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Hey all. I’m a previous beer home brewer with a 10 gallon stainless steel kettle that I have laying around here. According to the website I ordered it from, northern brewer, it is made of 201 SS for the walls of the vessel and 410 SS for the bottom of the vessel. I know 304 SS and 316 SS are the...

Hey all. I’m a previous beer home brewer with a 10 gallon stainless steel kettle that I have laying around here. According to the website I ordered it from, northern brewer, it is made of 201 SS for the walls of the vessel and 410 SS for the bottom of the vessel. I know 304 SS and 316 SS are...

Excellent. Thanks for all the responses fellas.

Hi all, As the title lends, I am thinking of transferring an IPA from my carboy straight to an empty, 'unclean', keg that just kicked last night. There was a pale ale in the keg before. Would there be any issue with this? I mean I wouldn't wanna do this every time but I'm going from a pale...

Hi All, I was wondering if anyone has had any issue with oxidation in their experience with a double dry hop addition in a ferment bucket without purging it either time with CO2. I have never had any issue with a single dry hop addition, but I was wondering about a double dry hop addition...

Nice day_tripper. Where do you find this nylon mesh?

I will be siphoning my first sour that I added about 5 lbs of muscadine grapes to. I was wondering if anyone had any suggestions on siphoning off of fruit to avoid getting any debris in the keg. Also, I do not plan on cold crashing.

So all that worry was for nothing. It dropped to 1.012. All good! Thanks again for all the tips!

Thanks for all the replies fellas! I would say after everything everyone had to say I will probably just bottle this one w/o adding anything other than priming sugar. It has only been sitting for 5 weeks and it has WLP001 in it so I will probably let it fly.

I am going to be bottling a relatively high OG (1.084) Russian Imperial Stout this coming weekend. I have read places where people tend to add additional yeast along with their corn sugar, or sugar of choice, at bottling time with higher OG beers. I mostly keg now and am not too familiar with...

I don't normally check the specific gravity towards the end of primary fermentation (i.e. 3 days into ferment), but this wlp002 had me nervous. I didn't pay much attention to its attenuation profile and realized its not much of an attenuator. All that said I checked the gravity with a wine...

Thanks again fellas for all the feedback. Its neat to see that some people are having the similar results (i.e. that this thing truly drops like a stone). I guess I should have paid a bit more attention to the attenuation percentages for this yeast. I have since roused up the yeast and bumped...

Thanks for the replies fellas. BrewerBrad82, my mash was 152 for an hour. Mostly MO malt with a touch of crystal. Pretty basic ESB. I know that ESB is usually a bit sweet in the finish, but it seems like attenuation for that WLP002 yeast is pretty lousy. My main concern is that on top of...

So I brewed an ESB last Saturday, 7/30/2016. Everything went well. Hit OG of 1.054. I made a half gallon yeast starter the night before with WLP002, no stir plate, but plenty of shaking and agitation. I never really agitate or shake my actual beer that I am fermenting and always get great...

So I just pitched wlp001 into my starter and looked into the bottom of the yeast package and found that it was still full of yeast stuck to the bottom. I shook the crap out of it before I opened it in anticipation of that happening but apparently that wasn't good enough. What do I do? Did I...

Good deal. Will do. It's an IPA with 100+ IBUs so I'm sure that'll cover up any off flavors

While siphoning beer into my keg I accidentally splashed up to a gallon of it into the keg. The hose wasn't positioned dirictly at the bottom of the keg. Is it possible that there is going to be some oxidation that will occur?

I Brewed a beer two weeks ago and it was a brown Porter (OG 1052). I made a nice healthy half gallon starter of Wyeast 1028. It fermented out quickly; like three days. Would it be too early to keg it today?

Thanks again fellas for such great replies. I had a great brew day. I ended up adding 9 ounces of hops from 15 minutes to 0 minutes of the boil. I cut the flame and dropped the wort to 180F with an IC. I then added 4 more ounces of hops and let that steep for 30 minutes. The spare bedroom...

Hey guys I just wanna thank you all for all of your responses. This has been very educational and interesting. Also, bobbrews, I am wondering, what would you say your typical post boil schedule looks like for a nice hoppy IPA? In other words, what temperature do you steep at and how long...