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Chicago tap water filtered to remove chlorine

Making an All Grain BIAB w/batch sparge chocolate stout. Loosely based on Southern tier's Chokolate but not an imperial. I am putting unsweetened cocoa in the last 2minutes of boil, racking on to cacao nibs in secondary and adding chocolate extract at botting. Not doing imperial because i am...

Its part of a larger project where 12 of us are making 55 gallons to be put in a rye barrel for aging. So I will leave as is to not affect the overall beer.

I made an imperial wheat with OG of 1.124, made 2L starter of white labs english ale. Had a extreme ferementation and lost about a gallon in the blow off. So with trub loss and blow off My original 5.5 gallon will be down to 4 gallons. After Primary is over can I top off with a gallon of water...

36 hours is not correct on my part. Its 24 hours 1st step, then 12-18 hours in fridge, then decant off and make 2 liter starter that runs for 24 before pitching. It has worked well for the last dozen batches where I need a large starter.

Making my first step in step up starter. Making one liter 1st step using wlp300 and muntons plain light for the wort. I usually use extra light and the wort was noticeably darker. will this affect the starter in any way. I have it on the strir plate for the next 36 hours then letting settle and...

Using wyeast 3724 to brew a Dupont style saison as this was the recommended yeast. It has all the problem characteristics. Made 2liter starter that i had on stir plate for 36 hours. Pitched at 68' and slow brought up to 95 as directed by posts here and at wyeast. Full blow off at 8 hours and...

Totally in for this

Making a gumball head clone and it calls for amarillo hops. They are hard to get in pellet form right now so I bought whole leaf hops. Is the equivalent the same if the recipe calls for 1oz of hops can I use WL same size as pellet. or do I have to adjust as the pellets are concentrated.

This recipe turned out great. It like a SA Fezziwig.

What was the time between your brewing and pitching

I am starting my first batch of lager this weekend after the purchase of chest freezer/ external temp control . The recipe for NB WW lager says to bring the temp of wort to 56 degrees before adding yeast. The lowest I have been able to get my ales with Ice bath is around 60. Should I bring to 60...

Looking for tips on adding yeast at bottling. I am bottling three high OG beers for Christmas over the next several weeks. They have been in secondary for four months. I am using wyeast activator pack of the same variety that i used during primary. Do I just smack pack and add to sanitized...

I have been using the Coopers drops for a year with great head height and retention at about 4-6 weeks in bottle. I had read on here that someone was have head retention problems with a barley wine they brewed and used drops. I bottle in 22oz and put 2-3 per bottle depending on gravity but most...

Besides cost what benifits priming sugar over Coopers Drops. Bottling High ABV beers and need to know which will give best Head retention.

Barley Wine Brewed in July in Secondary Wassail brewed August 1st Belgian Strong Next week

I have a barly wine OG 1.084 FG 1.012 in the secondary for 4 months and brewing a wassail est around 8-10% that i will secondary for 3.5 months. What are the best yeasts to use at bottling to help with carbonation after long secondary. I heard White labs champagne is good for this is that true...

I have a barly wine OG 1.084 FG 1.012 in the secondary for 4 months and brewing a wassail est around 8-10% that i will secondary for 3.5 months. What are the best yeasts to use at bottling to help with carbonation after long secondary. I heard White labs champagne is good for this is that true...

Yes 5 gallon, thanks I'll try that

This weekend extract brewing a recipe from George Hummel's new book. Christmas wassail Specialty grains: 1 lb Simpons dark crystal malt 1 lb Cara- Amber malt .5 lb of Simpsonsw chocolate malt Steeped at 150 for 30 minutes 6.6 lb Munton's Extra light 1 lb Breiss light DME 2 lbs...