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I plan on brewing an old ale with a OG of 1.098 and plan on fermenting it in a wine cooler, which doesn't leave room for a blow off tube. Will anti foam work efficiently on a beer this big? Thanks, Paul

Hey, I'm about to brew my first dopplebock and need ~ 544 billion yeast cells. What is the best way to achieve this number? I entered two vials of the german bock yeast into beersmith for a 1.5 quart starter (with a stir plate) and it said 592 billion would be created. Is that right...

Hey, Which type of oak cubes give off the most vanilla flavor? (American or French) Also, which roast? I believe I read medium was the best. Thanks

Does anyone have a recipe for the Emelisse Rauchbier? Even a malt bill would be nice. Emelisse Rauchbier - Bierbrouwerij Grand-Café Emelisse - Kamperland, Netherlands - BeerAdvocate

This is the first batch I've done using a White Labs yeast since starting BeerSmith. How do you know what package date to enter into beersmith?

I just looked at the priming calculator, which I found here: http://www.tastybrew.com/calculators/priming.html A temperature should be inserted based on the temperature of the fermentation. I just brewed a strong Scotch Ale that went through primary fermentation at 60 degrees; I...

My girlfriend and I will be doing some hiking around Phoenix & Flagstaff in November and wanted to find some good beer to buy and try on draft while we are there. I've never been there before so I was hoping someone could recommend some places. I'd like to try some stuff I can't find on the...

I'm making a peach wheat beer (extract) in the next couple of weeks and wanted to use a small amount of grain to add a little body and also to help with head retention. I had about 4% CaraPils in the recipe, but wanted to know if either flaked wheat or torrified wheat would be better. CaraPils...

I had 5 gallons of wort to chill yesterday and it took much more time (3x +) to cool. I’m guessing the groundwater is much warmer this time of year in NC. Has anyone had problems cooling wort during the summer, and if so, what methods or techniques can I use to cool faster? Thanks!

Hey, I'm brewing Big Mama's Barley Wine and the recipe calls for 5 teaspoons of yeast nutrient, but it never says when to add it. In the ingredients list it says 4 - 5 days after the primary fermentation has slowed, along with the other additions. I just wanted to make sure this was right...