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right now it's around the low to mid 80'sF.

I have given it a couple of good swirls already through the week and I've kept it warm all this time. Still the gravity has not dropped one point in a week.

My Saison has been stuck at 1.031 for about a week now. I have it sitting in a water bath heated to 88F with an aquarium heater. I started fermentation at about 68F then after about two days I started to raise the temp. My question is should I just let it be or should I pitch some other yeast?

Has anyone out there brewed this kit from Northern Brewer? If so, I was wondering about the boil volume. In the kit instructions it says to mash with 6 quarts of water then sparge with 5 quarts then it says to top off the kettle to achieve your normal boil volume. What is the normal boil volume?

I have a Belgian pale ale that's been sitting in secondary for a week now. When I racked it to secondary I added 2oz. of French Oak chips. I now realize I probably should've let it sit in secondary for a week then add the wood chips and taste it every few days. But since I will be going out...

Falconer's Flight or Zythos. I'm brewing a DFH Indian Brown Ale clone tomorrow that I want to dry hop but not sure which one to use for dry-hopping and which to use at flame-out. Any comments?

AA% is 16 on the Warrior I have. The recipe doesn't state the AA%. Beersmith tells me I need 1 oz. to achieve 54 IBU's. Should I go with that?

I have it set for a 6 gallon boil that's why I don't get it.

Hi, I was wondering if anyone out there has brewed the Indian Brown ale clone recipe that's in the extreme brewing book? The recipe calls for .5 oz warrior at 60 minutes for 50 IBU's but after I entered the recipe into Beersmith .5 oz of warrior only gives around 27 IBU's.

Ok, I did figure it may be slightly more bitter but I'm ok with that. However, I did add 5lbs of pureed mangoes after flame-out while the wort was around 200F.

I brewed a summer ale this past Sunday and forgot to add the second half of the DME which I was planning on adding towards the end of the boil. So I added it right after flame-out and stirred until it dissolved in the wort. Should I be concerned? Thanks.

I just brewed the ginger saison from extreme brewing last month. Today it's been two weeks since I bottled it. I tried a couple and it's pretty good. I didn't strain the wort and didn't have any issues when I racked it to secondary. I used the white labs p565 saison yeast and it fermented it...

Here's what I came up with. 2 lbs. Maris Otter 1.5 lbs. German Pilsner .5 lb. Rauch Malt .25 lb. Peated Malt 7 lbs. Extra Pale LME .5 oz. Willamette (FWH) .5 oz. Cascade 60 min. .25 oz. Fuggles 60 min. .25 oz. Willamette 60 min. .25 oz. E. Kent Goldings 35 min. .25 oz. Simcoe 20...

Hello, Does anyone have a recipe for Brooklyn's Concoction Ale?

someone told me that it could be a bacterial infection called Pedio.

FG should be around 1.015 and when I racked into secondary it was 1.022.

I had it in primary for 2 weeks then racked to secondary 4 days ago. About a day ago what looks like foam started to form on top of the beer. Anyone know what that is? See photo below.

I aerated after pitching and fermented around 72 degrees fahrenheit the whole time

I think it taste fine. Yes I corrected the for temp.

1.066