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So its a spicy Irish Red PM. The bill is: 2lbs 2-Row 1lb Flaked Wheat 1lb Crystal 75L 8oz Rye 8oz Munich 2oz Carafa II 7lbs LME 1oz Magnum Bittering 1oz Columbus flavor 2oz Columbus dry hop Aged on 1oz French oak for 7 days Recipe anticipates s-04... But the warehouse shipped...

So I went to the basement today to do nothing in particular (look at my fermenters for no reason) and I noticed the drop ceiling was down in a spot over my equipment... A god damn mouse fell through and landed in my bottling bucket of all places. Well, being a mouse, it did what it would...

Seriously... Im on a total detox/cleanse (which is becoming a habit every 4-6 months, highly recommend) so im not drinking alcohol at all for at least 14 days. So Last nite I decided to brew up my last batch of ingredients because they've been sitting for about a month. Everything went...

Soo... Yea ouch, im ALL banged up right now. Tell me im not the only clown whos ef'd their back up shaking the wort like a monster

about 20 brews deep, I havent had a beer lag longer than 18 hours, im about to repitch. recipe: 2lbs wheat dme, 3lbs light lme, .5 cascade, 8oz crystal 15, whirflock, s-05, OG = 1.048 pitch @60*F im at 48 hours and not a single sign of fermentation. the beer has already settled out, about...

About to make a pseudo-wheat as per the normal SWMBO demands, partial boil, 5gal, 3lbs light dme, 2lbs wheat dme 1lb flaked wheat, .5oz sweet orange .5oz coriander, WB-06. The question is how long do I mash the flaked wheat for maximum head/body (because thats what I want outta my girl, winky...

Well, as it turns out my GF loves to brew with me, but doesnt much enjoy my taste in beers (which is admittedly rather wide), so shes commissioned me with making something she can enjoy for the upcoming spring. Shes not very fond of anything bitter at all so im gonna keep the IBU's low, and...

I know... Its green, but still, I took gravity last nite and there was a shift to a poor taste I wasnt expecting, here's the skinny Recipe: Dunkel 5gal 30 min steep at 154* 60 min boil 20 min Wort Cool pitch at 65* OG = 1.058 Lag approx 12hrs Primary Ferm approx 96hrs average ferm...

I have a little bowl with starsan near my equipment covered in saran wrap so I dont have to keep making sanitzer whenever I wanna check gravity etc, how long is it gonna be good like that?

Now I know this has been covered already, but I have a few water coolers in my office and MOST of the jugs are rated class 7, I just found one rated class 1 however which would be PET plastic, the same material as the better bottles. To sweeten the pot, it has a solid plastic handle, not the...

So I brewed up a belgium pale thursday, which being my 5th brew in 8 weeks Ive noticed Im really hitting a stride in the the whole process, its getting really easy and more hands off. Pitched S-33 at 11:45pm, lag time of < 6hrs, at 8am it was bubbling away.... well.... by 12:30pm when I went to...

I'm at 4 days on my dunkel and the air lock just has this totally undesirable smell coming out.... Can I actually smell off flavors and Contamination from a young ferment out of the lock?

So I brewed up a Dunkle on saturday and everything was going awesome more or less, recipe was 60 minute boil 6lbs bavarian wheat DME, 8oz Caramunich 4oz Chocolate Malt, 4oz Carafa Special II, 1oz Perle at 15 mins, Safbrew T-58 I steeped the grains at 155* for about 30 mins, sparged into 175*...

Just an observation, I get better drinking results when I leave my bottles at room temp, and toss them in the freezer for about an hour as opposed to putting them in the fridge for 2-3 days. Better head, retention, lacing, everything. The only thing ive noticed is it doesnt seem to stay as cold...

so its been bottled for about 18 days and I cracked open this bad boy (I had a few tastes at 7 and 10 days) and what a difference it makes to wait. English Amber, and absolutely fantastic to drink. It was actually a prehopped LME that I did a full boil with, the bitter mellowed out and has a...

My next batch is at 14 days, its an irish red, fermentation had a lag of approx 12 hours, and lasted about 80 hours, Saf us-05. OG was 1.045 and I took a grav reading just now at .013. Most of my brews are usually done around .012-.013 but out of curiosity what's the real benefit of letting it...

Yup, up till about 430am bottling my 1st brew, im pretty stoked!! The FG ended up at 1.015 which is about .004 off from spec, but I also noticed I was about 1/3 gal short (So I only pulled 48 beers) likely from not accounting for boiling reduction so im chalking it up as acceptable. The kicker...

Second batch went off with out a hitch last nite, This time Red Beards Red (which im real excited about, Love Reds.) I rehydrated the yeast and pitched into the wort which was around 65* a 9pm, however I checked it at 8am today and there was very little activity aside from a little rafting on...

My last SG reading was on the 15th and came in at 1.017, I decided to wait until tonight for another FG reading and im expecting a finish around 1.010. SO the real question is, if my FG is where its supposed to be should I sit on it another week or cold crash it tonight? IF im going to cold...

yea its a bit faint but I can notice it. At the 9th day of ferm, temp holding steady at approx 67-68, pitched at 70. The yeast actually called for pitching closer to 80 but my 1st impression was... No. So the question is, Are Fusels a natural product of Fermentation? I know 9 days is still...