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im fermenting Jamils pilsner and its coming up on 3 weeks of consistent fermentation. i plan to do a diacetyl rest but do not know when to do it. any suggestions?

hello everyone, i am conducting an experiement in my molecular biology lab where i will be measuring the rate at which yeast reduce the concentration of sugar in solution. the protocols call for a 24 period where i will be taking samples every 3 hours. so my question to everyone is should i...

i just picked up a 3.5 foot coka cola fridge from a friend of mine who ones a gas station for $50. i need to do something to be able to adjust the temp and havent the slightest clue abot electrical anything. i ahve been reading on here about love controllers and what not and came across this...

i brewed up a raspberry ale 3 weeks ago and i plan to rack onto some fruit this weekend and let it hang out for a week or so. how much fruit should i use? i want this thing to be explosive. thanks

i have recently got my AG system up and running smoothly. i thrw together a few receipes of my own but i looking for an endless book of delicous receipes. does anyone have any suggestions for reading material? i am looking for a book that will take me years to brew through. thanks!

ive had a few gallons of star san sitting in an ale pale for a few weeks now. is there any adverse side effects to doing this? any harm to the plastic pale? thanks

i have an IPA fermenting right now and i plan to dry hop it in a couple week. my only prior experience with dry hopping was with whole leaf hops. all i have are pellet hops are they ok for dry hopping? muslin bag or no? will they dissolve like in the boil and fall out? thanks

i am a new AG brewer and so far the grains that ive used were ordered crushed. is there some sort of alternative to a grain mill? if i can find a sutable method for crushing it would be nice to save on the $100+ on a mill. If there is no getting around it i guess i have no choice

i have a smooth nut brown i plan to brew this weekend. ihave US 05, US 04, 1056 and wyeast irish ale on hand. which will work best i thought i read somewhere that irish ale works well in a brown ale. what do you guys use in your brown ales?

are any of you pot smokers out there? i find that homebrewed and homegrown make a beautiful combo!:mug:

i have an old cane sitting around and am tired of tilting my bucket for the last 8 beers in the batch. has anyone made a diptube out of an racking cane? how do you affix it in the inside of the spigot and which part of the cane do you use? thanks

i am using LD Carlson yeast nutrient and energizer in my mead and when i mix it in boiled water it has a strong ammonia smell. i know there is DAP in it and contains ammonia but i am wondering if this is normal? or safe?

i did my first all grain today and everything went well except for the fact that my braid in my mash tun was floating in the middle. the wort seemed to drain fine but is this a problem? does this happen to anyone else?

i have a vial of WLP400 for a saison ill be brewing. i have never used liquid yeast so im kind of excited! do i need to make a starter for this yeast or just pinch it directly?

i am an extract brewer ( about 15 batches) and am taking steps toward an AG setup. i have an IC and a MLT built. my only problem is boiling 6+ gallons of liquid on my stovetop. i live on the 3rd floor of an aptarment building so the turkey fryer is out of the question. is there an alternative...

does anyone know of a good software that is avalible for free that is comparable to promash or beersmith or something? i am a college student and the last thing that is in my brewing budget is software. ive have been partial mashing and plan to start doing small all grain batches and would like...

does anyone ever drink their brews out of the bottle if you get a batch with light sediment? i drank a bottle of stout last night from the bottle for kicks and i couldnt notice any difference.

today i called the closest LHBS to me and they told me they had just gone out of buisness. seemed like a tragedy at first but the guy had loads of stuff he was trying to get rid of so heres what i came away with: 2 5 gallon carboys, 6 cases of bottles, bungs and airlocks, and an autosiphon all...

i tried to crash my cider with little success (no fridge and its not quite cold enough yet). at any rate the cider is at 1.010 right now and i like how it tastes. im going to bottle in 2-liters and my question is if i can bottle and then put them all in the fridge so the yeast will go to sleep...

i brewed this beer about 10 weeks ago and it has been bottle conditioning for 6 weeks. it has a strong plastic taste and it doesnt seem to be fading. im wondering if anyone else has brewed this beer and how long before it was drinkable or did it has a similar taste? thanks