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So its a IIPA. Here is what I got. Lemme know what you think. Supertonic I.I.P.A Brew Type: Partial Mash Style: Imperial IPA Batch Size: 5.00 gal Boil Volume: 3.00 gal Boil Time: 60 min Efficiency: 70% Ingredients Amount Item Type % or IBU 2.00 lb Pale Malt (2 Row) US (2.0 SRM)...

Hello everyone Since becoming a homebrewer I have read so much about head retention and what hurts it and helps it etc. Well one of my friends was watching me pour and noticed that I aggressively poured at the end to create a head. He asked me why I did this and I told him to create a nice...

I personally would wait. I usually have a rule of atleast 2 weeks in the primary. I feel like the yeasts have an easier time cleaning up some of the off flavors that were created early in fermentation, when they are still in the primary.

I usually keep my brews for a week at room temperature, like 70 degrees. Then I put them in the basement, which is like 52 degrees, and bring them up by the six pack to put in the fridge. They have been fine in 3 weeks total.

If your making an ale its not necessary to strain. However it is a great way of aerating your wort (much easier then shaking the carboy or bucket around). I have also read that if you are making a high gravity beer you should strain to aerate but then dump some of the gunk in because the yeast...

Your right I should of put it in a more general forum

So the thermometer sucks dont buy it. I guess it is cheap for a reason :)

Well how else can I test it?

So Im really excited because Im about to do my first partial mash recipe and my digital thermometer just came in. So sorry if Im rambling. But I ordered a digital thermometer on ebay for an unreal price of $1 plus $2.95 shipping not realizing that it was coming from China, until I got this...

I feel like thats just the CO2 escaping from the beer from the shaking when you move your carboy. Not so much the yeast going back to work.

If you find out after 8 weeks thats its not carbed could you just pop each bottle and add a few specs of High ABV dry yeast to each bottle?

I just go to a local bar and tell them that I brew beer and would they mind if I took some empty bottles. The place I went to didnt mind but maybe some other places arent as nice.

The picture instructions are very good except I dont put an airlock over the end just a piece of aluminum foil. I use aluminum foil because it allows oxygen to get in which the yeast use to multiply. (When there is no oxygen they make alcohol). And a yeast starter is really not that...

I had this exact same idea. I was gonna try it sometime in May or June. Keep posting please.

It may have been over carbed because fermentation was not complete before you bottled it. I think the biggest mistake beginners make is using a time line for your brewing. Instead of fermenting for a certain amount of time, take hydrometer readings, and when you see that the hydrometer reading...

Well obviously the higher OG the moe sugars there are for the yeast to eat. Therefore a high OG will have a more active fermentation. I personally wouldnt transfer to another carboy for the risk of contamination and I really dont think anything would change in a new carboy. I would just let...

Also there are certain things that affect what the IBU's are. For example how many gallons you are boiling, the AA% levels (they vary everywhere), and of course what Broadway said ^.

The dextrose will not give any sweet flavor in the finished product because corn sugar is nearly 100% fermentable. So it will be completely turned into alcohol which will lead to a dry taste. However I shouldnt be worried at all about 2 cups of dextrose. Although I have read that it will give...

Hello Everybody So Ive seen a lot of recipes that call for adding some DME or LME in the last 15 minutes of the boil. I assume this is so you dont have to use as much hops to get a certain IBU level. Is there a downside to doing this? I feel like there must be. Thanks

Thanks that makes sense