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What’s the procedure for determining the amount of water I’ll need for an all grain, 5 gallon, mash and sparge? For my last IPA, I just guessed and used 4.6 gallons for the mash and sparked with 4.4 gallons. I forget what the pre-boil volume was... either 6.5 or 7.5 but boiled down to 5.5 on...

Sounds like it’s going to be great but a few suggestions: Might want to consider cutting all of your specialty grains except the roasted barley in half as it seems your base malt percentage may be a tad low. I’d also consider cutting the vanilla bean in half and adding it to...

Have one in the fermenter right now with the following grain bill. I’ll let you know how it turns out in a week or two. 6lb American 2-Row 6lb Maris Otter 1lb Crystal 40L .75lb Carapils .5lb Flaked barley .5lb Flaked wheat

I have a NE IPA in the primary at the moment. I plan on dry hopping with LupuLN2 mosaic and whole leaf citra for 3 days. My plan was to rack to secondary after 10 days and leave it in secondary for at least 2 weeks. Since I only plan on dry hopping for 3 days, should it be the first 3 days of...

Working with 1 oz of Mosaic LupuLN2 that I was planning on using to dry hop a NE IPA in secondary. Should I throw this stuff in a hop bag before dry hopping or just toss it right into the carboy?

I’m brewing an IPA using WLP002 that’s been fermenting for the last several days. My target temperature is about 62F-65F. I’ve kept it in a swamp cooler but a few times I’ve forgotten to switch out the ice packs and found the temperature sticker on the bucket reading closer to 68. Anything to...

It seems that during the bubbling from fermentation, a good portion of water that was in my airlock was pushed out. Fermentation has slowed a bit... should I pop open the airlock and pour a little more water in? Or just leave it alone?

Thanks for all of the responses. Raised the temp to about 70F. Started getting some serious airlock activity around 48 hours after pitching. Dropped it back to 65F and two days later it’s still going strong.

Would I be risking infection by popping the lid open to get a reading? Should I wait a little longer?

Brewing my first all grain batch in years but getting a little nervous. OG of the IPA was 1.060. After cooling the wort to about 72 degrees, I dumped 2 PurePitch packets of WLP002 into the bucket. It’s been sitting at 66 degrees since. 36 hours later and I have no airlock activity and no smell...

Building my first mash tun and using a braided water hose for the filter. Will the grains I brew with in an all grain batch be heavy enough to crush the braided hose at the bottom? If so, how can I prevent this?

Fermentation temp was about 68-70 for exactly 3 weeks. No secondary. How would I go about checking for leaks and how would I fix it? O rings or all new poppets?

Odor free arm and hammer cleaner and amberdyne sanitizing solution that my homebrew store sells. I've used both forever now.

I recently brewed a milk stout. I kegged it, set the regulator to 33 (3x maintenance psi) and left it for 24 hours. After 24 hours I released the pressure and set it to maintenance psi and served. It wasn't completely carbonated but it was good enough for me and tasted fine for the first couple...

The purge vent thing being close it, give it a blast of co2, then release? I don't have a release valve so I have to push down on the thing that connects to my gas disconnect so pumping co2 while releasing it like I've seen in some instructions isn't an option for me.

I know we have a kegging FAQ thread but almost every one of the links in that thread gives different methods to force carbonate and none of them explain it all that well. I need step by step from the time I pull my carboy out of the closet to the time I'm pouring a beer. Anyone?

I kegged a Belgian IPA the other day. I went to keg it and shook it up only to realize afterwards that my co2 tank was empty. Crap. So I left it in the kegerator over night until I got co2 and then force carbed it. After that it tasted fine, a day later it tastes oxidized. Could this be...

Use the 6.5 gallon for primary and the 5 gallon for secondary. Add your berries or purée to the secondary BEFORE adding the beer. Rack on top. No, you won't need a blow off tube for the carboy as the real fermentation has ended and the berries won't cause enough action to do any more than make...

I ramped the co2 up to 30 psi and shook for 2 minutes. Now I've disconnected the co2 and am letting it sit. I've always waited at least 3 hours before serving but do I have to wait that long?

I've been brewing beer for a while now but wanted to brew a root beer. Any good places to start reading up on it? Any tips? Recipes? Any info helps.