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I started doing eve prep recently, although mine is a bit less involved - I just measure the grains, but don't crush them, measure hops, and get all the relevant equipment from the basement. I've got a question regarding precrushing grains though... Basically, are there any concerns with loss of...

This is Nottingham dry yeast. I used this yeast 3 times so far and it's been fermenting crazy like that each and every time (the very first time I used it was actually in a bucket with an airlock. I was lucky to have spotted it in time, the lid was about to blow off). The only other yeast I've...

Amazing that you got that spontaneously, and it does look good. I once tried to leave a small amount of wort at the room temp and all I got after a week was a very thin layer of some gunk in the middle, and it had a weird, unpleasant but not sour smell.

I have a 15 gallon stainless and my loss is a bit over 2 gal per hour.

Does anyone have concerns about his 7.5 gal being too small for all-grain ? Depending on the boil-off rate he might have to do between 6 and 7 gal in there, which doesn't seem to leave much room for boil over. I have a 15 gallon kettle with around 2 gal/hour boiloff, plus boiloff during...

HAHA - exactly! Trogdor strikes again !

Thanks, guys !

That's not a lot of krausen... This is ... P.S. Too bad I can't post the video where you can see foam travelling through the tube.

So last Friday I got a chest freezer from a friend and decided to try out my first lager the very next day. So I got all pitched on Saturday (18g Safale-S23, OG 1050) , set the temp to 50 and the fermentation started in less than 24 hrs. Things are looking good so far. My dilemma is this...

I'm looking for an advice regarding the recipe I got from 80 winning beers book. The recipe in question is Hop Hammer... Basically the recipe suggests to transfer to secondary as soon as the bulk of yeast has dropped. What do you guys think about this? I don't usually transfer to secondaries...

After a few more batches I think I have identified what the source of my problem was. It wasn't the infection, too much sugar (well actually it was - but not due to measuring issue - read on) nor premature bottling. I found the problem once I started noticing that with every batch I had 4-5...

Unfortunately it just says "priming sugar" on it - I assume it's corn sugar. @Hopsalot, yes I've read Palmer's explanation of causes and gusher but wouldn't that affect the taste ? These beers are both very good.

Hi, all. I started brewing a few months ago and made several extract batches which all turned good and no issues whatsoever. A month or so ago I started my first 2 all grain batches in parallel. Everything seemed OK, I let the beers ferment for about 3 weeks as I did with all my previous...