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It may have been posted before, but these vials are perfect for soaking a spice in booze for a while before pitching the entire mixture into the carboy. Vanilla bean in vodka... Sent from my iPhone using Home Brew

Welp, it's been five days since making a small starter with harvested yeast from a sixer of Two Hearted, and it finally took off. Kind of excited to try and keep this yeast on hand at all times now. Sent from my iPhone using Home Brew

Brewed 3 IPAS from Thursday through Saturday trying various hop combinations with centennial being the "base hop". I'm going to open a spent grain funeral home. Q In case you you were wondering. Batch one: Chinook(FWH) Centennial, Motueka, Nelson Sauvin (Hop bursted, 10 min-0 min.) Two...

Hello, all. In general I'm very good about sanitation practices, but my past couple beers have suffered from a white film, with small bubbles, that get bigger with time. The outer perimeter of the fermenter seems to gather a white, crust like substance. I've done a lot of research but have yet...

I had my water tested four months ago, and things have been going great. I've noticed major changes in my beers after getting into water chemistry. What I'm wondering is at what point, if at all, should I have my tap water re-tested? Could changes in the ions over time be drastic enough to...

Happens all of the time to me, even at stores that specialize in craft beers. The person working the register scans it, looks at the computer, at you, and then back at the computer...usually followed by a confused comment. I get a kick out of it, and I can't be the only one. Just today I bought...

The subject line explains it...Constantly reading threads that reference these beers, would love to try them, just can't get em' locally. Anyone want to setup a trade for some beers that I may be able to get here that you can't?

I know that taste preferences range big time, and everyone will have different opinions, but I'm trying to nail down my IPA water profile, specifically Cl:SO4 ratio. My tap water gives me 7 ppm S04, 19 ppm chloride. I'm diluting this water bill 60% distilled water/ 40% tap water ( to bring down...

Hello, all. I received my water analysis from Ward labs a few weeks ago and started looking into the numbers and trying to figure out adjustments I should be making for ideal PH/overall taste. This is quite a bit to try and grasp right away so looking for a little help from those with...

Hello, all. I received my water analysis from Ward labs a few weeks ago and started looking into the numbers and trying to figure out adjustments I should be making for ideal PH/overall taste. This is quite a bit to try and grasp right away so looking for a little help from those with...

Hello all. I'm brewing Yooper's 60 min clone next week and trying to figure out how I can achieve a ten gallon batch. I mash in a Home Depot 10 gal orange cooler with a copper manifold and I've found that it pretty much maxes out around 22-23 lbs of grain. My total bill for ten gallons of this...

Made a chocolate coffee stout with Hershey's syrup. Must have kicked a whole bunch up while transferring to bottling bucket, which i believe probably doubled my priming sugar. I heard what sounded like shotgun blasts down in my basement and...

I brewed a chocolate/coffee stout that tasted great throughout the entire process until I opened the first bottle after 10 days and had a gusher. One week later-3 more gushers, 2 bottle bombs. I'm positive this beer was at FG before bottling. I brewed using Hershey's syrup in secondary and I'm...

I'm looking to calculate my rest schedule using the brewers friend rest schedule calculator, however there is no "Batch Size" input. Should I assume it's for a 5 gallon batch? Has anyone used this? Doing an 11 gallon 50/50 American wheat and want to do a 20 minute protein rest @ 122 degrees for...

Hello all, currently mashing in by "Bloody Well White" Belgian wit and still have a couple hours to find out exactly how ill be utilizing my five blood oranges. I'll be zesting the 5 oranges I have, and will be adding all of the zest at flameout. My questions are wether or not to strain the zest...

Hello all...doing a Rye IPA tomorrow and would like some input on my Grain bill as well as opinions on hop schedule based on the hops I have on hand. Any help is appreciated. 6 gal batch, single infusion. Beersmith gave me an expected OG of 1.069 with the following grain bill: 7# 2-row 5#...

From the second I start heating up strike water, my dog plants his ass in front of the stove, awaiting his share of spent grains. Here he his with his tongue in the same position most of ours are probably in on brew days. Anyone else have a "Mash Mutt"?

Hi guys. Doing a black IPA tomorrow that I will be adding 10 lbs of strawberries to the whirlpool. I will let simmer for about 20-30 at flameout before cooling. I'll be straining the strawberries out before going into fermenter, but was thinking of adding 1-2 lbs of the "strawberry mush" back...

Hey guys, putting my new tun to the test tomorrow with an Imperial IPA. 6 gallon batch, 7 gallon boil (low evap. rate). I'm using 22 total pounds of grain in my ten gallon rubbermaid mash tun. My question has to do with mash-sparge water volume ratio if I'm going to batch sparge twice in order...

Hey guys. Putting together a wheat beer and have an ounce each of Saaz and Hallertau. Thinking 1 oz Hallertau at 60 minutes and 1 oz Saaz at 20. Thoughts? What would be your ideal combination of these two?