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I just tried doing a force fermentation test on my last batch (a saison) - I poured a sample of wort into the flask that I had made my yeast starter in, so there should have been sufficient yeast for the sample. I left the sample out at room temp (~62F) for four days. For reference, the...

I'm putting together a 55 gallon electric brew system using Blichmann Boilermakers. I'm going to use a HERMS system to control the mash temperature, and I'm trying to figure out the coil size and placement for the HLT. What size should the coil be (length/diameter) Where is the best spot on...

I'm trying to get an idea of what the options are for large kettles. I'm looking for something at least 55 gallons and not much more, maybe 80-100 gallons max. I'd prefer something with a sight gauge, thermometer and drain valve pre-installed. At first I was considering either a 55 gallon...

I want to buy a control panel that I can use on a 55 gallon electric set up. I'm looking to purchase this ASAP. Thanks.

About three weeks ago, I made a half-gallon yeast starter with 2 vials of the Yeast Geek 001 strain, which is supposed to be the conan strain. I let this ferment for one week, put it in the fridge for the second. Then I took it out for a third week at room temperature, just to make sure all...

I thought I'd share my most recent experience at souring wort using Wyeast 5335, so that others can avoid my mistake. I'd also like some input on my current situation. My first attempt at souring wort went off like gangbusters. I boiled a weizen wort for 5 minutes, cooled to 100F and drained...

I'm brewing an APA. It's a pretty average grain bill, with 5% crystal 10. Problem is, the HBS was out of crystal 10. I ended up buying some Belgian Cara 8, a malt which I've never used, instead. What differences are there between the two malts? Will it make the malt profile of my beer...

I have three packets of the Wyeast Berliner-Weisse blend that I smacked five days ago (6/7) intending to use that day. Things came up and long story short, brew day had to get postponed, and I won't get to brew until tomorrow. The thing is, these yeast packets have been at room...

Yesterday, I attempted to harvest Conan yeast from some Heady Topper cans. The beer was probably canned three months ago. Here's my procedure. (Just a note: I'm aware that it would have been ideal if I had used heat/flame to sterilize the mason jar and cans, rather than Star San.) 1. I...

I'm about to buy a used 1550 tippy system with the 15 gallon kettles and want to know if I can use the morebeer 26 gallon pots on this set up. The information on the morebeer site seems to indicate that I can, but I've also read some posts online that say the 1550 frame is too small, and I'd...

I planned on brewing a 4.5 gallons of Kolsch. Very basic batch, all 2 Row with a handfull of wheat. Everything was going great until I realized I hadn't checked the brew kettle in a few and I had way more run off than I needed. We're talking 8 gallons when I only needed 5.5. That resulted in a...

I promised a friend that I'd brew a beer that tastes the same as this one cupcake she likes to make. There are a lot of crazy flavors in her recipe, all of which I have already figured out how to incorporate. I'm not feeling as sure about the base of this beer. The cupcake itself is...

I know that starting a siphon with your mouth is generally a risky practice. But what if you're only siphoning off into a sampling glass and it doesn't matter if your sample is sanitary? I can't imagine that any bacteria from your mouth would travel up the siphon into the beer but who knows.

This project (https://www.homebrewtalk.com/f51/my-stirplate-cheap-easy-build-86252/) is awesome and the directions were easy to follow for someone like me with no experience with these projects. I built this last night using the female quick disconnects, and although I have the fan working I...

Well I've grown my scoby to the point where I'm ready to grow a 1 gallon batch of kombucha. Problem is, there's this weird wrinkled patch on the surface of the scoby. It's the same color as the scoby itself, and it isn't fuzzy so I'm pretty sure it's not mold. The rest of the scoby looks fine...

I've been brewing beer for a while and decided to try my hand at making kombucha. I used the directions from this site http://www.paprikahead.com/2009/07/how-to-brew-your-own-kombucha-from.html There is enough discussion in the comments section that I figure this method will work. I make...

I'm about to brew a hefeweizen that has four steps: dough in at 99, protein at 122, one hour at 145 and then mash out at 170. I normally use a 10 gallon cooler as my mash tun but I wouldn't be able to do all of the steps with hot water infusions. So I'm going to mash in my brew pot, use direct...

I saw this thread https://www.homebrewtalk.com/f12/ginger-saison-recipe-critique-124015/ and the recipe sounds killer. My only question is about the turbinado sugar. When I brewed the saison last year I added some sort of white sugar, I forget exactly what, maybe it was even candi sugar...

I'm planning on brewing an all grain IPA, average grain bill with a 20% mix of rye malt and flaked rye. OG is 1.059, I'm using US-05 for yeast. I was planning on doing a single infusion at 153 but I've read multiple recipes that either call for a 3 step infusion or ramping up the mash temp...

Hypothetical question here. What would happen if you fermented an IPA with a California Lager yeast, like WLP810? How would it compare to the same beer fermented with an American Ale yeast like Wyeast 1056? Also, assume that they're both fermenting at about 65-68F, with the possibility of...