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Ok, let me give a short background then I will ask my question. On Sunday, 48 hours ago, I pitched a packet of Windsor dry yeast into a pale ale I made. OG 1.055. I then put my fermentor into my swamp cooler where the water is kept at about 65F. Since then I have gotten no yeast activity at...

Troeg's is a great company. Their nugget nectar is so delicious I just want to drink it all day, even at work! Too bad it's a seasonal and they run out of it so quick because everybody loves it. To me this beer has an amazing hop flavor, yet it doesn't knock you out. It is subtle unlike...

When I boil water at 212F it is very noticeable. The water has bubbles continuously rising to the top all over. However, with wort I am at 212F and there is no "rolling" boil and no bubbles rising to the top. The wort basically has a bubbly film on top but it doesn't appear to be moving...

Well, my mother is out of town today so I am making a beer that I think she would like. Of course I'll be drinking most of it, but I think she will like the idea that I made a beer for her. I am making her a Pale Ale and I want the citrus flavor to be dominant in this beer. TYPE: All Grain...

On Saturday I made a Belgian Tripel. It's fermenting with WY3787. I had a blowoff tube attached right after pitching. But once it stopped bubbling furiously (after 2 days) I assumed (wrongly) that the krausen had fallen. At that point none at all had come through the blowoff tube into the...

By the end of this weekend I will have done 3 brews; all extract. I am moving on to all grain for my next brew. I have a couple questions about how to use my equipment as efficiently as possible. I have: 5 gal SS kettle, 9 gal SS kettle. Neither have valves at the bottom. I will be doing...

Hello fellow HBers, I have a question about my hop additions, since I will be altering the kit instructions a little bit. I am making Northern Brewer Belgian Tripel kit. Here's the link: http://www.northernbrewer.com/documentation/beerkits/BelgianTripel.pdf As it says, I will be using...

Would this make sense so the sugar dissolves quicker and doesn't burn?

Does anyone have experience open fermenting a Belgian Tripel? I was thinking of trying this out, leaving the lid off for the first 72 hours of fermentation and then sealing the lid after that. I was thinking it would produce more fruity esters. Are fruity flavors desirable in a Belgian...

I've never seen one over about 3 inches. (that's what she said) What is the highest krausen you've seen in your fermenter, and what was the style and yeast used?

I bought an extra 1 lb of Extra Light DME from Northern Brewers in addition to their Belgian Tripel kit with WYeast 3787. I bought the DME to make a starter but I'm thinking of doing the following: 1. Do a full boil (5gal) instead of half (2.5). I'm thinking this will improve the final...

As opposed to dark extract? I would think so because it seems that extra light malt is not roasted as long or as hot, preventing the carmelization of the more fermentable sugars within the malt. Am I correct? And is this the reason why people use extra light extract for making yeast starters?

So if I'm doing a PM BIAB method, and I'm using that Deathbrewer guy's method (mash kettle and sparge kettle, then combine the two), where/when should I steep my specialty grains? Should I just throw them in with the mash or should I steep them in my sparge water for 1/2 hour and remove them...

Can anyone recommend a good type of hops to use for dry hopping my IIPA? I am brewing the Brewer's Best IIPA kit, which included 2 oz Columbus bittering, 1 oz Columbus flavoring, and 1 oz Columbus aroma. Here is a link to the brewing directions...

Ok guys, I know this subject has been beaten to death here, but I just wanted to get some opinions because I am a noob (2nd batch) I'm brewing the Brewer's Best IIPA kit. There are details of it here on another post, so I won't bore you with all the ingredients etc. I'll just get right to...