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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...

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...

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 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...

I was making a rye pa today. I use distilled water and just build from there. I was doing my water additions for the mash and I wanted to do 3.5g of gypsum and 1.5g of cal chloride but when I went for the cal chloride I accidently grabbed the cal carbonate instead. I added 1.5g of baking soda...

I just did my 2nd all grain batch today, I brewed a rye pa and ended up with only 66% total efficiency. I know that there are probably a bunch of post about this already but I wanted to get some feedback from some of you more experienced all grainers and see if you guys could help me out. I...

I just did my first all grain recipe today it was a left hand milk stout clone. I heated my mash water to 173 and somehow with the mash tun and grain temp dropped to 148. mashed at 148 degrees for 60 mins. Then I heated my sparge water to 190 and ended up with a temp of 160 in the tun. I...

I am going to brew two beers over the next week, an IPA and a Left hand milk stout clone. I just started experimenting with adding salts to my water and these will be my first batches using them. I use r/o water for my brews. For the IPA I think Ive decided to use a water profile that looks...

I just bought a stir plate 2000 and a 2000ml flask. When I turn it on the stir plate vibrates and it seems like it works fine, but when I put the flask on it and put the stir bars in the flask they just fall to the side and stay there. I have even tried shaking the flask a little to try and get...

I am thinking about trying a oatmeal raisin cookie brown ale recipe in time for the holidays. I was wondering if there was anyone out there that has brewed something like this before, how did you do it? what did it taste like? This is what I have so far. Need some feedback. Should I up the...

I was cleaning hops out of my racking cane and I accidently pop off the little piece that's inside of the tube at the bottom, I cant get it back on. Is there any way to get it back on? I haven't tried it yet but will my racking cane still work? Is there something I can replace it with? Hope I...

I just brewed up a blood orange hefeweisen using white labs 300 hefeweisen yeast, I was wondering if I wash this yeast and use it for future hefeweisens if I get any off flavors? Has anyone washed this yeast before and used it? What kind of experience have you had with it? How many times have...

I brewed an extract version of the blood orange hefeweisen on tuesday of this week. When I pitched the yeast the wort was at 70 degrees, everything was fine, fermentation started within 24 hours and the airlock was bubbling like crazy and I had a thick white foamy layer of about 3in thick on top...

I was thinking of trying this extract recipe using 1lb orange marmalade last 5 mins of boil and 4oz of sugar free vanilla extract at bottling.What do you guys think? Any suggestions? 5lbs pale lme .25lb vienna malt .25lb honey malt .50lb munich malt .75lb flaked corn .75oz hallertauer 4.30%...

Is there anyway to take a hydrometer reading without wasting the beer? If you sanitize everything really well is it ok to just pour the beer back in the fermenter after you get the reading?

Ok so I brewed my first batch of beer this morning. Everything went fine. I cooled the wort down to just under 80 degrees and poured it into my primary. I added about 2 gallons of water to bring it up to 5 gallons. I syphoned some off into a test jar and took a hydrometer reading it read only...

This is my first time brewing. Im brewing a bells best brown ale clone. I just racked to secondary after seven days in the primary. As i was racking I syphoned off some of the beer and tasted it. It tasted very sour. Does this mean that something is wrong with my beer? Is it ruined?