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I'm making my first attempt at harvesting commercial yeast out of a few bottles of Bells Oberon. Please review my process and let me know if you see any issues. Thanks! 1. Sanitize Oberon tops and open and pour all but bottom .5 inch into glass. Recap bottles with sanitized caps until I have...

As for the use of honey as opposed to the sugar... What kind of honey do you guys suggest. Took a look over at northern brewer and they have 5-6 different kinds all with different flavors and profiles. Ive never used honey before so was just looking for some suggestions. Thanks

Your right about the amber, I read the email that is provided in the post above that is said to be from bells directly. They say the Amber is the one to use. This is my first attempt at this so I'm no authority on the process. I'm sure someone on here has much more experience than me...

Going to brew this next week. Will be using the Honey in place of the sugar. I'm also planning on cloning the yeast out of 12 of bells lower gravity beers (haven't decided which one yet, I need to look this up). Will pry just build it up over the course of a week using my stir plate. Anyone...

Need a little help from you guys... Ive been doing all grain brewing for a bit now and have my system pretty locked down. I have the equipment to do 4-5 gallon batches and a freezer converted to fermentation chamber that could handle it. A friend of mine contacted me to see about doing...

at what point do I need to be worried about not having enough yeast still in suspension to bottle carb? I did 2 weeks in the primary and plan to bottle after 4 in the secondary. Will i have any issues with bottle carbonation?

it is a clone of founders breakfast stout originally posted by dubbeldach 16 lbs. American 2-row 1 lbs American Chocolate Malt .75 lbs Roasted Barley 9 oz American Black Patent 7 oz Crystal Malt 120°L 22 oz Oats Flaked .5 oz Nugget (Whole, 13.00 %AA) boiled 60 min. .5 oz Mt. Hood (Pellets...

I recently brewed a coffee and chocolate stout. Its nearly done in the secondary and after taking a sample I can barely taste any chocolate and cant taste and coffee whatsoever. I planned to add 2 oz of cold pressed coffee at bottling so I'm not to worried about the coffee but how can i remedy...

Transferred mine to the secondary yesterday. Stole a sample with my thief (great piece of equipment by the way, first time using it). It tastes great but hardly has any coffee or chocolate taste or aroma? Im planning to add the 2oz cold press addition at bottling of some Peaberry Kona from...

So what volume of water did those of you that cold pressed the bottling addition of 2oz coffee use? I imagine it's a fine line between the perfect amount to extract the most flavor in the grounds but not to much as to water down your finished product.

Two questions: How do you recommend changing the hop profile to hit 60 ibu's? i upped the nugget to 1 oz and that puts me at 40 ibu according to beer smith. Also, and pry a beginner question, what mash profile do you use for this type of beer?

Just wanted to give props to Wayne from bargain fittings. After reading post after post and trying to decide which companies' weldless fittings to go with, it seemed like the obvious answer was bargain fittings. I am a novice brewer building my first all grain system and wasn't exactly sure...

I am looking to convert a keg to a kettle and am wondering if any of you know someone in the midmichigan area (midland, saginaw, bay city, etc) that would be able to do the quality welds im looking for. obviously any welding shop would be able to do the welds but if someone was familiar...

Okay I bottled today and it was a nightmare. I will now be purchasing a bottle bucket and auto siphon to avoid these problems.

Thank you for all the reccomendations. here's my newest additions: Keggle (I had an old keg so I'm in the process of converting) Any suggestions on conversion kits? Stirstarter Stir plate Chest freezer (still need temp regulator) Next additions: Grain mill (looking at monster mills?) Plate...

I currently ferment in a ale pale 6 gallon. Use temps around my house to control fermentation temp. Obviously not accurate or ideal. I see the suggestion of the freezer with external temp control. What other options do you suggest that might be less costly?

I do not have a chiller but did plan to get that next I had just forgot to post that. Was going to build one but will wait to see what kettle I decide on so I can customize it for fit. I have an old keg that i could use for conversion to a keggle i just do not have the equipment or skills to...

I have started to build a better system and get into all grain brewing. Im slowly adding equipment and upgrading old equipment. Eventually id like to have a very nice homebrew system capable of handling larger quantities. Take a look at what i have currently and let me know what you suggest...

I found that part but I'm just wondering f my grain amounts should increase when using smaller equipment? That's what beersmith shows when I scaled it down.

I am trying to scale down a recipe I imported to brew smith. I changed the equipment from a "15 gallon brew pot, 7.5 gallon cooler" to a 5g pot/cooler and then went in and manually changed the mash tun to a 10 gallon and changed the weight to represent my equipment. All of my grain quantities...