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Count me in on this killer opportunity!!!

It's been suggested that a cold crash of my AG Pumpkin Ale would be a better way of clarifying the brew than racking to a secondary. I've never done a cold crash and actually know very little about it. I don't have the fridge space to throw a fermenter in. Is there a simple way of doing a...

Clarity IS what I'm hoping to achieve... But I don't have any method of cold crashing, unfortunately.

It's a Pumpkin Ale. I don't normally secondary, but I have been concerned about clarity in my brews and I wanted to see if it could have an effect.

Hi all, I was going to rack my latest 5 gallon batch of brew into a secondary, but I planned poorly: All I have is a 6.5 gallon carboy right now. Would squirting some CO2 into it before racking protect it from oxidation? Or should I go get a more appropriately sized carboy? :confused:

Thank you!!!

So... The fact that it's been swollen for a bit, kept at room temp for a couple days and chilled for a couple days won't harm the yeast...? I'll definitely make a starter if the yeast is still good!

Hey all, I was going to brew on Tuesday, so I smacked my WYeast 3056 Monday afternoon. Tuesday turned into a no-go. Wednesday got hectic too. Wednesday night, after realizing I wasn't going to brew into the dark and that Thursday wasn't possible, I put the pack in the fridge. Question: If...

Thanks all!

Thank you! Should I boil them or dissolve them first...?

Hi there all. Last night I made 5.25 gallons of mead, with an OG of 1.127. I pitched 2 packs of Wyeast Sweet Mead at 88 degrees F. This morning I realized I had forgotten to add yeast nutrient and energizer, additions suggested by the recipe. My questions: Should I be concerned? Is there...

Hey! I am a Brew Hut regular, and I'm on this thread investigating oatmeal stout techniques! Cool! What yeast did you use? For my recipe I'm thinking a London Ale.

I'm about to add some Vintner's Harvest Red Raspberry Puree to my wheat beer's secondary. I want to calculate the gravity and the ABV using Beer Alchemy, but I don't know how. I tried adding a new fermentable in BA, but couldn't find the info it needed. Any ideas?

We're the last stop in a neighborhood wine crawl tomorrow night; I'm featuring my mead, which is still, and semi-sweet (more dry) and 14% ABV. Anybody got any sweet dessert-type munchie ideas that would compliment our offering?

I'm still trying to figure out why the recipe says the target SRM is 24, but the ingredients when plugged into Beer Tools Pro and Beer Alchemy add up to only around 14. It's a little annoying, really! :confused:

The recipe's SRM doesn't match my calculations in Beer Alchemy... When I plugged this recipe in, the SRM was 14.... Yet, according to the description of the finished product in the book, it should be "dark and chocolatey like the dubbel, buttery and full of honey like the tripel... with a...

I'm planning to brew the Affligem Noel Clone from Beer Captured (pg 38), and I'm having some issues with the color. When I plug all of the ingredients into Beer Alchemy on my Mac, it comes out at 14.5 SRM... The printed recipe states that it should be 24. The description says it should be...

Carboy slings: Canvas webbing to wrap around a carboy for easy lifting.

One thing has been on my mind about that very situation: Is it okay to pitch a different yeast into a partially fermented brew? Will there be off flavors or weird taste issues?

So. On Saturday I made a batch of cider. Last year's recipe was : 15 qts organic apple juice 1 gal pure NH Grade B Maple Syrup I can't remember what yeast I used, and I can't find my notes. The result was tasty, lightly sweet and low in alcohol, about 3.8 abv. I was hoping this time...