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I JUST fall short of fitting a double batch in my kettle and want to make double batches to split into two fermenters to save the hassle of double or two brew days for the same amount. Anyone here do this and what settings do you use in brewsmith to work out the gravity into the boiler so hop...

I've done an AG wheat and used wyeast 1010 American wheat to ferment it. Its only been a week but its done and wont drop any more based on the same recipe in the past with the same gravity etc. Same process, same starter... This is a pretty clean wheat yeast so am I better off still...

Hey guys, about to use my new AG set up and just need to know what I should be recording through out the process. I guess the obvious to me would be pre boil sg and temp of sample post boil sg and temp of sample dead space in mash tun Temp loss over the mash time mash out temp...

I pitched a 1L starter of 1056 into my APA without pouring off most of the beer on top. I pitched at high krausen about 24 hours later. Now the beer tastes pretty sour with bitterness and little hop aroma. It didn't show any sign of infection at all. Im guessing I chose poorly for a light...

The best before for wyeast as I believe is 6 months from packaging listed on the pack. If I have a pack that is nearing the 6 month mark, make up a stater and split it up. Is that a simple way of extending its shelf life? I take it happy yeast is happy yeast. And then I can store my...

OK I've only used ale yeasts till now. My brew has gone down to 1012 and I dont' expect it to drop much more. Its been in primary for 12 days. Should I bring it inside to warm up and rest for 36 hours then rack to secondary and cold crash now? The plan is to cc it for a few days and...

Will the different type of yeast make a huge difference to the FG of a brew? The one done with an ale yeast in a sort of bastard munich lager usually finishes up at about 1012 with this recipe. I have now tried it with So-23 at 10 degrees for the past 10 days and planning a dyicetal rest...

I've made up a batch and put the fermenter in the fridge to cool down. Its at 20 degrees C currently and 20L. How long would you think it would take to cool down to pitching temp and what pitching temp should I be aiming for? First lager I've ever done :tank:

I've been making APA's lately with great results using combos of Cascade, chinook and Cluster. I want to make a variation using some Amarillo but unsure where the best place in the hopping schedule and how much is best. Anyone make a great APA with a bit of Amarillo in it. Here in Oz its...

I tried the slow carb method and after a week as sorely disappointed with the carbonation. This even with it at 100kpa 12-14psi for a week at a low constant temp. Not nearly warm enough to cause problems. No bubbles in my beer lines and beers line kept cold as well. I have 10ft long 4mm...

I've got my system set to only slow carb my beers so I pour and carb at the same pressure and its all balanced. Even at low psi will rocking the keg help speed up the carbing process a bit and does it have any pitfalls doing so?? I'm only interested to doing it thru the gas in NOT the beer...

I have a full 6kg/13pound D size gas bottle. All I have done is clean out the keg and lines using 10psi and then put more co2 in when done transferring from fermenter to keg and burp then disconnected. When I turn off the gas at the bottle its held the 10ps on the reg dial for days so there...

I've had to put on a taller collar than I wanted to thanks to the height of the compressor hump in this old freezer I got. The height of it is 9 inches. Im insulating the inside of the wood with sheets of polystyrene but I need a fan or two in it as well. The freezer is about 7cu and holds...