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Hey folks. I got about 10 open ferments under my belt, mostly wheat beers. I only go 3 days to try and avoid contamination, and in every ferment I acheive 1.020 gravity, even post secondary for week or two. I'm thinking about trying 5 days open to try and reach a proper attenuation, around 1.010...

Kind of a newb question, but can a yeast junkie tell me how to pitch yeast I have collected from my last batch? I collected it from an open ferment 5 days ago and put in a mason jar. I poured out all the wort that settled and rinsed with water 3 times, water clear now , yeast looks and smells...

Is this a thing? Seems like most people use a style that likes the tempature of a basement perhaps and ferment openly down there. Just curious what others do for this as far as open ferment temp control. I open ferment in a bucket in a closed chest freezer with my tempature probe in an open cup...

Hey folks Just gave my first shot at an open fermentation and Im hooked! Smells like a banana cream pie factory in my basement. I fermented in my bottling bucket with the lid off inside of my deep freezer controlled to 64 degrees for 60 hours. I cropped the top at 24 hours and collected yeast...

Just found an awesome homebrew store about 40 minutes from my house, well worth the drive. Open 7 days a week! They carry all the weyermann malts I seek and its all self serve! So without any skill at building recipes, I gave it a try! Hefeweizen on the menu. -Grain bill- 6 lbs WM white...

Hey Folks Looking for advise or experience with RO systems on well water with softeners. I have well water set up with a whole house filter,water softener, than a carbon block at the kitchen sink only. Should I RO the filtered,softened, carb blocked water or hit the bypass on the softener...

Hey Yall Looking for suggestions on Grain brand to use going forward with AG brewing. I will be ordering some 55 lb. sacks of grain soon to start making my own recipes. I mostly do german beers, and have used briess and rarh brand grains and like the rarh more - seems to taste different...

Hey y'all I just got my fermentation station completed for the most part. What it consists currently is a 7 cu. deep freezer, thermo wrap, and inkbird temp controller. I put a fresh batch of 5 gal hefeweizen in a 6.5 gal carboy thats sitting in there. As far as the probe goes, I taped it on the...

Hey Guys first AG 5 gal. batch here. Im about 10 days after bottling and the beer has a distinct grain or husk flavor that i noted when I taste tested after the OG check. I think I know the culprit.... so I messed up and mashed a gallon of water over which I boiled off at an extended boil of 90...

Hello I have a few questions for anyone who brewed with this kit. What yeast did you go with? Fermentation temperature? Did you secondary? If not, how long in the primary? (obviously after achieving the correct FG)

Ive been having a recurring problem of my beer bottles not carbing with priming sugar. I recently made two batches, using priming sugar in one and opted to do the NB fizz drops for the other. Its been 10 days since botting, and the fizz drop beers are carbed and ready to drink. Once again -...

Just joined the forum! Hello all! I'm on my second brew of hefeweizen and I got a healthy fermentation I think both times, however I have a question about yeast pitch. Is it necessary to stir in yeast or shake the fermenter? My Instructions suggests shaking the fermenter(bucket) after pitch...