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I was considering getting one because I think it would be nice in the winter time and a lot less cleanup. I see lots of people saying the beer doesn’t turn out very good. Is that just traditionalists looking down at a different way to brew? I can’t see why if the thing holds mash temps, boils...

I’ve read some previous threads about this but figured I’d ask tonight to get some fresh opinions (no pun intended). I have crushed grains that are a little under a month old. They’ve been stored in a zip loc bag on my kitchen counter with a temp in the mid to high 70s. You think these grains...

Monday of this week it was two weeks which is where I usually bottle. I missed my chance that day and now I can’t get to it until Friday. Would that be too long to sit in there? I never do a secondary so I go right from the primary to bottles in two weeks. It’s a small batch of that makes any...

So I’ve been doing 1.5 gallon all grain batches for a while and my beers are getting good enough that I’d like to do more volume (but not 5 gallons because I don’t drink enough to go through it fast enough due to brewing once a week). I have a bunch of 2 gallon buckets I got from the LHBS that...

What to do? Got so windy that my wort stopped boiling 35 minutes in and no matter how high I turned the gas on, I couldn’t get more than a few seconds of rigorous boil before the wind spread the flame out and stopped it again. When all was said and done I couldn’t boil off the amount I needed to...

Made ai imperial stout about 6-7 months ago and used cocoa nibs from the Homebrew store. Want to use them again next week for a beer I’m doing. Should I buy some more or use the ones from months ago?

If a recipe calls for adding those things to the secondary (which I don’t do) should I just add them to the primary fermenter after fermentation has slowed down?

Transferred it to a closed bucket at about 85 degrees. Put it in my freezer for a while. Came home and it's about 60. Should I pitch the yeast and let fermentation happen when it gets warmer or wait until it warms up to pitch?

I've done a bunch of BIAB beers and just did my second batch sparge beer (first one I used Beersmith solely). The grain absorption rate in here is .66 gallons. I'm doing a 1.5 gallon beer (1.75 into fermenter). I had 5.47 pounds of grain. Beersmith said to use 8.48 quarts of water for infusion...

Was trying to hit 152. Settled for 150ish. Just stirred and I'm down to 149 after a half hour. At this point is it even worth adding some hot water for the second half of the mash?

So I decided I wanted to start to pay attention to my mash water. Not buy 3-4 chemicals to make it perfect but so more than use bottled spring water. On a whim I bought the 5.2. When I googled how to use it I was surprised to see all the posts and feedback saying not only should you NOT use it...

Just like most things in brewing I've heard you NEED to funnel crush or double crush your grains. I've heard you should NOT do it and use a normal crush and I've heard it doesn't matter. My wife is doing her first beer by herself and I forgot to ask for a fine crush on the grains (I've only made...

So I've noticed in Beersmith when I'm doing my small batch BIAB beers it always is telling me to use more water than when I use a strike water calculator (usually use the on the one on BIAB calculator.com) and tells me to make the water substantially hotter. When I use the calculator I hit my...

I've posted a different version of this question and got some really helpful answers so I have to rephrase this a little. I have heard the feedback that Beersmith does a few calculations well but not many. I was using it solely in all my batches of beer (BIAB) except for strike water...

My wife wanted to do a pumpkin beer today. I bought the grains and had them crushed on Friday. Something came up today so we won't be able to brew until next Sunday. I see mixed answers on this question so I figure I'll ask again and get some opinions here.

On these forums I learned if I wanted to scale a recipe from a book or magazine (5 gallon batch) I should create an equipment profile and put the recipe's efficiency in there. Then once I enter the whole recipe, I choose the "scale recipe" option and choose my equipment profile (1.5 gallon) that...

Fermentation has died down. I have some krausen and beer that was pushed through the blow off tube. Now that I'm not getting much activity would it be best to replace the current lid with the blow off tube to a new one with an airlock? The current lid with the tube has the black rubber piece cut...

I'm brewing an imperial smoked Porter today and using a recipe I got from a book. I know I can mash at whatever temp I want and my thoughts would be on the higher end to give it a full body, but the recipe is suggesting a mash at 149. I think I'm going to go with that temp to see what it turns...

I had the yeast in a fridge at work all day. I got home around 9:45 last night and accidentally forgot to put the yeast in the fridge so it sat out in about 72 degree room for about 10 hours. I've seen this question asked a million times (will this yeast be ok to pitch) but I haven't seen this...

I did a 1.5 gallon batch correctly (for the first time) calculating the volume with my .25 gallon trub. Going into my 2 gallon fermenter the beer was close to the top and when I checked on it this morning beer had been pushed up through the airlock and all over the lid. I replaced the lid with a...