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Is there such a thing as a carbonation chart that also indicates roughly how long it will take to reach the target volumes? Every chart I'm finding out there includes the standard temperature/psi/CO2 volume lookups, but nothing about time. I'm trying to figure out how long it would take 4.5...

I just filled a 5 gal oak barrel (the Balcones type) and placed it in a temperature controlled freezer, where it's currently sitting at 70F. Is 70F the appropriate temperature for this? I've read cellar temps (50s), ale fermentation temps (60s), and other variations.

I've been brewing all grain for a while, but all single infusion and batch sparging. Over the last few months, I've purchased a pump and have begun recirculating prior to sparging. Now I'm moving to step mashing with direct heat. I have a 10 gal set up composed of a 15 gal SS HLT, a 15 gal SS...

Yesterday was my first time using a SS MLT with direct heating. I'm using a Top Tier brew stand and burner and a 15 Gal pot with a false bottom (all Blichmann). I'm also using a Chugger pump. The objective was to do step mashing for a 10 gal batch composed of 31 lbs of grist, which included 1...

Scenario: Two identical corny kegs (A and B), each containing 4 gallons of beer from the same batch. The kegs are both in the same kegerator and at 40F. Each keg is connected to a CO2 tank. Both CO2 tanks are identical, filled out the same, connected to the kegs using identical hardware and...

Having read the threads about slow WLP400 Belgian Witbier fermentations, I have to unfortunately add my cries over the same thing to the chorus. I did a starter (*always* do) and the fermentation got going strong within 6-8 hours. Pitched at 68F, increased to 72F over two days. Big krausen...

I need some comments on a couple of homebrew shops I'm considering ordering from. My current fave (name withheld for now) failed me on a recent order and, while I will be ordering again, I'm not as confident about them as I once was. I'm in Orlando, so I need homebrew shops in the...

Ok, I'll come right out and admit I didn't check the grain I got from the store to see if it was crushed correctly. I have never done that and it has never been an issue. Today's brew session is over, but I highly suspect the grain was not crushed. For starters, everything with the mash...

What I'm describing below has been consistently happening for every batch I've brewed in the last year. Why does the end temperature of my mash end up higher than the beginning temperature? I have a 10 gallon round cooler (the typical orange type from Home Depot), with a false bottom, etc...

Hello, Collective! I'm making a Scottish Export Ale 80/- and the recipe calls for Lyle's Golden Syrup, which I've been able to obtain. The question is: at what point during the making the wort do I put in the syrup? Do I put it in Before the boil? Immediately upon boiling? Some other...

I've been looking for Magnesium Chloride for some time now without much luck. My usual hang outs for on-line shopping don't carry it. I've tried heartshomebrew.com austinhomebrew.com williamsbrewing.com northernbrewer.com midwestsupplies.com Any ideas? I don't know why it's so...

Is it OK to turn on the CO2 pressure on a beer that just finished fermenting and was racked to a keg for cold crashing? I have an IPA that is done fermenting, including a period of four days at a slightly higher than fermentation temp to help the yeast clean up. Last night I racked to a...

[Never a dull moment.] What's the final, if any, determination on WLP001 and sour smelling and/or tasting starters? There are posting all over the web, but there doesn't seem to be a consensus of any kind. Understanding that sometimes it *will* be an infected starter, it seems some degree...

Just got me a kegerator, but I'm new to kegging. I've read relevant posts and other information, including articles in Zymurgy and Brew Your Own. But I'm still... Puzzled by kegged flat beer. The beer is cold. I'm keeping it at 42F or so (since before I kegged it). The CO2 tank has CO2...

How long is CO2 in a 5 lb tank good for? I have a CO2 tank that I've had since the mid 90s (94-95). I haven't used it since then. It still has 800+ psi inside and other than some dust on the exterior of the tank and regulator, it seems to be OK. I'm getting back into kegging and would...

Due to dismal lack of planning on my part, I have a batch that I brewed on Saturday sitting in my fermentation freezer at 33F. I have not pitched yeast into it because it's together with a Kolsch I have there lagering. I keep meaning to bottle the Kolsch so I can raise the temp of the...

This past weekend I brewed my first pumpkin ale, an all-grain job based on the "Pumpkin Spice Ale" recipe in Jamil Zainasheff's and John Palmer's book "Brewing Classic Styles". I used 5 15oz cans (4.69 lbs) of pumpkin pie pulp (Libby's), baked for 1 hr at 330F and mashed for 90 minutes. I also...

I won an Amazon gift card last night at a users' group meeting (thank you Idera!) Immediately people at the meeting suggested I spend it on tech books. Yeah right! I'm buying *brewing* stuff with it! So, I need both a pH meter and a digital thermometer. Or maybe it's more like I need a...

Does anyone know who makes the Rye IPA or Pale Ale they are currently serving at the BJ's Restaurant in Kissimmee, FL? The bartenders couldn't tell me. :confused:

I'm working on refining the temperature progression for fermentations using a chest freezer and Johnson temp controller and wanted ya'll's opinion. In general terms, how is this? A few notes apply: This is a generic "template" to be customized depending on the yeast strain and beer...