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I recently experimented with a 43% rye beer. I'd intended to do a beta-glucanase rest and decoction schedule, but had an unexpectedly late night prior to brewing and opted to do a single infusion. Overshot temps for that and ended up at 155f. My batch sparge took literally 2 hours to collect...

Apologies, first, as I suspect this might have been asked once or ten thousand times before - I am not finding it. I finally moved from strips to a meter (http://www.myronl.com/products/ultrapen_pt2.htm) which I have calibrated and verified against the buffer solutions, etc. I am about four...

Thought I'd share, as I feel like this project turned out nice and was super-easy. I wanted something to match my collar, which would be cheap and not require mods of any sort to my box. I used a pine 1x6, pine quarter-round, and a pine 1x2 from the Depot. Additionally I used a couple of cheap...

First hefe and second decoction. Was targeting 050 and ended up with 060, and hopped for the former. I think part of the prob was more boil off than I figured. Now in the fermenter with wlp300. Should I leave it or dilute or perform an elaborate ritual suicide in my front yard?

Tried a search, but cannot find anything. Is the closest action really in the triangle area?

I am on my tenth all grain brew. Did plenty of extract and partial mashes before making the move. With all grain, I have begun more rigorous tracking of my brews and brew-day processes. I make beer I and all of my friends love, but it seems like each brew day throws minor variables that leave me...

So I racked my IPA to secondary for dry-hopping with an ounce or cascade and maybe 3/4oz of citra. It had been in primary for ten days at 66 degrees with california ale yeast, was at around 66% apparent attenuation and had minor airlock activity - I was betting on its finishing up any remaining...

Just having a bottle of this fantastic sour and have left a few fingers in the bottle with dregs. Wondering if it would be worth it to build a starter from this. I read that some brewers bottle-prime with a different clean yeast than the beer was primaried with. Anyone know if this is true of...

My chocolate chile stout went into the secondary after two weeks and has been there for two weeks. Had one percent abv below the recipe target (to be expected, I suppose, as my original gravity did not quite hit target either). I added dried chiles (which i toasted) and cocoa nibs (steamed for...

So I am brewing a 5G chocolate stout to which I would like to add dried chiles. Was planning to add dried Chiles to the secondary and taste periodically until the heat level is right. Ancho, pasilla, guajillo, chipotle (although trying to get my mind around smoke notes in choco stout) are all...