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Our local club doing a bunch of brews for an event to feature wheat. At first my brewing partner and I weren't too interested in brewing for the event as we know that basically it is going to be the usual suspects that appear as far as styles. So we got to talking and thought that if we wanted...

I have found with my system that I get the best and most consistent results when I do a double batch sparge. My issue is that I want to be more consistent with hitting temps in the 165-170F range when I sparge rather than having the first sparge get me 3/4 of the way there and the second getting...

I brewed a garbage brew in the style of a cascadian IPA two weeks ago and I'm having problems getting it to ferment out. I developed a PM garbage recipe with 6-1/2# of various grains (about half of which I had sitting around) mashed at 154 for 60 min, and 6# dark DME in the boil that I had had...

The title pretty much says it all, what is everyone out there doing and why? Hefe is not my favorite styles but one that I amy trying to learn to appreciate. I am following Jamils recipe from Brewing Classic Styles using the 3068 yeast with his recommended low fermentation temp. I know that...

I have an RIS that has slowed to a near halt. I am not accustomed to big beers like this so I could use a little advice from those who are as to how to finish this bad boy out. OG was 1.105, the yeast is 1056 and I pitched a slurry per the Mr.Malty calculator. Mash temp was 154F. Fermetation...

Is it correct that incomplete fermentation could lead to a hot alcohol taste? I have a dry irish stout that I tested last night after 10 days in the primary that tasted hot and alcoholy. Though it wasn't overly harsh it was noticeable I and I'm concewrned with how letting it go would affect...

I'm planning my first all grain imperial can I get your thoughts. Batch Size: 5.25 gal Boil Size: 6.43 gal Boil Time: 60 min Ingredients 15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 71.43 % 2.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 9.52 % 2.00 lb Munich 20L...

I'm just getting into starting to play with water chemistry and this will be my first attempt. I'm hoping someone with more experience than I would be willing to check my numbers for me. I'm going to be brewing an all grain dry stout 5.25 gallon batch. Mash is to be 13.5qt and sparge to be...

I've been searching a bit for this and can't find anything on it I'm hoping someone here can clarify. When adjusting your water I've read that it is recommended that you split your additions by volume and I can't figure out why. I would think that it would be best to put all additions in the...

I am currently about 3/4th through a build and have run into some indecision as how to best setup my kegerator and I would like some opinions. The build is to convert a used and obtained for free refrigeratror that once had an ice/water supply through the original door. The conversion plan...

So I brewed up a batch last evening and while brewing I activated the 2112 Cal Lager smackpack which never really expanded. I pitched it anyway after about 5 hours just before going to bed at 73F. The temp this morning was 72F and there is no sign of any activity. So now what... I think...

A friend and I started brewing early this year and I am quite puzzled by our last two batches, maybe someone here can hlep me out and explain to me what is going on. We are currently brewing 5 gal batches together and then each take one case after bottling. With the last two batches his case...

Anyone going to this?

A friend and I recently purchased a brewing kit and the guy at the store neglected to include that the yeast needed to be picked up seperately.....we thought that buying an ingredient kit we would have ALL the ingredients. Unfortunately, we didn't realize this until after we started the...