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I have a Lager in the fridge at 9°C (48.2°F) OG was 1.056 Expected FG is 1.014 Yeast is WLP 830 A hydrometer reading just taken shows 1.036 and it is going gang-busters. Can some of you lager buffs give your thoughts on when (at what SG) you would give this a D-Rest and how you would go about...

I went to buy a cheap corona style Chinese grain mill ($18.95 + Tax) and was talked into buying a Mexican built grain mill ($29.95 + Tax) which I was told was much better quality...

I am an Australian who will be visiting the West Coast of the US shortly and would like to purchase a Corona Grain Mill. Having no fixed address in the US, postage is not an option. Does anyone know any outlet that stocks these mills anywhere along the west coast from LA to Vancouver where I...

Interested to know how many here(BIAB) whirlpools at the end of boil and if so what is your method of achieving a whirlpool and then draining the kettle. I am guessing most BIABers look for simplicity and do not bother.

I have only ever used RO water for mixing my Starsan solution but am about to try doing Kai's Edel Hell recipe using RO water. Went to my local RO Water machine and purchased 30L of RO water. Decided to make up 4L of Starsan solution and put the other 26L aside waiting for my WLP830 to...

This is hypothetical question about beer quality based on yeast health. We are told about optimal pitching rates for starters and that under-pitching (too little yeast into a large starter) will result in bud scarring and the like. Assume I intend to make a brew that recommends pitching...

What is the optimum pitching rate (viable cells per ml) when making a starter? What pitching rate will give the best bang for bucks given we pay for the DME?

I am a little unsure about the generation of yeast that have been grown in starters and never fermented out a beer as such. For instance I take a vial or smackpack of yeast and put it into a starter then rinse and store the yeast in a couple of containers. Is this still first generation yeast...

I am a little confused about the health of yeast produced in starters where the viability (health) of the yeast used to produce the starter is less than ideal. For example lets say I have rinsed yeast stored under water in a fridge for 12 months and I reactivate them in starters. Will the new...

Is there a calculator that makes it easy to calculate how much water at one temperature you need to add to a volume of wort at another temperature to achieve a desired temperature?

I put down 2 x 5L glass jars of cider about 2 weeks ago. Both had same ingredients and all seemed same for about a week then one bottle developed a pronounced head/krausen? The other has no head but bubbles through airlock at about the same rate as the one with head. The head is white and...

My question relates to efficiency of different methods. From my reading, there seems to be predominantly 3 BIAB methods employed. 1. Mash for 60mins in lower volumes of water much like conventional 3V brewing then dunk sparge for 10 mins in separate vessel with the balance of the water...

Last week I washed some Notty from BM's Centennial Blonde and wonder if this is going to impart a different flavor than fresh Notty would to the cider I am about to put down? Just gutting a 1 week old bottle of BM's Centennial Blonde now and it could really grow on you.

Is it an acceptable practice to add water to the post boil volume to achieve a lower OG if the SG is too high due to higher than planned efficiency? Would beer where water has been added be noticeably different from one made at a lower efficiency that hit the expected OG? I would have...

Does the length of time for the wort to reach a rolling boiling in the BK have any effect on the product. My current situation(temporary) is that I cannot achieve a quick heating of the wort but once it reaches a good boil I can maintain it. It is taking around 30 minutes to reach boiling...

I have seen these SS tea balls at the local asian grocery store for $3. They are only about 75mm (3") diameter. Is that large enough for dry hopping a small 3 gallon batch? What % of the original hop bill would you usually add if dry hopping?

I have the option to buy a 50Litre keg which the owner has drilled a hole for a weldless fitting as close to the bottom as to just allow the fitting to be attached. Can a hole be drilled too low? If I purchase this item am I likely to have issues?

I am making 2 small 5 litre batches of cider. One was made using Long life non-refrigerated bottled apple juice and the other was 'fresh' (refrigerated) cartons of apple juice both same brand and both pastuerised. I put a little more dextrose in the Long life one than the refrigerated one...

I am in the process of again harvesting some yeast from a bottle conditioned Ale and am unsure about the volume of actual yeast slurry I need for a 6 US gallon batch which will have an OG of only 1035. Have looked at Mr Malty and still unsure. Previously I have just pitched the 2 litre starter...

At the end of April my wife and I are going to be doing an extended driving holiday through 23 states of central and western USA. During our travels I want to buy and put together some six packs of legendary US brewed beers as gifts for a few friends both in the US and Australia. I have got a...