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Last December I brewed a very simple recipe for a Wee Heavy, and according to Beersmith the est OG should have been 1.10. During the brew session I boiled down in a separate kettle 2 gallons of wort to enhance the caramel character/flavor (I know I could have just added some Crystal malt, but...

A recent batch of an AIPA was done fermenting, temp controlled fridge with temp probe, and was starting to cold crash for a few days to settle things out and prepare it for kegging. Unfortunately I forgot to remove the blowoff tube and cap the carboy, and as it chilled about a half gallon of...

I brewed this recipe over the weekend and it smelled great, looking to do a simple dark hoppy wheat beer. Thoughts? 10 lbs Pale Malt (2 Row) 69.6 % 2 lbs Wheat Malt 13.9 % 1 lbs 5.8 oz Wheat, Flaked 9.5 % 1 lbs Carafa I 7.0 % 2.00 oz Chinook [13.00 %] - First Wort 90 min 2.00...

Lhbs said to carbonate most styles of beer, chill keg, set to 25 psi and in 3 days lower to 10 psi and its ready to go. I have a temp/Co2 volumes chart and nothing aligns with the advice. Any thoughts?

Just too a sample of a wee heavy, with an OG of1.085 multiple readings. After 9 days of fermentation it is at 1.012@ 67f. Ferm temps started at 63f and at one week bumped up 2f each day. Flavor and aroma is what is expected but the gravity reading seems too low for this yeast. I did pitch...

This beer was bottled almost a week ago and before bottling I had sampled and aroma/flavor was what I was expecting. Last night to test the bottle carbonation, I popped one open and got a CO2 hiss and smoke. But the aroma was off, smelled like malted vinegar/sherry. The flavor was likewise...

I have been conditioning an imperial stout with 4oz of nibs that had been soaked for 3 days in about 3-4ozs of vodka. Its been 4weeks and there is a slight alcohol burn present that is distracting to the flavor. Although this is an Imperial Stout style it did not have that alcohol burn before...

Recipe: Imperial Belgian Chocolate Stout Any suggestions welcome, I have already brewed this and is currently in it's 3rd week of fermentation. SG 1.072 ( low mash eff), current 1.012 FG, estimating an 8.2% ABV. Secondary fermentation will be at least 4 weeks, with the final two adding...

These results explain why my porters/stouts are usually really good, and anything pale is sub-par. Any recommendations for lowering PH (alkalinity) for pale styles? pH 7.8 Total Dissolved Solids (TDS) Est, ppm 500 Electrical Conductivity, mmho/cm 0.83 Cations / Anions, me/L 9.5 / 9.4...

Third week in primary, still had fairly active co2 so decided to take a look. I did use a yeast cake from previous wyeast saison strain, and i have been fermenting in the lower range of 72f. It smelled fine and am thinking that if i increase temp and continue ferm it will clear it up?

I have been trying to nail down the cause of low efficiency for AG brewing. I have taken notes for all of my brews thus far and mash temps and batch sparge steps have been solid. I may just start using bottled water, but I am including my water report. Any ideas? I can't make sense of it.