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So, I followed the BIAB by DeathBrewer and all went wonderfully. I just had one hitch. I realized 15 minutes before the end of my mash that the temperature had been around 145 for the past forty-five or so minutes. Can anyone tell me what I should be expecting to have happen to my brew because...

I brewed a cream stout and am ready to bottle it! It tastes awesome, but I'm worried about head retention. I'd been told that adding a some (4oz) of maltodextrin at bottling would help with that problem. My question is this: Should I boil the maltodextrin and the priming sugar both? And do I...

In my attempts to get a full boil going on my stove, I have a question. I have 5.8 gallons of wort on the burner and I'm trying to get it to a full, roiling boil. I can get a weak boil just by straddling two burners. I was wondering if i cover 1/4-1/2 of the top of the pot with a lid if there...

So, I have a Scotch Ale I want to bottle this weekend. I keep searching for calculators to check the amount of sugar I should use, but I can't find out what level I want the CO2 to be at. I keep just finding "moderate." Any suggestions on what that would mean?

So, I have a Scotch Ale that I put in primary yesterday bubbling away. It's been sitting in a 67 degree room for the past 18 hours or so and has developed a nice, thick krausen. It turned out really well from what I've seen so far. The only problem is that I can't seem to lower the temperature...

So, I made a starter for my beer last night using Wyeast 1098. I actually can't make the beer tonight like I was planning and am wondering if I should leave it out for the night, put it in the fridge, or toss it and start over (since the tiny krausen has fallen back down). Thoughts?

So, I've had a Belgian Wit in primary for about a week and a half now. The recipe is as follows: 4lbs Dry Wheat Malt Extract 1lb Extra Light Dry Malt Extract 1/2lb Flaked Oats 1lb Unmalted Wheat 1/2lb Belgian Pilsner Malt 2oz Hallertaur Hops 1oz Sweet Orange Peel 1oz Coriander 1lb...

So, I'm starting my first batch of beer that I've made entirely on my own tomorrow or shortly there after and was hoping to get a few questions answered. I'm making a Belgian Wit and just made my starter earlier this evening. Should I wait longer than 24 hours for the starter to take off? My...