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I currently have a milk stout that is finishing fermentation in a conical tank. It has a lid but it's not air tight. Are there any guidelines on the duration it can sit in this vessel? Should it be racked to carboys at some point or can I leave it to settle for a few weeks?

I'm getting ready to brew a high gravity imperial stout and wondering if I would run into any alcohol tollerance issues with SO4. The recipe projects ABV to be just over 11%.

I have a 15 gallon conical fermentation vessel that I used for the first time this week. It has a lid that sits on the top but does not seal tight. Once fermentation is complete how urgent is it to rack to a secondary vessel that can be fitted with an air lock?

If you overshoot your original gravity reading is the best course of action to add water to the primary fermenter to get things back in line.

Are there any issues or concerns with mashing longer than a recipe calls for? Say a recipe calls for an hour but you step away for two hours for another task.

Looking for guidelines on how long you can store grain after it has been crushed. Would it be ok for a few weeks or do you need to use it right away?

Worst part of bottle conditioning is dealing with the sediment in the bottom of bottles. Wondering how many folks just drink from the bottle and don't worry about it. I typically will pour off the sediment into a glass but when folks come over they don't seem to want to deal with that and...

After reading through the keezer posts I broke down and built my own. Putting my own spin on it I wrapped it in cedar. Pretty much designed the it on the fly. Had a lot of fun building this and outside of the internal plumbing have very little invested in it. Used 6 foot cedar boards from...

What's the best way to run wires for the fan and temp probe into the keezer? Is it best to run them under the collar or drill a hole and run them through it?

Is there a calculator or chart that shows batch size capacity for mash tons. I have a 10 gallon mash cooler and am wondering what is the largest size batch I can run through it. I'm sure this is a function of grain weight and mash thickness the recipe calls for.

I brewed a high gravity beer. OG was 1.082 and FG was 1.014. Brewers Friend has the ABV calculated at 8.93%. Any idea if I will be able to bottle this and get it to carbonate? Yeast was Safale-05. I think the top end for S-05 might be 9.5%. Wondering if I will have to keg it.

I have brewed a few batches now and have noticed that I'm having a hard time hitting the starting gravity that I'm expecting. I believe this might be due to not milling the grain fine enough. I'm using the mill at my LHBS. When looking at the grain prior to my last brew I noticed some grains...

Brewed my first IPA this weekend. Used Nottingham yeast. Was fermenting away at around 68 degrees and my air conditioner went out. Last night the temp spiked up to 72 degrees. AC has been fixed and I have the temp back down to around 66 degrees. Is this batch ruined now? Is there anything...

Getting ready to brew my first IPA and have a question on dry hoping. From what I have read it sounds like after primary fermentation you rack off the dead yeast and then add the hop pellets. I'm guessing that they sink to the bottom and then sit there during the dry hop period. After the dry...

I have a bag of hops that someone recently gave me. Whole leaf and I have no idea what kind they are. Would like to experiment with them this weekend and and use them to add some additional hop flavor to a centennial blonde recipe. Looking for suggestions on how to approach this. How much...

I think I found the recipe to one of my favorite beers. Since this seems like a more advanced brew (large grain bill, high abv, etc.) I thought I would reach out to see if anyone has any tips or advice to think about before brewing it. I might scale the recipe in half so I would end up with a...

So it looks like hops come in two forms, pellets and whole leaf. Is one better than the other and can one form be substituted for the other? From a recipe formulation perspective are they both weighed out the same?

Question on the boil during all grain brewing. Are there any guidelines to how hard you should? My propane burning can create a gentle boil to a roaring one. Not sure what I should be shooting for.

I'm looking for a recommendation on software that will convert a 5 gallon recipe to different size batch, say 6 gallons or 3 gallons. Will most programs do this? What would you recommend for a new brewer.

I brewed my first batch of beer last weekend. Fermentation completed quickly and I racked to carboy last night, SG 1.010. How do you know when it's time to bottle/keg? I'm not sure if this matters or not but it's an all grain pale ale batch.