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The concentration guidelines the iodophor provides are based on slightly more than the minimum requirements for sanitization, so if you put in too much, it isn't really a big deal. I have always lived by the rule of making up a solution with the approximate color of Pabst, and I've never had an...

I left a batch to cool overnight once about a year ago as a pipe burst in the house leaving me with no running water until we fixed it. The beer was fine, but it was noticably cloudier in the end. It was fun to realize that brewing is hard to really mess up, but I wouldn't try that technique...

For what it's worth, I can confirm smuttynose does in fact add it to the fermentor not the kettle.

I do my pumpkin by adding the spices at the begining of the boil and adding canned pumpkin to the fermentor once fermentation starts. This gives the beer a noticable pumpkin flavor/feel. However, if you are using fresh pumpkin it would probably be worthwhile to add at the end of the boil to...

If the gravity is still up at 1.05 definately keep the temp where it is. What type of yeast did you use, and what temp did you pitch at? I've noticed lager yeasts take a little longer to get going, and aren't as vigorous as many ale yeasts (which makes sense since the colder temps slow the...

Yeah that's about right for the style, I only got such a high OG because I was messing around a bit to see what would happen with it, not really sure how it turned out yet, it is still a bit green. It sounds like the big krausen is just what the hefe yeast likes to do.

I brewed a hefe with WL300 a couple of months ago and had to attach a blowoff for the first time. My OG was a whopping 1.067 though, so I had expected it, what was your OG?

I'm the same as most, pellets in the kettle and whole hops for dry hopping. I would use whole hops for the late additions if not for the reasons many have mentioned above. It seems like processing hops into pellets takes away some of the oils responsible for aroma and flavoring, but doesn't...

15 lbs of grain and ~3 gals of water is the max i've fit into my 5 gal igloo cooler, my efficiency is usually about 65-70%, so this example was overkill on the grain for the hefe i was making. Generally I go for about 12 lbs of grain and ~3.5 gals of water, plenty of folks hit the target...

Be careful of that assumption, the oz from your scale is a measurement of weight, the oz on your measuring cup is referring to fluid ounces, which is a measure of volume. Maybe someone could help out and give a volume conversion per oz of whichever ingredients you are trying to measure.

My first AG batch was supposed to be a "simple" blueberry ale for a camping trip. I got good extraction but since I always think I know more than I do about things I decided to add 1/2 the blueberries at the beginning of the boil instead of the end like the recipie said. The result was the...

You could always dry hop it in the secondary, but judging from your mention of boiling the hops, I assume you want to add more of a bittering character to your beer. I wouldn't expect your method to give you the results you want. This is because the alpha acid isomerization reactions, the ones...

Diacetyl is detectable in beer at concentrations as low as fifty parts per billion. At low levels, it gives beer a slick mouthfeel; at higher levels, the flavor becomes buttery, then like butterscotch, and eventually rancid. One possible source of diacetyl is bacterial infection. Pediococcus...

I also haven't heard of those carb drops. At this point there isn't a whole lot you can do to your brew since you already bottled it. The best thing to do would probably be to take the beer out of the fridge and let it sit at room temp for another week or two. This may encourage the yeast to...

Greetings from the world of student homebrewing! The hobby is really starting to gain popularity amongst college students here at UMASS. I have been homebrewing for about 2 years now, with about 3 extract and 10 all grain batches under my belt, but I am looking to really streamline my system...