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Liked a batch (Belgian-style Tripel) and decided to re-brew it. It had the same: - grain bill - water source (distilled) and profile - strike/sparge water volumes - LHBS source - mash and boil time - equipment It was different with: - mash temp; 1 degree lower - amount of times stirred...

I have been brewing on my weak apartment stove for 30+ batches and it has made some delicious beer. I have no outdoor access for brewing (live in a city) and have just dealt with it. In the case of 5-gallon all-grain batches, this means a brew day that lasts 6-7 hours. I figure I can either...

I'm getting fairly comfortable with my overall process for producing juicy, late-hop heavy IPAs, but I'd appreciate some help analyzing it a bit further. Some questions are more in general, others specific to the style. 1. I mash using a cooler and lose a degree or two during the hour long...

I started heating my sparge water much later than I should have, so there was a half an hour after mashing out (single infusion mash) before I batch sparged. Is this one of those RDWHAHB things? :mug:

Note: This poll is only asking about IPAs that are dry-hopped and kegged, trying to explore the effects of differences in procedure. How do you dry-hop/carb your kegged IPAs? Please feel free to elaborate! Do you do anything different based on pellet vs leaf hops? Does temperature play a...

So I had a CO2 tank go empty on me, and for a dumb reason (never put washer between tank and regulator). Was force carbing at 30 psi. Kegged in the evening, next morning was around 25 psi, evening around 20 psi, next morning at 0. So... questions! 1. Did my beer carbonate at all in this...

My friend has been pushing me to brew on his system and I have good reason to at least try. I live in an apartment building with no outdoor area to brew in and my electric stove struggles to bring anything more than two gallons to a boil, so I have primarily used the counter-top partial mash...

I recently bought an EdgeStar full-size kegerator (KC2000) and ran into issues tapping the keg. The handle would barely go down - enough to break the seal, but not to lock into place. The video and manual said to wait for a click, definitely no click. Even holding the handle down and leaving...

Long time reader, first time poster... have eight batches under my belt, but still learning... I know it can take a while for bubbling to occur, but is it the same for krausen? Most threads I have read suggest looking for krausen if there is no bubbling - I did and there is none, whatsoever...