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Can’t seem to find the answer to this anywhere. If I boil my mash/sparge water the night before I brew, and let it cool off naturally on the stove (not in an air tight container, just in the stainless stock pot), how much oxygen will it pick up from the air over ~12 hours? I want to borrow...

In light of the recent german brewing paper on LODO brewing and wort oxidation, I’m wondering about my no-chill process. I’m not here to debate whether no-chill can be used to make great beer, I’ve made many beers I like very much using no-chill over the last 3 years of using no-chill...

I seem to encounter a recurring theme with my brewing, I can never got 'enough' clove/banana flavor out of my yeast when I make wheat beers. I have done several different variations, and even though I always use the correct yeast, the flavor of the beer is almost identical to how I imagine it...

I've seen this done successfully, but for some reason i'm getting a very dirty yellow flame. I'm using a burner exactly like this one :http://www.amazon.com/dp/B0009JXYT6/?tag=skimlinks_replacement-20 with a pre-made natural gas orifice...

Hey just trollin' for some recipe help... I'm pretty inexperienced coming up with my own recipes but I was hoping to come up with something between a classic oude bruin style and a funky saison. Reason being I want to brew up 10 gallons of wort and split it between two fermenters to make two...

I was thinking about building an 'ultra' cheapo spunding valve system for pressure fermentation but leaving the pressure gauge out of it and just using one of these (plus some hose and a barb or two)...

I just installed a fancy new 7 cu. ft. freezer to use as a full time fermentation fridge. It's got 6 gallons of lager in it fermenting at 51F. The freezer seems to cut on every 45 minutes or so, but only for 3 minutes. I've got the tolerance set at 1C, should I raise it to get a longer duty...

I can't seem to find the answer to this although I feel like it must have been asked. I'm using the bru'n water spreadsheet and trying to wrap my mind around the chemistry involved. It is suggesting a bit of sparge water acidification (to the tune of .47 tsp/gallon) given my water chemistry as...

I was hoping someone could help me diagnose my unusually low efficiency. Since switching to all-grain and doing proper mash-outs (I double batch sparge, heating to mashout before first run off seems to help me with efficiency), I've been seeing 80-81% total efficiency (including boil) for the...

I was trying to come up with a single wort to ferment 1/2 with something Belgian, and the other half with an English yeast (in separate carboys). For the yeasts I was thinking WLP500 Trappist, and S-04, but I'm open to other Belgian yeasts instead of the 500. I was just curious what to expect...

I'm contemplating brewing a 10g batch of something that is almost-exactly Jamil's Northern English Brown: 80% Maris Otter 7% Special Roast 4% Victory 4% Pale Chocolate 2% Flaked Oats and splitting it between two primaries and fermenting one with Nottingham, and one with WLP 550. I'm...

Let's say one was feeling reeaaaalllyyy lazy and didn't want to go to the brewing store just to pick up some yeast. Also imagine that one has 5 gallons of berliner weisse sitting around desperately wanting to be bottled, but it has been in the secondary for 3 or 4 months and all the yeasties are...

:mug: Just tried it, and it's not bad! I took a bottle of Spaten Optimator (maltiest thing I have in my fridge at the moment) and warmed it up on the stove 'till it was pipin' hot and added a 1/2 tbsp. of honey to it. I've been fascinated by the idea ever since reading this, but never got...

I'm planning on brewing adx's all grain Left Hand Milk Stout clone (https://www.homebrewtalk.com/f68/left-hand-milk-stout-clone-139820/) for a camping trip but the brewday keeps getting pushed back. If I brew tomorrow I only have 25 days to primary, keg, and force carb. I've never tried doing a...

I'm new to kegging (so this is probably a dumb question) and only have room in the kegerator for a 3g corny. I'm thinking about buying a 5g corny or two to act as conditioning tanks where I also intend to naturally carbonate the beer (at room temperature mind you). Then I would be transferring...

Sorry to overload the Lambic forum with my questions. ;) Have any of you tried the New Belgium Imperial Berliner Weisse? I managed to snag two bottles a few months ago. It was on the shelves for all of 48 hours I think, and I've never seen it again. Anyway it's damn good, and I want to...

I'm thinking about doing a quick oud bruin in the fashion of oldsock's (see: http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html) but using a different method of souring and funkifying it. :fro: Here are my thoughts, crazy as they may be (and probably are). :drunk...

For the time being, possibly the next few years even, I don't have the space or money for a full kegerator setup, nor a dedicated fermentation fridge. I'm still moving around a lot, and have no desire to schlep a fridge around with me anyway. I was thinking about outfitting a ghetto...

It seems that by far the most popular temperature controller design is the Ranco/Love type that "overrides" refrigerator controls by providing it's own thermal sensor and killing power to the fridge. They are a bit pricey, and it seems just a tad convoluted to go about things in this way. The...

Apologies if this has been discussed before, I couldn't find anything. I know people use oak dowels through the necks of better bottles and glass carboys for a bit of oxygen permeability (and for the oak aging bit as well of course) for long term aging of sour beers. I was wondering if anyone...