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So last Tuesday I brewed an extract chocolate stout that came in at around 1.072. I pitched a properly rehydrated pack of US-05 after dosing it with pure oxygen for about 45 seconds. I put it in a water bath with an aquarium heater and had it at 64-65 degrees. Fermentation was going great. Great...

I legged two beers on Sunday and hooked them up to co2. Usually I set the psi pretty high 30ish in order to speed up carbonation. When I got home Monday from work I realized that I had run out of co2. Unfortunately I am unable to get more co2 until after work today and my home brew meeting is...

So I brewed an amber ale a couple of days ago. Five gallon batch. Used 6 lbs gold LME and a pound of table sugar. According to beer calculus the OG should be in the neighborhood of 1.056 or so. According to my hydrometer it's 1.040. I added 3 oz of hops at flameout. I also strained the wort...

I was looking to make a smoked beer today. I have a pound of briess smoked malt. Any suggestions on how much I should use. I don't want it to be too over the top smokey. Thanks

So just started pouring my extract into the kettle to make NB's American Rye Ale when I noticed it seemed awfully dark. Turns out it was dark malt extract instead of their rye extract. I have a 2qt Wyeast 1056 starter. I have 2 ounces each columbus and cascade. I also have some Czech Saaz...

I have a beer, that I have already kegged and carbonated, ready for a party in a week. The problem is, the beer isn't really good. I tried making a belgian IPA and ended up with what can best be described as hop tea. 5 lbs Pilsen Light DME 12 oz Caramel 60L 1.5 oz Columbus @ 30 Minutes...

I am planning on cold crashing an IPA in order to get as much yeast out of suspension before kegging because the beer has to travel by car for over an hour, sometimes on dirt and gravel roads, which ends up shaking up any yeast on the bottom and pours yeasty glasses for a while. So I should...

I am about to head out to northern brewer to get some supplies for some summer brewing. One of the beers my wife wanted to make was their Rye Stout, our first batch leaked out of our keg, but wanted to make it hoppy. Is there a good hop to add to stout. I'm leaning towards one of the C's. thanks

I'll be the first to admit I really don't understand much about kegging even though I've had the system for nearly a year. A couple of weeks ago I opened the freezer only to find 4 gallons of rye stout had leaked out of my keg, followed by all my co2. I couldn't figure out what the problem...

So I've decided that the next logical step to me to take in brewing is moving towards mini mashes. Say I'm making an IPA, can I just replace some of the malt extract and mash three pounds of two row with some Munich? Do I need any adjuncts? Do I add specialty grains to the mash? Thanks for any help

I'm brewing the NB kit Bourbon Barrel Porter this afternoon. When I finally add the bourbon and oak chips, do I have to rack into secondary. I'm not a fan of using a secondary. Since I plan on bottling it can't I just throw in the oak soaked chips in the primary and then come bottling time pour...

I have a couple of New Glarus Barley Wines from 2005 sitting in my cupboard. They now have chunks floating in them. Should I run the beer through a coffee filter or cool it and hope it drops to the bottom? Will this beer be any good considering it's been at room temp for 7 years? Thanks

I've come across the opportunity to get my hands on some fresh wet Nugget hops that are being cut today. I was planning on brewing with some and dry hopping with the other. My question is will I be harming my beer if I throw in hops in fermenter that have been out in the wild. I assume that they...

I'm taking a keg of beer to a friends birthday tomorrow. I tasted and it lacks much flavor. I have various hops in my freezer. WOuld it make any sense to attempt to dry hop the keg in 20 hours? thanks

So I brewed a weak version of a belgian strong ale. I used 6.25 lbs Pilsen DME 1 lb of cane sugar .5 lbs caramel malt 60L .5oz Coulmbus @60 2oz Czech Saaz@60 Pitched a 3 liter starter made with wyeast 1388. The first three to four days the air lock was going crazy. Actually within the...

I made a 3 qt. starter this afternoon and I am worried by its appearance. I added the Light DME right away before it came to a boil. When I poured it into my vessel it was very dark. Almost New Castle color. I dumped the yeast(wyeast 1388) in anyway. I am assuming I scorched the DME but does...

So I am brewing a saison and I just moved it from the basement to the upstairs closet because it is a few, maybe 4-6, degrees warmer. In transportation the krausen fell. Since I normally brew in buckets I don't see the behavior of the krausen. I am brewing in a 5 gallon glass carboy, I shattered...

I brewed a Paterbeirs kit from NB which calls for a volume of 3 for the CO2. I found a spreadsheet on here showing what pressure to set the keg at. So I set the keg for 18psi and it is 39-40 in my freezer and its been a week. I am having a get together tomorrow and want to serve homebrew. Would...

I am looking to start kegging and have a few simple questions. If I was to buy both pin lock and ball lock kegs can I switch out the connector from the lines back and forth? Or do I just have to pick a style and go with it? Is it in my best interest to buy a dual body regulator if I am...

So I was planning on brewing NB's Jamil's Evil Twin today. Unfortunately last night before bed I realized I never made a starter. (OG is 1.062) Going to my LHBS to buy another wyeast packet is out of the question today. So do I make the starter today and put off brewing a few days? Do I just...