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Here's the situation... I brewed a Belgian Golden Strong Ale a couple months back using nothing but Belgian Pilsner malt and 3 lbs of cane sugar. The brewday went well. I hit my target O.G. of 1.080 and pitched White Labs WLP570. With all of those simple sugars, primary fermentation took...

I am currently using a copper immersion chiller but have been looking into purchasing a counterflow chiller to help speed up the cooling process a bit but, there is one thing that I'm unclear about. If hot wort is being fed from the kettle, through the counterflow chiller and into the...

The situation: I have 5 gallons of fermented cider that has been conditioning/clearing in a carboy for about a month now and I am ready to keg it. I let it ferment out completely so obviously it is very dry now. This is for my wife and she prefers her cider semi-sweet. I am looking for...

On 11/3 I brewed an AG, 6-gal batch of Belgian Golden Strong Ale. Here's the recipe that I used (based on a recipe from Jamil Zainasheff): 12.0*lb Pilsen Malt (I used Belgian Pilsner malt from Castle) 3*lb White Table Sugar (Sucrose) 3.0*oz Czech Saaz (3.0%AA) - 90*minutes White Labs...

I have 5 gallons of raw cider that I have heated to 160ºF to pasteurize it. It is now down to ~150ºF and, if possible, I would like to rack it to a glass carboy and let it come down to room temperature on its own before pitching. My only concern is whether or not racking 150º cider to a glass...

I am going to pitching WLP775 to 5 gallons of raw cider here in the next day or so. I have read that fermenting cider does not krausen like beer does due to it having far less protein. I am wondering if it will be ok to just use one of my 5-gallon carboys as a primary fermenter or is a 6.5...

I brewed my first batch of Bohemian-style Pilsner (all-grain) earlier this month and it has been in primary fermentation at 50º since 9/8. There was a lot of activity for a week or two but now it definitely seems to have wound down. Burps from the airlock are down to about 1 every 2-3 minutes...

I am planning on brewing an all-grain batch of Bohemian style Pilsner and I want to do what I can (within reason) to get the soft water that is typically recommended for the style. Jamil Zainasheff recommends using a 50/50 mixture of RO water and your typical brewing water (I use water from a...

I'm probably too late at this point but I figured I would ask the question anyway. Today is Wednesday. On Friday morning I am crossing the border into Wisconsin for our annual weekend of canoeing (floating mostly) down the St Croix River with a group of 10 people. Normally I just bring a...

Just a quick question... and hopefully a quick answer. I have just a bit over 7 gallons of wort boiling away on the stove right now. I was shooting for only 6.5 gallons of total runoff from the MLT but I obviously made a miscalculation somewhere and ended up with an extra .75 gallons or so...

I just have a quick question about an 5-gallon all-grain IPA that I have in primary right now. This is my first all-grain batch and I am just looking for some opinions on whether or not there is anything going on that I should be concerned about. I mashed, boiled and pitched a White Labs...

Hello, I am new to this community and this is my first post. My name is Brian and I am in the process of brewing my first batch of beer. I purchased a beer-making kit from a local brewer supplier here in Minneapolis along with a kit for an English Brown Ale. Everything has gone smoothly thus...