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Would it be a problem to start a d rest too soon? I know the rules of thumb about starting the rest at 5-6 points from FG but I just don't want to take that many (any really) gravity readings. I'm guessing its better to err on too early than too late. Anyone have a lager method that doesn't...

I have a 80/- in the primary right now made with 1728. What would be a good beer to make with the yeast cake after I keg?

Has anyone ever added ordinary table sugar to the primary in an attempt to dry out a beer?

That's right, I'm doing it and I'm not ashamed. After years of AG brews I'm finding that I really like the convenience of partial mash/extract. Pros: Less equipment to clean. I do a mash in a bag with ~7 lbs of base malt and specialty grains so no need to fuss with a mash tun. Due to the...

I have a gallon of mead fermenting now. I was wondering if its possible to add different flavors to each bottle at bottling time. If so, what's the best way to do this?

I'm sure this has been discussed ad nauseam but I if you were building out a 5-10 gallon system from scratch would you put together a a fly or batch sparging rig? To me, this is a no brainer, which is to say I think one method is hands down superior at this scale, but I'm curious what others...

I've seen this asked in a few places but I haven't seen a good answer. I use local tap water for my beers, I've never treated it in any way. But I have noticed that my darker beers are much better than the paler brews. I simply have no inclination to bother my local water department for a...

So I brewed a small batch of stout on monday (4 gal, 1.048) pitched a slurry of 1056 from a batch that just went to the keg. Airlock activity stopped yesterday so I thought what the hell and took a reading today: 1.013. Close enough! I pulled off a couple of liters and carbed it with a...

So I'm thinking of moving away from the normal 5.5 gallon batches and going to more frequent smaller batches, maybe ~3 gallons. I think the the benefits far outweigh the negs. First, I'll brew more often. This will allow me to experiment more and tweak recipes until I'm perfectly happy with...

So I've been working on an (m)Oktoberfest recipe and think I've got it down pretty good. However, I've been using Wyeast Kolch yeast and I'm tired of paying almost $10 for a smack pack so I'm going to try a batch with S05. Can anyone comment on a pseudo lager made with the dried chico stuff as...

http://lifehacker.com/5948540/turn-a-pumpkin-into-a-keg Anyone ever tried this? Thinking it would be kind of cool for an oktoberfest party.

I do single infusion batch sparge beers. Is there a way to do a decoction without having to to any steps? Will this even be worth the trouble?

If you didn't sufficiently boil, how long until the dreaded corn flavor presents itself? I did a mocktoberfest last weekend that was 40% pilsner and only did a 60 minute boil. I'd like to know sooner rather than after 6 weeks of lagering if I've got a corn bomb on my hands.

http://www.amazon.com/dp/B0064OKADS/?tag=skimlinks_replacement-20 Anyone used this for carbing cider? I have 5 gallons of cider fermenting now and I'm thinking of racking off (almost) 2 liters at a time, back sweetening in the soda bottle and then carbing with the carbonator. Should allow...

A smack pack of 1388 is over $9 after tax at my LHBS so I would like to re-use the yeast from the 2 batches I have fermenting now. What is the best way to do that? How long will the yeast slurry keep if refrigerated?

So, after a I transfer a beer from the fermenter (bucket) to the keg I rinse the yeast/hops sludge down the drain. Then use hot water and paper towels or soft sponge to knock off any remaining residue. Dry bucket and store in closet. When it's time to brew again, rinse bucket with water, then...

Locally I can get 50 lb sacks of malt for 48.99 or 68.99 for 55 lb sacks of the belgian/british malts. I've looked at some on line sources that are cheaper but the shipping is outrageously expensive. So where do you buy your bulk malts and how much do you pay?

to bring the temperature of beer up without producing a lot of esters or other off flavors? I'm making an IPA (US-05), it's been bubbling away since Wednesday. My problem is that my fermenter fridge also doubles as my serving fridge and I have an american wheat in the Keg at 68*. I'd like to...

11 lb American 2 row 3 lb munich 1 lb cry 40 0.5 lb Biscuit 0.5 lb Carafoam 1 oz Warrior - 60 min 1 oz cascade - 20 min 1 oz Amarillo - 0 min US-05 Comments?

Wonder if any one else does this. I have a 15 gallon cylindrical cooler w/false bottom that I mash in but I still use a large bag to contain the grain in the vessel. Makes clean up a ton easier. Not exactly sure how to calculate efficiency but I got 1060 out of 13 lbs of grain, 5 gallons wort...