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Hello all, I have just begun to experiment with creating recipes. If I want to make a traditional beer style an imperial version would I double everything? Like IBUs and alcohol content? Any rules of thumb?

How long before you see sediment in the bottom of the conditioning bottle?

Has anyone experienced stuck fermentation? I just blotted a brown ale on Sunday. This ale spent two weeks in the primary and two weeks in a secondary. No sign of infection and healthy trub collection. Am I being paranoid? I don't see any trub forming in the bottom of the bottles. Granted it has...

So their is probably a thread out there already, but their are over 16,000 threads to this topic so I'm just asking the question anyway. What is the best way to create a yeast starter without a stir plate? I can't seem to find a relatively inexpensive stir plate. Thanks!

Just transferred my wort from my primary to my secondary. The secondary is glass and I have a silicone airlock. Well I came down this morning to find the airlock popped out of the fermenter. I'm not sure how long it was out of the fermenter for, but more importantly is my beer screwed? Is it...

Hello all, I have completed two five gallon batches and I have had the wort to a rolling boil of 200 degree Fahrenheit. Does the temp of the wort affect the flavor profile of the beer? Or is there an optimal temp to boil the wort.

How much on a effect does steeping temperature of the water have on the grains used? I previously brewed a beer and had to steep 0.5 lbs of Belgium caraviel, but I steeped at 171 F, and not 150 - 152 F. The final beer tastes great, but it taste like a wheat beer and not a saison like it should...

I have a bunch of used craft beer bottles I just finished. How do I get them clean for my home brew? Thanks!

Hello, I have a question about sanitizing equipment. If I make a yeast starter how do I scale down star san to sanitize everything? i.e I don't need five gallons. Best regards, Ken