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It's probably a little high and probably one of the reasons for the fusels. However, I really wanted some good fruity esters for this beer and other than the fusel flavor it's friggen delicious!

I have a Belgian tripel in the primary that has hit it's FG that has a pretty strong fusel flavor. It's only been in the primary for 2 weeks, but I'm a little concerned. I'm thinking of postponing the secondary for a couple weeks and seeing if the yeast cake clears up some of the off flavor...

Thanks! It's only been in the primary for a week which is when the recipe recommended it should be racked to the secondary. I'll give it a shake and leave it for a couple weeks.

I brewed a Tripel last week that had a low OG (1.079 actual vs 1.085 expected). Should I expect the FG to be lower than the expected 1.018? The fermentation seems to have stopped at 1.020. Any thoughts? Should I feed the yeast to get it going again? The recipe calls for racking to the...

Did you hold out sugar from the initial recipe or are the 1 lb feedings on top of the original amount called for?

Anyone know the safety of using the disposable oxygen tanks you get from the hardware store? It's not medical grade, but the cheap regulators you can get on home brew websites recommend their use.

Thanks everyone for the advice. I was talking to my local homebrew shop owner and he said he gave brown sugar a shot in a triple with great results. He said it added a little rum flavor to the batch. Anybody tried this?

I'll be making my first starter using Wyeast 3787. I'm planning on making 2L in a 1 gal growler. Am I going to need a blow off tube?

I'm planning on brewing the following from the Brew magazine website. It'll be my first high gravity batch. What is done differently when brewing the bigger beers vs. lower gravity ales? Also, they have a 1 pt. starter going into the batch. Does that mean a pint of wort and yeast or a pint...

I know that Iodophor is a no rinse cleaner, but do the items need to dry first? Thanks

Chicagoland winemakers in Elmhurst has a 20 quart stainless steel stock pot for around $30 or $35. It's not the thickest walled pot, but it should do.

I'm new to brewing and wondering what, if any, disadvantages are there to using dried malt extract versus liquid. I noticed many recipes call for both. Why is this? Thanks!

I love Svengoolie!

Hi everyone, Just thought I'd take a minute to introduce myself. I'm new to brewing with one extract batch under my belt and in my belly. I should have listened to the person who told me "the best beer in a batch is the last one, so have patience". Of course, I didn't wait and it was more...