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hey guys have a homebrew meeting in a month which is having a wheat beer contest anybody have any tips or tricks that may help me score points in the wheat beer department ?

Thank you so much for your response so my question now is why don’t containers explode them if you say in 10 gal of beer I have 25 gallons of co2 that’s a lot right ?

what exactly is a vol of co2 this is a hard concept for me to grasp does it change with temp and pressure then how do we measure it ? Is it in liters ?

What temp should I age them at

hey guys first of all I want to thank everyone for support as a new brewer all of you been helpful me and friends from military and college started this new hobby together and it’s brought us a lot closer so I want to ask a question we want to brew a barleywine and I heard it benefits from...

Thanks I will

what are phenols are they made by yeast or grain and how to keep good ones and get rid of bad

having trouble grasping concept of esters as well as lag time of fermentation do yeast actually divide at lag time and why does underpitching cause more esters and byproducts also can you make more eaters and without other byproducts

is it better to age in a secondary or age beer after bottle/kegging? If in secondary how long before I need to pitch new yeast ?

my ale is finishing its conditioning phase so fermentation is dying down I did a small diacytel rest for 4 days thinking of cold conditioning does anyone have reccomendation a what temp and how long to cold condition

so Im a new brewer who bought a keg recently and have some questions first can I age my beer in a keg for example when I get a recipe on BeerSmith and it says age 30 days when fermentation is should I put the beer in keg after fermentation and let it sit at the temperature and should co2 be...

Thanks for the great response one more question is attenuation only refering to fermentable sugar or all sugar

Is there a direct correlation between yeast attenuation and ethanol tolerance ? Asking out of curiosity

I’m mashing a simple recipe that’s a single infusion I was just asking for curiosity I like knowing how things work

Thanks it was just something I read in palmars book I was curious about if all grain needs to be gelatinized or not

Question I heard starch needs to be gelatinized in order for alpha amylase to work on it I heard that the temp for that 140 -149 does that it mean I have to do a rest at that temp before reaching my target mash temp of 152 please respond ?

Thank you so much for advice I hope I didn’t annoy you I lll let you know how the barley wine turns or

If I choose to spare with 9 pounds how much water should I use per pound of grain ?

For a barley wine they said only two gallon batches have a 10 gallon mash/ lauter ton

Thanks :) so to get what I need more grain less water or do the same grain same water and longer boiling