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I pulled a sample this evening. It's down to 1.019, so transfer and rousing caused some sort of action. I'm going to keep it at room temperature and rouse it over the next few days to try to drop it a few more points.

The sample tasted great, like one I made last year, so that's a positive sign. I allowed it to rise to room temp (24°C). When I shined a flashlight into the fermenter I could see some light bubbling. Could be CO2 offgassing or it could be yeast activity, or both. I'll check it again on...

As the title says, I just experienced my first stuck fermentation. It's an Irish Red, OG 1.046, predicted FG 1.010. I made a starter using WLP007. Fermentation took off within expected timeframe, but died down quickly. I didn't think much of it until today (one week after fermentation started)...

As far as the yeast goes, you could use M44, the West Coast Ale Yeast. I can't seem to find Carapils on your LHBS website, either. Give them a ring. You never know, they might actually have it, but just not on their website. You could also do a search for dextrin or maltodextrin powder. It...

If your beer is too malty, it could be the CaraAmber. Maybe cut down on that or replace it entirely with a different malt. You could also mash at a lower temperature to achieve a drier finish. Try 65°C-ish. Also, what hops are you using? You could try to mask the maltiness with more bittering...

Wait for a full 72 hours before commencing the panic. Grab an extra yeast pack just in case, though. After 3 days, take a gravity reading just to be sure fermentation has not yet started and re-pitch if necessary.

Something else to think about when figuring out boil-off rate is the relative humidity. I tend to notice a big difference when the humidity is over 65%. Like kh54s10 says, though, alter as you go, even if that means brew-to-brew

Did an Irish Red yesterday. First brew since September due to various reasons, and man, did it feel good to get back into it! Just added my yeast after letting the wort cool. All looks good for my St Patrick's Day Red.

Did you oxygenate it? The chances of infection are low (so long as your sanitation is up to snuff), but you'll probably have a decent lag time until you have fermentation. I'd get a pack of a similar dry yeast and be ready to re-pitch if you don't have fermentation after 3 days. Check with a...

Nothing too fancy. There's a nice, small keg system I have my eyes on that I really want - a 5L mini keg that will fit in the fridge and a 19L corney for bulk storage. Transfer over from the 19L to the 5L, carb, set in the fridge and drink!

Read this while BBQing this evening: Craft brewing has become an official TAFE course in NSW, http://www.abc.net.au/news/2017-10-12/aspiring-craft-beer-brewers-take-formal-microbrewing-tafe-course/9035606 TAFE is a mix of vocational training and Community College. Thoughts?

I'm NOT a lawyer, but this should be legally OK since you're gifiting a course, not alcohol itself. Shouldn't be any different than a sushi making course at a local Japanese place. But, since this is for a school, maybe check with the principal or schoolboard as they may have a general...

If flying international, many airlines and countries have a 1L per passenger alcohol limit. Check with your airline and destination country.

Witamy!

The picture's too small to read the hydrometers. I tried the ebay link, as well, but the pic there don't help, either. Maybe post some pics of the actual hydrometers and someone can help.

I do a lot of lagers, so I'll take a stab at this for you. Point-by-point: For lagers, you want a much larger starter than you would do for an ale. Generally, double the size is what is recommended. I tend to do my starters in 2 or 3 steps, ending up with about 4L. You're going to want to...

Goddamnit, Pennsylvania. I noticed the prices rising even back in July when I was visiting my parents. Supply and demand, though, I guess? To solve the issue of shelf-space, sellers could (big emphasis here) see singles or 6ers right out of the 24 case. It's common practice in Germany and...

I used to have similar SG issues when I sparged like this. I moved to batch/dunk sparging and it solved my issues. 22.5L of water for the mash and 9L for the batch sparge. I let the grains sit in the sparge water for 10 or so minutes. One other thing to consider is what kind of grain are you...

Yeah, all the calculators are a bit different. The range for a Hefe is usually anywhere from 3.5-4.5 volumes. I tend to prime my Hefes with 3.9 volumes, but you should be good with 3.6 if you want. I end up with about an inch-and-a-half of head at 3.9. As far as temperature goes, in an ideal...

I think you're best option here is to buy a few single bottles of various styles and try them. That way, you'll learn what to expect from all the ingredients you might use in your homebrews- yeast, hops, and malts (a lot of what we use, the big guys use, too). You'll also learn what flavors you...