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If you are only planning to brew 5-gal batches with malt-extract as your base, a 12-16 quart brew pot and partial boils should be fine. I'm sure that most of us would strongly recommend that you make sure that the water you are adding to your fermenter to bring the total volume up to 5-gal has...

The jostling that comes with moving the carboy out of the fridge for a gravity reading seems to have done the trick for getting the krausen to fall. By the time I got it back into the fridge much of it had already sank to the bottom. Gonna let it sit at 55º for a couple days and then take it...

Oh and, BTW, I'm extremely pleased with how it's coming along aroma and flavor-wise. Once fermentation is complete and it has been lagered for a couple months, I think it's going to be fantastic!

Ok. Gravity is at 1.019... still about 5 points above where I'd ideally like it to end up. Should I give it another week or so at 50º and see what happens? Should I raise the temp a little? Maybe 55º? Rack it and trust that a diacetyl rest will drop it down to where I'd like it? In my...

I brewed my first batch of Bohemian-style Pilsner (all-grain) earlier this month and it has been in primary fermentation at 50º since 9/8. There was a lot of activity for a week or two but now it definitely seems to have wound down. Burps from the airlock are down to about 1 every 2-3 minutes...

Just to clarify... I'm perfectly comfortable with ditching the spring water for a batch of Pilsner if need be and going with 100% RO. I just wouldn't know where to go from there. -Brian

I have no idea what the brewing ion contents of my water are. For two years I've been all-grain brewing using water from a free, public natural spring here in the Twin Cities. As far as I know, a water report is not available for the spring and, even if it was, I'd assume that the chemistry of...

I am planning on brewing an all-grain batch of Bohemian style Pilsner and I want to do what I can (within reason) to get the soft water that is typically recommended for the style. Jamil Zainasheff recommends using a 50/50 mixture of RO water and your typical brewing water (I use water from a...

As I suspected, the general consensus seems to be that I am getting going on this a bit late. I'm also thinking that maybe it's not a great idea to make this "Homebrew: Impossible" task my first kegging experience. I will dig around and see what my options are for canned beer that I may...

I'm probably too late at this point but I figured I would ask the question anyway. Today is Wednesday. On Friday morning I am crossing the border into Wisconsin for our annual weekend of canoeing (floating mostly) down the St Croix River with a group of 10 people. Normally I just bring a...

I initially brewed four extract batches. I was not happy with any of them and most of the beer from those batches sadly ended up going down the drain. I was frustrated and on the verge of giving up homebrewing entirely when I decided to give AG brewing a try thinking that maybe using fresher...

According to my calcs (for a final volume of 5 gals): O.G. ~1.074 SRM ~14 ABV ~7.3% IBU ~65 Have fun with it!

Just to confirm my calculations... if I am shooting for 6 gallons of wort at an O.G. of 1.053 @ 68 degrees, what should my 7 gallons of boiling temp wort be at for gravity?

Great! Yes, I've checked my gravity and adjusted for temp and the increased volume and I seem to be on target for my O.G. so, hopefully no worries there. Thank you very much.

Just a quick question... and hopefully a quick answer. I have just a bit over 7 gallons of wort boiling away on the stove right now. I was shooting for only 6.5 gallons of total runoff from the MLT but I obviously made a miscalculation somewhere and ended up with an extra .75 gallons or so...

Fair enough. I'm still relatively new at this and patience is generally not my strong suit. I will push it out of my mind for another week or so and see how things are looking then. Thanks for the help. -Brian

Perfect, thank you for the quick responses. I suppose I should have created a starter then? I am embarrassed to say that I have never done a yeast starter. I generally just pitch a vial and fugetaboutit. I suppose I should get into this habit as well?

I just have a quick question about an 5-gallon all-grain IPA that I have in primary right now. This is my first all-grain batch and I am just looking for some opinions on whether or not there is anything going on that I should be concerned about. I mashed, boiled and pitched a White Labs...

Wow! Yay for quick responses! It's nice to see that I have found a community with so many enthusiastic and knowledgeable members. So the verdict seems pretty unanimous. Fermentation may be complete but there is still more work to be done in there. I will let it sit for at least another...

Hello, I am new to this community and this is my first post. My name is Brian and I am in the process of brewing my first batch of beer. I purchased a beer-making kit from a local brewer supplier here in Minneapolis along with a kit for an English Brown Ale. Everything has gone smoothly thus...