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So, the krausen having fallen so early doesn't mean anything bad? I read something about head retention being related to protein in the beer. If the Krausen is like this, could it mean I have a problem with protein? If so, how do I remedy this issue for future batches? I've always had...

I'm brewing a Belgian Tripel, which came out very heavy and I ended up with a higher volume. I pitched probably about 300 billion yeast cells, into well aerated wort and it started rolling within 8 hours! The 7 gallon carboy is filled almost up to where it tapers and the Krausen started...

I have attached a screenshot of the hole in my kettle. You're right, it does seem pretty weird that a 1/2" plug would fit a 7/8" hole, but if you are sure, I'll take your word for it and give it a try.

Hello. I have a really nice 15 gallon kettle I got from Homebrewstuff that came with a thermometer pre-drilled and in a 7/8" hole. The hole is a little bit high for smaller batches. They have a 1/2" kettle plug for sale on their website (which obviously isn't big enough), but not a 7/8" one...

Today I need to put cacao nibs into my secondary. I got to wondering, should I sanitize them? That question gave me an excuse to go buy a 5th of Jack. So, my nibs have been soaking in about 3 or 4 ounces of Gentlemans Jack for a few hours. I'm wondering, what will pouring the liquor...

Is this the right thing? http://www.amazon.com/dp/B000BPG5R6/?tag=skimlinks_replacement-20

Okay. Are they a use once and dispose type thing or are they washable and reusable?

@duboman: What did you put the hops into in your photo of your hops rig above? It looks like just a cheese cloth. Is there a certain kind that's narrow and long that would fit just right?

:rockin: Hops utilization is one of the things I've been focused on improving in my brew process. I used to use those little "hops balls", that said they could hold an ounce of hops. Yeah, they can hold an ounce of hops, but barely any wort gets into the wad of hops to utilize the...

Hello, I'm brewing this crazy brew from MWS called "Chocolate Covered Beavr Nutz". It sounds really awesome and I'm very excited about it. I discovered the hard way that I need to do something about the way I regulate the temperature of my mash. The stout needs to be a little bit on the...

With the amount of hops and alcohol in it, I'm fairly confident that it's not infected. What I gather about oxygenation is, it doesn't appear to affect it until several weeks after it's exposure and by then it'll all be drank up most likely. I also heard that it takes considerably more...

I've got an ipa sitting on its dry hops in a plastic bucket with one of those 3-piece airlocks. I just noticed tonight that the airlock was so low on water that pressing down on the lid caused a whistle to come through the holes in the airlock's cap. It was clear that the water got so low...

First, I apologize if this question has been covered, as I have seen that it seems to be a repeated topic. However, I could not find the answer I'm looking for. The big question is, WHEN do I do a diacetyl rest? The general consensus seems to be when fermentation is at 75%. But how do I...

Thanks for the reply. That's seems pretty intangible still though. When it "slows way down"? Hm. Maybe I just have to experiment with it. Maybe I should test as often as I need to test it when it appears to be slowing, not 2x per day. Once I become familiar with what the fermentation should...

I was making a document for myself outlining the steps required for brewing, just to serve as a minder for reference. When I got to the part regarding lager fermentation, I hit a few bumps of uncertainty. Please correct me when I'm wrong. I'll just paste my ramblings: "For lagers Take gravity...

Now I'm wondering, if I pour out all of the liquid, how do I get the yeast to pour out of my starter vessel? Do I just leave a small amount of liquid so I can swirl it all together enabling me to pour it out? The only other thing would be to boil a few cups of water to sanitize it, cool it...

Awesome replies! Very helpful info here. Thanks a bunch! I guess any DME will suffice. Does that matter at all?

Okay so the term "sugar", is a bit ambiguous because sugar is exactly what the yeast wants. When you said, "do not use sugar", is it safe to assume you meant table sugar? The reason I ask is, I have priming sugar but no DME. Is priming sugar okay?

I'm planning a lager this weekend that will use Wyeast 2042. I'll probably ferment it at a target of 50 degrees. I'm planning to use a starter and I have a few questions about that. I've done starters before, but I usually winged it. 1: Should the starter be fermented at the same temp as...

It did have a very slight smell that resembled diacytl to me, but that could be because the yeast was cleaning up after itself still. I tested the gravity and it looks like active fermentation is done with no stuckness. I tasted the sample I used to test gravity and it tasted quite fine to...