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Why not a 60 minute boil? I never understood that?

Didn't see your message in time. I went ahead and bought: American Rahr (2 row) Pale: 11.50lbs American Briess Crystal 20 1.00lbs American Briess Light Munich 0.75lbs American Briess Carapils 0.75lbs American Briess Torrified Wheat0.25lbs And am thinking of doing: 2oz - Warrior - 60min 1oz -...

Hello everyone, I'd like to make an IPA using these hop varieties: Chinook Warrior Citra Cascade And Horizon There's a brewery near where I live called Titletown Brewing Company (come to Green Bay, WI. Watch the Packer game. Drink their beer. You won't regret it.) and they have a beer...

seriously. nothing has worked. buying new regulator.

what did you use to blow everything out?

Thanks for the advice day trippr, but it didn't work. Same issue. I was mistaken though, it's not a "dual regulator" it's a single, I just have a splitter attached to it.

I got it from beveragecompany.com about a year-and-a-half ago

Hello everyone, I'm getting very frustrated with my CO2 and regulator. The past few weeks have been no beer for me because I can't seem to solve this problem. I have a dual regulator hooked up to my CO2. I've had problems with the PSI creeping up to 30 after being set to 10 after only a few...

So, in like a week and a half check my gravity? If its low enough, drop temp?

Hi everyone, I just brewed Northern Brewers Oktoberfest all grain kit, and I'm wondering what I should set my temperature to while in secondary. The yeast packet says that the yeast like 48-59, so for primary I have my temp at 50-54. Should I just leave it here until kegging?

Im still brewing lol. But when im done i will check my og. Thanks for the responses.

Hello all, I was mashing today and accidentally raised the temperature to >170 degrees with about 40 minutes left. I quickly turned off the heat and began stirring, but it still took about 30 minutes to cool it back down to 152. Have I ruined this beer? And what can I expect in the final product?

well, I did as I said. one week then added hops for 7 days and 4 days. Not too impressed. Oh well, chalk it up to experience. Beer tastes great, just wanted a hoppier smell. Next time I will wait 2 weeks primary then add.

Yes, but they are only selling small batches to locals. They lost about 95% of the crop.

Good day to all! I'm lucky enough to live near Door County, WI. For those who don't know, the area is famous for it's cherries. I would like to use some of those cherries in a beer and I was thinking that with the cold weather (hopefully) coming soon a Cherry Baltic Porter would be great. So...

That was my original idea. But a few things I've researched say that you want a little bit of fermentation power left when you dry hop so that those yeast clean up the oxygen that will get into the beer during the actual process. But again... many different schools of thought. Luckily my hops...

After reading this thread and listening to some podcasts on the subject I've decided to wait until 7 days of primary (tomorrow is day 7 (today is July 18th, 2012)) then add my first oz of Cascade right into the primary. At day 11 I will add my second oz of Cascade. On kegging day I will just put...

Unfortunately I don't have the ability to cold crash. Also aren't you worried that rocking the carboy might lead to oxidation? If I have no way of cold crashing is a hop bag a legitimate route? I plan on kegging and would like to avoid clogging up my keg.

I may use a hop bag. Should I still be concerned with yeast sabotage?

I'm Primary fermenting an American IPA OG 1.064 right now and I plan to dry hop 2 oz of Cascade (One for 7 days, the other for the final 3 days). My question is, should I let my yeast ferment to FG before racking to secondary and dry hopping. Or, should I wait about a week in primary, rack to...