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I'm giving up on 5 gallon batches, and switching to 1.5 gallon BIAB no sparge batches on my stovetop, and mashing in my oven. I don't drink that much and I'd rather just brew a 12 pack of something experimental. Anyways I'm not sure what size kettle to get. I really want to minimize boiloff...

I'm selling all of my all grain brewing equipment. This equipment is all flawless and in like-new condition as I really didn't brew that much. It was all purchased brand new within the last year and was always meticulously cleaned, stored, and sanitized. I also have an awesome 4 tap kegerator...

This is the weirdest thing I have ever encountered. I put a keg of milk stout on C02 two weeks ago. The kegerator is at 40 degrees F. I had it at 30 PSI for 36 hours, then dropped it down to 12 psi, where it has been sitting for the last two weeks. It is COMPLETELY flat. There is pressure in the...

My FG was 1.046 and I mashed at about 155. It finished at 1.015. I was expecting it to come closer to 1.010 or so. Right now it's at about 3.9% abv and 64% attenuation. Should I just leave it alone? I've used amylase enzyme with great success in the past, so if I added about .5tsp I could...

This is my first stab at a sessionable, malty irish red with low bitterness. I will be doing this as a no-sparge for simplicity. Any suggestions or comments? Type: All Grain Batch Size (fermenter): 5.50 gal Boil Time: 60 min Brewhouse Efficiency: 70.00 % Mash: Single Infusion 60 min...

I don't care so much about brewing exactly to style, but here's my recipe. Should be about 1.047 sg. 9lb maris otter .75 lb crystal 90 .3 oz magnum @60 1 oz amarillo @15 1 oz amarillo @5 1 oz amarillo @whirlpool 1 oz amarillo @dryhop All I have on hand is crystal 90.

I wanna rack something onto onecan sweet cherry puree and one can tart cherry puree. I'm thinking this will layer the cherry flavor and maybe make it a little less one dimensional. I would like to do something belgian. I guess maybe a dubbel or a wit? Not really sure what yeasts will jive with...

Let me preface by saying that I love most belgian beers, especially saisons. But I feel like wyeast 3711 gets all of its credit based on its ease of use instead of its flavor profile. I've done two saisons with this yeast now and let's just say I'm surprised by its lack of complexity. I do like...

I want to brett one gallon of my english barleywine. Its 9.5% alcohol and finished at 1.020. I have two small bottles of Orval that say they were bottled on 10/2/2011 which I assume means february since today is only 9/30. Should I pitch both?

I just came up with this and I'm ready to brew this weekend. Any input? I was thinking a dry, spicy, and tart saison with a slick, vinous mouthfeel and bright citrusy hops. What do you think? Will the Amarillo hops clash? I also have some French Strisselspalt that I could use for the late hops...

Is there some sort of linear equation that would show the average change in apparent attenuation based on a change in mash temp? For example, if I have a yeast that is supposed to average 75% attenuation at a mash temp of 152, what attenuation would I expect at a mash temp of 156? The reason I...

I was thinking about brewing KingBrians Samhain Pumpkin ale recipe, but using the 3711 french saison yeast instead of Denny's favorite. Would this work? Has anybody done this? The base malt is all golden promise & maris otter. The recipe is not Saison-like in any regard, but it seems to me...

So I finally got my own mill (crankandstein2A) and my efficiency shot up to 85%. Here's my question. I'm getting higher og beers than my recipes call for, and I'm adjusting the hops accordingly. BUT, should I also be increasing my specialty grains because of the greater extract I'm getting...

I recently brewed a surly furious clone with sg of 1.065 and it only went down to 1.020 sfter two weeks in primary. I made a 900ml starter with one vial using a stirplate. Pitched at 62 and raised over 5 days to 70. Doesn't 67% attenuation seem kinda low? I mashed at 153 but maybe my...

Tomorrow I'm brewing my first barley wine. The recipe so far is 14lbs maris otter and .5 lb crystal 90. Chinook at 60 min and Cascade at 15 min. Then age on oak cubes for a couple months. I'm pushing for more of an english style (I know it has American hops, but most of that flavor/aroma will...

I'm doing my first big beer this week. I batch sparge in a 10 gallon cooler and get about 70-75% efficiency with average gravity beers. I'm going to do a 5 gallon batch of English barleywine that has 14lbs maris otter and .5 lb crystal 90. The OG is supposed to be 1.082. Should I expect my...

I'm going to do a double brewsession next week. 5 gallons of 1.085 barleywine and 5 gallons of 1.062 oatmeal brown ale. I have 3 vials of wlp007 english dry ale. I also have 1 2000mL flask and a stirplate. I'm confused as to how I should pitch the correct amounts in each carboy. Should I...

I've got a surly furious (IPA) clone in primary right now with WLP007 dry english. I'm going to brew a 1.085 English Barleywine next week, and was wondering if I should just pitch it on top of the cake? Or should I just use half of it or so?

It has been six weeks and carbed in the keg for three weeks. If the sulfur aroma and taste doesn't go away in the next 2 weeks I'm gonna have to water the lawn with it to make room for something else.

I think I'm ready for the final frontier....water! It seems much less confusing for a beginner like me to just buy RO water and build it to the exact profile that I want, rather than analyzing my tap water report and making adjustments. It seems tap water would be much less consistent since they...