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So last September my brew club had a cluster brew which required required me to keg my beer so that it could be consumed and judged at a club party. To make a long story short, I now have about a 2.5 gallons of carbonated sweet stout in a keg with no way to tap it and no intention of purchasing...

I recently discovered that my water's Cl:SO4 ratio is about 1:3, so suitable for hoppy beers but not so much for maltier beers. I have a porter that will be bottled on Monday and was wondering if adding a few grams of CaCl to the priming solution would help move the ratio more towards the Cl...

I brewed a 1.100 OG imperial stout last Thursday and have been fermenting it at 62F with S-05 ever since. Its chugging along fine right now, but should I increase the temperature at all in the near future to increase attenuation or just leave it where it is?

I know this can be done, but was wondering if it makes more sense to leave the grain bed dry between boils or if I should leave it resting at about 170 F. I'm also interested in whether or not anyone has had success with mashing just the base grains and then steeping the specialty grains in...

I want to buy flask large enough to produce huge starters that I can both heat directly and crash cool without risk of breaking. I'm thinking the 5L flask is great for that. What I'm wondering though is whether or not that actually be too large for making normal sized starters. Anybody use...

So I made a starter today with two freshly collected 8oz containers of suspended yeast from my first yeast wash. They hadn't even begun to settle so I have no clue how much yeast I had in each one. I pitched both of them into a starter wort made with 16oz of water and about 5/6 cup of DME. I...

I'm planning to wash a hefeweizen yeast cake next Thursday for another hefeweizen I want to brew on June 6th. I'm going to use the method in the sticky, but I plan to end up with two 1qt containers rather than the 4 1pint containers. Given that I should have a pretty decent amount of yeast...

I have a question for those of you out there using a standard 25 or 50 feet immersion chiller. How much tap water do you end up using before cooling the wort down to about 70 degrees. I know this depends on the temperature of the tap water and whether or not you use a pre-chiller, but I just...

So I'm using a stir plate on my starter for the first time and it looks like its winding down now that its about 18 hours from when I pitched. I wasn't planning on decanting any of the beer off the top, but now I'm wondering if I should since the krausen has dropped. Its a 1L starter and I'm...

Are there any Henrico or Richmond area brewers out there who know anything about the water chemistry for the area?

Do any of my fellow Richmonders and or Central Virginians have about a pound of 6-row they can spare? I accidentally ordered the wrong wheat for a hefeweizen and I may need the extra enzymes to convert the mash. I would just drive over to Weekend Brewer in Chester, but they are apparently on...

First off, this site is awesome. I've been using this site for over a year now for the wealth of brewing information and entertainment it provides but have never bothered to actually make a post or add to the conversation...until now. Here's my problem: I was planning on brewing Edwort's...