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What can happen if I only used 110 degree water to sparge. It's a complicated issue my friend had. He's brewing 150 gallons of 8% ipa.

Brew day didn't quite go as well as I hoped. When I mashed in It was a little to hot(156), so I just tried to cool it down, it went to cold. Shortly there after I find out my thermometer was broke. After I added about an extra gallon of water I had it settled at 150. It's a pale ale at...

I find with using the IC it takes about 20-30 mins to get sit down to 70-80 degrees with a lot of water so I started filling a 5 gal cooler with ice writer and running that through the IC to save a bunch of water. Now I am wondering if I could run the wort through the IC, while it sits in ice...

10 lb marris otter 3 lb pale wheat 2 oz cluster 60, 10, ko. About 25 ibu total 1272 wyeast 1oz cluster 3oz orange peel, 2 oz light oak In a hop bag

I like to run my boil through a 150 mic filter that I get from work. When I sanitize it with pbw it's hard to dry it completely. Can there be any problem from pbw with the fermentation?

Its been in the primary for 4 weeks, and I am about to rack it into the secondary with vanilla, oak chips, and a small amount of coffee. Lately my bottles have been too foamy. I have been using table sugar and using less and less. What should I do to bottle this? Do I need to add sugar or will...

How long does it take for you to vorlauf a half gallon and then run off 6 gallons of wort? I have bad effiency and have upped my grain by about 25 % to make up the difference.

I have this sweet chocolate coffee I just got. Gonna grind it up, and use it in my stout. What is the best way to incorporate it, in the mash, steep in the pot, and how much should I use. I have heard of over bearing coffee flavor and I sure dont want that.

Im making a RIS and want to make a starter, but dont have the extract. Should I just mash a lb or 2 of grain(i have a lot) and do it thjat way or is there a better way?

My buddy who works at an indiana brewery was about to brew today and found out one of the bags had bugs in it. They think the rest of the pallet is infected so the owner wants to chuck the 4 remaining bags. Does anyone know the risks of using that grain or anything? any non-hazardous bug killer...

When I use normal tablesugar I get carbonation in a week but sometimes I get a super frothy head that stays throughout the time it takes to drink it. A pale ale I made only with 2-row. Is the 5 oz priming sugar they give you just powdered sugar? Its always 5 oz too, do you need to adjust that by...

I used 1272 American Ale yeast. And there is a small layer of foam still on the top. Maybe a centimeter. Its been sitting for one week, and my gravity is about 1.020 from 1.062. First, can I transfer that or should I wait until it drops the extra .004? Also will it some yeast still eat it down...

Instead of having a place card for your table its a bottle of wheat beer. I have heard its a beer thats better fresh, whats the time frame on that? Its still in the primary can it sit for another few weeks, and just bottle 2 months ahead of time? Will it still be in a good tasty zone or will it...

So I made a IIPA that I got from midwest brew supplies. Its supposed to be a higher ABV. The kit came with 5oz. of priming sugar. How long is this gonna take to carbonate? I have opened three botlles week 2 3 and 4. They are grolsch style bottles and are in the fridge but still pour without any...