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Some of my brews have a blonde colored yeasty sediment that tends to stick to the bottle bottom. Then some have a brownish almost black sediment that is loose and wants to easily pour out. Please help.

Everyone always talks about getting the crush just right. I've never understood why you couldn't just crush the crap out of it and sift out the hulls completely. No tannins and good efficiency? Someone tell me I'm crazy and why.

Can I throw a new batch of wort in my carboy on top my last cake of the same recipe?

I have some brewers gold and nugget. Someone point me to a recipe/style please. Thanks

If I have a pot that can handle a boil over without spilling out, should I let it happen? Why and/or why not? Explain.

I'm abandoning extract and going to some kind of hybrid all grain/BIAB. Here's my method. Large rectangle cooler lined with a BrewBag brand bag. I want to mash the full grain bill in cooler with full boil water volume. No sparge, just drain into 11 gal SS brew pot. I've done experiments with the...

Was browsing around on a whiskey distilling forum I discovered they use common white flour to raise OG's cheaply. It produces zero flavor. Could we do the same instead of using say a DME to hit a missed OG before boil? Sent from my NSA monitored iPhone.

I'm going to be doing a full volume mash in my mash tun with a BIAB bag. No sparge. I've seen quite a few water volume/strike temp calculators. I have Beersmith. They are all a little different. Some ask for hop amounts some don't, etc. I would like someone to point me to their favorite. I...

I'm going to all grain. I'm Starting to buy the equipment now. I'd love to see everyone's setup whether it's pro equipment in your brew shed or the most redneck setup imaginable in your garage. Don't be shy lets see it!! Sent from my NSA monitored iPhone.

Hey all. Looking into AG. Bought a Coleman 70qt extreme. Gonna get a 8 gallon brew pot. That's where I'm at. I've read a fair amount in this thread. I've been extract brewing for years now so I have a bit of a clue. Seems like AG is a lot like extract in that there are a lot of opinions on...

I got a Amarillo Pale Ale extract kit as a gift, don't really use kits but it was the right price: 6 lbs golden light LME 1 lbs golden light DME 8 oz caramel 40L 8 oz carapilis 6 row 1/2 oz Columbus 60 min 1 oz Amarillo 20 min 1 oz Amarillo 0 min The kit instructions say I'd end up with a 44...

Has anyone ever sanitized bottles in an oven? There was a YouTube vid on doing this, can't seem to find it now. He brought the temp up slow and then down slow, no chemicals. What say you?

OK, so no matter what my beer is ALWAYS darker than planed. What's up with that? Run all my recipes through beersmith software. NEVER looks like the picture when done. All my beers look like a nut brown. What gives?

Let's hear pros and cons, personal experiences.

I'm doing a recipe that calls for a dry hop addition on the 5th day. We'll I've done many dry hop recipes but they've always been on the 7th day and the fermentation was not active. Well I'm on the fifth day and it's still pretty active. It bubbles 4-5 times per minute. Is it OK to add the...

Lets list some old sayings we've heard from our old timers whether we understood them or not. My dad always told me "You're pi$$ing up a rope"!

I'm building on of those cheapy ferm coolers out of the pink polystyrene. Do I put the wort in there right away or wait until fermentation starts?

I want to split a batch, 2 1/2 gallons each with two different yeasts. Here's the recipe. APA. 6 lbs. pale liquid 1 1/2 lbs. amber DME 1/2 oz. Columbus 60min 3/4 oz. cascade 30 min 1/2 oz. centennial 10 min 5/8 oz. cascade 5 min I'm thinking maybe Wyeast 1056 for one of them, but I'm wide...

I want to split a batch, 2 1/2 gallons each with two different yeasts. Here's the recipe. APA. 6 lbs. pale 1 1/2 lbs. amber DME 1/2 oz. Columbus 60min 3/4 oz. cascade 30 min 1/2 oz. centennial 50 min 5/8 oz. cascade 55 min I'm thinking maybe Wyeast 1056 for one of them, but I'm wide open to...

So I got this recipe book for Father's Day and all the recipes are 2 1/2 gallon batches. They all use full packs of yeast whether it be dry or liquid. All other ingredients are cut in half(assuming). So what gives with that? Should a guy be using 2 packs for 5 gallons?