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Hey all. I’m using Homebrew dad yeast calculator because it has the overbuild function to harvest from starter. So this is for anyone who is familiar with that. Mainly my scenario is this, on my first step, my starter volume is say 1 liter. The calculator says I need another step. So here’s...

Hi all! Thanks in advance for replies and also thanks to everyone who has posted so much great information. I am just now getting in to kegging and have read a bunch on it already. Here's my (sort of) dilemma. I have accumilated a couple kegs, a Co2 tank, a regulator, and all the other little...

So I thought of this while perusing the Internet and I couldn't seem to find a whole lot of info. Maybe I can get some answers here. So instead of washing yeast from a full batch of beer and going through that whole process, why not just get a fresh pack or vial of yeast and make a starter then...

So, I was really wanting to brew something different. Different than the usual Pales, Ipas, porters, stouts, etc. I have always wanted to do a Black IPA, so I said, why not spice it up with the Saison portion stuck in there. So here it is. Let me know what you think of this. Black India...

So I'm sitting here wondering about one last thing in this whole water chemistry dealio. I understand (or atleast I think I do) why you would add or omit calcium sulfate, calcium chloride and acids. But my question is with the bicarbonates. I've read countless times that mash pH is the portion...

I've done quite a bit of searching and can't find out much about this. I'm asking in general, for water adjustments, would you think it would be better to adjust like those grains didn't exist? Or would it be better to account for them even though they would be mixed in at the end of the mash...

So I have a RIS that's been in secondary for a good 6 months and I need to pitch yeast for bottling.. Anyone have any experience with this yeast at bottling?? I was mainly wondering if it was highly flocculant or not?

So, last night I cold steeped my dark grains for my imperial stout.y only question that I couldn't seem to find any valuable info on I'd this: When to add the cold steeped wort? I've come across people saying to add it to the boil with 2 minutes left or at flameout. Would there be any...

So, I have been reading and researching a ton lately on the "hop steep"/"hop stand" method to get better hop aroma because I do not want to dry hop, not the type of aroma I want. My question is, do the volatile compounds and oils that the finishing hops give off for aroma REALLY get blow off...