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so apparently I had a pretty mean buzz last time I transferred my beer and when I went and put my air lock together I forgot to put on the little dome piece that goes on the inside of the air lock.so basically it has been sitting open to the air in my fermenter cabinet for probably a month...

really??? 375ml.tht sounds like an awful lot.what kind of beer did you add it to?

So I already posted this once in the recipe section And got a bunch of views but no response s so I figured I'll give it a shot here.so here is the original postJust looking for any ideas or thoughts.I'm thinking of making a standard black ale or a dunkelwiezen for my next batch but I'm...

Just looking for any ideas or thoughts.I'm thinking of making a standard black ale for my next batch but I'm thinking about adding some type of creame de cocoa liquor to it at kegging.not sure how much to use or if it would even taste any good.any tips or recipes would be greatly appreciated!!!!

I'm sure the answer to this question is on here somewhere but I'm kinda short on time so I'll just ask.i typically keg all my beers but a friend of mine wants me to bottle a few for him to take home with him.how would I figure out how much priming sugar to add to each bottle and how well will...

double batch sparge??? could you explain this to me.

post boil after it has been cooled down

how do you do the iodine test?i've never done it befor.

not many but it's not my first and certainly not this bad of an effiency on them

ok i'm gonna try yo ansewr everyone's questions 1)i had my lhbs crush the grains for me and they seemed to look good. 2)i double check my thermometers every time b4 i brew(learned that the hard way)i do not have a ph meter.it's never been a problem in the past but that is definitly the next...

so the past few batches i've made have all turned out under on the OG.for the most part not way under but under.i've made most of these multiple time and i know what i should be getting for an OG.but last night really discouraged me.i made this recipie and ended up with a measly .032.i'm really...

so you sugestion is not to re-pitch???

158 for an hour.batch sparge.my geuss is that the ferm temp prob hit mid 70s

Briess 2 Row Caramel 40 1 lbs, 0 oz Briess 2-Row Brewer's Malt 11 lbs, 0 oz Crisp Chocolate Malt 1 lbs, 0 oz Briess Flaked Barley 0 lbs, 8 oz Crisp Roasted Barley 0 lbs, 1 oz Crisp Black Malt 0 lbs, 4 oz Cascade Pellets .5 oz @ 60...

so here's the deal.i brewed up a robust porter about 2 weeks ago.i typically end up around a .012 or so.my problem is 2 days after i brew the beer my wife went into labor and we had our first beautiful baby girl.so i've been pretty busy latley and am only now getting around to checking the beer...

oh oh oh oh oh oh oh oh oh pick me pick me pick me!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

well i'm going to be brewing tonight and realized that the porter i am making has an og of 1.074 and i only have 1 paket of the notty.do you think it will be enough or should i wait to pitch the yeast tomorror when i can get another pack???

thanks for the info guys!!! if for some reason i can't brew tomorrow how long you figure the yeast will still be good for?

should i leave it outside of the fridge or should i put it back in there till tomorrow?

well i was getting everything ready to do a session tonight and i smacked my yeast pack to get it ready for later tonight but now i can't brewtill atleast tomorrow night.so my question is how long is the yeast good for now and are there any ways i can salvage the pack or do i just have to go buy...