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I would agree that the biggest concern you have is the head space and the O2 in the fermentor. I would try to purge this with co2 if you can but definitely try to use a smaller fermenting bucket and the residual fermentation might push out most of the o2.

you need a healthy starter of yeast for high gravity beers so they do not stall out or sufficate. Honestly, I use a starter for everything. I use white labs liquid yeast and make starter from the 5mL tube. Generally though you only need a starter for high gravity beers but make sure that your...

As far as question number 1; you can leave the pressure in the keg at 4-5psi, you should not have to increase the pressure. CO2 is a mixture and should reach an equilibrium. The only reason you should have to increase the pressure is if the beer has not been kegged for long and then it might...

I am interested....I live in California and can send one of my favorites

I have done this in the past and brew a few beers with late additions of DME. I would suggest adding the remainder of the DME at about 15 minutes left in the boil. DME should not have a huge influence on the color or flavor at this time. I would follow what you have and add the DME with the...

Thank you all for your replies. I have moved the primary out into the garage where it should get into the low 60's also I have attached a blow off tube that is not exactly air tight but I figure at this level of activity it should create enough co2 to keep in clean. I will try to recap it in...

Please help. I brewed a 1.080 batch of extract brew last night and I made a starter. The fermentation temp was supposed to be 68 and I have been there or at 70 for the last 24 hours. After about 12 hours the top popped on my plastic 6.5 gal carboy and the foam was coming out the sides...

You had it right at the end of your post. As you increase the grain bill you will increase the specific gravity. You do need to know your systems efficiency. If you google it you can probably find a method for doing this. I use ProMash software to calculate this but it requires that you brew...

I don't have experience using a grain bad but I can imagine that might affect your efficiency. As far as the amount of water in the mash tun, I don't think you need to compensate for the 1.8 gal but it can't hurt. You will need to heat more sparge water in order to get to the desired pre-boil...

I have made starters for about half of my all grain batches and I have never used a stir plate. I know the stir plate will help but I have made starters without them. I swirl the container, in my case flasks, about every hour and them I let it sit on the counter over night.

There should be a date on it. If not my experience is a few months for liquid yeast and about twice that for dry yeast

I have never made a batch that small. You mind sharing your recipe or technique at least. I would love to try this. DDBrewer

Hello all, Thanks for all the help in the past. I recently attempted to convert a frig to a kegerator. I hit the copper pipe in the side of the frig and it let out all the gas. I have found out that I cannot repair it without spending a bit of money. Does anyone have suggestions on...

But I tried batch sparging this time because my pump was not working. I could never get my sparging system to fly-sparge correctly. It would not pump at low flow and therefore sparging only took about 30 minutes. That is why I tried batch sparging this time.

I used the 5.2 pH stabalizer.

Hello all, I have brewed about 10 batches on my homemade brewing system. The first 7 batches were just fine. The last three were way off. I am having trouble with the efficiency. The last batch I brewed today should have yeilded 1.062 OG according to the setting in ProMash at 75%...

Hello all, I have brewed about 12 batches on my homemade home brew system. Everything I have read says that you should but the runnings off when you reach the pre-boil volume or when the OG of the runnings reaches about 1.020. How do you all measure this when the runnings are at 170ish...

Can fusels be created by too high of a mash temperature?

The last 2 or three home brew batches that I have brewed are giving me headaches. Not from drinking too much. After one beer I get a slight headache. Is there anything that can happen in the brewing process that produces a chemical that could cause this? Or, pardon the pun, is it just in my...

I used to have this problem as well with straining out the trub. I used a large funnel hung in the middle of the primary bucket with a cheese cloth or a hop bag in the middle of the funnel. Just pour slowly and it should strain most of the cold break material out. Good luck