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So this is a head scratcher. I haven't brewed in a year, but this is really crazy even for maybe being rusty. I realize I screwed up on using a 6 gallon for the batch and not 5.5, and end of boil volume was 7.3 and not 7 as it should have been. 14lbs - pale 2-row 12oz - crystal 40 8oz. -...

OK, so I probably already know the answer to this, but I'm asking anyway. I haven't brewed in a year, we moved and it really wasn't a top priority compared to all the house stuff that needed done. Upgraded from BIAB and can now do 10 gallon batches, which facilitated the need for bigger...

Has anyone else seen this? Wow. Like we don't have enough heroin addicts as it is. Maybe in 10 years homebrewers will be under scrutiny if there's people brewing beer that contains opiates. http://www.alternet.org/drugs/home-brew-heroin-coming

So, I would like to do a double batch with my current setup. Weight of the bag isn't an issue, I use a pulley system into the ceiling. I have enough space to mash this beer, but obviously I plan on squeezing and sparging a bit through the grain bag to end up with ~13 gallons to start the boil. I...

So I'm just going to throw this out there, since I can't seem to figure out if this is doable or not. I was thinking that instead of doing BIAB as full volume of water + grains and then boil, why can't I simply treat it like a mash tun for the first stage, sparge through the bag and end up with...

Quick question to pick your brains on. I read a decent amount on how people pitch this yeast on a Tripel. I decided to pitch low, 63F and let it go as it may, with an ambient temp in the fermentor of about 69 to 70F. The wort temp got as high as 77F, and after 3 days its now dropped to 72F...

I am brewing my first Tripel, OG of 1.084, using Trappist Yeast 3787. Pitched a 2L starter, full volume. It filled up my carboy a bit too full, due to various reasons I ended up with a batch size over 6 gallons. I cooled wort to 63F, pitched and set my controller to control air temps, not wort...

In NE Ohio, still working on my 3rd BIAB session after moving from extract. It's such a game trying to hit mash temps... my sheet said to strike at 163, to get a mash temp of around 154ish... I must have really underestimated the temp of the grain or something, or maybe I shouldn't have...

So I have decided my best bet to deal with my local hard water is to dilute with RO. However, a Ward labs report was not done since my area says they change water supplies on an as-needed basis. 2 of the 3 sources are hard, so I am rolling the dice with the numbers I was able to pry from them. I...

So I am trying to figure out what my water is without needing to send anything off. This is the best I could find online. http://www.cityofstreetsboro.com/streetsboro/departments/water_department/uploads/water_quality_report_2012.pdf I have called and was told that's pretty much it as far...

So, I am looking to do a brew with some of the existing 5 oz of citra I have in the freezer. Thought maybe a SMaSH is in order. 14lbs of Marris Otter, and hopbursting 2.5 oz of Citra from 20 minutes on to flameout. I would like to shoot for a citrusy sweet beer. Rough calc in beersmith says I...

So I decided to do the BM Centennial Blonde. Everything went well I believe. Hit all my numbers, OG of 1.042. Mash was a bit off though, due to a couple of reasons. I never did it before with wrapping the keggle. I got the strike water to temp and mashed, but got worried when it fell below 150...

So my father in law came across this from another relative, she wasn't even going to keep it. He nabbed it since he knew I would appreciate it. I thought it was neat. Apparently the key was used so the bartender could leave the cask alone and no one could just steal beer. Might make some kind of...

So, I converted a keggle for BIAB last night. With the ball valve installed at the lowest point possible above the bottom weld, and a dip tube going further down into the keg, physics says that the water will equalize at the level of the spout. How is everyone getting that last amount from the...

So I am trying to wrap my head around this issue. If I want to brew something like Centennial Blonde in a 23Q vessel with BIAB, calculators/calculations are showing I need 8 gallons of water to end up with 5.5 in my fermentor, to end up with 5 gallons of beer. Why can't I just mash into the...

I am eying up the Centennial Blonde recipe due to the rave reviews here. I would really like to try an all grain brew but am missing all the gear. According to the mash calculator, I should have no problem mashing that grain in a BIAB with my vessel. http://www.rackers.org/calcs.shtml I am...

... when making an extract recipe from scratch? Recipe is as follows: Recipe Specifications -------------------------- Boil Size: 4.27 gal Post Boil Volume: 3.90 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.60 gal Estimated OG: 1.063 SG Estimated Color: 9.2 SRM...

I've brewed a few times now with the US-05, and it usually ferments really fast, given the other unchanged variables with the brew. I have a 1.072 OG IPA in the tank, and krausen hasn't fallen after 9 days. Is that normal?

I have 6 oz of Citra in the freezer I want to use. I would like to make a sweet, citrus style ale. Last time I tried to make somethng myself from scratch it was quaffable, but much too bitter. I have a 20 quart pot to boil in, planning on partial mashing the grains. I am sure this needs...

So I am battling a new brew, I might have let it get away from me, just need some advice. Brewed a dunkel with WLP380. I didn't read the yeast profile very clear, I was hoping to get some banana flavors, but it looks like that one was more clove oriented. I usually ferment in a swamp cooler, but...