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I have a quirk in my brewing that has always bugged me so I thought I would see if anybody else has ever had this problem. My problem is my post boil gravity is always two points low from what it should be per my pre-boil gravity. I know my water measurments are spot on because I created my...

I tried searching the forum for this simply question but I wasn't able to find it. Does store bought pasteurized apple juice benefit from pectic enzyme? Is it as simple as if it's clear in the jug then there is no need for pectic enzyme?

I put my first sour under the microscope tonight and it blew my mind. I thought I would share the picture. There's no mistaking this for a clean beer, it's got loads of bugs.

I'm going to brew a simple pale ale tonight and I'm going to try something different. I use US05 and BRY-97 quite a bit and I've had great success with both. The problem I've struggled with is timing the water temp, rehydration time, and getting the yeast attemperated. Tonight I'm going to...

I brewed my first sour about 14 months ago and up until now everything has been going really well. The beer was a standard grist for a Flanders and I pitched one pack of Wyeast Roeselare Blend only, since I was going for a nicely sour beer. After a month or so it developed a nice, nasty...

I'm thinking of getting an aluminum stock pot to use as a mashtun. Does anybody do the same? How is heat retention? Where is the best deal?

I originally posted this message in the all grain forum but I got a suggestion to post it here as well... Many sources will match the bicarbonates in brewing water with the appropriate style of beer that can be brewed with that water. So in the case of a pale ale, you would want bicarbonate...

Many sources will match the bicarbonates in brewing water with the appropriate style of beer that can be brewed with that water. So in the case of a pale ale, you would want bicarbonate levels lower than 50 ppm or in the case of a stout, much higher, perhaps 200ppm. I've listened to waterganza...

I've got a refractometer that I will occasionally use and I'm curious what others find when comparing the refractometer to a hydrometer. When I take a refractometer reading, it will usually be spot on with the hydrometer using the simple conversion method. That's all fine and good but...

I kegged up my first batch last night...Here's what I did. Racked the beer into the keg and sealed it up, used keg lube on all gaskets. When the beer was a room temp I set the regulator to about 10.5 psi to check for leaks, which I didn't detect any. I then put everything in the kegerator...

With all the talk about Corny kegs no longer being made, has anybody had any difficulty in getting the kegs? Does anybody have any insight into the future of homebrew kegging? Will there be an alternative or will we eventually not be able to get supplies for existing kegs and they will be...

I'm thinking about buying this system and I'm wondering if I'm missing anything. The one question I had about it is can I just run one keg at a time or can you you not shut off the gas on the second regulator...

Does anybody do this? I thought about giving it a try to see if it produces a better beer. My idea is to chill the beer to the mid 60's and let it sit overnight, then rack to another container in the morning and pitch the yeast.

I have a refrigerator hooked up to a Johnson Control to keep a steady fermentation temp for my beers but I'm running into a problem. My basement is currently about 64 degrees which is really bad because it makes it really hard to ferment at anything higher and still be able to control it...

I've brewed three hefeweizens now and all have been quite tasty but all have had almost zero head retention. They have plenty of carbonation and pour a nice head but it disappears quickly to no head at all. What gives?

I can't figure out why my efficiency is so low so I'm looking for help. Here's my setup. 10 gallon rubbermaid cooler copper manifold with saw cuts every 1/4 inch. Batch sparge Usual mash thickness of 1.25qt/lb. Usual mash weight of 13lb grain. (milled at Midwest, gap set at 030) I do a mash...

I'm thinking about building a counterflow chiller but I don't gravity will get the wort through the chiller and I don't want the expense of a March Pump. I thought a drill pump would work but I'm not sure that they are clean or can hold up to temps.

I brewed a brown porter on Feb 21 and I sampled the hydrometer tonight and it was not real nice. For starters, the yeast reached 81% attenuation. The other problem I had with this beer is the PH was pretty high during the mash, probably around 5.9 or so. When I tasted the beer I noticed a...

I've heard so many contradictory statements I'm really left wondering if this stuff just increases gravity without adding flavor or does it add gravity but also impart a unique flavor. If it doesn't add flavor, why on earth would you pay $9.00 for something that cane sugar could do for almost free?

For some reason, after I moved to a new town I'm getting between 2 and 4 quarts more runoff than I did before, all with the same equipment and calculations (I used Beersmith). The only thing that has changed is the grain mill at Midwest (which is set to .030) and the water, but that is almost...