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This is my 3rd all grain brew. Maybe my 10th or so batch overall. I made a 6 gallon batch of single malt (2row) with Willamette hops. (The single malt is more of an experiment.) Without going into times and schedules, in the end I was left with 6 gallons of light golden amber wort. Split...

I just made an AG single malt ale of 2 row and Willamette hops. More of an experiment with only using one type of barley... Anyway, I want to split the 5 gallons and re-rack half of it onto some fruit in a month or 2. I wanted to use either peaches or mangoes. I haven't used either of...

I'm splitting a batch of blonde ale. I'm going to bottle the first 2.5 gallons, then add some blackberry flavoring to the second 2.5 gallons, then bottle. I bought the flavoring from Midwest Brewing Company. I have no idea how much to add. I would only like a hint of blackberry, not have...

Oops... "CARB" not "CARD"... I've been in primary for 1 month with an AG brew. It is still ridiculously cloudy. (Partially due to a poor cold break). The recipe is a single malt, 5 gallon batch using Willamette leafs. I bought some isinglass to use, but then thought, "Will there be enough...

I have read Palmer, and my understanding is that the optimal mash temp (for most grain bills) is around 152-154 F. That is because this is the optimal temperature for the enzymes to make sugar from starch. Right? A lower temperature makes the conversion take longer/not happen at all. A...

... affect my bottle carbonation? I mean, it won't take all of the yeast out of suspension that I can't bottle carb my brew? I don't have a kegging system... yet.

What would YOU use as a clarifying agent? I brewed outside and went to turn on my hose to run my copper chiller and, DOH!, it was frozen. So, to go from 200-ish to 70-ish was a rather quick 7 hours... Now it's cloudy. Maybe not all due to the poor chill, but cloudy none the less. Cheers!!

What to do... what to do.... Will I get any sugar, or have I cooked most of the enzymes? Beermaster software said strike at 165. I said, "NAH! 13# of grain on a cold 45 degree day..." So, I struck with 9 gallons of 170. I'll follow through and get a OG, but should I wait longer, maybe...

Hey! Can you guys give a rough estimate of how much priming sugar is needed for a 5 gallon batch and for a single 12oz bottle. I have a bag of corn sugar for use. Cheers!!

This is related to my other thread... sorry! I can put my total volume of water in my lauter tun, so do I need to sparge? For example, I can put 9 gallons in to get 5.5 gallons out. Would it be better to put in 8, get 4.5 out and sparge with 1 gallon to reach volume? Thanks! p.s...

I used this recipe exactly: https://www.homebrewtalk.com/f68/smooth-oatmeal-stout-50756/ A few questions/areas of mistakes that I need some clarification on: Poured 6 gallons of 165 degree water onto grain. Temp was 140 when I measured, so I added a quart or 2 of boiling water and...

I plan on making a stout for my first AG. I have all the ingredients for this receipe: https://www.homebrewtalk.com/f68/smooth-oatmeal-stout-50756/ I've read the thread several times, but can't find any mention about volumes of water needed. He states that he used two equal volumes, but...

I have only done extract brewing, but want to do get into AG. I bought a bunch of equipment from my wife's co-worker. I know the first picture is a cooler mash tun, but is the 2nd and 3rd picture a mash tun, too? The 3rd picture is the false bottom. I know this is a dumb question, but I've...

Is having a Nitrogen system ('cause I love me some Boddington and Guiness) any more difficult/complicated than a traditional CO2 draft system? Come to think of it, you can't keg with Nitrogen, can you? And, I have to blend it with CO2. Right? Or can I just do it with Nitrogen? Thanks...

I feel like the only way to develop a taste for different malts is to find out what they taste like without any other confounding variables. So, I was pondering a single malt, single hop AG brew. I've searched here for some reciepes and am asking a favor. What malt would you recommend...

I purchased my grain bill online and it will be delivered shortly. I was going to try and use it prior to my wife going into labor since I probably won't be brewing for awhile after that. If I can't, can I place the grain in the fridge? Or is there a better way to store it? Thanks!! (Here's...

I'm sure someone has used Agave Syrup to partially (or wholey) replace the honey used. Any recommendations or results?

I've just used Champagne yeast, and it takes it to "Dry as a Bone". What is your favorite yeast to end at something semi-dry. A hint of sweetness. I know I can back sweeten, but... um... I'm a little lazy. Maybe some type of ale yeast? Maybe Nottingham or Safales? Ending somewhere...

I want to bottle into 7oz bottles, but they are clear. Will UV light affect it like beer? I'm not talking hours and hours, just the occasional sun for transport or to show people. Thanks!

I've been looking for 8oz bottles, but am not having any luck. Do they even make them? Got a website for them? Thanks!! (If you must know, I have multiple things brewing in 1 gallon test batches, so I would like to divide it up in smaller amounts) :)