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My pils has stuck. OG was 1.058. It's a little bit high obviously. I'm about the bottle my batch. I'm not sure if I mash it in a such a way get high unfermentables. I did diacetyl rest and hydrometer never moved again.

I added 1 and half teaspoon of gelatin to 2/3 cup of water. Heat it to 170 and cool it down to 50 in the deep freeze. (my batch was 45 ) Added it. Today white jello is swimming on the top slightly. I'm laagering it at 33. Would I assume it will go to bottom next days? If not how can I get...

If we have a little amont of malt and huge amount of raw barley can you convert all starch within barley to sugar?

I have ever brewed 5 batches. All of them had this soury smell. Then I thought that is related to fermenting "ales". Now I go with a Saflager S-23. Now at 1.027 it has appeared. I'm fermenting pretty low to lower contamination risks (43F) All of the yeast has massed at the top. Isn't that...

My yeast S-23 needs 52 F. But I went deeper. I'm on 42 F. Slow but bubbles. I have lots of time. Should I stay here and wait for one and a half months to ferment? Is it good idea?

What is the minimum temp of Saflager S-23? On yeast package says 52F is minimum temp. Isn't that a little bit high? If I go with late 40's what should I expect?

I've read 2 tsp of irish moss can help clearer beer. But I dump 2 ounces. Now I taste the wort and don't notice any difference before I had not to use it. What will do overdose irish moss to the wort? Head retention reduce?

I have a coffee grinder. I use it for the grind the malt. Grinder makes my malt flour-like. Water and malt layer-crust have different temperatures when mashing. I have a long stick thermometer. Maybe differs up to 15-20 degrees. Is it normal? If that normal? If is that normal which one...

I would like to malt my own barley. I have failed. 20% of barley has germinated very early. If I wait others very big amount of barley will be unavailable. If I don't wait you know I have small amount of germinated barley. What should I do? Should I go ahead with this 20% (current alpha...

Hi, I will brew this from the grain. If for example Just 10% of barley germinated do its enzymes sufficient to disjoint all of its starch? I mean at this situation 12 or more hours of mashing will work theorically?

Does roasting your base malt at high degrees effect your attenuation? (ignore enzymes) I don't mean alpha and beta amylase enzymes. Ofcourse they will decay that high temperature. Actually I wonder high kilning temperature effect starch of base malt or not.

I made a mistake by mashing temperature with my last batch. My FG was 1.045 high. I added Alpha-galactosidase enzyme and about 48 hours the gravity got low to 1.032 with no bubbles. Is it possible no bubble fermentation? Where is the CO2?

I've searched it out and reach only one source. We know Beano includes A-Galactosidase. However this work shows us a little bit higher temperature ranges that we think. http://www.deerland-enzymes.com/files/Alpha-Galactosidase.pdf So, what's the real optimum temperature range of...

I have a lot of time. Want to give a try a 8 - 10 hours long 125-130 F temperature mashing. Doest that hurt to wort? Could you say the positive and negative things about that?

I added some extra sugar for the boost ABV. Fermentation finished with 1.040. Yes Because I had added complex sugar (polysaccharides) by mistake. It's 5 gallon batch and don't want to dump it also don't think drink this syrup. I will fallow any advise. If works I could use some wild yeast...

What is the most active yeast on complex sugars. I don't mean in any case beer yeast.

I have an almost finished beer in the carboy. But hydrometer points quite high (1,034) Does only sugar contain affect a hydrometer?

Very very helpful document. I love it and want to share it. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1266572/pdf/biochemj01074-0136.pdf

I bottled a dark ale 12 days ago. The starting gravity was 1.083. After 7 days gravity low to 1.043 (first 7 days bubbling was quite aggresive) That's OK. After 8 days it's 1.042. After 9 days it's 1.41,5. Today I mean after 12 days gravity is 1.039 and bubbling is 2-3 per minute. Is there...

Aerate the wort before pitching is good however aerating the beer before secondary? Or to aerate beer in primary per 10 days is fatal?