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So I realize the most important part of bottle conditioning is to let the beer carbonate. But I was under the impression that it also ages and the flavors become better to a certain point over time as well. I am looking into what is involved in the keg setups and I see one big advantage is...

I just finished brewing my first milk stout from a recipe I got through Beersmith. The recipe says to ferment for 10 days. Unfortunately it then says to keg it and let it sit at 42 degrees for another 7 days. I will be bottling this batch and I am wondering how I am suppose to know how long...

I just purchased Beersmith to try to help me out with hitting my targets a bit more. I just ran through my first brew last night...as usual I came out a bit low on my OG and was hoping someone could tell me how I can now take my numbers and adjust the recipe for the next run so that I can...

So recently I have begun to fall in love with milk stouts and I am wondering how I might be able to incorporate Nitrogen into my home brew. What is the easiest/most affordable way for the home brewer to produce a milk stout with nitrogen? Do I have to start looking into a keg/tap system or has...

I just bought Beersmith and I am going to try to make my first milk stout. I am looking at the Milk O'Stout recipe and the recipe lists calls for "Pale Malt, Maris Otter." I picked up a 10 lb bag of Avangard Malz Premium Pale Ale Malt. Is this going to be comparable, or what? Should I just...

Anything wrong with using the 5 gallon fermenting bucket for smaller batches like 2 or 3 gallons?

I'm going to completely rethink my brewing since I have done two so far that I have not been too happy with. Just bought Beersmith and I am going to downsize the batch sizes...no need to make 5 gallons of so-so beer, so I will make 2-3 gallon sizes. I am looking at a Milk Stout recipe...

I've done two beers so far using an all-grain BIAB method. Both beers have come out tasting more-or-less like they were supposed to, but alcohol levels were lower than they should have been and while the essence of the flavors were there, they basically tasted 'watered' down. Very light on the...

I'm looking to attempt this as my next beer for the holidays...perhaps post holiday beer given we are half way into November now. I'm just curious about the steps. I'm doing a BIAB. I'm wondering about the additions of the cinnamon, orange peel and ginger root. Can I assume these are all...

Doing my 2nd batch tomorrow which will be an all-grain BIAB setup....trying to remember what I did last time.... Do I put the grains in the bag and bring the water up to my 155 degree temp to sit for 45 minutes, or do I bring the water up to temp and then add the bag of grains (which will...

I'm following a clone recipe which I found online for a Lake Placid Ubu ale. This is the first all-grain BIAB recipe I'm doing with some specialty grains. List is as follows: 9 lbs Maris Otter pale ale malt 1.5 lbs wheat 1 lb English crystal malt (50-60 L) 1 oz Midnight Wheat (US)/Bairds...

Looking through some recipes to try with my BIAB all-grain setup. Can someone remind me exactly what the strike water volume vs sparge water volume is? How will this relate to a BIAB setup when I am looking at all-grain recipes?

I had bought a couple of 10lb bags of grain for my last batch of beer and stored the rest in the plastic bags in a dry place. That was about a year and a half ago. Should they still be good to use or should I just chuck them and start over?

I've only done one beer so far, it was an all-grain BIAB Hefeweizen that I did a year ago. I'd like to get back into it and I need a little refresher on a couple of things. I'm doing BIAB and I'd like to stick with the all-grain. I have come across a couple of different recipes for a Lake...

I spent a lot of time and money putting together some nice equipment for doing 5 gallon BIAB batches. I am using a 16 gallon SS kettle for my BIAB process and have my 5 gallon fermenter bucket. I have only done one batch so far, and I was happy with the way it came out, but I want to do...

Ok...so first beer....first yeast starter. I figured I had done all of my reading...I've got a 2L flask...made a starter that was 1.5L figuring it would be just fine. I know one wants oxygen exchange when on the stir plate, so I have one of those sponges to 'cork' off the flask. Set up the...

I must be spoiled by the speed in which I receive my Amazon orders because I placed an order with Midwest on Monday, it is late Friday and I still have not yet even received an email stating that the shipment has been sent yet. I had hoped to brew this weekend...I guess that isn't going to...

I've seen several, but does anyone recommend a particular BIAB calculator over another? I need to figure out how much water to start with and it seems I get different answers depending on the calculator. Of course I know it will vary with equipment and location, but I'd kind of like to find...

I just want to be sure I understand the process of bottling and salvaging yeast for the next batch since I have not yet done this. So I transfer my beer from my primary fermenter to my bottling bucket (I won't be using secondary fermenter). When I do this, I leave behind a decent...

Can I assume that the calculations you get from Northern Brewers Priming Calculator are suppose to provide the amount of sugar you add to 2 cups of water (if you are priming for a 5 gallon batch)? I am just assuming 2 cups of water since that is the amount suggested by Palmer.