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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...

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?

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?

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...

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...

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.

I do partial mash and mash my grains in a stock pot. Normally I'll cover it but leave a little space open so that it doesn't get too hot. This works for the most part but the temperatures are still far from stable. How should I manage my temps? I use the large burner on my stove. How should I...

I apologize if this seems like a ridiculous question lol. I'm thinking about switching to AG. I've brewed several PM batches by mashing in one pot, straining through a colander/filter into a bucket, sparging with another pot of water, then returning the wort to my brew kettle. It's my...

These white bubbles have shown up in my past few batches. I think it's brett. Haven't noticed any problems with flavor.

I have a jar of Trappist yeast I harvested from my last batch. I used it originally for a pretty well-hopped IPA. My question is, is there any hop residue left over in this yeast? Would the hop flavors come through if I used it for a typical Belgian beer with less hops or should I only use this...

I'm dry hopping with whole cascade in a hop sack. How do I sanitize both of these before putting them into my secondary?

I have an IPA brewing with white labs trappist ale yeast. My plan was to leave it in primary for 2 weeks then rack it to secondary for dry hopping for another week then keg it, force carb, and serve. Is this fine or would I be better off to leave it in primary for another week?

I currently have an IPA with Trappist yeast brewing. It's only a few days into fermentation. I know the whole secondary question has been beaten to death but if I plan on dry hopping should I do that in the secondary? I plan on dry hopping with an ounce of whole cascade after three weeks for...

I only have one pot. I need to mash a little over a gallon and spare with closer to 3. My question is when my mash is finished can I transfer the wort to a bucket and then heat the sparging water in my pot? My only concern is that there may be an issue with waiting before sparging. I don't see...