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Well its in the fermenter and i when with colder temp of the fridge, missed my OG by a bit but it was fairly close so we will see. I will keep you posted on the results…thanks for all the recommendations!

I am making a Erdinger Dunkel Weisse Clone to day and due to my setup I have 2 options for fermenting temp. 1. Ferment normally in a closet at about 72-75 degrees 2. In a fridge with no temp controller and the warmest i can get it is about 59 degrees. Is the 59 degrees too cold, I would...

Made this one a couple months ago, I was hesitant just because the grain bill was super simple and I didnt think it would have much character but was I ever wrong. This is now one of my favorite recipes to brew and and a 5 gallon batch never lasts long, I will be brewing a 10 gallon batch this...

Is it possible thet the fermentation is done after only 2days as someone stated earlier in the thread? I have a batch of Wit with a similar problem, started out bubbling away 8 hours after pitching and 2 days later its almost stopped...1 bubble every 30 seconds or so with T58 yeast.

The other day I had a DFH Sah Tea at one of our local pubs....great very unique beer, I went back to have another and they were out so I am going to attempt to try to make something similar from what I remember of the taste. I Haven't been able to find a clone recipe so I thought i would try...

I just cleaned and sanitized a corny keg with Io Star sanitizer, I will be kegging another batch in 4-5 days....is it ok to leave the sanitizer in the keg until keg day or should I empty it and resanitize when ready to keg? Thanks!

Just brewed a batch of AVB Summer Solstice, used California Lager yeast and now that fermintation started there is a Sulphor/Rotten Egg smell coming from the airlock...could it be a characterstic of the yeast or something? Or is it a goner? Thanks.

Does 150 sound low for the mash temp for this recipe.

I know this calls for 150 mash temp, is that the same temp to use for sparge? Thanks

Is there any way to check ABV after beer has been fermented and carbonated?

Yeah, gas was on it the entire time... will crank up the gas and hope for the best thanks!

Yes. 7 psi chilled in the kegerator.

Set at 7 psi to pressurize but used bottling sugar to carbonate.

Hi all, I recently kegged a batch of Belgian that I made for an extract kit, the instructions called for a 7-10 days in the keg after adding priming sugar, all was good for the first 2 glasses however after a couple days i tried it again and its flat! Should I add some more sugar and take...

It was a kit from a local brew shop...dont have the exact recipe

I brewed up a Belgian Tripple this weekend and I am thinking of dry hopping during the second fermentation, any ideas on what type of hops to use and how much.....any other suggestions are appreciated. Thanks.