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I just kegged my first homebrew. An autumn ale that was 1 month in primary (no secondary) and I keg hopped with Simcoe pellets. I chilled in the kegerator for three days at 38° and then hit it with 30 lbs. for about 30 hours. First pour was perfect and the beer tasted awesome! Now working on...

I just dry hopped a keg with a paint strainer bag and purged it with CO2. Can I leave that at room temp (78 degrees or so) for 4 days and then remove the hop bag and force carb? I am worried about the beer absorbing the CO2 and I loose the head space to Oxygen.

I have read alot bout infections and have seen many pictures. But with most of my fermentations I have seen Krausens that looked pillowy but never bubbly like this. Do I have an issue? I have seen othe pics on here where large bubbles form after the krausen falls but never before.

I just made a IIPA with a OG of 1.079:tank: and I used a new ice bath pump system to cool it to 59*. Is that too cold to pitch 2 packs of SA-05?

I am using a Wyeast pack that is a couple months old but not past its 6 month use by date. I have made a strarter and I noticed brown sediment at the bottom of the flask about an hour after I pitched into starter. After 20hours or so I do see good yeast ontop of the brown sediment (which I am...

I was supposed to brew today but circumstances forced me to delay fro 2 weeks. I already made a 1 litre starter and cold crashed it. Will I be able to use that starter in 2 weeks?

When using corn sugar does the ratio of water to sugar matter or is the water only to dissolve, boil and sanitize?

I am making a 2 liter starter on Sat and I am using a 2 liter flask. I want to boil the wort directly in the flask but I don't want a boil over. Can I boil enough DME to make a 2 liter starter in 1 liter if water and then top up with water to 2 liters after boil? and If I can, should I top off...

Grain bill: 12.5 lbs pale malt 2 row .5 lbs brown malt .5 lbs crystal 40L .5 lbs chocolate malt Beersmith has me mashing in at a temp of 148 deg for 75 mins. Why would this grain bill require lower mash temps whereas smaller grain bills mash in with temps as high as 156 deg for 45 mins...

Made my 1st yeast starter for todays brew day and I'm not sure if it is working. I used 1 cup of DME to 32 ozs of water for my wort (boiled for about 10 mins). Pitched yeast at 77 deg in a 1/2 growler and covered with sanitized foil. I swirl it every chance I get. I don't see much activity...

I brewed an american ale today with an og of 1.056. I used a whitelabs vial (San Diego WPL090) and pitched directly from the vial. I mixed the yeast into suspension but when I opened the vial it was under pressure and about 1/3 of the liquid from the vial was lost. I was able to get the rest...

I have extra grain laying around and I am going to brew a simple CA Ale. The recipe is: 9 lbs 2-row 1 lbs Crystal 15L 1 oz Magnum (60 mins) 1 oz Cascade (10 mins) 1 oz Cascade (1 mins) WL 001 yeast Simple recipe. What would adding 1lbs of brown sugar to the boil do to the overall...

I know there are 10 threads a day with people doing their first all grain and have all kinds of questions. I don't really have any questions, only comments. I brewed an All American IPA all grain kit from Austin Homebrew Supply just to make it easy on myself. Let me start by saying this is...

What does it mean and what are the benefits?

I just finished building my mash tun and tested for leaks. I used a single braded line for lautering. The drain on my cooler sits about 1/2" above the floor of the cooler. What am I to do about the mash that sits on the bottom of the cooler after all has drained from the spigot? What effect...

I just put this in my primary and it will be my last extract batch before I move to partial mash and then to all grain. Has anyone recently brewed this recipe and how did it come out? I am using Midwests Headwater Ale Yeast for this one.

I have an old Coleman 70 qt Xtreme cooler and I want to convert it into a mash tun. I read somewhere that for 5 gal batches of all grain a bigger cooler is not necessarily a better one. Question, will this one work with quality results or am I wasting my time?

It seems to me that eveytime I bottle a brew or rack to secondary that discarding the trub is such a waste. What can be done with it and how long will it last?

Sorry, I don't have a better way to ask. Is there such thing as too much head? My last 2 brews developed great head with lacing even when the glass was empty. When poured into a cold glass the head seems as thick as egg whites whipped to light peaks.

I had an amazing kraeuzen session for about 3 days on a double IPA and it has been 10 days since fermentation began. There is still activity and I am patient to allow the fermentation to take its full course. However, there seems to be a thick build up of creamy sediment on top of the beer...