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Does anyone know of a user friendly tool/spreadsheet where you can enter your water profile and it gives you recommended adjustments for a specific style you are brewing. Beersmith gives you major brewing cities, but not per style.

The OG of my Imperial Stout was 1.088. After eight days I am at 1.026. Should I add some oxygen using a stone or rouse the yeast to get it down further? I am aiming at 1.014-using WLP001. (Since I am using a 14 gallon fermenter, its not as easy to rouse as a six gallon carboy).

So I have a raging fermenter that collected a great deal of yeast into the pitcher of Star San. I also have some bottles of an imperial stout that never carbonated after nearly a year. Could I use the yeast "slurry" from my blow off pitcher to eyedrop into my uncarbonated bottles. (About six...

Will someone please shed some light on why many ABBEY dubbel recipes, eg., Ommegang Abbey uses TRAPPIST yeast (WLP500 or Wy1214) and Orval TRAPPIST recipes use ABBEY ale yeast (WLP530 or Wy3522)? Shouldnt it be the other way around? (This is based on a search of clone recipes including those in...

Im usually loyal to White Labs, but this time I tried the Wyeast 3787 Trappist for my quad. pitched a starter and I got good action right away but only for two days. I check gravity and I've been stuck at 1.046 and need to be at 1.023. I racked to secondary after 5 days as Jeremy at Ommagang...

I usually get well carbonated beer after two weeks. My golden strong is still flat. No I typically lager all my beer for two weeks to clean up and clarify, then since its so clear (yeast dropping out), when I am siphoning into the bottling bucket I stir the yeast cake at the end to make sure...

After a week of fermentation at a consistent 70 degrees (surrounded by water) I only got 60% attenuation using WLP001. My gravity is 1.029 and should be around 1.015ish. My OG was 1.073. I pitched a liter starter, but while I was brewing on a hot day my starter got up to about 85-90 degrees...

Anybody ever used the San Francisco Lager yeast (used for Cali Common) for an IPA recipe? I like the clean profile and it seems it would produce a nice clean IPA that highlights the hop profile. Any thoughts?

So I tapped my Belgian Golden Strong and it has good flavor, but burning alcohol finish that is off putting. Is it possible to add water to the keg to thin it out a bit? Sounds crazy but it seems it would make it more drinkable. I would have to just put it under pressure to play with the...

In the last week I brewed two batches of a Duvel clone both with the same grain bill(13lbs Belgian Pilsner and 1lb Carapils and 1lb table sugar) but one I used WLP500 and the other WLP570. For those with experience with these two yeasts, what do you expect the difference to be?

I'm making a Belgian Golden strong that calls for a pound of turbinado. Do I add at the beginning of the boil or the end? Do I take my preboil gravity reading before adding the sugar? If I dont reach my target preboil gravity I want to recirculate some of the wort to get there and I assume...

How would I go about doing a step infusion with a protein rest if I use a cooler for my mash tun? I'm doing a Belgian Golden from Mosher's book that has this in the recipe.

Im into my first 24 hours of fermentation and realized that I did not add my irish moss for clarification in the boil. Is there anything that I can do/add to get the clarification at this point? Its a Belgian Golden Strong and I dont want cloudy.

I just brewed a huge Imperial IPA a couple days ago and plan to rack to a secondary, but I hear different things about WHEN to do that. I have heard after five days, one week and most commonly at the end of fermentation (around two weeks). If I move to secondary too soon, I am afraid I will...

Just brewed my first batch of beer-citrus blonde, and I am on the 5th day of fermenting. It was very active for about three days, then the foam sank and now it seems pretty quite with just carbonation bubbles rising. When should I transfer to keg? Is it possible to ferment too long or will...

Just brewed my first batch of beer-citrus blonde, and I am on the 5th day of fermenting. It was very active for about three days, then the foam sank and now it seems pretty quite with just carbonation bubbles rising. When should I transfer to keg? Is it possible to ferment too long or will...