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I am stepping up a yeast starter using Propper Starter cans (for the first time). After completing the first starter (used distilled water) I cold crashed it. After decanting, I added another can of starter for the step up. However, it requires a full can of water to get to 1040. Being out of...

I use a Grainfather with the counter-flow chiller that comes with it. Recently I noticed that the hop spider I use cuts WAY back on the hop utilization. I now want to just throw the hops straight in. Don't want to use a bag or anything else. My plan is to whirlpool to avoid getting stuck before...

Recently brewed a IIPA. The problem is that it tastes overly sweet for my liking. What is confusing is that it fermented down to 1.009 and I went way high on the bittering! Can't figure it out. The bitterness ratio is 1.821. One thing I can say is that I use a SS hop spider as is shown below...

I have several carboys I'm selling for pick up only: 6.5-7 gal 5 gal 3 gal 2.75 gal 2.75 gallon 3 different 1 gallon I need $50 for all of them I'm located in Valencia, CA

I'm finalizing the recipe for an upcoming porter. Looking for a real rich flavor, big body, but within the 5-6% range. Question: I've never pulled out a gallon during the boil and boiled it real hard elsewhere to obtain a more defined malliard reaction before returning it to the main boil. Does...

I'm finalizing the recipe for an upcoming porter. Looking for a real rich flavor, big body, but within the 5-6% range. Question: I've never pulled out a gallon during the boil and boiled it real hard elsewhere to obtain a more defined malliard reaction before returning it to the main boil. Does...

Just want to make sure I'm doing this right. I ferment in a keg with a blow off tube in a temp controlled chest freezer. Once all bubbling stops, I remove the blowoff and any fermentation that goes on from that point is closed. From that point when I take a gravity reading (after removing my...

I have two brews (RIS and English Barley Wine) brewed 5 and 6 months ago. The RIS finished at 14% and the EBW @ 12%. I have them aging at 50 degrees. While the alcohol heat has mellowed (a little ways to go on the RIS) I'm not fully impressed with what I have here taste wise. It is hard to put a...

I am attempting to put together a recipe for an "October-fest(ish)" style brew. Don't care about the style guidelines (for this one). The overarching goal is to create a very malty version.. Hit a concern when I read Denny Conn say Denny's Fav would be off for such a beer due to the lack of...

I just started using a counter-flow chiller. The problem is that once I realized that I didn't need to recirculate the chilling wort back into the boiler (which took forever to reach my fermentation temp) but rather just transfer it as it chills into the fermentor, I have the problem of it (the...

I just brewed my first wheat wine---inspired after a visit to Rubicon in Sacramento and having tasted their Winter Wheat Wine. Awesome---I must say. I wanted to keep my ferm temp somewhat lower so I pitched about 3/4 of a quart of slurry of wlp 001/090. This is more than I have ever used...

Hello, I have a pHep5 pH meter and plan to store it for the next year. My question is if I need to attempt to keep the probe in storage solution this whole time or allow it to dry and store it that way until further use. Could you give me your thoughts?

Hello, I have a pHep5 pH meter and plan to store it for the next year. My question is if I need to attempt to keep the probe in storage solution this whole time or allow it to dry and store it that way until further use. Could you give me your thoughts? Thank you

I have a few beers on tap but plan to leave on vacation for a week. Is it okay to leave the beer sit stagnant in the line for that long? I thought I once read that after a few days you could get bacteria or something built up if you are not dispensing. Any thoughts? I'm just not wanting to...

I plan on making a wheatwine but cannot find the style on my desktop version of Beersmith. I have added the 2015 style plug in but it still doesn't show up. I have it (wheatwine style) on the mobile app but not desktop. Any ideas on how to find this? Thanks!

In the not too distant past I started fermenting in a corny keg. I then attach a "jumper" hose from the fermentor to the serving keg once fermentation is complete and move the beer by adding CO2 pressurization. This has been one of the best modifications to my brewing process yet. I love it...

I just brewed a oatmeal stout and was aiming to make it as malty as I could. Without thinking of the potential of having a stuck fermentation I mashed at 156 only, with an OG of 1.064 (right where I wanted it). Well the fermentation hit a dead stop at 1.028!!! My goal is to brew another batch...

I am desiring to make a malty/rich/thick/smooth oatmeal stout without much of a bite from hops nor malt. It's a 4.5 gallon batch using a blend of wlp 007 and 001. I'm shooting for about 1.060. The recipe is something like this: 5 lb. 2 row 1.5 toasted oats (w/rice hulls) 12 oz. midnight...

I am desiring to make a malty/rich/thick/smooth oatmeal stout without much of a bite from hops nor malt. It's a 4.5 gallon batch using a blend of wlp 007 and 001. I'm shooting for about 1.060. The recipe is something like this: 5 lb. 2 row 1.5 toasted oats (w/rice hulls) 12 oz. midnight wheat...

I'm brewing a barley wine and the OG came in higher than expected (1.120). Recirculating the sparge is what made the surprise on the OG. Anyway, it's been going mad for the past 48 hours--no problem. Usually, my FG comes in a little higher than I want so I have lately been in the practice of...