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Greetings, I need some advice on what steps I need to take to better dial in my pH for a Hefeweizen I'm working on. I have brewed it twice and I plan to brew my third attempt again in February. Below is the grain bill, water, salt and acid additions, calcium and magnesium levels of my...

I plan to brew an eisbock this coming Sunday so I made a 1.7L starter with stir plate this past Friday using WLP830 with the intentions of making two more before brew day. I made the second starter last night and decided to check the gravity because the first starter didn't seem to have much...

I just brewed up NB's Rebel Red kit, and prior to pitching the starter, I tasted what I decanted, and it was pretty sour. Reading the profile of this yeast, what I tasted, did not fit the description of the yeast. Just curious if anyone has used this yeast and just wanted some feedback.

I am trying to build water from scratch for a 10 gallon porter batch. It has 20# of base malt and 7.75# of roasted malts and the SRM is 59.8. Using the EZ Water Calc it's telling me I need roughly 23.1 grams of Baking Soda, which boosts sodium levels beyond desirable amounts. Any...

I'm looking for some input as to what could be the cause for the lack of malt flavor in my beer. Most of my brews end up this way, and the only real flavor I get is from the yeast. I have read that yeast contributes up to 80% of the flavor but with my beer it seems like it contributes much...

Greetings, I have read through all of the threads on this subject but still have some questions and would like some input. First off the beer is NB Northern No. 1 kit using Wyeast 9097 Old Ale Blend. The original gravity was 1.115 and the final gravity was 1.022. This batch was brewed on...

Up to this point I've been using a single infusion with a double batch sparge. I came across a recipe that suggest using a multi rest mash, and I was considering the possibility of doing a decoction method. After reading on about decoction over the past week, to me at this time it seems very...

Here is some history on why I have a question. A month ago I brewed up NB all grain Houblonmonstre Tripel IPA. The final gravity was suppose to be 1082, and I got 1076. No big deal on being slightly off but I thought I would do the same kit again and try to get closer to the potential starting...

I've read through most of the threads that deal with early and late addition DME and I still have a few questions pertaining to DME. Northern Brewer has a Biere De Garde kit that uses 3# of Pilsen DME with a 90 minute boil and then adds 4# of Pilsen DME for the final 15 of the boil. What is...

Here is the story: Brewed a DIPA and I made some mistakes. First mistake was I was way over on starting gravity as it was 1.120(reason for high gravity was due to only having about 4 gallons instead of 5). It fully fermented down to 1.023 after one month in primary. The second mistake was...

I plan on brewing the above beer and the recipe calls for one ounce of uncrushed coriander at flameout. This will be my 1st experience with this beer and I would like some opinions on this addition. After reading through multiple threads I've seen coriander used crushed and uncrushed, boiled...

Now I’ve read that if you only do a partial boil it will affect the hop yield, but when it comes to steeping specialty grains I’ve read that there are better results with doing 2.5 gallon steep as opposed to a 5 gallon steep. Any insight on this?

I'm doing a multi rest mash for twenty minutes at 104° and then the sacch rest for sixty minutes at 153°. I use distilled water and need to build from scratch so my question is do I even the salts out over both my strike water and the mash infusion or do I just add them all to one or the other...

I'm planning on starting a new brew that requires a 2L starter with two packs of wy per pitching calculator. I've read some great articles on mrmalty and maltosefalcon regarding yeast starters. They made mention of not pitching large starters all at once but offered no suggestion on what would...

Looking to try my first lager that requires a starter. I'm just curious do I have the temp for the starter at the same temp range that the yeast suggest that it ferments at?

Greetings, For the first time I transferred a IIPA to a secondary for clearing, aging, and dry hopping. Well during the process of trying to get as much beer out of the primary as possible I managed to pick up some of the yeast and it's now in the secondary. I was planning on letting this...

My current beer is northern brewer double ipa with 1.5# of orange blossom added, and two packages of wyeast 1056 american ale. It's been 12 days since brewing day and fermentation appears to be according to plan. The starting gravity was 1.120, and now here are my concerns: The original...