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This is what really is confusing me! I hit my pre-boil gravity but not my boil gravity? Odd! I did get a little more than 2.5 gallon post boil but I left some in the pot when putting it into the fermenter to minimize trub. Maybe my refractometer was off, or I measured the wort while it was a...

I actually did have a little trouble keeping mash temp - my mash is at 150 but it kept fluctuating in the range of 147-149. Everything was the exact same as my past brews except for water and I get my grains from MoreBeer as I live right next to their store location here in California so I doubt...

What's weird is that I'm usually much higher than this thus my confusion. I'm usually at high 70s if not low 80s! I brew this beer quite often and my only thing that I thought might have caused this is that I changed the water I use. I used a different brand of bottled water who's pH is reported...

Hello All! I was wondering what I did wrong and why I missed my gravity readings/why my brewhouse efficiency is so low! (Ignore the pH - I used regular filtered water) Here's the brew I did today:

Do you Brewers ever skim off your foam? I’ve always did it just because I usually do it when cooking soups! It does taste quite delicious! Super sweat, yet creamy - sort of like a sweet espresso!

Approaching my brew day and thinking of doing this! What do you mean by "chill quickly"? I brew 2.5 gallon batches and usually chill by ice bath. Do you suggest adding the last hops even later in the chilling process, and if so do you have a ball-park temp?

That clears things up for me big time! I always thought the “shake and bake” method leads to oxidation but now I know that if I follow that table I can shake and bake all I want!

Hello All! What are your guys’ thoughts on force carbing vs just putting on head pressure and letting sit? Good or bad, and why?

What smells are you exactly looking for? Ahaha good idea... I’d hate to make two trips.

I just went ahead and collected a slurry from my past brew so I was wondering if there was any way to tell if your slurry got infected during the transferring process from the primary to mason jar. I’d like to ask you guys before I make my next batch and add it in!

Great in my opinion! My go-to for my blonde ale.

I currently do 1-3 gallon batches and would like to start harvesting my yeast. I usually keg my brew and immediately do a batch to replace it the same day. I spend so much on yeast packets so why not save money?! My questions are: 1. If I'm harvesting my yeast the day of, or the day before, do...

Hello All! I currently do 1-3 gallon batches and would like to start harvesting my yeast. I usually keg my brew and immediately do a batch to replace it the same day. I spend so much on yeast packets so why not save money?! My questions are: 1. If I'm harvesting my yeast the day of, or the...

Do you guys create starters for your small batches? I’m thinking with such a small batch 1-3 gallons you wouldn’t need one, right?

Total waste as in when you add hops into mash?

Sorry, First Wort Hopping? Any articles you can recommend on this?

After watching a video documentary on a brewery on YouTube they mentioned mash hopping creating more of a smooth bitterness along with other notes. I found it interesting since mashes usually are around 146°-160°F so I wonder what type of flavors you’d get. Does anyone have any experience doing so?

Hello Everyone! I just finished my Blonde Ale and wanted to ask a question about the infamous NEIPA before I start my next brew. Does oxidation happen to an NEIPA when you keg, and keg carb? I hear horror stories about NEIPA oxidation so I wanted to make sure I don’t have to closed transfer...

At least for me I use a 3.4? Cubic foot mini fridge. I know for a fact it’s not the 4 by 4. It perfectly fit a 3g Fermonster - I slightly bent the freezer tray in the middle. I also took out the door insert, but honestly I’m regretting it since it added a lot of insulation.

I'm just using BeerSmith while using a refractometer for my measurements.