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So I'm making a maibock and my process was thus: 1 pack Wyeast Bavarian Lager yeast 1.5 liter starter on stir plate for 1.5 days Second 1.5 liter starter on stir plate for another day and a half Pitched into 1.070 wort @ 47 degrees F. I'm 24 hours out and no bubbles, no...

I'm not sure if I posted this in the correct section of the forum, but I have a question regarding the "guarding" of a biere de garde. Specifically, what type of container should I use? I'm guessing that leaving the beer in a plastic carboy for the next 8-12 months would allow some oxidation...

So I'm attempting to make a stir plate with a computer fan as per the post I found here … https://www.homebrewtalk.com/f51/my-stirplate-cheap-easy-build-86252/ I've tried it a couple times but I keep burning up fans. I have a 12 volt power supply which has two wires, one solid black and...

I brewed a California common the other day and I missed my starting gravity by about .03. I know that many people don't worry a lot about that, but I had really formulated the recipe to hit a certain IBU/OG ratio. Plus, if I would have missed it any more than that, I'd have left the style limits...

Anyone have much experience with this malt outside of porters and stouts? I was thinking of using an ounce or two in a common for a little color. In small amounts will it give a toasted/coffee flavor without being overpowering? BTW the rest of the beer will be as follows ... 4.3# light LME...

After a few underwhelming fermentations when pitching the smack pack directly into the primary, I've decided I should start making starters. Here's my question, though ... do I still have to smack the Wyeast pack a few hours prior to pitching into my starter or can I just open the bag and dump...

I have room for another corny in the fridge. I already have a tapper in the door and I don't really want to drill again. My question is this ... I have a tapper attachment that fits directly on the top of the corny without any intervening line. Will this work or will I have foamy beer. Seems...

Just brewed a blegian wit on Sunday. As of yet, nary a bubble in the primary. I've heard that blegian yeast strains can be a bit slow out of the blocks. Is this true or should I be worried? Here's the short story ... Brewed on Sunday night Recipe: Steeped @ 150 for 20 minutes...

I have a 5 gallon primary (plastic) and a 6 gallon secondary (glass). My question is this ... if I use more malt in my wort can I add a gallon of water when I rack to the secondary to increase the volume of my final beer without seriously affecting the final flavor? My desire is to make enough...

I'm getting ready to start my belgian wit. I have a question, though, about the orange peel. Do I put the whole peel in or just the zest (as in standard baking)? I was going to use a curacao orange. Also, should I put it in during the last 10-15 minutes of the boil or earlier. My other...

Just got back into brewing after a 5 year hiatus. Nice to see a forum like this. Hopefully it will make my reacclimation smooth. I've got a batch of porter going right now and after that's kegged, I'm going to get started on a Belgian Wit. Already had a number of questions answered by this...