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It was at final gravity when I cold crashed it

Ok I came home to check my beer I brewed last week. This past Saturday I dumped the train (I have a 15 gallons in a stainless steel conical fermenter). And set my freezer to cold crash it to around 38. Then Sunday I discovered it was a bit too cold. So I turned on the heater. Then today on...

Anyone got ideas for 1/2bbl sanke brite tanks? My new system is a 1/2bbl and I would like to get at least 6 brite tanks possibily from using 1/2bbl sanke kegs. What would I have to do to make this work?

Just recently had my well tested by Ward Labs. I think the numbers are pretty good. Instead of getting a RO unit looks like all i'll need is a good filter. Does everyone concur? pH 7.9 Conductivity 0.34 TDS 202 Cations/Anions 3.4/3.6 Sodium Na 17 ppm Potassium K 1 ppm Calcium Ca 47...

so what happened with this

To replicate the water from Düsseldorf

It turned out great. one of my favorites. i highly recommend open fermentation and triple decoction it adds so much more to the body

Legit 3000bbl/yr production brewey

I setting up the accounting system for my brewery and need some advice from those who have experience or have set Quickbooks up for a brewery. I have Quickbooks Premium 2012 for Manufacturing and Warehouse Edition

count me in

I have a Altbier and Marzen lagering right now and I need some advice. How much yeast do I need to add when I go to bottle these beers. I have right at 5 gals of both beers. Is there a calculator or something to help me.

I still have a krausen going. although as i watch it see chucks of the krausen falling. along the sides of the carboy there is a almost like yeast scaling? I've attached a couple pics, let me know what you think.

Ok its been 8 days. I took a reading its at 1.038 down from 1.047. So whats the best thing to do now? Just wait and keep hoping that the yeast will take off?

If it does freeze let's say just slushy then thawed will lagering process start back up?

Ok I need to know the opinions and the effects of what I have going on with this. I have a Altbier lagering right now it lagered at 34F for a week then I moved to another lagering chamber (i.e. a modified dorm frig). I have problems controlling the temperature in this one its either over 40F or...

I brewed up a batch of Märzen Bier this past Sunday, OG 1.047. I pitched (2) vials of WLP820 Oktoberfest/Märzen Lager Yeast. My fermentation chamber is set to 55F. Which is midrange of the optimum for this yeast. It been going on 36 hours as of this morning and still no active fermentation. I...

Do you do open fermentation?

Just got done racking into a carboy, temperature set at 55F. Checking it in 7 days.Hopefully it will drop to around 1.013 SG.

72 hours after pitching. Krausen still creamy, not much CO2 activity. Took measurement 1.018 (corrected 1.018). Racking to carboy. Will secondary for 7 days. Aiming for between 1.010 to 1.015. TO match style guidelines.

I figure the way its going that I'll be at my target SG by this evening, I'm aiming for 1.008 SG. After I rack it into a carboy I'll lower the temperature to 55F for 7 days. Then rack again then lager it at about 32F for at least 4 weeks. Do you plan on doing a triple decoction on the altbier...