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I'm more than a little concerned about this batch. We brewed a Weizenbock yesterday going pretty much with Zainasheff's recipe in his new book. I did a 3/4 gallon starter a few days ahead of time from a half pint culture jar of Wyeast 3068 Weihenstephan. The starter was at full kreusen still...

I'm putting together the ingredients to do the bock recipe from Zainasheff's book Brewing Classic Styles and he calls for Meussdoerffer Rost. I'm unable to locate it anywhere, so I was going to use his suggestion for a replacement, "the darkest crystal you can get". But I got wondering if...

My brewing buddy and I just got a O2 regulator and stainless steel aeration stone setup for aerating wort. He used it for the first time last night on a couple of 1/2 gallon starters for lagers we're doing this weekend. 12 hours later they were completely flat still. Usually our starters are...

For those that use software allowing different IBU formulas to be used, which one do you use? I have ProMash which is set by default to Rager. Has anyone found one of the other formulas to be more accurate?

I got a Ferrari brand bottle tree for Christmas and it's great, but it's the short stubby one with only 5 rings of the 9 "spokes" for bottles. Which adds up to a rather inconvenient number if you ask me. I've done alot of looking on the internet to see if anyone is selling extra "spokes" to...

I've been stuck at 73% efficiency for about 5 batches of AG now. Today I did a low gravity Bitter with a calculated SG of 1.038 and I got 1.046 out of it. That's 88% efficiency! Wish I could pin down one thing I did differently, but it really was just a combination of every step going exactly...

I brew lager batches with a friend from work and then he does all the lagering in his chest freezer. He is someone who always has to push the envelope, so he currently has our latest batches (a schwarzbier and a light American lager) at 25F. He has slowly lowered it to this point and neither...

My local TSC has oxygen canisters for welding on sale this week. Does anyone know if it would be ok to aerate with? The guy I brew with says he thinks it is not a food-grade oxygen. Are there really different grades of oxygen canisters?

Does anyone know of a general guide for a range of what temps are appropriate for each beer style?

I was all excited as I was brewing today to hop on here, and see what everyone else was brewing. Then I remembered today is Friday. Most people probably don't have the day off, ooops. I brewed a clone of a beer my uncle claims to be the best Porter he's had: Great Lakes Brewing Company's...

I did some searching to see if I'm repeating anyone else, but didn't see anything. So here's my question. I've been thinking about brewing 3 or 4 pale ales using different pale malts (Halcyon, plain 2-row, Marris Otter, Golden Promise, etc) and keeping everything else about the recipes the...

I'm putting together an AG Kitchen-sink Stout with all the surplus grains I have laying around. Keeping in mind that I'm trying to use up as much as I can, I'm curious if anyone has any suggestions for anything that really stands out as a bad idea to throw into it. And feel free to close your...

So, I've done all my previous (7) batches in plastic bucket primaries. Decided I really wanted to get a look at the entire fermentation process, so I picked up a 6 gallon Better Bottle. Brewed up a cream ale yesterday, got it into the better bottle, put my stopper and airlock filled with...

Saw my pops this weekend and he was talking about this great new method for chilling his partial boil wort. He froze his topoff water in a large cylinder the night before brewing and plopped it into his fermenter, then poured the hot wort right on top of it. He monitored the temperature of the...

I bottled a scottish ale that had been in primary for two and a half weeks and secondary for 2 weeks. I'm wondering if fermentation stalled out in the secondary or something. My OG was 1.073. At transfer to secondary it was 1.024. It seemed to be continuing to ferment in the secondary with...

Brewed a blonde ale today and by the time I brought my fermenter up to 5 gallons with the wort and chilled water I add to bring the temp. down, I had brought it down TOO far. It was 61 degrees F. I went ahead and pitched the yeast anyway, not wanting to wait for the temp to raise up. So, did...

Hi, I'd been wanting to do some home brewing after watching my dad when I was a kid. Finally got settled down enough to where I can do some. I've got two batches in bottle. An American Pale Ale, a Robust Stout, and a Northern English Brown Ale. My Scotch Ale is still plugging away in the...

I have an extract Wee Heavy Scotch Ale in my primary fermenter, and it has been going strong and steady for 11 days now. I've been told that leaving a brew in the primary for too long can lead to off-flavors due to the contact with the trub. So, basically I am torn, do I leave it in the...