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It probably exists but I haven't come across a discussion on quite what I'm looking for. Made my first foray into high gravity brews, made a Belgian strong/abbey ale with an OG of 1.082, and want to ensure it does well from here. Is there an optimal primary/secondary schedule for bigger beers...

I recently brewed a dry-hopped gose that I'd like to put into a competition but I'm not sure what category it would fit into. Definitely not "gose" itself, since the style guidelines read "NO HOP FLAVOR," and I'd like to maybe win, or at the very least avoid scathing comments on the judge's...

So I went to bottle a pale ale after 3 weeks fermentation (total) and 2 weeks dry hopping. The fermentation looked as normal as any other brew, but the final gravity reading I got from my refractometer read about 1.028 (OG: 1.054). The weird thing, though, is that the beer tastes as good as I...

I have some questions about wiring a RIMS, sorry couldn't find the specific info I'm looking for on the forum. Most wiring schematics I look at show everything as belonging to one big series of circuits and converging into a single 3-prong plug. I'm wondering if the pump needs to be included in...

I have an abbey ale that's been aging for close to a year now, and the SG is a good bit higher than I would like for bottling. The OG was 1.099 and now I'm at 1.038. I was planning on adding new yeast to bottle it, but would that be a bad idea since there's so much sugar still in the beer? Would...

Just made a starter with london ale III and when I cut the smack pack open a weird smell came out. A little "meaty" I would say. Not terribly offensive just not what I'm used to. Did my yeast autolyse in the pack? I've kept in the fridge for maybe two or three months now, but I remember it was...

I recently came into nearly 200 lbs of raw wheat for free, and I'm wondering what I can do with it. I know it has no enzymes, but if I mashed it with a substantial portion of maris otter, would I get conversion? I'm looking to brew hefe's, weizenbocks, and dunkelweizens with this. Can I use the...

I brewed up a batch recently with some bad results. The only thing that I know went wrong was the fermentation temp. Brewed it up with some friends the day before leaving for vacation, and one of them shut off my AC before we left--too bad I didn't realize. It was around 85 F in my apartment...

I'm formulating a strawberry shortcake ale recipe for SWMBO and I've been looking at a number of malts for that sweet cakey flavor. Here are the malts I'm trying to distinguish between. Biscuit Victory Munich Melanoidin Aromatic I understand that Biscuit and Victory are almost...

Tomorrow I'm bottling my first AG beer, which for me means the first one that didn't come from a kit. The two kits I brewed previously each came with 5 oz dextrose as priming sugar and ended up well but definitely not overly carbonated. Various online calculators have told me that I only need...

I fined my ryePA about a day and a half ago, it's still sitting in the carboy, and while I am already noticing that it is much CLEARER, the color of the beer has become much DARKER...it started out a deep golden, very hazy color, and now it's taken on a red/brown tint, between a red ale and a...

Anchor Bock is my favorite bock..i would love to brew a clone but I can't find anything on this forum or the internet in general. Just based on taste this would be my guess for character malts: Definitely some chocolate I think I detect a small amount of roasted barley There's some caramel in...

I'm a pretty new brewer; this is my 2nd all grain batch and my 5th batch ever, so bear with me. I think there's no better way to find out what makes a good beer than just experimenting and brewing as much as I can. At the very least I'll find out what not to do again. Here's my next recipe...

I'm at the point where I should probably upgrade to a wort chiller instead of the ice bath I've been using to cool down my brewpot. I think I can tackle building one myself but I'm not sure whether to go immersion or counterflow. I don't know if my equipment is advanced enough for a counterflow...

I've been looking into using gelatin as a fining agent for an ale I just brewed, and many who do this say they also pitch more yeast into the bottling bucket before bottling. I want a crystal clear beer with good carbonation but this practice seems to work against itself. What's the point of...

My lager has been fermenting for 3.5 weeks at 53 F. My OG was 1.059 and expected FG is 1.018. Three readings over the last two weeks were 1.041 (2 weeks ago), 1.041 (one week ago) and 1.037 (today). I have good temperature control and I was wondering should I Turn up the temp a bit to try to...

I recently brewed a rye PA with an OG of 1.053 and expected FG of 1.014. It's been less than three days since I pitched and the gravity's at 1.014. I was planning on dry hopping when fermentation was done, but I wanted to leave it in primary for about 3 weeks after pitching until bottling...

Last night i made a yeast starter w/ 2 L water and about 6-8 ounces DME. OG was about 1.040 and temp was in the 70s, maybe in the 80s, when I pitched my Wyeast British Ale II smack pack. They are active, and I'm getting some sedimentation on the bottom, just no krausen and not much airlock...

I've been getting some low-efficiency mashes--well, all of them have been low efficiency. I try to keep the pH around 5.2 or so using pH paper and citric acid, only my darker brews stain the pH paper to the point that the color is impossible to determine. I've seen some 5.2 pH stabilizers...

About a week and a half ago I brewed a lager and have been fermenting it at 53 F. The yeast is Saflager S-23 which lists its optimal temp range 48-59 F, so I figure the temp is perfect right now. A professor I've been getting brewing info from told me soon I should rack to secondary and "lager"...