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I put all of it into my fermenter and gave it a good swirl before I pitched the yeast to get things all good and mixed up. We shall see how it turns out

This is my second BIAB beer. After my 60 minute boil I chilled my wort, as I was transferring my wort in my primary I noticed a thick layer of off white sediment. I believe it is from the fine grains(milled thin for BIAB). It was there on my first BIAB beer. My question is: Do I transfer that...

I found a priming calculator on Northern brew website. I'll go with what it says. If its over for some reason I'll just purge it out. I finally got my CO2 tank in so I can put my priming sugar and beer in the keg, hit it with 20 PSI and then let it sit for a month or so.(I don't need the beer...

Bump......Bump Does anyone have a clue if I should add a little more priming sugar or less? Or will using the same amount be fine?

Hello I am trying to keg a batch of american amber with priming sugar. My problem is I don't have a full 5 gallons of beer to prime. So my problem, I have 4 gallons of beer and want to prime my 5 gallon keg with sugar. I know I will have some head space in the keg, so do I add more of less...

Actually BigFloyd I have to agree with you The beer is only one week old. I just tried another sample and it didn't seem that horrible as it tasted a couple of days ago. I don't know why, but I think dry hopping may help hide some of it. I could be wrong cause I never had this high of a...

When I took a sample and tasted it the flavor seemed off. No big hot alcohol taste in the end but there was a little. Then I let the sample sit in the fridge and chill. The sample didnt taste so bad. I know chilled beer hides flavor. Thats why the mass breweries like Coors say drink super cold...

Sorry this may be dumb question but how do I know I have a fusel taste or just an other off taste?

I have brewed up a 5 gallon batch of extract Amber. Surprisingly here in Alaska it has gotten hot and even though I let this ferment in my garage it was still above 75F. I used Nottingham dry yeast. One week into fermentation and it tastes OFF with some alcohol in the end. My question is can I...

I have a simple question about fermentation temps and off flavors of my brewing Will a varying temperature between 62 and 69 degrees each day produce off flavors? I checked my yeast and it say its within the fermentation temps(Safale-05)

Was the coffee the same style and amount? Was it the same recipe? just wanna make sure because I will be making my first coffee porter and wondering which way to add it to the brew

Hey I also live in Alaska and I had the same issue on getting some ingredients to my door. I have e-mailed a few different online stores and found brewermasterwarehouse.com shipped USPS flat rate to me. My friend also had an order shipped to him through the same company. Just need to contact...

I am also experiencing the same thing right now with an amber. My beer tasted good a few weeks ago and after handing a few out to some friends the other day they say its got this sour/bitter taste. Which I thought just might be them but I opened one up and it does taste a bit sour now with the...

So I have my first batch of cider in my secondary and its been there for about a month. I have tasted it here and there while sampling other brews and it seems to be improving as its aged. My question is how long is it too long for my cider to sit in the secondary. I do want to carbonate the...

Run to a sporting goods store and get a 20oz. paintball CO2 tank and fill it there.I will work for the weekend and also the next time you run out of CO2 you got a back up.

OK I guess I should have started it off and asked is it even important to remove krausen? Is the hop resin in the krausen even bad for the beer? Please correct me if I'm wrong as I am still new to brewing I am using a 6.5 gallon glass carboy for my primary now but though of the idea of...

Hello everyone I am still new to home brewing as I only have a few brews under my belt. I'm looking for a simple idea or technique on how to remove the krausen from a carboy while fermenting. Could it be as simple as just using a blow off tube with a 5 gallon carboy for a 5 gallon batch...

Bottle a couple beers and give it to them without saying anything. Then tell them this is what you did to my beer after they take a sip. Sometimes you just gotta mess with friends haha

I have also had this problem with finishing with a high gravity reading(1.020). My brews came out ok but I think there must be way to lower the readings Any ideas veterans?

Read a little more about the subject of high finishing gravity and would it be simple as stirring the yeast cake some help it get low. Are there any other options? Please let me know