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I have a 6 gallon better bottle carboy with a violent fermentation going on inside, and the bung keeps getting pushed/shot out of the mouth of the carboy by the CO2 pressure. I have a decent diameter hose on it going to a blow off jug but it isn't releasing enough pressure. Should I upgrade to...

So I had put a 5 gallon batch of pale ale in my better bottle carboy on Saturday afternoon with Wyeast British Ale at around 70*F and the last 2 days it has been bubbling away and had a nice krausen head on it. But today I came home from class and found the temp at 79*F. I quickly got a wet...

Where do you guys get your GF ingredients from. Are there any good sites for extracts? I've checked all of my usual go to online brew sites and they don't have very good extract selections. I just want some liquid sorghum extract and maybe some rice extract as well. If possible I'd like to order...

I've done 2 all extract wheat brews using ingredients from NB. The highest percentage of wheat in the extracts is 65% I was wondering if there is some flavor/scientific reason behind this? Why not 100% wheat? In the summer I am going to buy raw wheat and malt/roast it myself. I was hoping to...

I am talking to a farmer about buying 6 bushels (about 360#) of wheat this summer, and I want to malt it and roast it myself for later use, is there anyone who does this here? If so are there any things I should consider, like how much should I malt and roast at a time, what temps for certain...

So I'm trying to calculate hops for a beer I'm just making up and I need some comparison examples for IBU to bitterness in real life, because it's just a number. Can anyone list some common beers and their relative IBUs to give me an idea of what kind of bitterness I'd be getting into? Or link...

I'm making a gluten free strong belgian ale and I used roasted chestnuts. I don't know what amount of sugars I was supposed to get out of the chestnuts even with 12+ hours soaking in amylase enzyme but I obviously didn't get the conversion I was looking for. Anyways my SG is at .1060 I...

I'm going to make a starter for a chestnut beer I'm doing for a gluten intolerant friend of mine. The fermentables I'm using are corn sugar, Belgian Candi sugar, and of course the chestnuts which Wikipedia says this of: "Their carbohydrate content compares with that of wheat[35] and rice...

So I'm going to do a strong Belgian Ale, and I am going to use Wyeast 1388 Belgian Strong Ale. This says it has a low flocculation. All of the other yeasts I've used were high flocculation. First of all can someone clarify what flocculation even is, because I have a general idea but I feel...