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This is my first go at making wine and I made two one gallon batches of this recipe on 4/8. The first batch stayed true to the original recipe. I used EC-1118 yeast and it blasted through the paper towel and spewed sludge down the side of primary. Its blowing gas(CO2?) so hard that it's...

How long should this sit in the bottle before it is in it's prime? I bottled this recipe back in late October and so far it tastes like liquid ***hole. Almost undrinkable but not really infectiony or anything. This was my first time using dry yeast(Danstar Windsor Ale) so maybe I messed...

Thanks for the replies. How do you determine the boil off rate? Put a measuring stick in the wort?

Hey guys, looking to possibly make the leap into AG brewing through BIAB but I have some questions hopefully someone can answer. 1) Isn't BIAB brewing all about no-sparge? It seems like there's a lot of people who sparge with BIAB. Why? Why not just go regular AG then? 2) I am lost in...

Is the addition of hops at different times in the boil simply about balancing between bittering and flavor? If I can achieve the same IBUs by adding all my bittering hops at 60 minutes rather than splitting the additions between 60 min and 45 min(or whatever times) is there any reason to have...

So then how does the malt go down further to the correct pH?

Just so I understand this right as I am just learning AG brewing... Residual alkalinity is the alkalinity that is left over in the mash when just the base malts are used. Then the grains that darken darker beers will reduce it further into the correct pH while lighter beers have less of that...

Yes, that is exactly what I am looking for. Many thanks! :rockin:

I have been learning about AG brewing from How to Brew but I'm stumped on the water portion. Where do you get your water? Do you start from distilled water and add minerals from there? Are there any good charts that will tell me what kind of water profile I need for each style of beer...