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I bought a Brewer's Best kettle and one of their false bottoms to go with it to use as my mash tun. The false bottom has 2.5 gallons of dead space. If I'm brewing a small beer like a Cream Ale that only calls for 3 gallons of strike water for the mash, do I just need to add 2.5 gallons to that...

I was hoping this question would be answered in reading Designing Great Beers, but it wasn't. What are the rules for when a protein rest is necessary? What publications cover this topic? Thanks!

On all of my AG brews so far (4) I've heated my sparge water to 170 then added it to the tun. I believe I got this number from Palmer and he states that anything higher could release tanins. I recently took the time to learn how to use BrewTarget properly and entered in my setup. When I use...

Grain bill: 4 lbs White Wheat 4 lbs Pale 1 lb Rye Malt I knew that rice hulls would maybe be necessary because of the rye malt, but I read a bit today about needing them for most beers with wheat. Would .5 lb of rice hulls do?

I brewed my barley wine recipe yesterday and it ended up 24 points lower than my target. Target was 1.100 and it ended up at 1.076. I know that honey can be a common addition to the fermenter to bring the gravity up and also make the beer more fermentable and finish drier. I know that a pound...

To start off, this isn't a how-to thread. The parts used for this build aren't available to everybody out there. I just want to show what we’ve come up with. It might inspire other similar systems. With that said, I sure am lucky to have a father who is an electrical contractor. His overall...

I've done a lot of reading and I'm still not clear on the diacetyl rest. My last 3 lagers I've done the d-rest when fermentation starts to slow or the gravity is about 75% to terminal. Is this necessary though? Could I let the yeast ferment completely to its FG and THEN do the diacetyl rest...

I'm working on a Barley Wine parti-gyle recipe that will have around 21lbs of grain. The most I've done in my MLT thus far is 13.5lbs. My last two brews I've done a water-to-grain ratio of 1.3. So with 21lbs of grain I would have almost 7 gallons of strike water. Would 21lbs of grain and 7...

I've been experimenting with building my own recipes as of late. Are there any easy reference sites out there that are good to use as reference when choosing ingredients? At this early stage in recipe building and AG brewing I'm not super familiar with the different varieties of hops and what...

I've used this calculator in the past: http://kotmf.com/tools/prime.php Is the beer temperature that it references the temperature that the beer fermented at? Or, is it the temperature of the beer at the time of bottling/conditioning?

If mrmalty says I need 6.34 liters of starter for my 1.064OG lager, how much DME do I add per liter when making the starter wort. Is there a rule of thumb?

I can't seem to find this hop variety anywhere. Anybody know of a site that sells them?

What online or free efficiency calculators does everybody use?

I've got one AG recipe under my belt. I still plan to do 2 kits from NB to dial in my system a little bit more before I move to my own recipe. This beer will be for my dad. He likes lagers and we both loved the extract NB pilsner kit we brewed a year ago. The goal was to have a very simple lager...

I've had major inconsistencies with my carbonation levels lately. Most notably, my current milk stout that is basically ruined because it turns into a volcano of foam when the cap is popped. I'm really tempted to keg for this reason, and I can get the stuff to keg easily/cheaply (my uncle works...

I recently brewed NB's Black IPA (my first AG woot!) and I plan on aging the beer on oak chips. I've read about the various methods of sanitation and some of them seem like you would lose some of the oak flavor (pasteurization especially) so I think that I'll go with using bourbon to sanitize...

A few days ago I brewed NB's Black IPA. Everything went great, it was more successful than I planned for my first AG. The only problem I ran into was my mash temp dropping about 5 degrees over the 60 minutes. After some research on here I discovered that some coolers don't have an insulated...

For this receipe: http://www.northernbrewer.com/default/black-ipa-extract-kit-2.html Click the link that says ">> Click Here To Proceed To Link Destination <<" to continue to kit page. Here are my calcs for strike temp and amount of sparge water: (.2/1.3)(152-70)+152 = 164.6 degrees...

I'm trying to figure out if I can do my next batch AG or not. I can probably afford to buy a cooler and make the mash tun, but I can't afford to buy larger kettles/another burner.

I'm contemplating switching to All Grain for my next batch. The batch is going to be Northern Brewer's Black IPA. The recipe is: MASH INGREDIENTS -- 11.5 lbs. Rahr 2-row pale --.5 lbs. Briess Caramel 80L --.25 lbs. Weyermann Dehusked Carafa III --.25 lbs. Simpsons Chocolate malt BOIL...