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Going to start a new batch in a week or 2 and the recipe I'm making is my own, but I'm converting from all grain to extract -I realized that I prefer doing extract brews with specialty grains-... any who... After primary and secondary fermentation I'm going to dry hop and want to know what the...

When ever I normally go into dry hopping or adding aroma with other ingredients I usually first rack to a secondary (glass carboy). 4 days ago I brewed a smoked vanilla porter and will enlist secondary fermentation for vanilla bean and oak chips. Question is; can I leave the wort in my primary...

Going to brew a smoked vanilla Porter in 2 days and need to know how to use the smoked grain in the grain bill. I want to use Vienna for my Base grain and want to know how much of the smoked malt should I use. Is the smoked malt used as a portion of the base grain or is it used as a specialty...

I'm sure there are different schools of thought on this, but I'm looking to use coffee and vanilla in a porter that I will be brewing in a few days. I know that some people suggest just throwing a pot of coffee right into the fermenter, but I'd like to make the coffee a more inherent part of the...

Whereas I normally brew all grain...this particular time I was in a hurry and wanted to do an extract batch. I took my recipe, replaced all of my two row base grain with pale malt extract and then steeped all the specialty grain on my grain bill. I steeped my specialty grain for about 45 minutes...

I've never done this before and I figured this would be the best place to start. From what I can tell all models of mini fridge that is said to be a good starting point for a kegerator is 4.9 or 5.0 cubic feet...is this the general rule of thumb? I just want something that will hold 1 maybe 2...

I'm gonna be kegging for the first time and that also of course means...force carbonating for the first time. Anyway...questions. The main one is since I'm guessing that c02 force carbonating is measured in 'psi'...how many psi is the going average for carbonation? Obviously I don't want a cola...

I'm planning on brewing an IPA with centennial through out the recipe. Would it be better to use a couple of different hops that are similar or would centennial all the way through be good? I thought of trying sterling and or simcoe, but from what I can tell they very similar to centennial that...

I was thinking without a wort chiller ways to cool my wort. One idea was: rather than boiling five gallons I would boil 2.5 gallons all with the same schedules and ingredients as if I was boiling 5 gallons and in the end just add the 2.5 gallon boil to a cool 2.5 gallons of water in my...

I posted a question before about using vanilla in beer and got a lot of good info. The one thing I didn't ask is how long should the vanilla beans soak in vodka for them to be effectively sanitized and ready to pour in...at least what's the minimum amount of time?

How about using all vienna as your base...or would it be better to mix it with 2 row? If I was making a recipe using 10lbs of base grain could all 10 be vienna or would it be better to maybe do a certain % of 2 row and a certain % of vienna? If so, how much vienna would be too much?

I brewed a brown ale using Crystal 120L, roasted barley, and biscuit malt. Also I used vienna as part of my base. Bittered with cascade and and flavored with amarillo. I added brown sugar at flame out...it a bit late now, but I put 1.5 cups into a 4 gallon batch. Is that Kind of overkill?

I want to dry hop with vanilla bean. I brewed a brown ale using Crystal 120L, roasted barley, and biscuit malt. Also I used vienna as part of my base. Bittered with cascade and and flavored with amarillo. Any who, I want to add a hint of vanilla aroma to this 4 gallon batch. How much should I...

When batch sparging do you just use as much water needed to fill the balance you'll need to boil? Say you're making a 5 gallon batch...you want to have a 6.5 gallon boil and when you've mashed out with 3.5 gallons. Would you just sparge with 3 gallons to make up the difference?

I just brewed a brown ale today. This batch was the first time I mashed out and batch sparged...where as in the past I didn't mash out and I would fly sparge. I changed my technique because I wasn't the original gravity that I wanted. The I brewed to day was supposed to have a OG of 1.061 and...

I've always bottled my beer...from doing extract batches to doing all grain. The question is: is there a difference between bottling a kegging? I've always thought bottling was good because as the beer is changing you could taste it at different stages, and if you wanted to you could put a...

Is there a rule of thumb to how much water will be lost to grain absorption while mashing? I'm trying to figure out how much water I'd need at mash out. Strike volume is 14.13 Quarts...basically 3.5 gallons. How much of that water would I have left after a 60 min mash? Will pro mash calculate that?

Which is a better method of sparging...fly sparging or batch sparging.

Anybody know what happened to SLO (San Luis Obispo) Brewing. They do exist still...I think, but I can't find their beer anywhere. Use to be able to get it at certain supermarkets and suddenly it disappeared. I haven't had it in years, I remember liking their amber ale, and it just occured to me...

So I've been looking for as many good beers as possible that are local to California and I've found a few that have been pretty good and some not so good. Anybody have any suggestions some that I may have not tried yet?