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We think we are loosing yeast during transfer to secondary. We primary in a conical for one week the transfer to glass. Thames Valley yeast - med to low floc. We notice a lot of what looks like yeast in the bottom of the secondary and were thinking of harvesting it to wash and reuse. thanks...

Hi, We've been having trouble the last couple of weeks with our fermentation not reaching final gravity. We ferment in a conical that is not temp controlled in the basement that is usually 65-70 degrees. It has been getting colder outside and wonder if the lower temp is affecting our process...

What's the best method to fight this issue? We brew all grain - use irish moss 1 tsp per 5 gal - primary for one week - secondary for one week. Beer is crystal clear. Keg and carb at room temp for one week. Cool in fridge for a few days and have chill haze. After a couple of weeks, the...

I've been looking for a while and can't get the answers I'm looking for. I'm trying to figure out how to save and reuse yeast as needed. We brew 20 gallon batches, conical fermentor Using MrMalty with a 1.054 OG, stir plate we need 4.65 liters of starter. We'll use 3 smack packs to...

Fresh pitch from starter. Correct amount of yeast for target/actual OG. Missed FG by 5 points. OG - 1.051 FG - 1.018 - supposed to be 1.013 Why? thanks, hopfen

Is there a difference between flaked oats from LHBS and Quaker Oats at the grocery store? Thanks, hopfen

What percentage of smoked malt would you use for a Porter? thanks, hopfen

Anyone using Blichmann 30 gal kettles and Beer Smith? Would you mind sharing your equipment profile? thanks, hopfen

We built a new 30 gallon system last week with Blichmann kettles. We brewed a batch yesterday and had an issue with the amount of temp drop. On our old mash tun, we would heat the water to 160 and then add grain. The temp would consistently drop 6-8 degrees. With the new tank, we had a 15...

First, I search and couldn't find the answer I'm looking for. We are carbonating in corny's with 18-20 psi at room temp for about 1 week. We then chill and server as needed. Carbonation is fine with good head retention. We have used a Blichmann beer gun to fill bottles for competitions...

Hi, We are using a lot more grain and would like to find a source to purchase by the skid instead of our local brew supply store in CT. We currently use Malteurop 2 row for our base grain. Where can we find a distributor or have it shipped to us? Thanks, Hopfen

Any changes to brewing a wheat beer? We do a single batch sparge currently. thanks,