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The Coffee won't effect the gravity of your wort. Adding chocolate will definitely effect the OG and FG. Basically any sugars you add will increase your OG. However some sugars like lactose and maltodextrin are unfermentable by beer yeast so they will effect will result in slightly higher...

Racking to secondary becomes much more important when brewers are lagering their beers for extended periods of time. When the beer sits on large yeast mass in the primary fermenter for extended periods of time you risk the chance of Autolysis imparting off flavors in the finished beer. Most...

1. Be meticulous in sanitizing procedures 2. Don't trust airlock activity as indication of fermentation completing 3. Don't open lid for at least 2 weeks

Don't beat yourself up, brewing is a journey with many twists and turns. We all live and learn! You could have tried harvesting some yeast from some bottle conditioned commercial beers (sierra nevada pale ale etc) made a small starter tonight an pitched tomorrow afternoon. The yeast strain...

No, simply adding hops for an additional 30 minutes to the 60 min clone recipe wouldn't create a 90 min clone brew. The 60 min IPA is 6%abv, the 90 min IPA is 9%abv and yes 120 min IPA is 12%abv.

You can absolutely brew great beers with extracts and steeping grains. As a new brewer best advice I would give you is to buy a BIG bag of PATIENCE next time your at LHBS. All kidding aside, easiest things to ensure great home brew (extract or all grain) is to focus on the following -fresh...

Have you calibrated your hydrometer? Was the temperature of the wort when you took your reading? Most hydrometers are calibrated to 60'F or 68'F, your hydrometer should have came with directions describing whether its calibrated to 60' or 68' F. This means that pure water should read 1.000 at...

What was the OG and what was the gravity when you transferred. You said it was a lager. What was the temperature during the first few days while it was in the primary. I would suspect that you were fermenting it at temperatures closer to target ale temps (65-75 F). If that's the case and you...

The ambient temp in the room where the freezer is anywhere between 68-70. Its a digital model. I had the probe free floating inside the freezer. I just taped the probe to the side of the bucket and covered the probe with a small styrofoam block. The reading on the display is now reading 67...

Just purchased a Johnson Temp Controller to use in a chest freezer. The instructions that came with the controller are certainly not user friendly. I was wondering if anyone could explain the basics in an "Idiots guide to Johnson Temp" manner. I tried setting it up for around 68 degrees for...

I just brewed a similar wit recipe. I'm still a rookie brewer, only a half a dozen batches under my belt. Did you steep your flaked wheat or mash it. I simply steeped my flaked wheat for 30 mins in 1 gal of water. After the 30 mins I added 2 more gal of water and my LME and proceeded with my...

TopherM Should I repitch some more yeast into the carboy? Is this batch still salvageable? Thanks for the tip about not relying on airlock alone to gauge when fermentation has ceased. Still new to home brewing, lesson learned!

I may be experiencing a similar problem with a batch of brown ale I recently brewed up. My original gravity was 1.052 when I pitched the yeast. I rehydrated the yeast before pitching it into my wort. Within 6 hours I was getting a bubble out of my airlock every 3 seconds. After 24 hours the...