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So I’ve been racking my brain a bit…. The last couple of batches I’ve made aren’t fermenting out as dry as I’d like them to be, or as beer smith estimates them. I’ve gone through about everything and i can’t come up with a common denominator, so i thought I’d throw it out here for any ideas...

so a couple weeks ago i brewed a traditional Czech Pilsner with WLP802. it's now in the lagering phase, and i'm starting to think of ideas of what to do with this healthy yeast cake of WLP802 and have a couple questions. -first off, i've never really pitched new fresh wort onto a healthy...

so quick question/poll. i brewed up a quick extract rye saison 10 days ago using 3711. i've done a version of this beer almost every summer being i can get the yeast nice and warm (80ish degrees) to bring out some nice spicy aromas with the rye. the only difference this year is i used 2...

So I've built a fairly simple RIMS controller with a lot of input and research from other builds on this forum. It's up and working except for one minor issue that I'm kinda stumped with, and think I just must be missing something simple? I know it may be a bit hard to troubleshoot without a...

Last night I added a blichman brew mometer to my 10G brew kettle. I did a test run to check for leaks and calibration. After I was done I left the water in the kettle with the lid in overnight and today when I went to start a brew day, there is this weird scum, or I don't know what really...

so on my last couple of batches, i've had 2 or 3 bottles out of the entire batch that ends being WAY overcarbed... the capper i use, pushes a little indentation in the top of the cap, and i can tell what bottles are effected, because it looks like that little indentation turns into a bulge, aka...

so today was my first use of a new refractometer i got for christmas, and can't seem to get my head around some of the readings... i worked on 2 batches so have numbers from each. first off, yes i calibrated the new refractometer to room temp and distilled water. today i put together a...

so i started a 1G blueberry melomel batch in a 2 gallon bucket... actually made a bit more than a gallon, and then added the blueberries on top of that so, it's sitting about 1.5G full now. i added half the blueberries at primary, and plan on half in the secondary... my original plan was to re...

so i'm 3 days into a Blueberry Melomel, everything coming along great, and smelling excellent already. i'm planning on adding half the blueberry additions in the primary, then the other half after fermentation in the secondary, so as of now, it's got a great reddish/pinkish hue to it already...

so i just finished up putting together this Carmel Apple Mead from the recipe section: https://www.homebrewtalk.com/f80/caramel-apple-mead-68519/ as you can see at the end of that thread, i did a 1G batch, but got a very high OG. 1.156 vs the 1.120 posted in the recipe. is this going to...

so quick random question. i brewed a peanut butter porter yesterday, and it wasn't the smoothest brew day for some reason, just felt off all round:) had a big boil over and made a mess in the garage... darn. i chilled the wort down to 70 pitched the yeast (S-04 dry) and left it to do it's...

so lately i've really been into rye beers and black ipa's and i have been watching this thread on cloning FW's Wookey Jack: https://www.homebrewtalk.com/f12/firestone-walker-wookey-jack-clone-attempt-333436/ PERFECT, but with this summer heat, and my fermentation fridge stopped working a...

so quick question... brewed a Rye IPA, used S-05 yeast, fermented it at 68 degrees for 16 days. activity stopped in the airlock and took reading of 1.016... thought it was still a touch on the high side, but no bubbles for 2 or 3 days, so i went ahead and racked onto the dry hops in the...

so i'm sitting here scratching my head at some of the numbers i reached today after putting them back into beer smith... first off, here was my recipe i created. it's a Rye IPA Recipe Specifications -------------------------- Boil Size: 5.30 gal Post Boil Volume: 3.64 gal Batch Size...

ok, so brew day is approaching... still working on a name, but that can all come down the road and adjust as the flavors develop to see what actually comes through. i started from this thread https://www.homebrewtalk.com/f12/apple-cinnamon-ale-260967/ with the original idea and recipe starting...

so this has been my first year of home brewing... i've made a total of (3) 5g batches, all of which i thought turned out GREAT, but now back to a bit of reality and work, which keeps me on the road and away from home for long periods of time. so after solid fermentation temps, and bottling...

just got done cleaning up from a great day of brewing. did a little experimenting with recipe and i'm VERY excited for the results! taking ideas from Sam Calagione's KiWit recipe, and putting them into some of the talks online about Bell's Oberon Clone. i'm still an extract brewer and from...

so i have a batch of Weissbier fermenting away, and looking to bottle it maybe this weekend. thinking of splitting the batch in half and enjoying half of is as a proper weissbier, but then the second half, play with the bananas foster ideas as i love all those flavors. my main question... is...