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has anybody had any issues with bottling (and getting carbonated beer) when they've used isinglass in the primary? thanks!

Hello, I'm requesting a Leffe Brune all-grain clone recipe, if anybody has ever made this before. I found one thread in these forums from 2009 that had a couple of recipes in it, but I was hoping for something more recent. Leffe is one of my favorite belgian ales, and the Brune is a dark...

my iodophor turns cloudy when i mix it with water. i can still get the amber color no problem, just cloudy. is it still okay to use? the container doesn't have an expiration date on it, and i bought it 2 years ago. i've read that a good indicator of starsan getting old is when it gets...

I brewed a "Christmas Ale 2013" all-grain recipe of HighGravity's (Tulsa, OK), and it's at the end of its fermentation after 5 weeks and at 8.25% ABV. Here's the recipe: 13.5lbs Maris Otter 8oz Torrified Wheat 12oz Crystal 60 4oz Crystal 120 3oz Chocolate Malt 1oz Northern Brewer hops (60m)...

I'm doing a pumpkin ale based on a slightly modified version of Palmer's recipe. But I don't want to put the pumpkins in the mash, or do a "pumpkin-dissolved" strike water (it still sounds nifty though). I want to add them to the boil. I've read that pumpkins don't really add flavoring to the...

Do you guys have a preference for temp of wort when dry hopping? I'm at the end of a ramped temp fermentation of a saison. I transferred to a secondary, and pitched my dry hop. I'm wondering if it's necessary to hold at 80+ degrees anymore. It's not like I'm boiling it. I'd like to drop...

I'm doing an all grain saison with wyeast 3724 yeast. Recipe requires transfer to secondary and dry hopping after fermentation has considerably slowed down, "between 5 and 7 days" it says. I'm also doing a temp ramp-up by starting temp at 68, and ramping up to 80 degrees during course of...

i'm doing a witbier using the 3463 forbidden fruit yeast. i've been reading about how this particular yeast works best when kept at upper 70's temp during the first few days of really active fermentation, then let it subside down to 68-72 after that, until it's done. i also read about how...

i read an article in Zymurgy magazine about batch sparging. The author denny conn made the following statement concerning length of SS braided hose lengths in a homemade MLT when doing batch sparging: right now my braid stretches the entire length of the bottom of my MLT (i used the...

i brewed an all-grain dead guy ale clone two weeks ago, using 1056 wyeast (don't ask why no pac-man yeast). anyhow, og was 1.066. the recipe og was 1.063, so i was at the range i needed to be. well after two weeks in the fermentor, and no activity for several days, i decided to check my...

i ordered a 25' immersion chiller from learntobrew.com. the slinkyness is sorta awkward. i was considering buying 14gauge solid copper wire, and sorta thread/twist between each coil, which would space each coil out and also rigidly hold it together. i would do three vertical runs (from top to...

i can appreciate times like right now. mondays kick my @ss. i leave work and come home feeling all beat up. my kids are all loud. first thing my wife wants to do right as i step into the door is go grocery shopping. so i have to scarf down my dinner halfway out the door. we spend a load...

i'm going to brew a clone Rogue Dead Guy ale. recipe calls for wyeast 1764 pacman. my lhbs doesn't sell that yeast (and says they can't even get it). they suggest wyeast 1056 as a substitute. i see i can order 1764 from rebelbrewer.com for $6.99 . . . . or i can buy 1056 from my lhbs for...

I've heard several people recommend aquarium caulk to seal leaks in MLT's (and I've heard others say caulk is not the solution). Although my MLT appears to be leak-free, I would like to use aquarium caulk to seal my thermometer. I found another tutorial that proposes using silicone tubing...

http://www.walmart.com/ip/Igloo-Beverage-Jug-Orange-and-White-10-Gallon/14550424 Igloo 10 gallon cooler from Walmart.com website Does anybody have any experience with the above-linked cooler that they've converted to a mash tun? The price is pretty good. At first I wondered if a 10...

I've been reading threads in these forums, and other forums on the net, about the fermentation time using Wyeast 3724 in a farmhouse saison. I've read where some people say it took them 6 weeks fermentation time; I've read others say that theirs is still fermenting even after 2 months. Gravity...

I've been doing LME/grains recipes from High Gravity for the past several months now. One thing I've noticed is that their recipes always say that if you want to do a full wort boil of 6 gallons instead of partial wort boil of 3 gallons, you should back off the amount of bittering hops by 20%...

First time brewer. Please hold laughter until end! I'm preparing 5 gallons of Irish Red. The OG measured 1.058 (already adjusted up for wort temp) right before transferring to glass carboy. It's been in the carboy now for 3-1/2 weeks. Last gravity was taken yesterday, and it was at 1.017...

I'm a first-time brewer. I've visited these forums several times looking for various answers. I felt it was time I joined. Thanks!:mug: