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I find myself dumping the last 1-2 gallons of my 5 gallon batches because: a) I'm the only one drinking it (and it takes a while), and b) I like to brew more frequently (so I dump to make keg space). This is a problem a lot of people have had, so I figured maybe there are some people out...

Brewed an awesome IPA and want to replicate it, but with a few changes. It's a little too sweet and I'm not sure exactly what to change about it. Here's the vital information: 5 gallons (AG) 1.065 - 1.016 72 IBU WLP023 Burton Ale 11 lb 2-Row 1 lb Crystal 60 1 lb Carared 1 lb...

Brewed my cheapest batch ever today. American Wheat (5 gallon all grain) 5 lb. 2-Row (@ $1.75/lb.) .............. $8.75 5 lb. Wheat Malt (@ $1.75/lb.) ........ $8.75 1 oz. Columbus Hops (@ $2/oz.) ..... $2.00 <--- half @ 60, half @ 0 (30 IBU) 1 pack US-05 ...

Made a mash paddle out of red oak and was very excited to use it. After doing some sanding, I washed the paddle in steaming hot water and noticed that the wood frays into incredibly small splinters when wet (like tiny hairs coming off the wood). This is no good! The "hairs" would definitely...

Thought I'd share some info on how I built my mash paddle. It's a very easy DIY project. I used a 1/4 inch thick, 3' x 6" plank of untreated red oak. Drew the paddle basically by freehand, using rulers or rounded objects here and there to even things out. It's 27 inches tall, 3.5 inches wide...

I have a berliner weisse in a keg at fridge temps (40ish). Will the lacto in the beer continue to sour or drop out and cease operating like saccharomyces?

Made my starter (1.040 OG) 48 hours ago and pitched some WLP800 Pilsner Lager Yeast at 50 degrees F. No signs of fermentation, probably because it was 50 degrees (and it just takes a while to start). But I'm brewing tomorrow, so I warmed it up to speed up the starter's fermentation (let it...

It takes a while to chill wort here in Miami, and sometimes I worry that my late addition hops (especially flameout additions) aren't being utilized correctly. (Maybe they're bittering more than I want them to.) So I'm thinking of transferring the wort to another kettle - straining the hops out...

While racking my berliner weisse (6 months old, very sour) into a keg, I siphoned about a cup of the beer into a jug and added some starter wort. Does anyone know whether the starter might start to propagate more bacteria? It's been 24 hours and there are no signs of fermentation. Basically...

Does anybody know if there is a temperature maximum for fermenting buckets? I've seen people drain their (~152 degree) wort into a bucket then into the kettle. Just wondering if it's safe. BTW the buckets I use specifically are from William's Brewing. Thanks

I've got a brown ale that I've done that is great, but the color was way off (too light) at around 13 SRM. Without changing anything else in the recipe, if I boost the chocolate malt from .25 lb to .40 lb I get the exact color I'm looking for. Is this a dangerous technique? Will it add too...

Doing a coffee stout with a buddy's recipe. It calls for some aroma hops. I wonder if they'll come through in the nose. Here's the recipe: All-Grain, 5 Gallons 8lb. 2-Row 1lb. Roasted Barley 1lb. Caramel 60L .5lb. Chocolate .5lb. Rolled Oats .5oz. Warrior @ 60 minutes .5oz. Chinook @...

For session beers that don't really need too much time to age (Irish Red, IPA, Amber, Pale), I've been doing a simple system: 1 week in primary 1 week in secondary 1 week cold aging in keg/force carbing ("set-and-forget" method) My question is if the force carbonation is interfering with...

For session beers that don't really need too much time to age (Irish Red, IPA, Amber, Pale), I've been doing a simple system: 1 week in primary 1 week in secondary 1 week cold aging in keg/force carbing ("set-and-forget" method) My question is if the force carbonation is interfering with...

Kind of obscure, but does anybody know the hop regiment in Harpoon's UFO Pale Ale??? Thanks

Posted this in the Lambic section too: Berliner Weisse - should I age cold (~40*F) or room temp (~75*F)? And for how long? 2-3 months I've heard. Thanks!

Berliner Weisse - should I age cold (~40*F) or room temp (~75*F)? And for how long? 2-3 months I've heard. Thanks!

If I go to purge the little bit of oxygen in the keg, and the keg is so full that beer comes out of the relief valve, is it safe to assume that the oxygen is purged?

1. O-Rings: sanitize, then lube - or lube, then sanitize? 2. Do I need to sanitize the gas lines? Thanks!

Hooking up my new dual-gauge regulator, but my high pressure gauge is unresponsive. The paper backdrop is kind of warped. Could this be keeping the needle from moving? Or is it normal for this to happen? Help, I'm lost! Thanks.