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I am a little confused about fermentation temps. I've been listening to brewstrong and the BN in general (as its great). I've been listening to the advice of fermenting at 50-60f for a clean ferment (its more confusing for me since i'm metric) but i've been going on with the advice...

I'm still fairly new to this and I'm on my 10th or so batch. As a result, i don't have all the equipment yet and one this has got me puzzled. I used to have access to lots of ice, so after the boil, when cooling I piled the ice into the ice bath and cooled the wort as quickly as possible. I...

Hello. If I were to harvest yeast from a commercial beer, what's the minimum amount I need? Can I do it with a single 1ltr bottle? Or do I need more?

Here's one that's not really an issue but more just something that has piqued my interest. The last couple of batches I have brewed have used Wyeast American Ale II, (smack pack, no starter) when they're finished fermenting and have been in the bottle for a couple of weeks I get this really...

I've recently upgraded my equipment from 3 gallon pot to a 6g. I've recently made a Pale Ale I used 50g Perle hops @ 60m for bittering. And then 25g Amarillo at 15 mins and again at 0 mins and Beersmith says it's 53 IBU's. The beer is arguably still a bit young after only 2 weeks...

Apologies if this has been asked before. In Beersmith I can select the type of priming sugar, and the desired volumes. This doesn't affect my ABV. Should I be adding the amount of sugar i use for priming into the recipe ingredients (with the hops, yeast, grain etc)?

If i am bottle conditioning with cane sugar, how much does that add to the ABV? Is there some calculation i can do?

In an extract brewer, I've made some tasty beer using extract and steeping crystal Malts. Can I steep with pale (none crystal) malt? Will it give me any enhanced flavour. I want a nice pale beer but can't seem to get pale speciality malts at my lhbs

Hi I did my first brew using a kit and "brewing sugar". It's not great, in fact it's pretty crap. I'm loathe to dump it, but its taking up bottle space. ,I've tried mixing a bottle with other batches but its just undermining an otherwise great beer. Any ideas? Or should it go?

My latest brew has been in the bottle for 11 days. Its an IPA made with DME and WHEAT DME, some Cara-aroma steeping grains, with Styrian Goldings hops and Safale 05 yeast. I couldn't help but have a little taste last night. It was pleased with how it turned out but it wasn't what i was...

I'm drinking a pint of my second brew. A Sierra Nevada PA clone that I'm quite proud of. My third batch is currently conditioning. I've been brewing extract with steeping grains, and all of my beers are Hop Forward. The thing is I'm getting lots of bitterness but not a great deal if hop...

I've heard a few negative comments about LME on these forums. I'm a noob, so I am following extract recipes right now. Most of these recipes call for a mix of DME and LME. My questions are thus; Are are DME and LME interchangeable? If so why do a lot of recipes call for both?

Apologies if this has been asked a million times. Is it safe to 'top off' with tap water? If so, why can't I dump tap water in to chill my wort?

I've seen some people measuring the gravity of their wort with some kind of microscope device. What is such a thing called?

Hello. I'm in the UK and I finished my second batch yesterday, an extract version of the Sierra Nevada clone. I did the second lot as soon as the first went into bottles. Since my first was a Coopers lager with added 'brewing sugar' and I'm not holding out much hope for it. Despite my dry...