lot...

Does anyone have any idea (or can provide a calculator) for how much yeast I will have using a simple starter by pitching 50 billion cells into a 2 quart starter?

I want to enter the below beer into a competition, but am not sure what category it belongs? It's a sour cherry that I used a sour mash. 100% two row malt aged on cherries. Maybe 17F??? 10 IBUs

I am brewing a lambic, I guess style beer. My base beer (which was soured) has pretty much finished fermenting. Most recipes instruct to rack to a secondary where the cherries are added. I am thinking about just adding them to the primary. I plan to have them in there about a month and...

I have 4.5 gallons of wort that I put in an old bottling bucket with a handful of grain to sour. Ive been able to keep it about about 100-120 degrees. How many hours would you let this go? I don't have a PH meter to measure PH.

After tasting my cream ale, I have found that it is slightly sour. The beer is still young, 2 weeks old and I just started carbing it in a keg. I doubt that the sour flavor will mature out. However, in a small test glass, I add a extremely small dash of baking soda and the the sourness was...

I brewed a nice pale ale with cascade, chinook and dry hopped with columbus. I used WLP007 for the first time and I do notice a tad bit of diacetyl. In your experience, does WLP007 create more diacetyl than other yeasts? Also, I think this beer will get hammered in competition, but I...

I have a pin lock keg that has been converted to ball lock. But, the pressure relief valve is completely different. How do I depressurize the keg, so I can open it. There is too much pressure for me to do this currently. Thanks mainer

I am fermenting my first lager with the below stats: Oktoberfest OG: 1.060 Double Decoction Mash with 154 conversion temp WLP830 w/ 1/2 gallon working starter Fermentation temp: 50-54 No crystal just Pilsner, Munich Dark & Vienna After 7 days, my FG is at 1.028, with my goal being...

I bought a used keg from a random person and purchased the O-ring set just in case. I replaced the liquid side poppet valve and the the main O-ring. But, I have a small leak thats coming from the bleed off valve. Is there an o-ring that belongs there too? Any help is greatly appreciated...

How long to mash flaked barley for it to convert?

So I was at the end of a 75 min. mash of my dry stout when I went down to my cellar and realized I didnt put the flaked barley into the mash. I quickly added them in added a bit more hot water thinking I would wait another 30 mins. Then I realized all of the enzymes are probably deactivated...

I made a starter with the yeast that I washed. It was the yeast that was washed from an entire batch of yeast & trub. The starter was 2 quarts with 1.040 wort and it has now settled out. The bottom of my starter (which has a base of 5x4 or so) has 1/2" of pure white yeast. I dont need...

My dry stout called for about 1 pound of roasted barley (1.046 OG). The beer is extremely young, but is fermented out at about (1.010). My first impression is that its burnt/smoky tasting from the malt. Will this mellow out some over the next month with some aging? Thanks all,

So my beer is at equilibrium with my regulator at 12psi. Am I suppose to release the pressure to 3-4psi for pouring purposes? Because the beer is coming out like a rocket and is too foamy. Thanks all, Mainer

Does anyone know of a homebrew store in Manchester, NH or close by? Thanks, Mainer

Sorry, I can't post pictures but I used gelatin for the first time a blonde ale. I soaked 3/4 a packet of gelatin in 1.5 cups of luke warm water for 5 mins. I then brought the solution to about 170 degrees and let sit for 15-20 mins. Finally, I poured the solution my keg and pressurized. I...

I am looking for a crystal clear beer for a blonde ale I am bringing to a party. I have two questions. 1) Has anyone used gelatin in the secondary and also in the keg. Is this necessary? It seems to me, it would guarantee clear beer. 2) Once I have clear beer, I need to transport about...

Boston is about 15 degrees and windy today. I find that my boils are more difficult to reach and maintain in cold weather. I would like to boil in my cellar. I do have a door which would remain open and that would provide decent ventilation. This is fine right?

Does anyone know if 60 degrees is too cold for WLP001? I pitched 12 hours ago at 72 and put in the cellar, so far its been pretty quiet. Thanks, Mainer.