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Recipe Type: All Grain Yeast: Safale 05 - Rehydrated Yeast Starter: No Batch Size (Gallons): 5.25 Original Gravity: 1.056 Final Gravity: IBU: 36 Boiling Time (Minutes): 75 Color: 4 Primary Fermentation (# of Days & Temp): 14 Secondary Fermentation (# of Days & Temp)...

I've always used fresh grated ginger whenever I've brewed with it. I'm curious to know what the difference in taste is between fresh and dried in the finished product and also how much you would use of dried. I typically use half an ounce of fresh with 10 or 15 minutes in the boil and get a...

A quick google search has enlightened me to what bull shoots are. However, the chinook are not growing as vigorously as the cascade, should I go easier on them since they are smaller?

I'm afraid I don't know what a bull shoot is. I'm growing cascade and chinook, and got a harvest from each last year although the cascade produced much more.

This will be my second year growing my own. My rhizomes are already much bigger than when I planted them last April and are already coming back strong. I've heard that I should prune them in later April/early May to get a better harvest and to ensure they are ready to pick in later...

Typically I do scrub before soaking. I've heard of chill haze but not super familiar with it, from my understanding isn't it the colder the beer is stored the likelier it is to be hazy?

My two most recent kegs have been cloudy, and I'm not completely sure why, but I may have an idea and want some feedback. Before filling a keg I do a Star San soak of the keg and scrub/wipe with a kitchen sponge, I also break down the tap and soak in beer line cleaner and and clean the line...

I pitched 3 packs of Safale 04, which has about a 10% tolerance. It's been in secondary for about 8 weeks after spending 3 in primary.

I've heard that adding some champagne yeast to a high gravity beer at bottling will ensure good carbonation. I have a 9.5% stout I'm bottling soon. My question is how much yeast to add for a give gallon batch? Thanks.

I'm going to bottle a 9.5% imperial stout soon, and have never bottled a beer this big. I'm wondering if there is anything special I need to do to ensure proper carbonation since whatever yeast is left can't be in great shape I'm assuming. Thanks in advance.

I want to brew and ESB next with a no spare technique, with an SG of about 10.052, with the goal of 5.5 gallons going into the fermentor. My mash tun can accommodate the grain and required water for this, but I will be mashing in with about 3 quarts per pound of grain. The only thing I'm worried...

So I just brewed up a 5 gallon imperial stout, and plan on letting it sit in primary for a few weeks at least. I then want to transfer half to secondary and let it age, but transfer the other half and age on something, but not sure what. That's where I need some input. I've done all the...

I got my BIAB kit from wilserbrewer and will do my first batch on Sunday, however I have a few concerns since this is my first time using this. This is my tentative plan so far for brew day, if you have any tips please share! First of all, I am still planning on mashing in my cooler mash tun...

What kind of efficiency is everyone getting using this? I'm getting ready to do my first BIAB with this soon and am trying to plan my recipe accordingly.

I'm planning on making an imperial stout soon, and haven't really made a beer this big before. OG is going to come in around 1.100. I was thinking about using WLP 007 Dry English Ale but not sure if I can make a starter big enough to handle this. Any dry yeast reccomendations instead...

So I ended up putting .5 ounce of ginger into the boil at 10 minutes, it's happily fermenting away now.

I have used flaked rye before and enjoyed the result. I felt like it gave the beer a great texture and mouthfeel that you don't get with malt. When I have used ginger I always use it raw as well, I hadn't even considered cooking it until you mentioned it. Never dry hopped with it either. Maybe...

The other day I had just got home from the new shop with ingredients for a rye IPA and I was rummaging around the pantry for a snack when I saw some ginger root. The thought immediately popped into my mind of adding it to my brew, however, I'm not sure ginger would work well in this case. It...

I'm happy to report that I got a new hydrometer, and the reading came in at 10.010, just as the calculator predicted. And the beer taste great to boot.

Thanks for the link, that's a great resource. I'll be buying another hydrometer soon to check and see how it compares to the calculator. According to that caclulator, the beer should be at 1.010.