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There was probably some effect from the yeast, but I doubt it was significant in any way.

Anything you can do to raise the temp would help, maybe a heating pad for an hour or so. You can also try to stir it up and re-suspend the yeast, but careful not to splash around too much. Adding a different yeast strain won't hurt, but the first strain has so much of a lead at this point you...

Yup, just half the ingredients, but the cooking times remain constant. Yeast pitching can get tricky when alter batch size. But just throw in the packet they gave you and you should be fine

hops have antiseptic properties, so you generally don't have to worry about them, though I've had problems with home grown. I'm going to stick with pellets for dry hopping in the future. Vodka would work for coco nibs, or you could bake them in the oven for a little while... Id say 15 min at...

nice and slow, you're just gonna waste water if you run it fast. where on earth did you get a stainless chiller???

don't worry about the 54 degrees. As your beer warms up to room temp the yeast will wake up. One week sounds short for fermentation. You may not need the whole three weeks, but it wouldn't hurt. If you're feeling impatient, just brew another batch!!

Bump!! Does anyone know a coupon code that is working right now? Thanks!

Hi, I have a 4 gallon bucket full of grain, but I don't have a scale that can weigh it. Does any one know how much a volume of dry grain weighs? Thanks

It was built in 1921. There's a lot of cast iron pipe still running across the basement, but it looks like all the supply pipes has been switched over to copper where they turn up to go to the 1st floor.

The guys bought me a bottle of Arrogant Bastard that big for my bachelor party. It held the pressure.... hey, you don't think they were trying to tell me something do you??

Hi, I'm bringing this question here because I've always found people to be patient when explaining things to people like me with more energy than experience. I just bought a new home and I'm starting the life long job of fixing it up. I've got two questions off the top. 1) The tub and sink...

I didn't use a bottling bucket my first time, the beer still came out fine, but there was a ton of sediment in the bottles.

You would have been better off just leaving the grommet in the bottom of your beer and rigging up some other attachment for your airlock. You may have contaminated your beer, but keep your fingers crossed and keep on fermenting! Good luck!

wow, MEGA BUMP!!

I say go for it. I love splitting beer in fermenters and treating them differently there. For example, make a pale ale, ferment them in your two vessels, add raspberries to one and dry hop the other. One brew, two very different beers. HOWEVER: If you Mr beer smells funny give it a...

if you're impatient about this beer, the best thing you can do it start brewing another. It will help you leave this one alone for as long as you are supposed to!! :)

I've baked my oak chips to sanitize them. I've also had success just soaking them in bourbon, but I'm a belt and suspenders kind of guy

I've made a bourbon stout several times but always with oak chips. It is big, black, and delicious. We let it sit on an ounce of chips for 3 months. I imagine the time would be shorter with a barrel, but then again the barrel has been used once. I've heard your get a few uses our of a barrel...

I just got a bourbon barrel and I'm not ready to brew just yet. I read these instructions for holding a barrel. When your barrel is not full of wine, it is important to keep the barrel hydrated to prevent drying and bacterial contamination. Fill the barrel with a sanitizing solution by...

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