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I brewed a belgian wit with Wyeast# 3944 Belgian Witbier yeast on 7/2, the OG was 1.041. I pitched a half gallon starter and it took off like gangbusters within a few hours. Well it has been over a week and it is STILL fermenting. I checked the gravity a couple days ago and it was only at 1.021...

I am starting to think that maybe my hop schedule on my latest IPA may be a bit too much. I am using some of my favorite hops, but I just don't know if they are the right amounts at the right times. What do you think? The program I am using says it will be 63 IBUs (tinseth). 75 min - 0.5 oz...

I bottled a pale ale 11 days ago with 3/4 Cup of Priming Sugar (for 49 bottles worth of beer), and left it in my brew closet at 70º. After work yesterday I was curious as to how it was doing so I took a bottle and put it in the freezer for a little bit, then stuck it in the fridge for an hour or...

OK, I know there are a ton of posts about stuck fermentation, but I could not find a suitable answer for my situation. I made an English Mild with an OG of 1.036 (which is what I wanted). I aerated well and sprinkled in a packet of Windsor dry yeast. Started fermentation at 63º and let it rise...

So I brewed an oatmeal stout that turned out to be a lot bigger than anticipated - 1.082. I had previously made a different stout with the Wyeast 1084 Irish Ale, so I just transfered the new beer onto that yeast cake. In retrospective, I don't think it was enough yeast for my 1.082 gravity. I...

I want to make a Guinness-like/Irish Stout with some guinness I soured, but I would like it to be a little drier and have a lower FG. What could I do to this recipe to "dry it out" more? 70% efficiency - OG 1.050 - FG 1.014 - 29º SRM - 4.8% ABV - 42.7 IBU 8 lb Maris Otter 1 lb 2oz Roasted...

My very first beer I ever brewed was an extract Mac & Jacks African Amber clone from BYO magazine. It didn't turn out anything like Mac & Jacks, but wasn't bad beer either. Two weeks ago I wanted to try brewing it again, but do it all grain this time. So I pulled out the recipe from BYO again...

OK, so right now I am just doing 5.5 gal batches in a 6.5 gal carboy. Works great. No problems. BUT, I am starting to plan for doing 10-12 gal batches and I just thought... "how do I pitch equal amounts of yeast from my starter into two separate carboys???" Obviously I will need two primary...

I saw an ad for this in the latest BYO and thought it sounded intriguing. I am not really one for Heffes, wheat beers and/or Belgians, but there are a few I like. I went to the Dutch Goose last night for $1 draft Thursday and they had this on tap. After blowing the keg of Dagger Falls IPA :'( I...

So, how would one go about formulating a recipe that used breakfast cereal in the mash? Yeah... I know it is weird. Have any of you ever tried this? It seems like you should be able to get some fermentables out of it, as well as some unique flavors. I am just wondering how much to use and if it...

OK, I want to make a Doppelsticke Alt (which is kind of like an Imperial Alt), but am having difficulty in finding information to build a recipe that is true of the style. There just is not a lot of information about the style because it is so rare. It sounds AWSOME though! So based on what I...

I am trying to figure out why my Kölsch is not as light colored as it should be. I used 9 lbs German 2-row pilsner 1ºL and 0.5 lbs Munich 3ºL. Mashed at 149º for 90 min, boiled for 90 min. It is darker than it should be and I was thinking that the only thing that might cause that, is a longer...

So I realized AFTER I brewed, that I did not sparge correctly. I had my mash all ready to be drained, 1st batch sparge water heated to proper temp, everything was looking good. Then I ran off the wort from inside the MLT into the kettle WITHOUT adding my 1st batch sparge water first! After the...

I currently have a ball lock quick disconnect system for my keezer/tower setup , and I was wondering if it is possible for me to get commercial kegs or kegs from local microbreweries hooked up to my system? I know that the micros don't use corny kegs. I am still a noob when it comes to this...

Hey guys, could you please look over my recipe and make sure it looks legit? My last couple recipes have been a little disappointing (except my IPA), and I just want to make sure I end up with a good beer this time. I am going for an American Amber Ale similar to New Belgium's 2 Below - malty...

So I brewed an American Wheat 3 weeks ago and it fermented out in like 3 days. I left it in the primary for 2 weeks, then last Saturday I kegged it. I had it set to 10 psi in my keezer at 37º, but then the freezer went belly up and got warm almost at the same time (around 60-70 degrees)...

I am going to be brewing an Oktoberfest lager, and was wondering if it would be OK to just leave it in the primary until Oct (starting now)? After fermentation is complete at 50º, I planned to do a short diacetyl rest, add gelatin, then drop the temp in the lager fridge 5º/day down to 35º where...

I am trying to understand this double decoction process for an Oktoberfest I am brewing this weekend. I would like to use this double decoction schedule but want to make sure I understand it so I don't screw up. 1. Heat 22 Qt water to 139.6 F and add grains, stir, let rest 10 mins 2. Take...

I just ordered all of my kegging/tower equipment for my keezer and had them put 10 ft beer lines on instead of 5 footers. I did this because of all the posts that talk about too short of lines, and how they cause foam etc. Is there such a thing as TOO long of a line? I plan on keeping the keezer...

I am just so elated that I must share the good news. This weekend I picked up a BEAST of a chest freezer for a smokin' hot deal, and I just got off the phone with Josh at KegConnection where I placed my order for a custom 2-tap SS tower with all SS perlicks, quick-connect fittings, 2 cornys...