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Hey all, I was having a debate with some buddies. What do you all prefer for flavor and aroma hop additions. I personally stick to 15 min additions for flavor and 5 min additions for my aroma when writing recipes. Some of my buddies seems to prefer 30 min for flavor and 15 and 5 for...

Hey all, I've had a Saison in Secondary since about September. I'm wondering if it would be best to let it go until spring/summer time, or if it would be worth it to bottle it and just let it condition in the bottle. Any Thoughts? Thanks!

If I were to brew a 5 gallon batch with say, 10-14 lb munich malt ONLY, would it be able to convert enough on it's own? I also was wondering the same thing about Vienna. I'm interested in trying some single malt/single hop beers and really love these two malts, I didn't know if it was...

Hey all, Carbing a small test batch. Think I'll only get a bomber. How much sugar should I use? Now would be a good time for tablets I think... Thanks!

Went to tap a keg, pumpkin beer that's been sitting at 10 psi for about 2 weeks. Whenever I tap it with out gas and have already blead the keg, it won't pour from the faucet. If I put the black out on it, it will pour uncontrollably. If I put the black out on it with no gas, it pours subtly...

5oz corn sugar : 2 cups boiling water, then chill Sounds about right?

5 gallon batch, West Coast IPA, I'm brewing today. Leaning to a 90 minute boil. 1 oz Centennial 1 oz Warrior 2 oz Falconers 2 oz Citra 1 oz Amarillo 1 oz Simcoe Have a somewhat set up hop schedule but woke up and wondered, should I mix it all together and attempt a continuous hop for...

Wondering if I can get my efficiency higher if I switch to a single. I know there's lots of variables but am wondering what everyone thinks. Thanks!

Has anyone ever experienced this?

Hey all, I'm wondering how it would be possible to get some peanut butter flavor into a beer. I'm not thinking over the top, just a slight taste to complement chocolate. I'm thinking porter/stout as the style. I want the style to shine through and not just be peanut butter or chocolate...

I got an ounce of citra the other day and when I got home noticed that the top had an opened a little bit. There was a little bit of hops in the bag and I could definitely smell them. I taped over the hole and put it in my freezer to store it until I brew. (Probably will have been in there...

I just got two new corny kegs from northern brewer and one post from each keg seems to have poppets that are lodged in there. I've tried getting them out after boiling and have had them sitting in oxiclean for a few days but they still seem pretty stuck. Are some poppets and posts made to...

I just had a crazy idea and I'm seeking advice! I brewed a batch of porter, and basically Murphy's law was enacted. I had a stuck sparge, sparged too much. My OG was 1.070 ish once I finally got it together. Then a heat wave struck a day after pitching my yeast (wyeast 1028/no starter) and...

I recently have done my first two batches utilizing a starter. Both seemed to take off after a few hours of pitching. After a day or two the first seemed to really stop (OG 1.062). The second did the same thing, lots of bubbling and then nothing really after about two days (OG 1.06)...

I'm brewing a pumpkin beer today and was wondering if in my lbs of malt I should account for 1 lb of rice hulls? Also, should I account for the pumpkin (60 - 75 oz) as well? When determining the mash thickness I've always used the 1.25 qt/lb (through 1.5) multiplied by the amount of malt...

Is it worth doing a 2L starter of 1056 if I'll be pitching in about 24 hours?

I made a starter last night. It was a 1028 London pack, smack activated first. I put it in roughly 1200 ml of wort, my refractometer read a little under 1.070 before I pitched the yeast. I made sure to aerate before pitching. I had read that it's good to give it a swirl every once in a...

I'm making a porter, pretty by the books stylisticly. I don't want it to be super pronounced. I have 1 oz of licorice root but am wondering how much I should put in the boil and for how long. I have no idea if I should be thinking 1 tsp, or .5 oz. I'm thinking 15 minutes is good for time...

So I've read several different methods for doing a starter. I'm wondering how I can check/monitor the Specific Gravity of my starter. It seems that there is some simple math to figure out what it should be. However I'm wondering if I can physically check myself, say via hydrometer or...

I have an 11 gallon cooler, 12" x 18". Should I use 1/2 " or 3/4 ". I have a 1/2" bulkhead right now and am also wondering how to connect the manifold to the bulkhead/spigot. Thanks!