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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Large Hop additions and beer loss

    Hello fellow brewers. I just made a beer that used about 9 ounces of hops in the boil, all late addition hops, and I am wondering what everyone does to account for beer loss. It seems that the logical thing to do is add more water to account for that. I use Beersmith and I didn't even think...
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    To Dry hop or not to Dry hop

    I know that brewing beer is all about your personal taste. However, if I dry-hop this beer, I may ruin a perfectly good thing. I have a great IPA in the fermenter at 72F and it smells amazing. 1 oz Centennial (60 min) 1 oz Centennial (15min) 0.5 oz Citra (15 min) 1.5 oz Citra (1 min) I...
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    Primary Fermentation Temp

    I currently have a Belgian Wit in my primary. I brewed it on Sunday and am expecting the fermentation to be done by the end of this week. I will check the gravity everyday starting tomorrow. I want to brew another beer on Saturday. Here is my question. The Belgian Wit is currently taking up...
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    Use priming sugar or new yeast

    If I crash my Belgian to 32F for a couple of days can I still use priming sugar or should I use fresh yeast during bottling? I am wondering if that cold of a temp will kill my yeasts. Wyesat1214 and WLP575
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    Belgian Strong Ale Max Fermentation Temperature.

    I am brewing a Belgian Strong Ale with two different yeasts. One is WLP575 and the other is Wyeast 1214. It's been fermenting at 72 degrees for about three days. I have read that if you increase the temperature you can dry out your beer, which I would like to do. What is the max temperature...
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    Fermentation temp.

    I have just started fermenting a Belgian Golden Strong Ale. I am controlling the temp at 72 deg. for primary. Does temp. control matter after fermentation is complete?
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