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Hello All! I just picked up Sierra Nevada's seasonal Brut IPA and I'm in love... according to their website their recipe consists of Two-row Pale, Acidulated, Wheat, Chinook, Comet, Crystal, Simcoe, and Ale Yeast. While their beer is slightly "watered down" for my liking I'd maybe like to...

Hello all! I wanted to get your guys’ second opinion as my wort I brewed just two days ago has been fermenting off with a bang since I pitched but is a weird off white, cloudy color. It’s a Belgian Wit. Does this look normal to you?

How is Viking Malt? What is it, and what can it be used for?

Yeah I’m using Wyeast 3944 which I just looked up and is best between 62-75°F. I guess we found our culprit!

I think you may have found the problem... on my last batch I didn’t read the directions as it said to free rise to 64° and let it sit at 64° for about 9 days then let it rise to 78°! This batch I went ahead and pitched at 64° and free rose from there.

Yes! The “bad beer” has a MUCH higher alcohol content (about 1.0% higher to be exact)! As far as the original recipe, it usually converts perfectly - awesome recipe. That’s what I thought as well... it came out a whole 1.0% higher lol I use a fermentation fridge! The recipe calls for pitch...

When you come home from the homebrew shop and tell your significant other you just had to get all this extra stuff because they were having a 50% off sale (:

Hello all! Just trying to get some input as to why the beer I brewed turned out so bad! I have a thought in my head why, but I wanted to see what you guys thought :) Original Grain Bill (not my recipe): 5.5 Gallon Batch 6lbs Flaked Wheat 4lbs Breiss 2 Row 4oz Flaked Oats .65oz Amarillo...

You're right... today I bought a new hydrometer and checked my FG and it read 1.018. Glad I didn't add more yeast! Now I know not to trust my refractometer for FG... hey, at least I can still use it for OG (: Thanks for the help everyone! Not only did I learn that adding more yeast isn't...

Hmmm... I mashed at 152° for 90mins then sparged at 168°.... maybe I’ll pick up another hydrometer. I broke mine a few weeks ago and just stuck with my refractometer and used a conversion calculator.

Brewing a Belgian Wit that I’ve brewed just before this one except it was only a 2.5g batch. Took a slurry from the past brew and created a 500mL starter as I thought it would be enough. Fermentation usually completes within 10 days so on the 5th, 6th, and 7th day I checked the gravity using a...

I accidentally only pitched a starter of 500ml instead of 1000ml ): my gravity has been stable at 1.038 for about 3-4 days now from 1.048. I’m 99% sure I underpitched. I pitched my starter about 7-8 days ago btw. Should I listen to above and just pitch some SAFALE 05 or something instead of...

tried googling this answer but everyone always goes down the path of “well we need more info before we answer!” I just simply want to know is it ever too late to add another yeast starter to your beer? If so, how many days?

We all know the essentials... kettle, spoon, grains, hops, etc. but what homebrew items do you consider essential/helpful to your everyday brew life? For me it has to be a quality propane burner. Mine heats up my wort to a boil in about 10-15mins which makes my brew day that much shorter...

If equipment/money isn’t a problem I’d probably go with your GrainFather idea. Since the unit doesn’t come with an immersion chiller I’d obviously buy one of those along with a cooler and pump so you can chill your wort with a closed system (just throw some ice in a cooler with some water and...

If you’re already trying to tweak recipes id honestly just jump into BIAB. All you need is your 5 gallon kettle which I’m assuming you have from a starter kit, and a large mesh bag. From there get BeerSmith and do 2.5-3 gallon all grain batches but just use a BIAB method. I promise you’ll...

I’d suggest downloading Bru’n Water. I just did a brew day today and for the first time used RO water while adjusting my mash profile and saw massive gains on efficiency. Just download Bru’n Water then YouTube tutorials on how to use it. I promise you won’t regret it.

Like the title says... what's the actual difference? And when, and why should you use one over the other?

good to know!

Hello All! I was going to make a Belgian Wit this Thursday but when I went to my LHBS they unfortunately ran out of Flaked Wheat, but the person working said I could just crush some White Wheat as a substitute. Unfortunately I guess I miscalculated my weight and put 7lbs of White Wheat instead...