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When using whole hops do I throwin the whole cone or do I need to pick the stem out of the middle of the cone. If I use the whole cone will it give tannins?

Where is a good place to look for a mag pump that can handle 250+ degrees? Thanks

My wife likes Sea Dog's Blueberry and rasberry wheat beers and she asked me to make one. Now I have made wheat beers before so I am good on that part, but when do I add the fruit....boil? secondary? I hope to make it next weekend.

I had a few brews in the house cause it was too cold in the garage. The temp have been up the past few days and I haven't had the time to do anything with them. I transfered them today and they both had the same plastic taste (both in glass carboys, one normal..not belgian blonde ale and one...

I have had a dark american lager and a pilsner lagering for 2 months, they both still have small bubbles coming up from the bottom. Are they done or are they still going? Primary ferm was at 55f and lagering is at 44f. I am getting ready to bottle and want to know if they are ready or just a...

Is it worth it or is it not the primarary frementing yeast (ie a bottling yeast)?

is it motified or unmodified?

Anyone competeing in the AHA club comp this year?

Got my christmas present today....heheh nice Crankenstien 3e mill and now am ready to stop wasting gas going to the LHBS. Where is the best place to buy bulk grain from cheap with low shipping? It is $55 for 2 row US from the LHBS, just looking for a better deal.

I have a belgian blonde in the primary that is still going (og=1.086) and it has been in there for almost 18 days and the yeast cake looks like it is half the carboy. How long is too long? (I can't take a hydo reading cause I broke it .....AGAIN:mad:) .

I am going to brew a Cal Common and was wondering for the starter, do I make the starter as I make the ale starters or do I need to put it in the fridge?

A friend gave me a kit for weissbier which I understand is a golden color. The kit was about 3 yrs old ( I know I know) but I brewed it for him any way. The beer looks like a stout but smells like a wiess (the hops were crud, so I threw in some saaz). The whole thing fermented fine(dry yeast)...

I have had a master judge tell me this could be both but he said he would give it mid 30's. This is for a ten gallon batch, so you will need to scale it down for 5 gal. enjoy Breakwater Blonde Blonde Ale Type: All Grain Date: 11/6/2005 Batch Size: 10.00 gal Brewer: Robert...

Does this sound about right for the ingredients for AG? Amount Item Type % or IBU 9 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 50.0 % 7 lbs Wheat, Torrified (1.7 SRM) Grain 38.9 % 2 lbs Oats, Flaked (1.0 SRM) Grain 11.1 % 1.50 oz Saaz [4.00%] (60 min) Hops 11.4 IBU 3.00 oz Saaz...

is there anyway to correct not adding enough sugar when bottling, or just pour the bottles back into the bottling bucket and re bottle? I am sure that my question answers it self but someone once said there are no stupid questions......I beg to differ

Do I need to keep the mash at 154 degrees or just at first?

My Irish Red is in the secondary and there is little to no activity in the airlock and no krausen. It has only been in there for 3 days at a sg of 1.016 (on 9/25), just wondering if I should bottle now or wait the extra 4 days?

Well I made my own recipie for a imp IPA and 48hrs after pitching there is a large yeast cake but no krausen. I noticed that the water/one step in my 3-piece air lock is low, is it possible that it leaked into the primary and that I have sanitized my yeast? or are they just slow? it is WL001...

I made a starter with WL001 cal yeast when I opened the vial it smalled like yeast with a hint of cider/alcohol. Is this normal? It was delayed in shipping and warm when it got to me, think it has gone bad?

I mixed up some one step and have it in the fridge, I am wondering how long it will really last. I don't want it too lose effectiveness and spoil the beer when I rack the beer to the secondary. Thanks