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Up until now I have always brewed indoors. But, I'm working on a small outdoor kitchen and I'm trying to decide between a floor burner and a built-in counter-top burner. Either way I will be using natural gas which is already set and ready to go in the area of the kitchen. I do batches of...

I am moving over 1000 miles away and I have 10 cases of maturing beer in bottles. I also have a 3 month old lambic in an ale pail (had a pellicle since week 2). Right now I have the bottles packed 25 per case in Container Store old-fashioned milk crates - very tight fit with bottle against...

I'm fermenting my second brett saison using WLP670. I bottled my first after 3 months with 92% apparent attenuation. It is very good but I wish it had more funk to it. I bottled it because the samples initially had a vinous character that started to fade. This batch had a pellicle for all...

I posted this question in an answer to a different thread but have not seen any response so I thought I'd start a new thread. Does anyone have experience with high ABV and SO4? WLP 007 which is supposedly similar to SO4 is reported to give 80% AA "even with 10% ABV beers" according to the...

I brewed an IIPA on Sunday. During active primary fermentation, the multi-outlet surge strip to my fermentation frig was inadvertently turned off. I found this out about 50 hours into fermentation. I checked the temperature to see that the fermometer was reading 79-80 degrees. My first...

I did my second stout which is now 2.5 weeks in primary. It has been at 1.026 for 1 week despite raising the temp and rousing the yeast on more than one occasion. So I think it's done. I'm going to leave it in primary for a couple weeks longer but it has me wondering... My recipe included...

I'm interested in hearing opinions/comments about what everyone feels is the best way to achieve good hop AROMA when BOTTLING. I really have no difficulty obtaining good hop flavor and I know there are just as many opinions out there about late hop additions vs FO vs whirlpool for that. So...

I'm going to be brewing a session ale with an OG of 1.035-1.040, my smallest batch to date. I was originally planning on US05 because I wanted something neutral. But, I'm afraid of leaving myself with a batch with no body and a FG of 1.005. So, I'm looking to use a yeast with less...

I do BIAB all-grain, full boil occasionally supplemented with DME for higher gravity beers. Because of set-up limitations this requires me to do two separate boils. I used to do partial boils and top-off. When I was doing this I was dissatisfied with the end product. But I have changed so...

I'm currently doing my first open fermentation. Given that the beer is fermented open, how does this affect dissolved carbon dioxide? How do I compensate for any affect when calculating the amount of priming sugar? Thanks.

I am very meticulous when I brew. I clean everything. I sanitize everything. And before today I never had an infection... Luckily it was only a single bottle. It was a bottle from a hefe that I brewed in April and bottled in May. It has been tasting great. But I just opened a 22 oz bottle...

I have my first lager (a 1.065 Pilsner) in the fermenter. It got down to 1.014-1.017 at one week, so I rasied the temp to 65 (from 52) for a diacetyl rest. After 2 days at 65, I pulled a sample last night to recheck gravity and to do a diacetyl test. The gravity was 1.009 and the krausen...

I poked around a little and saw a few things here and there and never found a good consensus on this. But, forgive me if this is obvious... I bottle carbonate and I use a calculated, weighed amount of sugar to match a desired volume of CO2. I have noticed that my batches that are...

I use dry yeast for most of my batches. However, I do a starter when I use liquid yeast. And I use Mr. Malty. But how do you determine the viability with White Labs yeast? It has a best used by date on the vial but no date of production. Do we assume that the best used by date is 6...

Never made a lager before. Intuitively it sounds like I may not need as much headspace as I need with ales? My early plans: OG somewhere in the 1.060-1.070 range. Saflager W-34/70 at proper pitching rates. I will be fermenting in my ale pail in my temperature controlled frig. I...

I currently oxygenate solely by pouring wort through a strainer into the ale pail and then agitate with my paddle prior to pitching. I have read about and understand why oxygen is important for the reproductive phase of yeast. However, are my practices enough? I know others do more. I...

I'm going to be brewing a german hefe and ordered 3068 yeast to do the job. It sounds like the strain is known for both banana and clove esters. My goal is to try to increase the clove component. In looking around, some seem to say lower fermentation temps would help this. Given this, I was...

Anyone ever get 90-93% brewhouse efficiency with BIAB? These were my results on my last 2 batches only (that are currently still fermenting - one prior thread mentions possible astringency with very high BIAB effeciencies). I was previously getting 75-78% effeciency but switched from a 60...

I'm planning on doing a Bohemian Pilsner (my first attempt at a Pilsner). I do BIAB single infusions. So my thought is that I should use well-modified Bohemian Pilsner Malt? How can I be sure I'm getting well-modified malt? i.e. AHS has Bohemian Pilsner Malt but it does not specifiy...

I have a great LHBS. But, I repeatedly go back and forth over my recipes and I'm extremely particular about the amounts and specific ingredients. As a result I often order online to be sure my ingredients will be in stock. I have ordered from Northern Brewer repeatedly and had very good...