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I have an English brown ale currently fermenting with S-04 at an O.G. of 1.060 I would like to pitch a portion of the yeast cake into a fresh batch of cider same day as the beer is kegged. Anyone have experience or thoughts if this is a good or bad idea?

The past couple of times I've ordered Munich Dark malt it's always seemed to be in the 8-10 lovibond range. This time around the Avangard Munich Dark showed up at 15 lovibond. I was planning on using this for a Munich Dunkel, but am not sure if I should or not. I do have some Munich Light on...

I've read what I can on the best methods for bottle conditioning bigger beers. Here's my situation: Got a barleywine that will finish around 12.5% abv fermented with a portion of Nottingham yeast cake. I plan to bottle between 4-6 weeks of primary fermentation time (currently 2 weeks in). Also...

I've read what I can on the best methods for bottle conditioning bigger beers. Here's my situation: Got a barleywine that will finish around 12.5% abv fermented with a portion of Nottingham yeast cake. I plan to bottle between 4-6 weeks of primary fermentation time (currently 2 weeks in). Also...

Just upgraded my mash tun from a 5 gallon to a 10 gallon beverage cooler. Now I will be able to add the mash out step to my routine. In the past I've heated my sparge water to the 185-190 degree range which would raise the grain bed to 168-170 degrees during fly sparging. I'm assuming now with...

Looking for advice on my 1st Parti-Gyle, here is some info on my equipment set up and what my thoughts are: All grain with 5-gallon mash tun & 5-gallon hot liquor tank. I've held up to 13.5 lbs of grain in the mash tun. I have a 10.5 gallon brew kettle and a smaller 4 gallon kettle. Boil...

Fermenting an old ale and lost around 88 oz through the blow off tube leaving me with about 4.5 gallons in primary. I was not expecting this much loss, and was originally worried since I'm planning on racking onto soaked oak cubes in secondary, and didn't want this much head space...

So I Came across this recipe last night, and thinking about giving it a go. Only thing that concerns me is the 3.5 lbs of corn sugar which seems excessive. I mash in a 5 gallon beverage cooler so this recipe is a great way for me to brew a big stout without needing a bigger mash tun...

Up next is a simple ESB recipe for me this weekend that will have 2 oz. of East Kent Goldings added within the last 15 minutes of the boil. Out of curiosity I was wondering how much difference there would be between the following: 1/2 oz each @ 15, 10, 5, 0 minutes vs. 1 oz each @ 15, 5...

Been thinking a lot lately about my 1st sour/wild brew day, and was hoping for some feedback: My plan would be to ferment normally with an ale yeast for 2-weeks in primary then transfer to a 5 gallon carboy in which I'd add the lacto and/or brett yeast(s). Will this method work...

I'm a swing top bottler, primarily the 16 oz. Grolsch and 22 oz. Fischer types. Do these types of bottles fit nicely on the standard bottle trees? Any other drying and/or storage products out there compatible with swing tops?

I've owned the Vintage Shop "stainless steel" Deluxe Bottle Washer for around a year now, and have been satisfied up until recently. Always connected this directly to my utility sink faucet, and although it never had a perfect water-tight seal the jet spray and effectiveness of this product has...

8 lbs Briess Brewers Malt (1.8 SRM) 2 lbs Dingemans Munich (6.0 SRM) Grain 2 lbs Dingemans Wheat (2.0 SRM) 8.0 oz Dingemans Caramunich (50.0 SRM) 1.00 oz Cluster [7.00 %] (60 min) 0.50 oz Tettnang [4.50 %] (5 min) 0.50 oz Tettnang [4.50 %] (2 min) 12.0 oz Corn Sugar 1 Pkgs SafBrew...

Both are stocked by my LHBS. Can't decide what to make next, so figured I might try out a new dry yeast. Any styles or basics on which each of these would work best in?

Using the BYO clone recipe for the Bells Best Brown and adding a pound of flaked oats. Just can't decide on which of these dry yeasts to go with. Big fan of Notty, and only have used the US-05 once before. Most likely will be fermenting in the 65-68 degree range this time of year.

Picked up a 1/2" brass hose barb that I hope to attach to my stainless steel kettle spigot. Couldn't find anything locally that wasn't brass. Plan on using teflon tape and screwing this in permanently, are there any concerns w/ brass to stainless on a brew kettle? Recently switched from...

Been thinking more about fermentation temperature control. And was wondering if the following scenario is worth any merit along with how to accurately plan for a specific temperature range: Chill Wort to 70 degrees (about the best I can do in Summer) Basement is a constant 65 degrees...

Pitched Safbrew WB-06 into a hefeweizen eight days ago and the blow-off tube is still bubbling. I'm so used to Nottingham which gives you a few days of vigorous airlock activity, it's kind of cool to see a different yeast in action. Bubbled about every 5 seconds for the first week, now it's...

My last three batches have seen efficiencies between 80-85% Is it safe to say I should adjust to 80% on BeerSmith for future recipes, or leave it at 75% for a few more? Aside from adjusting grain quantities, how much does this increase affect hop schedules?

Got 2 oz. of Northern Brewer and 1 oz. of Willamette. Not sure what I'm in the mood for, thinking of something with Vienna and or Munich as the main malt players........ Would Victory and/or Crystal malts be overkill if using Vienna as the base malt? Let's hear some grain bill options! (5.5...