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its looks like hops, no dry hop yet, but like 5 oz in orig recipe without filter from kettle to feementer

So this is my first ferm in glass carboy, and after 2 weeks I still have what appears to be a hip foam...10 gal batch of zombie dust clone, 5 in plastic 5 in glass, fermented down to 1.012 (4 points better than expected) but still has this hunk on top....plastic is clear, just glad that shows...

I'm on my 15th brew at this point, so I know not to freak out, but 48 hours in and no airlock activity. funny thing is 2 buckets (10 gal batch) and one is chuggin away, while the other is not. Same wort, same yeast, even the same brand bucket....So I opened the inactive one and I have what...

started kegging last saturday and my wifes water broke right at the end.....forgot to purge o2 before leaving it for 4 days....still didnt turn out bad. Also, last batch of lager, pitched the stir bar w/ the starter, so had to buy another to keep going on the next brew....Oh and the first time...

hey guys, Ive been lurking on the forum for a couple months. Live in Annapolis MD, and started brewing after I got a NB kit for christmas this year. Did a couple extract batches, and DIY'd an all grain setup after a month, so I've got about 6 or 7 batches on that so far. Got into the hobby...

soft water is preferred over hard water for brewing, right?

If the seal doesn't lay flat anymore, I would replace it, unless you have something holding pressure on it to keep it closed tight and keep the seal compressed.

So I'm trying to dabble with water chemistry and figured Id post some of the numbers I got from a lab report on my local water and see if there are any red flags: PH7.9 Sodium 4ppm calcium 20ppm total hardness 58 sulfate 6 chloride 5 bicarbonate 50 total alkalinity 40 would this be considered...

jesus, there are some smart guys on this section of the forum...anyways, I am not one of them!....I've brewed ~5 AG batches so far and want to try messing with water, but have a question regarding the original post and my water report. All of my numbers are good to go for the baseline except...

I've only been using it a few months, but I read it can be used for a while. Usually I use it for 2-4 weeks with no problems and no need to reheat. I assume if it feels soapy and is sudsy, its working; or maybe I'm using too much elbow grease.

I brewed a dales pale clone a few weeks back that I kegged ~2 weeks ago. Hop character was low (maybe alpha acid this year on the hop schedule was lower than previous) so after a few days I added an oz of cascade I had in the fridge. Used the wife's tea ball (metal mesh steeper)...Boiled it...

brewed a 10 gal batch to split with a buddy ~3 weeks ago, been in keg a few days, conditioning til st pat comes.....pretty excited

It's a German pilsner. How would I figure out how much to add to bump up .004, and what would you just use DME?

Welp, just figured out what happened...was supposed to be a 90 min boil and I only went for 60. ****.

Nope, I took grav sample chilled at like 56 degrees. I didn't boil as hard as I usually do because I had my first boil over 2 brews ago, and I was working on other things instead of watching the kettle....lesson learned. Will that affect the taste, or mostly just be a lower abv?

I've been using the same profile in beersmith the last few brews and it hasn't been that far off....do you think its going to be a dud?

I was brewing (AG) gavins glorious german pils today. I hit my pre boil gravity right on the money at 1.034, but my OG was low; I was at 1.040 and recipe/ beer smith said OG should be 1.046.....how is this possible? Should I have boiled longer, or what could contribute to this?....will my ABV...

I'm about 6 batches into AG brewing and have been primarily brewing pale ales without modifying my water, besides a chlorine filter and Camden tab...with lagers being a much lighter crisper beer, is it a bad idea to brew one before I get into water chemistry? Ales have had no problems with...

Im new to AG and am having trouble grasping mash and sparge water volumes for batch sparge. When I plugged this into beer smith, it recommended a 2 step sparge, but the first few 5 gal recipes I made only required a 1 step (of essentially equal value to the original mash volume). Is the second...