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Long story short I screwed up a batch of beer and it is too sweet, not undrinkable but cloyingly sweet. I had "brilliant" idea on how to fix it and just want to make sure there isn't some reason this is a bad idea. I want to add about 5 IBU's, which will give me a bitterness ratio (IBU's/OG) of...

I use a Thermostar dual mode temp controler that I plug my freezer or my flexible heat wrap into, I don't remember which heat wrap it is but it was a cheap one. I just close the cord for heater and temp sensor in the lid, my gasket forms around them pretty well and I get no noticable leaking...

I just use damp rid and have no problems, I'd check to make sure you are getting a good seal. If it was working fine but now isn't something changed and it could be your seal

I plan on using a bittering hop unless I get a ton more hops than expected, which is highly unlikely. Next year, assuming I get enough hops, I plan on experimenting to see what ball part my hops are in so I can use them for that as well.

I am fairly new to growing hops, this year I finally should have a small amount of home grown hops that I can use. I was planning on a fresh/wet hop IPA/Pale Ale depending on just how much I get. I only have one bine producing hops and basically want to harvest them and throw them straight in to...

It kind of depends on what is important to you with this beer. There is no reason you couldn't just deal as is if you want. That said said with a beer that big you may want to let it sit a bit no matter what and as GoeHaarden said doing so at room temp is agood idea, and if you want you could...

I'm not sure what to make of the lack of replies, I'm guessing either my question was good and no one had a good answer or (more likely) it was stupid and no one could come up with a nice way of telling me I am an idiot and the issue was exactly what I thought it was. :) At any rate I seem to...

I have two kegs that I keep in the same fridge along with the CO2 tank. I currently have a Czech Pilsner that has been on tap for just under a month, additionally I have a Double IPA I put in on 7/19. I am having an issues with both. The Pilsner, which has been set to 16 PSI from the start, has...

This pretty much as I thought. I will just use an old beer bucket for kraut and get a new beer bucket. I do want to address one thing here just in case anyone else reads this and thinks about making kraut I was told not to use anything metal for sauerkraut. My Dad said he did that one time...

My wife and I want to make sauerkraut, if I use one of my beer buckets to ferment it in and my mash paddle to smack it with will I ever be able to use either for beer again? I'm more concerned about the bucket. I don't have any food grade equipment big enough to make the amount of kraut we want...

I forgot the saurmalz, I have Weyermann Bohemian Pilsner malt, fully modified not floor malted. With my CaCl2 addition (.25g/gal) Bru'n Water says I still need 5ml/gal of 10% phosphoric acid to hit a pH 5.4. I do not think the software accounts for different types of pilsner malt.

Thanks

I want to make my first Czech Pilsner using a 2 step decoction, no acid rest, protein rest and two sacc. Anyway my water sucks, I routinely use distilled water (yes I know I need to get an RO system) in some percentage, often close to 100%. I had planned on using straight distilled but I didn't...

Keep in mind that yeast are very complex organisms that can give you the same results under different circumstances and there are exceptions to every rule of brewing. We don't actually always understand exactly what they are doing, why and what compounds are being made when. When I say we don't...

I don't do it but there is a whole forum dedicated to all electric brewing and it seems like that may be your best bet.

Wish I could help you more. I've heard that some Oktoberfest have a sulfur note during fermentation, and I experienced a light note of it with this beer, but mine was a light note not strong but I don't know if that is meaningful or not. If you still haven't seen any activity I would take a...

Just a follow up in case anyone searches for this kind of an issue, I hate having thread that addresses my exact issue but then having it end with no comment about how things turned out. In short I used all the yeast that was made from my three 3L starters, I decanted in between each time. The...

So I'm not crazy, this is unusual. At least I know that now.

Fermentation started 1/7, I split the volume for fermentation since I expected to lose alot to blow off otherwise, the two halves were recombined on 1/19 and then sat for another week. Then I cold crashed and transferred to a secondary with a siphon, I tried to limit the amount of trub that came...

I made a massive RIS, 14ish%, and was going to keg it. However there is way to much gunk in the bottom of the carboy, see picture. This is actually less than there was, when I transferred it to a secondary there was more and I tried to get rid of it as best I could but as you can see that didn't...