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This is my second BIAB beer. After my 60 minute boil I chilled my wort, as I was transferring my wort in my primary I noticed a thick layer of off white sediment. I believe it is from the fine grains(milled thin for BIAB). It was there on my first BIAB beer. My question is: Do I transfer that...

Hello I am trying to keg a batch of american amber with priming sugar. My problem is I don't have a full 5 gallons of beer to prime. So my problem, I have 4 gallons of beer and want to prime my 5 gallon keg with sugar. I know I will have some head space in the keg, so do I add more of less...

I have brewed up a 5 gallon batch of extract Amber. Surprisingly here in Alaska it has gotten hot and even though I let this ferment in my garage it was still above 75F. I used Nottingham dry yeast. One week into fermentation and it tastes OFF with some alcohol in the end. My question is can I...

I have a simple question about fermentation temps and off flavors of my brewing Will a varying temperature between 62 and 69 degrees each day produce off flavors? I checked my yeast and it say its within the fermentation temps(Safale-05)

So I have my first batch of cider in my secondary and its been there for about a month. I have tasted it here and there while sampling other brews and it seems to be improving as its aged. My question is how long is it too long for my cider to sit in the secondary. I do want to carbonate the...

Hello everyone I am still new to home brewing as I only have a few brews under my belt. I'm looking for a simple idea or technique on how to remove the krausen from a carboy while fermenting. Could it be as simple as just using a blow off tube with a 5 gallon carboy for a 5 gallon batch...

Hello everyone. Im new to this website and to brewing. Made a couple batches that turn out ok. I had a question about my last batch I made was an amber. It started about 1.045 and only went down to 1.020. After letting it sit a couple more days in the primary and having consistent readings I...