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i have 5 ten lb bags of uncrushed briess 2 row that i just received by mistake and shipping back is prohibitive. i will not be able to use these grains until early 2022. they are still sealed in the bags and will be left in my cool basement. i only brew in the winter and have all i can...

i have 12 lbs of maris otter, 6 oz of Citra pellets and 2 packs of S05. with my system i'll probably end up around 1.060 OG. i want the beer to have moderate to light hop bitterness but plenty of flavor and aroma. i'm not looking for IPA bitterness. this will be for civilians. i figure...

going to be using these two in upcoming batches of IPA, stout, american wheat, porter, etc. my basement is a steady 59 and my upstairs is 64-68 depending on time of day. i have fermented 1056 upstairs and have had some fusel tastes in beers with OG around 1060. last year i used all s05 and...

i just bottled a small beer today and when i pulled the lid on the fermenter i was a bit alarmed that there was absolutely no krausen ring or sign of yeast floculation. i knew i had pitched my yeast when i brewed it two weeks ago and cooled it to 65. i never peek into my fermentors and the lid...

did a barley wine yesterday and made a small beer with the 2nd runnings. not having used dry yeast in at least 20 years, i decided to give s05 a try and to try some experiments of sorts. 1 - used ekg mid boil for bittering instead of a neutral full boil bittering hop 2 - used 3/4 oz american...

Looking at a final brew for the season to be a BW. here is what i have for a 5 gallon batch 20 lbs crisp maris otter 1/2 lb 75l crystal 2 oz roasted barley 1 oz magnum - 60 2 oz EKG - 20 2 oz EKG - 10 70.74 IBU @1.090 mash at 147-150 for 90 boil for 120 the expected OG is...

for my last brew of the season i plan on brewing an AG batch at around 1.090 and ibu around 75. i will primary in the basement at about 60-ish degrees ambient for a month and then transfer to a corny for several months. what is the consensus on aging temps? i figure it will condition for 4-5...

anyone know if the gravity of a beer is different when the sample is taken from the top vs the bottom of fermentor as in a spigot vs a thief? i'm thinking not but was wondering if anyone knew for sure.

i will be brewing my last 2 batches of the season towards the end of march. i will brew a 1.046-ish pale ale with wyeast 1056 and the following saturday i will brew my barley wine finale with wyeast 1728. i was thinking of racking my PA into secondary on the day i brew my BW and putting the BW...