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How do you shut off account here?

I brewed a dead ringer kit the other day undershot my gravity by quite a bit should have been 1063 i was somewhere between 1045-1050 hydrometer broke before i took a post boil OG reading..anyway the beer already has 4oz of centennials and calls for 1oz DH for 1-2 weeks..Since i undershot should...

Can one just do an infusion mash at say 160-165*F to get a starchy mash instead of doing a turbid mash? I know the turbid mash is authentic way of making sours/lambics but will a high temp infusion mash yield a high starch unconverted wort suitable for sours? Or is a TM the only way?

I would like to start brewing with distilled water but what is added to distilled to create brewing water?

I am curious would pitching sacch yeast like T58 and fermenting for 2 weeks, then pitching lambic blend cause any problems?

How do you remove poppet valves?..I could have bottled 17.5 cases a beer in the time i wasted trying to remove this stupid poppet

Has anyone drank troegs bros nugget nectar? How is this beer? Rate from 1-10..cheers

I am about to make my first lager..Im using wy2124 yeast..The temp range for this yeast is 45-55*F..So just to make sure i understand the process of making a lager im gonna give the process that i think i should do and let me know if i have the right idea First i will mash,sparge,boil like...

Whats is your favorite go to yeast strain and why?

I just purchased 2 used kegs from midwest supplies..i filled one with oxiclean and i noticed the lid and release valve were leaking..should this go away after the keg is under pressure? I did not fill the co2 tank yet so i cannot test it..but im thinking about sending them back..I never kegged...

Anyboby brew this yet? How is it?

We all know temp control is important and we all know pitching the right amount of yeast is important as well as o2 and if we want to brew good beer we should keep these variables in check thats a givin..But this does not always go as planned when homebrewing..If someone underpitched and...

I have a dead ringer IPA fermenting in my chest freezer chamber with a temp controller..I insulated the probe to the side and saran wrapped it in place..The starting temp was 62*F it seemed to stall so i raised it to 65-66*F it took off and had blow off..Its smells of heavy banana when i open...

I been AG brewing for quite a bit and i can never get 70+ BHE..I use a 10 gallon igloo cooler with a make shift SS braid filter..My average BHE is usually 45-60% which is too low..I do not want to have to double up malts,hops to achieve my desired OG..What some tricks of the trade to help boost...

Im looking to buy a refractometer..I see ones ranging from 17.99 to in the hundreds..Anybody use a 17.99 ebay ones with success? If they are good i see no need in buying a real expensive one..Recommendations will be appreciated..cheers

If anyone has a refractometer for sale send me a PM and let me know a price

As mentioned in the title i was able to get a pre boil gravity ..It was 1044..but my hydrometer fell broke before i and got a chance to take a post boil gravity reading ..Is there any calculators that are accurate?..thank you

Just wanted to wish everyone a great st patty's day..I raise my glass and i give a toast to all homebrewer's and hope nobody gets a dumper..god bless

I just bottled and the OG was 1053 i added 10 oz of dextrose at high krausen.. dont know how many points that added..when i checked the gravity before adding priming sugar i was at 1003..how much attenuation percent did i achieve?

Can somebody post the steps for a turbid mash in a very simplified way? thank you