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Oh brew wizards, I have a problem. I have brewed a Belgian Saison using the Wyeast 3724 on July 21st (which is notoriously sticky), and my gravity stuck at 1.025. I know what I did wrong, and what I have attempted, but I don't know what to do next. OG was 1.055 I put the brew in my workshop...

I'm brewing a Hefe and a Saison right now, the Saison is using the Wyeast Belgian Saison (3724) and the hefe is using the Weihenstephan Weizen (3068). I pitched the saison on July 21st, and the Hefe on August 1st, and both of them are sitting at 1.020 (started at 1.056 and 1.053 respectively)...

So I have a bit of a problem. I was a couple degrees shy of the ideal fermentation temperature for the saison I brewed, and after 14 days, the gravity was totally stable at 1.017, which is 5 points higher than anticipated. At this point, since the beer didn't need any finishing, I bottled it...

So this is a totally odd question, but when you lot are brewing indoors, are you using fans or anything to control the steam and boil off (~1G) during a brew? I've been brewing outdoor on my back patio , but it's getting cold, and I'm thinking that the garage or my workshop would be better, but...

This is my first recipe post. 11lb Gambrinus Pale Malt (ESB Pale or MO would be good too) 1lb Pale malt toasted at 275F for 40mins. 14oz Chocolate Malt 10oz Crystal 120L 1oz Centennial @60 (~11%AA) 1oz Chinnok @20 (~15%AA) 1oz Centennial @60 1oz Chinook @ flame out 1oz Chinook in dry...

My local brew store uses Gambrinus malts and does actually carry Marriss Otter, but has an ESB Pale Malt, which is really similar. I just picked up the grains for my oatmeal stout, and when I got home realised that I have pale malt for base, not ESB pale malt (Likely my fault, since the names...

I'm just brewing my first CDA from a modified recipe. The original recipe would have yielded a beer with 122IBU! I cut the hops back (Chinnok and Centennial) to hit around 70IBU, which should be plenty for an IPA style beer. The beer itself is dark crystal and chocolate malts on a pale base, and...

So I'm 6 brews in (4 all grain) now and have figured out a bunch of my mistakes, but the US vs UK gallon thing still confuses me no end. Carboys are 6 US gallon, 5 Imperial, and I know that most recipes list in US gallons, but why is it that a lot of recipes don't use the full volume of the...