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I'd really like to get some advice on proper fermentation temps at the deifferent stages of fermentation. Everywhere I look online I see "pay attention to temps", but it doesnt say what those temps should be. I feel that temperature control is so important, I want to do it correctly. For a...

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Has anyone made an amber with roasted barely? I wanted a more roasted carmely taste in my amber ale so I added 4ozs. The SRM in brewbuilder came out to <17 so its in the style, plus im not worried about it being a little too dark, im just worried the flavor might be too coffee-like or roasted...

For anyone wanting a light refreshing summer blonde ale, I just made this batch and it turned out great! 4.5 lb briess pilsen extra light DME 12 oz briess wheat DME 8oz. Carmel 10 4oz Carafoam .75 oz Glacier @60min .75 oz Glacier @15 min 1whirlfoc tablet @12min Yeast nutrient .5 tspn @10 min .5...

Im wondering what happens to the beer once you keg? I notice that right out of the primary, the beer (ale) has a very specifc green, undeveloped taste, but after a week or two in the keg, it develops into a tasty and well-rounded beer. What chemical reactions occur once the beer goes to the keg...

Im trying to clone a recipe (extract) with 5.3% abv, and it says on the website the beer is 12degrees Plato, so doesnt that mean it has an OG of 1.048 (12X .004 +1)? Wheni tried to reverse engineer it on Brewbuilder im geyting an OG of 1.54 (13.5plato) and abvof 5.3, and it seems the only way to...

I was thinking about making an amber with 5lb amber LME, 1 lb of wheat LME, about 1.5 lbs of crystal specialty grains(ranging from 40-120) and a hop schedule that will produce about 28-30 IBUs. (this is essentially a clone of Lefthand Brewing Co. Sawtooth Ale which I very much like, on their...

Anybody use this stuff? What is so important about a pH of 5.2? I keep hearing thats the pH you want but I havent heard why. Does it help effienciency or prevent off flavors?

I am fermenting a wheat ale with 3068, and it has a very strong banana smell, but also sort of a sulfur rotten egg smell slightly, and the color is brownish yellow. This was a simplw recipe of 6lbs of wheat extract and .75 oz of hallertau. Fermenrting at 68 degrees. Has something gone wrong...

So im brewing a hefe this weekend and need some advice... First the recipe: 4.5 lb bavarian wheat DME 1lb white wheat 12oz pils 4oz carmelwheat .75oz Hallertau @60mins Yeast 3068 Steep grains at 155 for 25 min, boil wort add hops and 1 lb DME, add remaining Dme at 20-10 min remaining I think...

I brewed a red ale 10 days ago and kegged it last night: fermented for 8 days, cold crashed for 2, kegged it last night, and im drinking it now. My own recipe, partial mash partial boil. Have to say I expected it to be a little raw at this point but its not bad!! Deep red color, smells...