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I was thinking about adding one of those stainless boil shields on the end of the diptube to filter out the whole hops. My question to those that have one of these shields is do you think they would be bendable enough to put on the end of the diptube? I wanted to take the 1/2" fitting off and...

I have a 5gal medium rum barrel. Any suggestions to what I should put in it? Originally I was going to get a bourbon barrel and put a RIS in it, but it got changed and now I am not sure what to use this for.

I am new to washing yeast and was wondering what setting everyone uses on the mrmalty calculator for yeast concentration. After I wash the yeast, I let it settle overnight and decant the liquid. Then I pour it into a graduated cylinder so I can measure exactly how many ml of slurry I am...

I made a 1.050 og blonde 10 days ago. I am going to make a 1.097 og russian imperial stout this weekend and I was wondering if I should just pitch it onto the existing yeast cake? I know its an overpitch, but would it make a substancial difference in the beer or should I start with fresh yeast...

I made a standard american lager about 8 weeks ago. It fermented for about 3 weeks. I started the fermentation at 46 and let rise to 50. I tasted it a couple weeks later and tasted heavy diacetyl. So I brought it up to 65 for a few days and then racked to the keg for lagering. Its been lagering...

Im going to be making a chocolate hazelnut porter this weekend. I was wondering if it would be better to use cocoa powder or nibs. Anyone have any experience is using either one?

I am brewing a Munich Helles this weekend and I only was able to get 1 Wyeast pack of Munich lager. According to a pitching rate calculator, I would need a 4L starter on the stir plate based on the package date of the yeast. I only have a 2L flask. I want to step it up once, but I don't know how...

Anyone have a recipe for something like this? I had it over and weekend and thought it was amazing.

I have a 10gal cooler and false bottom from Northern Brewer. It seems like 50percent of the time I have trouble draining the first runnings and the sparge water. At first, I thought it was a stuck sparge from the wheat beer and then I thought it was too fine of crush. I measured and adjusted my...

I just got a water report from ward labs and was wondering if it looks good or not and whether any adjustments should be made for brewing certain styles of beer. This water is from my tap and is filtered. Thanks. pH 7.9 Total Dissolved Solids (TDS) Est 293 Electrical Conductivity, mmho/cm...

Yesterday I made a wheat beer with 50/50 wheat malt and 2row. I also threw in a half pound of rice hulls. My mash thickness was 1.25 qts/lb and my equipment is a 10 gal cooler with a false bottom from Northern Brewer. Everything went well until I tried to run off the first running. I got...

I have been trying to figure out why people say the beer has to be on the yeast cake for them to do there job. Things like you transferred to early or it did not have time to condition properly. When the yeast fall out of suspension, arent they not active anymore? When you transfer to a keg or...

When I carbonate my beers using the set and forget method, it always seems to be a little low. I am using the higher end of the volumes for style and looking at the psi and temperature chart. I also get alot of people saying that it could use more carbonation. My co2 is in the refrigerator so I...

I am making a starter using an stirplate. I usually aerate the wort with pure oxygen for 45-60 seconds before I pitch the starter. Since I am using a stir plate for the starter, should I not be aerating the wort for as long or is this ok? Thanks.

I made the hoppiness is an ipa last Saturday and I took a gravity rating and it is already 1.009 and there is still airlock activity. My original gravity was 1.065, which means I have a 84% attenuation already! The recipe does not have any simple sugars in it. I mashed at 149 and used wyeast...

I made my first starter last night for the beer I am brewing today. In How To Brew, it says that you should wait until fermentation has completed and the yeast have flocculated. In Brewing Classic Styles, it says you can pitch at maximum cell density which is between 12-18 hours. What should I...

i know this sounds stupid, but i have never used rice in my beer. i have flaked rice, all i need to do is throw it in the mash right? i dont need to mill it?

Im going to be brewing my first dubbel this week and I was wondering what is a good water profile for this style. Anyone have any suggestions for this style?

I am making an American Amber from Brewing Classic Styles and I forgot to add the crystal 120. Any suggestions on turning it into something different or should I just leave it alone? Im boiling it right now. The ingredients it calls for are 9.25lb Maris Otter, 0.75lb Crystal 40, 1lb Munich...

I plan on making 5 seperate smash recipes with 2row and 5 different hops and ferment them in 1 gal glass jugs. I am a little confused about how to do it though. Should I just mash a 5gal batch of 2row in my cooler and then split them up 5 ways before the boil and boil them all seperately? Im not...