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Hey all, I just brewed a rye pale ale that I have brewed over 20 times, but i split it into three 2.5 gallon batches at 50 ibus and placed 1450,1272,1056 on each for one week, fully fermented, then I placed in three diff kegs with a half ounce of cascade in each keg for three days in the fridge...

my last three brews i've bottled and have used the same procedure...sanitized with an iodine solution, used coopers carb drops, sat at room temp for two weeks. The wit carbed fine, but the last two are very under carbonated. an irish ale and pale ale. the only difference is i used wyeast 1450...

i've got the hurrican burners with natural gas valves from NB. I have the nat gas piped to my stand with 1/2 in pipe. my question is what kind of piping do you use to go from the black pipe manifold to the natural gas valve. the guy at the plumbing supply store said to use copper. Is this OK...

My lager has fermented slowly for one month on wyeast 2206 at 50 degrees to a gravity of 1025 then i bumped it up to 60 degrees for a diacetyl rest. my question is do i have to rack off the yeast cake to lager or is it ok to sit on the yeast cake for one more month lagering?

ok i'm stumped. i've been trying to punch numbers into palmers spreadsheet but i can't get it to work. or any of the other spreadsheets for that matter. everyone has been really helpful on here so if anyone could walk me through the process. i have my water profile i just don't know if i'm...

Just got my water chemistry report in my new house. I haven't brewed here yet so any tips on the report and how to correct would be appreciated. I brew all styles and all grain. So what would be adjusted for pale ales all the way to stouts. I'm just getting into adjusting the water and...

i am moving my brewery into the basement with natural gas. my question is should my ventilation hood cover all three vessels or just the brew kettle. has an inline fan and good incoming air and next to a window.

Just moved to rochester ny (brighton area). does anyone have a quick water analysis? is it soft,hard, etc,etc. haven't settled in enough to brew yet. any info would be cool.

i'm converting from propane to natural gas. so what is a good burner that will run off of a house natural gas supply. i have one banjo burner now. so should i get two more banjo/hurricane burners and convert. or something else?

Im brewing soon using a grain bill for a wit beer spicing with coriander and bitter orange. my question is i have three yeasts at home to choose from. Wyeast 1272, white labs 380 hefe 4, and safale wb 06. i was looking for something close to a wit for the summer, or that would let the spice...

i brewed a kolsch, fermented at 62 degrees using white labs kolsch/alt yeast for 2 weeks. transferred to secondary and have been cold conditioning at 50 degrees for 3 weeks. today i noticed a bubble or two in the airlock and checked the beer. it is starting to have a slight covering of small...

i've been ag for little over a year and i have a couple of questions. at first i was getting 80% efficiency using a bazooka tee, crushing my own grains using a corona mill, and mashing out. i've changed to a false bottom, and do not mash out, but now my efficiency has gone down to 70%. the...