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I brewed a Brewer's Best Dunkelweizen. The OG was 1.053 after two weeks it was down to 1.024 and the temp was 61 F. So I moved it to a warmer place for another week. The temp went up to 64 F and had some bubbles. After that week it was down to 1.020. Directions say OG 1.053 to 1.049 and FG...

I just rehydrate the yeast and pitch.

Should you take your OG before you add the yeast, or after? I have been doing it before. Thanks

Some of the 3d printers are corn starched based resin. So they should be Food grade however you will probably have to impregnate to finished product with something so that it does not dissolve and be able to handle the high temps.

I have a hard time keeping my boil from bubbling up after adding the DME,LME and hops. I have a 7.5 gallon boil kettle and I only boil 3 gallons because my boil will get close to the top. Never boiled over yet but how do you control the bubbles? I turn the heat down and stir but it still gets...

We go Mexico quite often and one beer I have grown found of is Sol. Pretty good light beer.

I was going to start a thread like this. Glad I searched a little further. Volunteer at Bower Hill VFD, Scott Township Pa. Chief Engineer. My wife is the treasurer and Captain. My mother in law is the Secretary and Safety Officer. Both my brother in laws are career. One in DC and the other...

It is racked. Thanks for the advice. Got worried there!

There is also some suspended yeast as well.

This is a Bavarian Hefeweizen. The OG was 1.050 and the FG is 1.010. It does not have any bad taste. It has a nice sweet taste.

Ok so I have checked the gravity reading the last couple of days and it hasn't moved however I see things popping to the top of the beer and some things falling back in. Is this normal or is the yeast still working? Can I bottle or should I wait? It has been in the fermenting bucket for 2 weeks.

What categories do you look under for items like this?

Did a Bavarian hefeweizen last weekend and now going to do summer ale tomorrow. My home brew was running low due to playoff hockey. It's amazing how quickly you can go through beer watching a game. Now need to restock

Awesome. Because right now my basement is at 67 degrees. Looks to be perfect temp.

Quick question. When it say to ferment between 64 and 75 degrees, is it best to shoot to be at the lower temp, middle of the road, higher temp or it doesn't matter as long as it is in the range and stays consistent throughout ?

I have a white labs Abby Ale yeast WLP530. Bought it and didn't need it. That is a long story but anyway does anyone have a recommendation on what type of extract kit I can use this with? Thanks in advance.

Some places I have read said that they don't pitch all if the yeast cake. So that is why I asked. So If I understand correctly that over time if you use the same yeast cake over and over eventually you will have to add more yeast. Is that correct? Or how would you grow more yeast using the...

Can you ever have too much yeast when fermenting? The reason I ask is because if you wash and reuse yeast, how do you know how much to use in the next batch. Some people break thief washed yeast into multiple jars.

Northern Brew La Petite Orange in fermenter. 5.5 gallons. 6820

Wyeast 1214. Smack pack that finally stated to swell after about 9 hours. Also have a white labs Wlp530 as a back up. Should I maybe put both yeast packs in.