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I brewed up a quick run of Northern Brewers American Lager yesterday. The kit came with 1oz of Saaz (Alpaha 4.0) to be put in at 60. I had a 1 oz. Package of NZ Pacifica (Alpha 4.4) that I needed to use, so I substituted it for the Saaz @ 60. I considered posting this question BEFORE brew...

I had a Coppers Pale Ale in primary fermentation going for 21 days at 52F. I neglected to take a Gravity reading and just started to transfer to secondary. As I was racking I noticed a lot of bubbles still and realized my mistake. Fermentation was not complete. I verified with a gravity...

I am embarking a couple of MO SMaSH runs. Somewhere I read an article that recommends that: 1- I do a full boil when using extracts and do not water down the wort. 2- I boil the wort for 90 minutes. Elsewhere have read that its best to add half the extract at the last 15 minutes...

It looks like Northern Brewer now has 100% Maris Otter LME. I have tried to do a SMaSH in the past using the BIAB technique that was just OK. I need a bit of advice on how much LME to use for a 5 gallon boil (My best guess is 6Lbs). Im just looking to finish up with a nice 6% beer. Also Im...

Ive been searching the threads for an answer to this my particular question with no joy. My first Hefe had a low OG of 1.040 after boil. I boosted it with some dextrose to bring it to 1.044 before sending to ferment. Im now 14 days into fermentation and its still bubbling with quite a bit...

Im brewing my first Hefe. Its an AHB Bavarian Hefe. 50% Wheat and about 50% Pilsner with a few others. I slightly changed the Hops. Instead of 1/4 oz of Hallertau for the last 5 minutes, I used 1/2 oz of Columbus. (to give it my own spin). The OG was a little low (1.040) so I added a bit of...

Just checking on a fermenting batch. The green stuff is hops. The white streaking foam has me worried! It has been in secondary for 5 days. Can I salvage it?

Is it possible to steep an all-grain SMaSH? I dont have a mash tun and want to try a SMaSh recipe. 9.5# Belgian Pils 4oz 3% AA Saaz (1.5@60,1.5@20,1@Flameout) WLP550 I have done a few mini-mash brews with good success. Can this recipe be steeped? Does it need modification? Should I...

Im getting things together to do an Austin Brew Supply Pumpkin Ale. The directions do not state when to add the pumpkin and they dont indicated if it should be strained out of the wort as it goes into the fermenter. I could use a bit of guidence. Thanks in advance!

My first lager has been fermenting for about 2 weeks. The SG was 1.042. I fermented at 52 degrees for 12 days and brought the temp up to about 72 over the last 48 hours. There has been no fermenting activity for quite some time and the gravity is stuck at 1.014. Is there anything that can be...

Ive got my first yeast starter going. 4 to 1 water to DME. Its going great in my cooler set to 52 degrees for Lagering. The starter has settled into 3 layers. Ive seen other posts about decanting or pouring off the beer before pitching. Can someone explain this. Do I pitch the entire...

I added a Temperature control to a freezer so I can start brewing some lagers. I figured for my first run I would do a really easy Coopers Australian Draught. The instructions were basically crap that come with it so I just went on instinct. Boiled up 2 gallon of water. Added Coopers LME...

The idea of Single Malt and Single Hop brewing seems like a lot of fun and educational for my brewing chops. I'm looking for ideas and recipes that are a bit outside of the comfort envelope. I'm a bit partial to Belgian Ales, but I would like to split my batches and try some different yeast...

Admittedly I've got a few beers in me and Im brewing a batch. My wife asked to smell the grains I'm using for a High Gravity brew and she said it smells like cow feed. I didn't grow up on a farm (she did). I grew up on a surfboard. But it got me to thinking. Are there any bare minimum...

The OG specification for a Belgium Carmel Wit I brewed was supposed to be .058 - .062. I added to much water and started with .054. I took a gravity reading after 7 days and got .028 and at 9 days got .020, so I have an ABV of about 4.4% on a beer that should have about 5.5%. My concern is...

I'm on my second brew. Its a Belgian Carmel Wit. It has been steadily fermenting for 7 days and still is releasing lots of CO2. I am going to let it keep going until things slow down. Gotta love high quality liquid yeast, it just keeps on working. When I rack to the secondary fermentation...

New to brewing. On my second brew that is a clone of a seasonal brewers best kit (Belgian Carmel Wit). Many of my concerns and questions were answered just by browsing the threads. Thanks so much!