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I just bought a ten gallon stainless steel kettle with a temperature gauge. My goal was to mash in that, transfer to a second pot, clean out the mashing kettle and then boil in there. When I was mashing, it was nearly impossible for me to get a consistent temperature. I had to stir for literally...

I just brewed a stout and the OG was 1.3 at 80 degrees, not 1.030, 1.3. Is it worth my time to try and ferment this out or is it going to be a mess?

I've had real issues with brewing hoppier beers. No matter what techniques or how many hops I've tried, I still don't get much if sometimes any hop flavor. I looked into my areas water profile, and my water is around 7.8 pH, which I realize is high. Is it worth my time to try and change it? Is...

I kegged a Hefe about 4 days ago and I took a taste before bottling and it was way over carbonated. Is there any way to get some of this carbonation out?

I noticed on a clone for Pliny the Elder that it specifically states that is 100 ACTUAL IBUs opposed to calculated. Is there a general rule of thumb to figure out the difference in my beers for what I calculated vs. what it is?

I have had an issue getting a nice hoppy flavor out of my beers, no matter when or how much I add. I did some research and found the water profile for my area. All of the main numbers for water profile (Calcium, Sulfate, Magnesium, Sodium, Chloride, Bicarbonate) are way off the mark from the...

I'm trying to make a s'more inspired stout. I had duck rabbits milk stout and thought the sweetness wasn't enough in there to get the marshmellow kind of sweetness I was looking for. I was thinking about using 1.25 to 1.5 pounds for 5 gallons. Would that be over board/has anyone tried this?

More accurately, leaking CO2. I have kegged (or tried to) my beer a few times now, and when I put it in my mini fridge, which can fit the CO2 and 5 gallon Corny, the CO2 is completely gone after a few days being at 10 or so PSI. I thought it was just the temperature in the fridge screwing with...

I recently bough a Blichmann Beer Gun. I kegged my beer as I usually do: a day or so at 30 PSI, then lowered it to around 10 or so for a week. The day of bottling, I hooked up all of my equipment, and made sure there weren't any leaks. I burped the keg, then lowered the PSI to around 5. I purged...

How does this look for a 3 or so gallon batch: 7# Pilsner 2# Light Munich .25# Crystal 40 .125# Chocolate

Is there any way to carbonate a bottle of homebrew without using priming sugar that will still provide good carbonation?

Nearly every batch I've done, no matter the OG (which range anywhere from 1.04 to 1.07) all finish between 1.001 and 1.008. I'm not so much concerned as I am interested in why this happens when the higher OG I was expecting to finish around 1.010 ish. I use Wyeast American ale by the way.

I've brewed about 6 or 7 AG batches, and I've followed quite a few different ways to get that hop flavor I crave from beers like Stone and Troegs. I've done everything from doing the standard 60, 30, 5 additions to loading all the hops in the last 20, 10 and 5 minutes. But every batch I get is...

I posted on here not too long ago because I was constantly getting an efficiency of about 55% or so for my AGs. However, I've noticed that the calculators online will predict my FG to be about .01 above what it actually comes out to be. For example, the IPA I just did started at 1.054 when it...

I have a converted igloo cooler (the rectangle kind) and have been having batches more watered down than I would like so I've been looking into mashing out. I can't heat my cooler with out some questionable side affects and wanted to know what would be the best way to mash out with what I have...

I added about 3/4 cups of DME dissolved in 6 cups of water to my primary to raise the OG up from 1.054. Any thought on how much this will change the OG in a 5 gallon batch?

I missed my OG on my brew laste night by about .018. I was thinking of adding some dextrose to the primary by boiling some sugar then adding the syrup right in. What kind of effect will this have/is this a smart idea?

I brewed an IPA last night with the following: 10# Pale 2-row 4# Muntons 1# 10L .5# 20L .125# Carapils I mashed it for 60 minutes at about 156-158 and then recirculated the first runnings. I sparged with about 5 gallons of water to collect 6 gallons of wort. It should have come out to...

I've had issues with my AG tasting watered down when I drink them. I think part of this may have to do with collecting too much wort from my mash tun. Is there a way to figure out when you've gotten enough out of your mash?

After a week of having my keg at about 10 PSI in the fridge, is there a point when I should turn the CO2 off unless I'm serving? I feel like I go through half a tank of C02 despite everything being checked and proofed.