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Thanks. That puts me a ease. I was worried, I might have to dump it.

I was brewing a double chocolate stout today. Everything was going great. When I started using my wort chiller to chill down the wort, one of the hose broke and water starting pouring everywhere, thankfully none got in the beer. The problem is I now have 115 degree wort and I don't know what to...

I need to buy a scale for measuring small quantities of hops or salt additions. I've looked at a bunch of scales online but am not sure which one to get.I don't really need it for large amounts more for smaller weights. I need one that can at least measure 1/2 and 1/4 grams. Any suggestions...

What style of stout would this be classified as? Is it an American stout? Is wlp 005 a good yeast for this or should I use a drier yeast?

I want to make a chocolate rye stout this weekend and I have never used it before. I was wondering how much is the most I should use in a recipe? What can of flavor does it impart? This is the recipe I have come up with, what do you think? Also what style of stout would this be classified as...

My 10 gal set up

Thanks BigFloyd you put my mind at ease, I was freaking out for a min. One of these brews is a Christmas present for a friend of mine, so I want it to turn out good. I plan on leaving both of them in the primary for a total of 14 days anyway. I just took the gravity reading to see how they were...

I use the same sample for both the refractometer and the hydrometer. The wort was at 67f degrees. I wonder since these are my first all grain if it would have something to do with the mash temps or something. I got 1.069 post boil OG for both brews. When I test both the hydrometer and the...

If you want to reuse your yeast, or plan on brewing a high gravity beer its good to have a secondary on hand for aging or for adding additions. Other wise you can just keep your beer in the primary till its done and it will be fine. In my opinion you can never have too many carboys.

Why would you use the carafa or the flaked wheat over the munich? What would they do to final product?

I just brewed my first two all grain brews about a week ago. They both have been in the fermenter about 7 days. I took a reading today of both of them with my hydrometer and my refractometer at 67 degrees f. Whats weird is the for the stout the refractometer says about 10.5 brix which comes out...

Ive made a cider recipe using white labs cider yeast, it works really well, if you can get it Id go with that. Depending on how much alcohol you want, Id use at least a pound of sugar. Check your gravity after you mix it in real well to see if its where you want it to be, if not add more. Also...

Three weeks is ok. I never secondary a beer anymore unless Im adding a dry hop or cocoa nibs or something, and that's only if I plan on reusing the yeast, otherwise I just throw those in the primary too.

Ive never done my own recipe before but I wanted to try making a Black rye ale all grain recipe. I was wondering if you guys can give me some feedback on what I have so far. Let me know what you think about the grain bill and how you think the flavor will be. 70% eff 5.5 gal batch 1.070 OG...

In my experience if you make a really hoppy beer, even if you rinse and clean the yeast from the hops and trub, unless the next beer you use the yeast for is also hoppy some of the bitterness carry's over and can produce off flavors. That's why I use hop bags for all my hop additions and if I'm...

I usually dry hop in the primary unless I'm reusing the yeast for a different batch, then I dry hop in the secondary. Unless your reusing your yeast or aging for an extended period of time I see no benefit to dry hopping in a secondary.

I my Rye PA it was 15.75lb grain. I mashed with 5.25 gal water and ended up with 3.30 gals of water. I sparged with 3.25 gals of water. 6.50 gals into the brew kettle and ended up with 5.5 gals into the fermenter

I sparged with half of my boil volume. I was looking for 6.5 gal into brew kettle. mashed with 5.25 gal water, ended up with 3.25 first runnings and then sparged with 3.25 gal water for a total of 6.5 gals.

afterwards the put the water additions and all the info into bruwater and it came back with a mash ph of 5.5. Is that ok?

after I seen that I did this I added the correct amount of cal chloride to the mash.