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Hello brewers. I trying to figure out some numbers to bottle prime my belgian blonde with candi syrup. On Candi Syrup Inc website under recipes for a belgian blonde they suggest to prime it with Simplicity syrup at a rate of 30 gram/gal of beer. Extract potential of syrup is 1.032. How much...

I will be placing the order with Country Malt Group within a next month. Edit: Order Placed - CLOSED

I just got results back from the Mazer Cup and little dissapointed that I did not sent enough mead or I just might have placed somewhere. 3 out of 4 pushed to second round. I only sent 2 bottles of each thinking there is just no way in the world I could ever place in a competition of this scale...

Have a fresh pack of 3787 on the way and trying to figure out how much yeast do I need to bottle condition Belgian dubbel and Triple. I usually keg, but love my belgians bottled. Will probably make a quart starter so I can store some yeast and use in future brews. How many ml of yeast would I...

I have awesome stout I would like to enter in upcoming competition. My first one ever. Doing it more for feedback. I brewed this RIS on December 10, 2011 and its aged well. Just tapped the keg and think this would be nice candidate to enter in Homebrewing comp in August. The only problem I...

Whipped up a batch of traditional and forgot to sanitize fermenter! :drunk: Just realized that after pitched yeast. 2 gal batch, 6 lbs clover honey, 71B, nutrients, rasins. 12 hours and its bubling away. Should I be concerned? I brew beer and occasional mead. Never used un-sanitized fermenter before

I'm dissapointed with this stuff :( Picked some up and used on last two batches and my beer going to fermentor is nowhere clear as it was with Whirfloc. On my first try I soaked 1/4 teaspoon in 1/4 cup of water, I did not shake it and added last 10 min in boil. Almost no break material formed...

I would like to use carboy caps for long term aging of my fleet of 1 gal carboys, I simply running out of airlocks and bungs :( Would that be considered ok? I mean regular screw-on type of caps (plastic or metal). They have seals and airtight. I was thinking to realease some build up pressure if...

I have sacks of malt and only 1 lb of extract left. I was thinking of making some starter wort out of malt. Any problems doing it? 2 lbs of Pilsner for example for 1 gal of starter wort sound about right? I think I have to mash it as usual, mini-mash BIAB in stock pot. Little more time consuming...

I really want to try to dry hop my doppelbock. I brew it 3 months ago for my coming up birthday party and overshoot SG a little. Ended up with 8.5% ABV beverage and would really like to try dry hopping it. I sampled Coney Island Sword Swallower (7.2% lager) which is dry hopped with Cascade...

I don't know how to understand, evaluate and adjust my city water for brewing but I starting to come to conclusion that my city water is a little hard. If I use 100% tap water my brews become really bitter even with just 20-30 IBUs if I mix it with 80% RO water I usually get good results, smooth...

I'm trying to make some fruit beer here and was wondering if anyone had experience adding real fruit juice to already fermented beer. Searched here and online and don't find much :( from first hand experience. I making this one on ladies request based on "Fruli" strawberry beer. Fruli states...

Well, here goes my first stab at lager, actually two of them and I'm dissapointed in what I think is dreaded diacetyl :( First batch was Munich Helles, second (week later) Pilsner Urquell clone, both taste almost identical (almost same grain bill) not to mention that Pilsner is little more...

What do you guys think, will it work? My girlfriend relly likes "Fruli" beer, I think it has strawberry juice in it. If I brew a Blonde Ale, ferment it out, cold crash it, keg it and then add frozen juice concentrate like one bellow and keep it around 40F theoretically it should remain as is and...

Hello fellow Central Alberta AG brewers. My name is Ivan, I'm from Red Deer and will be taking a drive to Canada Malting Warehouse in Didsbury to pick up some 55 lbs bags of malt on April 7 (Thursday), that same day afternoon I have a meeting to attend in Edmonton and willing to help homebrewers...

This is something new to me since I never delt with diacetyl before. Brewed my first pilsner few weeks ago with Wyeast 2001 Pilsner Urquell, fermented for 14 days, pulled a sample @ 1.020, could not taste any popcorn/butter, sample was clean and smooth but decided what a heck, will give it...

was brewing BIAB last night and looked in my brew kettle during mash and saw little barley sprouts floating with a grain :eek: freaked out because I thought they were a little maggots for a second. Didn't take a picture but they looked like on a picture below. Very small, about half the grain...

are they related? I BIAB and for some reason 90 min mash and 90 min boil is seems to be recommended. All my beers finish with FG below 1.010 regardless of a mash temp. I mashed NE Brown Ale at 156F for 90 min and it fermented down to 1.010 with S-04, little dry for a style. If I try mash for 60...

One of the best brews I have done! Very quick one too. From grain to glass in 14 days flat (if kegged), needs no conditioning, actually probably best when enjoed fast. Amazing color, smell and unique taste, so smooth and refreshing I just can't help myself reaching for more. Very close to...

I did my homework, but there is so much debate on this I just can't seems to make a right decision at this point. I have less then 10 batches under my belt, mostly BIAB AG and I have a plan to brew big, malty, complex and beautifull English beer this coming weekend - NE Brown Ale. I brewed few...