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Just wondering if anyone has ever tried elevating Ph during a step mash to the optimum level for a-amylase. If I'm not mistaken the a-amylase optimum Ph is close to 7. Is there any sense to doing something like this?

My yeast (WYeast Irish Ale; OG 1.084) was alive when I pitched it yesterday, but this morning the fermentation is stuck. I accounted for the higher gravity and other variables, so things should have been ok. Anyway, I am going to repitch, but I haven't got another Irish Ale yeast to hand at...

Just one question regarding a no-sparge mash. Should I avoid re-circulating a couple of quarts before I gather the wort? I know that doing that will result in some grains making it into the boil and fermenter, but I am worried that I won't be able to recapture those initial sugars when I...

Does anyone know what accounts for that slightly medicinal taste in a Duvel? Are those alcohols?

I just bottled a Belgian style Ale that was made from 85% pilsner, 10% wheat, 5% invert sugar; Wyeast 1388. OG was 1.08; after 4 weeks in the primary it came down to 1.01. So attenuation was in the upper 80's. I took a sample from the primary (@ 70F) and it seemed fine. That is to say, there...

Will cold crashing or gelatin fining require me to repitch yeast before bottling?

Anyone know the maximum safe level of carbonation for a bottle of beer? My wife really prefers a very dry highly-carbonated Belgian and I want to sort of experiment without bottle bombs waking me up in the middle of the night. Is 4.5 volumes of Co2 pushing it too far? Using Palmer's nomograph...

First the pro forma apology: Sorry if this is a duplicate thread. So I just did my first AG brew with wheat (c. about 25% of the entire grain bill; the rest was a pale malt/Pilsner malt combo). Single infusion mash @ 152F. So no protein rests. I got a pretty funky boil fill with all sorts...

How much more important is racking to a secondary with an AG brew? I just did my first one last Sunday and I have a little bit of a problem. I was planning to buy a glass carboy from my local homebrew shop for a secondary today, but it turns out they haven't got any in stock at the moment...

I don't mean to beat a dead horse here, but I really want to ensure success on my first AG brew. Tomorrow I am brewing an AG Stout and I have calculated my water/base malt residual alkalinity at -50. So I am expecting to add some alkalinity to get a RA of somewhere around 225 (with just base...

Has anyone experimented with plastic tubing for wort chillers? I have been reading a lot about the use of plastic tubing to replace copper finned tubing in A/C and other heat exchange systems. Sources say that new polymers make plastic as efficient as copper in heat exchangers (max temp 220...

I am having trouble getting my alkalinity into the stout range without excessive sodium or calcium additions. Here is my water profile (as CaCo3): Calcium 98 Magnesium 35 Alkalinity 40 Sodium 12 Chloride 20 Sulphate 39 Ph 9.5 Residual Alkalinity -51 Any suggestions?