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I have a sour ready for bottling and I want to kill off the active bugs before doing so. Reasoning behind this is to prevent further souring. I have explored three options and would like to hear opinions: Dropping temp on the batch to around 25F. Using potassium metabisulfite. Stove-top...

I brewed up the following recipe for a dubbel that I threw together an was really looking forward to that dark Belgian candi flavor and aroma. The smell permeated from the fermenter and still lingers on some of the equipment. However, it is nowhere to be found in the finished product...

I am going to do a pumpkin this week and was wondering how to factor in the pumpkin when determining strike and sparge water temps. I know that it takes 1 Kelvin to raise the temperature of water by 1 degree F and 0.5 Kelvin per pound of grain. Would pumpkin fall somewhere in between? I am...

I have been doing hydro tests with leftover wort following the transfer to the primary. Usually, I end up getting some hop particles in my sample tube. I wouldn't think it would matter but can someone confirm that this should not effect my result? I overshot my OG by 13 points the other day...

It took me over 10 batches to finally brew a session beer. It was a simple pale that went incredibly smooth, much to my enjoyment. However, I've noticed that the smell coming from it in the primary is much like the Tripel that had just previously been transferred from the same equipment. I...

So, I bottled a Tripel the other night. Prior to bottling I prepared a corn syrup solution using the tastybrew calculator. I made a mistake of not entering in the fermentation temp to determine residual CO2 levels. Unfortunately, this mistake causes the calculator to assume that that number...

I have used this yeast for two batches of an Oatmeal Stout. The first batch had yeast pitched from a starter made using yeast from the smackpack. My most recent batch had yeast pitched from a starter that was composed of washed yeast from the previous batch. I am noticing an off-flavor...

I kegged for the first time tonight. Went nuts with sanitizing, replaced all o-rings, etc. I pressurized the keg and went to put it in the fridge. This is when I noticed that the "out" peg wasn't screwed on all of the way. I pulled out my wrench and began to screw it on further, but it...

I have read that normal grain absorption is 0.12 gallons per pound of grain. I recently made an oatmeal stout with a 10.25 pound grain bill. Using this formula I set a mash-in/out and sparge schedule using a total of 7.25 gallons of water. The intent was to lose 1.25 gallons to absorption and...