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Alright I am planning a partial mash for an Imperial IPA, and according to beersmith, using Wyeast 1272, I can't get it below 1.021..any tips on how to do so? Recipe is as follows: 8 lbs 2 row 1 lb crystal 80 .5 honey malt 6 lbs LME 1 oz galena 90 min 1 oz glacier 60 min 2 oz glacier 20...

Okay so this is the second batch I have had this happen with... I hit, and exceeded my pre-boil gravity (estimated 1.038, actual 1.044). Volume was 6.5 gallons. Went through boil, cooled, ended up with around 3.25 gallons (was supposed to be a 3.25 gallon batch) at 1.063... my estimated OG was...

Alright so I am preparing for my first all-grain BIAB and have just a few questions... When you guys mash and sparge do you just do two infusions of basically half of your brew plus extra for grain loss? For the sparge do you let it sit for a few minutes, then remove the grain? Thanks as always!

So no real reason to post except to say I am super excited. I haven't brewed for about 6 months.. I recently purchased an 8 gallon pot, burner, and fridge for temp control and this is my first time using all my new stuff so hopefully everything turns out great. Made NB's Deadringer.. Brew day...

So I misinterpreted how much DME to add to my starter and I made it about twice as strong as it should be... I am making an ale with a OG of 1.064, Mr. Malty says I needed a starter with 1.66 liters (intermittent shaking), which would mean I should put 166 grams of DME (correct?) Well I put...

So I feel pretty thrifty. In the last week I have purchased a fridge for $100 and a burner for $20... I can now do full boils and control my temperature! I'm pretty exited... I have a starter going right now for NB's Deadringer IPA and hopefully I'll be brewing it Sunday

Alright so I Ordered NB's Deadringer IPA, and since the pot I am using is only 4 gallons, I would like to basically split the ingredients in half, and brew two separate 3 gallon batches making in turn a 5-6 gallon full batch with no top up. Is it as simple as splitting everything in half or...

Not really important (honestly this is one of my first posts where I'm not asking a question) but I traded in a few college books to amazon, and with the gift card I got I was able to purchase a 10 gallon pot and the book "yeast" along with some other nonbeer related items (blue ray player). So...

So in my short adventures of home brewing (about 3 months now) I have learned many lessons. From my first brew to my last bottling weekend (last weekend) I can't even count how much I have learned, and how you can't really understand the lessons that you read in Palmer's book or on this website...

Alright, so I am getting a little discouraged. I'm on my third brew, and I haven't had one good beer. My first flub was a Belgian Tripel extract kit that I made several clear errors on and I won't be making those again, okay check. Second brew, NB's Irish Draught... Brew day, fermentation...

Can someone explain how much of a difference yeast strains can have? Like if I brewed an American ale, then using the same recipe, but changed the yeast to a British or German strain for example, how much of a difference would be in the beers? What makes this difference? Is there a good read...

So I just bottled a batch last night (Irish Red) and now my fermenter bucket smells like apples. I noticed the smell on the beer, but it tasted fine. I'm not too worried, but just curious as to what it could be and if I should be worried.

So I did a starter like Palmer gave as an example in his book, but im not sure I made enough... He says use 470 mL of water and 1/2 cup of extract... Mr Malty recommends a 1.18 L starter, shaken intermittently (don't have a stir plate). I'm guessing that the 470 mL of water, plus around 470 mL...

So I ordered an erlynmeyer flask, but apparently it is out of stock and won't be here until the 12th... I really don't want to wait that long to brew so I was thinking of just using a wine bottle as my starter. My big question isn't so much as if I can (I know with proper sanitation and cleaning...

So this is my first recipe that I crafted myself... It's an American Amber that I plan on brewing next weekend. 6 lbs Briess golden light DME .5 lb caramel 40L .25 lb aromatic .25 lb roasted barley .25 lb flaked oats 1 oz centennial (60 min) 1 oz cascade (10 min) 1 white labs American ale...

How long are fermometers good for? (ie how many batches)

So I know there are a hundred different threads on here about using refrigerators or freezers in conjunction with a thermostat control to fine tune fermentation temperature, and it makes sense for cooling it off... But what about warming it up? I would think there would be some device in which...

Anyone have advice for drying the siphon and tubing used to transfer the beer? Obviously cleaning it is a breeze, but I am having difficulty getting it to dry out and I don't want mold or mildew to form while it just sits around waiting for my next brew.

So I have a question I'm slightly embarrassed to ask, how does everyone measure out their wort and water when using a carboy as their primary? I just have the bucket right now, with the convenient gallon marks, but I'd like to get a second primary and I want to get a glass carboy. Unfortunately...

So I have been posting on HBT for a couple weeks now, and I guess I just always passed over this. I'm on my second batch (first in secondary, second in primary). I think i've fallen in love with brewing and I can not read/do enough in it now.