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Sorry, double post. Please Delete

If I'm using RO water and brewing a dark beer (porter), I'm not sure if I should add only enough calcium carbonate to in the mash to treat the mash (4 gallons) or since calcium carbonate only dissolves in the mash, if I need to add enough to the mash to treat the whole 8 gallon preboil. I fear...

This is a 6 gallon batch, and I'm pitching onto a cake of 1056. So, what do you think my finishing gravity will be based on experiences/whatever? 16.25#'s 2 row 1.00# Wheat 1.00# Aromatic Original Gravity= 84 Mash: 149 for 60-75 minutes Thanks, Adam

I've been using the set-it-and-forget-it method forever with no problems (12.5 psi). A little over a week ago, I threw in a new keg of RIS and while it will push out the beer through the tap no problem, it isn't hardly carbed at all. I had just kegged a beer a week before this RIS and it's...

I brewed an IPA a three weeks ago and the beer is extremely cloudy and milky in appearance. I can hold the sample up to light and not be able to see through it. I stuck it in my keezer for a week while it was in the primary in hopes that it would clear up some, nope. I used a lot of hops in the...

I've really been enjoying simple recipes lately. I've never much cared for the carmel-bomb, super sweet type IPA's, thus I avoid crystal malts when brewing IIPAs. This should put me around 6 srm. I'm going to mash a little high for some body/balance (154-155). I'm shooting for an SG around 84...

I took one of my Perlick faucets apart to clean. Upon reassembly, the faucet has a slow drip. I tightened up the top piece that the threaded piece for the tap handle goes into. It still drips. I don't want to over tighten that piece that I already tightened. Is that my problem? Any other...

Lately, I have wanted to go back to simpler recipes (there is beauty in simplicity). Here is an Imperial IPA I think I'm going to brew tomorrow. I have amber malt on hand and have never used it, I figured I'll give it a whirl. I have 1.2 lbs of Amarillo, hence, why I'm using only that (and...

3 weeks ago I brewed an imperial stout with a starting gravity of 1.118. Today I transferred to a secondary and the gravity was 1.042. I was hoping for a bit more attenuation (I was finger crossing for 1.035) but I didn’t use the most ideal yeast, I pitched on a cake of 1968 London ESB. It is...

So i missed my gravity on an IPA I brewed (got cocky and sparged too fast) the beer is extremely bitter and dry. I need to balance it out some, would the addition of lactose into an IPA be absolutely absurd? If not how much should I add? Beer is in the secondary right now awaiting dry hopping...

Yesterday I was doing my second all grain batch and I took a pre-boil hydrometer sample. I entered it in 2 different temperature adjustment calculators and they both stated my gravity was 1.054-1.055. I was shooting for 1.056, so close enough. After a 60 minute boil my hydrometer now claims the...

3 weeks ago I brewed a saison using wyeast 3724. I know this yeast is finicky but damn. I made a nice starter and my OG was .070. Complements of a space heater the ferment temp of this beer has been a constant 88-93F. So after 3 weeks of constant fermenting the gravity is .040 (fg should be like...

So yeah, IIPA OG was 1.097 and I lost some of my early addition hops do to a slight boil over. I tried adding my other additions a bit earlier and boiled the beer a bit longer to try and make up for it. The beer is still not bitter enough and thus is a bit sweet. I'd guess it to be around 60...

I have the ingredients all ready to go for saision (5 gallons OG 68ish). I was planning on adding a bit of orange peel and some coriander. Additionally, I have chamomile I'd like to add. I've never used it before and don't know how much to use in order for it to not be overwhelming. The stuff...

I'm brewing this tommorow. I don't know exactly what the OG will be. It is a straight steep and rinse (I like to steep in 4 gallons of water hence the large amount of grain, criticize away). I do full boils starting with 6 gallons and boiling it down to 5. I'll just post the whole recipe...

A little over a month ago I smacked a pack of Wyeast Ringwood Ale yeast. I ended up not using it at the time and stuck it in the fridge after it swelled up. Tommorow I am brewing and didn't have time to make a starter (oatmeal stout OG = 0.055). I did smack another pack of Ringwood tonight...

Last week I bottled a batch of red ale using the conventional 5 oz of corn sugar. A week later (I know I should be waiting longer) I open one (warm) and it is a total gusher. The beer is already carbed in a week ! The only thing I can think that I did is when dissolving the corn sugar in a pint...

I brewed a India Brown Ale Wednesday night (7/23) and pitched my yeast around 10 pm. The OG for the recipe was 1.070 mine ended up at 1.074.It took off rather quickly and was fermenting pretty good and was still going strong on Friday the 25th. Today (Saturday the 26th) at 1 pm I have no airlock...

I have a recipe that calls for 15.2 oz of brewers corn syrup. What is brewers corn syrup? My LHBS doesn't have it, can I use regular corn syrup (is it anything special or just what ever at the grocery store)? When do I add this, just during the boil sometime? thanks in advance, Adam

I've heard that the late extract addition isn't recommended for full boils. Is there a good reason? I ask because prior to doing full boils I always used it for taste/ color. Now that I am doing full boils I would like to continue to use it in order to produce lighter colored beer. Is there any...