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I just received my new BeerBrite filtration system. Looks great and it functions well, although I really did not see much clarifying happen. This was for a cider that I did, using the 1 micron filter since I had already cold crashed it for a few days I skipped the 5 micron. What came out...

So I had a bunch of cider fermenting in primary, nearing its end. It came out pretty cloudy still, as I ran out of Pectic enzyme at the last send before pitching the yeast. Now that fermentation is finished, is it still possible to add more enzyme and help it clarify? I will eventually keg this...

So I have become lucky enough to be hired recently to the be the part time assistant distiller at a local distilling company. I've been designing a recipe for an all grain imperial stout and I'd love to bring home one of our used 5gallon bourbon barrels to age the stout in. My question is...

Hi all I got the cidr I want from my local apple farm as I have in the last three years, but this year it's OG is only 1.039. I'd prefer to be in the 1.050 range. I know apple juice concentrate can help but what other additions have you used in a hard cider to boost gravity that also are...

I'm considering designing a recipe for a Belgian dark strong. I recently completed my kegging setup and I've had a few beers on tap already, but I know Belgians can often really benefit from a bottle conditioned, natural carbonation. I have experienced that bottle conditioned Belgians really...

I know a lot come into play like hose diameter, length of hose and all that, but should I serve with the same PSI that I force carb with? It's my first time kegging, and I'm doing the "set it and forget it" method. Currently 40°, 25 psi for approx 3.6 volumes for a hefeweizen. Thanks for any...

Hi all, I'm looking into a new kettle and I'll prolly install stuff myself like false bottom/ball valve/brewmometer to save money. I'd like to know what hardware and setups people use for false bottoms and transferring to the fermenter with minimal break material and hop matter. I use an...

Just wondering if anyone has experimented with reducing boil times as a method to avoid color development. What pros and cons have you found with different boil times? I have also read that using harder water can promote more color development than desired. I'm not at the stage of truly...

hello. i have what may be a stupid question. when performing a mashout at the end of the all grain mash, do you include the water needed to get to 168-170 as part of your qts/lb ratio? keep in mind i brew in a converted igloo cooler, so i have to add hot water to get to mashout temp, i...

hello all I"m sure there are a million other threads on this already, but i'm having issues achieving my usual efficiency numbers. for about the past year, give or take one 5.5 gallon batch per month i have been taking my PRE-boil gravities so that i can plug it into my efficiency calculator...

So I'm brand new to lagering. Got a fridge last spring with a thermostat and all that jazz. Now all went really well til bottling. I was assuming that after bottling, I needed to keep the bottles in that real cold range. 38-42°. Obviously after 10 days (I tried one to test progress) I now know...

Hey all I have my Dunkelweizen sitting in primary going on 2.5 weeks now. It's about 60% wheat malt, with some Munich and touch of chocolate. Normally I secondary all my beers for a few weeks, some for clarity, some (like wheat beers) just to let the yeast clean up and do their work. Always...

I don't have one,just trying to avoid it. I always do this--I go to order my ingredients and for whatever reason I forget to add the rice hulls to my order. It's Sunday, I have to start brewing at like 9am cause I have other plans later, and the LHBS doesn't open til 12. Instead of rice hulls...

Ok. So I'd still consider myself new to brewing but my skill is intermediate. I have about 1 batch per month coming out in my first year and I'm starting to look more seriously at the science of water and all that. I brew all grain, design all my recipes myself, and have done very well based on...

Question for you all: I have learned, the hard way, that you can't just let your yeast go to completion Because there is so much sugar in the cider naturally that it ended up turning out like rubbing alcohol with a few drops of apple flavor. I have a decent amount of experience brewing all grain...

So I'm planning an IPA, and I am going to build my first hop spider, using the paint straining bag. I do all grain, and have always been taught to throw the worth chiller in the last 15-20 minutes of boil to sanitize it. Now, at this point in the boil the hop spider will be filled with sludge...

does anyone know if like a tablespoon or less of Straight-A sanitizer solution (not the powder, just the water/powder solution)gets into your beer if its ruined. based on the label it definitely is not for consumption, but honestly more concerned with how/if it will affect my tripel if some...

Hey all--need sim advice I'm planning a white IPA. I use pelletized hops, at least in the boil I do, and last time I used a decent amount I noticed there was a much larger amount if trub at the bottom of my boil kettle while siphoning off the the fermenter. Makes sense, given the amount of...

In my apartment I really can't do any more than a 5 cu FT Keezer. Anyone have a pic of how 5gal corny kegs fit in there/how many? I don't actually have the freezer to measure and need a little help if possible...wanna size it up. Thank you!

Hey all. Never kegged before, an I've been researching everything to get set up for it. Obviously I need a kegerator/Keezer. Three questions 1--if I decide to use a chest freezer, has anyone ever experienced problems with defrosting/thawing? If I connect it to a brewing thermostat, technically...