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Anyone do this? Looking at kegging a wheat beer with a liqueur. When I normally pour a bottled beer, I add 1oz of liqueur so would I use the same formula if I poured it into the keg? Ounces of beer/ by 12 then add that many ounces of liqueur. Thanks. Todd

Last batch I made, I blew the airlock top off and sprayed beer all over. This batch ended up being a little more volume in the bucket so I decided to use a hose and bucket instead of the airlock. Problem is that I forgot to put water/sanitizer in the bucket. Nothing came out but I assume it...

instead of priming sugar?

Wondering if I add a liqueur to my beer and leaving it rack for a period of time, do I still add priming sugar at bottling time? Anyone tried this before?

I've got a window to make a batch of beer Mon. but the yeast won't here till Tues. Can I hold the wort in a fermenter for that long? If yes, how long can you go? Thanks. Todd

During boil in last 5 min., I put my wort cooler in to sanitize it. I use 1 step cleaner and star san. My practice has been that I put everything I use in the fermentation bucket and pour in some 1 step. I then pull the pieces out as needed and spray w/star san. At the end, I just have the...

I use a steamer rack with the legs folded up and I haven't had a bag scorch.

best way to describe is sour.

The last few batches I have made have had a slightly off to very off taste and I'm trying to figure out where it's coming from. How many times do you use a hop bag and do you thoroughly clean it or just wash it off with hot water? Have a large kettle but don't brew big enough to use a...

In a brewery, the beer is kept in large tanks then pulled to fillers for bottling. It might take week or more until the large tank is emptied but as long as no oxygen isn't introduced to the beer it will stay as fresh as the first day. Has anyone bottled a portion of beer from a secondary to...

Do you rack to secondary or leave on yeast cake? What temp. do you hold at after fermentaion?

Decided to try a berlinerweiss using a recipe from BYO. Everything came out right on brew day but when I went to add the bacteria(Wyeast 5335), I realized it also called for a 2nd yeast pitch(Wyeast 5526). The original was Wyeast 1007 which I did pitch. What will happen if the 2nd pitch isn't...

Started using an insulation wrap on my kettle for mashing and I wanted to mash my Pilsner at 148* for a dryer finish but when I checked my temp. after 20 min., I was at 155*. I just left it alone and it eventually fell to 145* by the end on the 60mins. If the mash temp. is high for part of the...

I lost 2 bags and don't mashout. Just going from mash in at 122* to 150*. I have since used one those steamer baskets. Stole it from the wife. Haven't had an issue since.

I usually take a sample after the boil and I am doing a 20min. whirlpool. If it's high, I add some water till it is where I wanted it. Never more than a half gallon. I don't crush my own but when I get down to the bottom of the bags of grains, I do get better efficiencies. Thanks, Todd

Alright. I will make sure to lower my temps. and see what happens. Thanks for all your help. Todd

I BIAB and it seems like a lot of my brews have an "alcohol" after taste. I experiment with lagers, ales, wheats, and hefeweizens. Is this actually alcohol or something else? Here's my method: Mash grains in grain bag for 60 min, place bag in colander and pour 170* water over grains until my...

Jim was one of the founding fathers in revolutionizing craft beer. He is one of the reasons why the industry is where it is. He is always trying to take things to the next level. Sam Adams offers a lot of different beers to hopefully satisfy everyone's taste. I've had the wonderful...

I do use a glass thermometer. I also have one that attaches to the side of the kettle but lid won't close then. Read that 10 degrees above mash temp is ideal to drop grains in so I will try it next time and wait it out for awhile. Will give one of the calculators a try. Thanks again. Todd

I have made approx. 10 biab brews and struggle with the mash temp every time. I heat my water to approx 160 for a mash around 152. When I add my grains, the temp drops down to 140. I will then turn on some heat till I hit 150 and put the lid on. I check it every couple minutes to make sure...