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Thanks very much for the advice. :mug: Instead of reducing the ingredients, I just made a bigger batch today. A bit over 7 gallons went into the fermenter after a perfect brew day, which is the biggest batch I have ever managed with a Grainfather. The efficiency was also great, coming up to...

Argh! Once again I am a few weeks late for this brew. I'm gonna brew it anyway, but posting so that one of you kind folks reminds me to brew this earlier next year. Edit: Please allow me to pick your brains about the spices for a bit. I am making a 6 gal batch. What I read is that most people...

but the water in the airlock wasnt even leaning to the outside and the fermenter looked properly sealed... I have fermented many a beer in it and this has never happened.

Hey guys! I boiled a cream ale on Saturday and pitched my yeast in the afternoon after I boiled. I hit all my numbers and cooled down to 22 C and pitched my US-05 dry yeast, which I had taken to room temp and then rehydrated in boiled water at room temp for 15 mins. I aerated etc and...

Hey. The beer has gone down to 1.006. I am using Wyeast 3711. I transferred it to secondary and left it room temp. Not a lot of citrus yet when I tasted the hydrometer sample. Any dry hop suggestions? Also, thanks for the tip bolus 14

Hey guys. I am about to brew this tomorrow. I just wanted to ask, after I am done mashing for 90 mins at 152 degrees, do I raise the temp for mash out and to what temperature? Do I sparge with near boiling water or 152 degree water?

Hey guys. I brewed this recipe 2 weeks ago, but now I need the primary fermenter for a new brew. I understand that the yeast is very important in this recipe, so would racking to a secondary affect the final product too much? Should I wait out the whole 4 weeks in the primary and rack directly...

Thanks guys. I just got the refractometer and I was not aware of this phenomenon. I'll use my good old hydrometer as soon as I get home from work. I tried using the table and it tells me fermentation is done, but I honestly have no idea what I'm doing there.

Yes, I am.

I followed this recipe to the T. I hit all my numbers and have been fermenting at about 18 C for oer 40 days now. I pitched 11g of rehydrated dry yeast. Edit: My plan was to make a starter with another 11g of dry yeast and transfer the wort on top of it in a new fermenter and harvest the old...

Hey guys! At what point do you dry hop this beer? I would assume the last 5 days of secondary so that the aroma is as fresh as possible?

I underpitched a high gravity beer and the yeast dropped off at 1.027, while it should have been more like 1.015-1.010. It's been sitting at this reading for at least a week. I have another 11g of the same dry yeast. Should I make a starter with it or just rehydrate? I know that making a starter...

And does it really have to ferment for 3 weeks in secondary?

Hey guys! Is it OK to replace the simply limeade with a homemade limeade? I don't have it available in my country... Thanks!

Do you mind sharing the recipe?

I keep making the Hoegaarten clone, because everyone loves it. I've also made the dark chocolate stout quite a few times and last time I finally got it right. I'm probably not going to make it again, because I am kinda sick of it.

Be it because you can never get it right or because your wife loves it, what's the brew your fermenter is tired of seeing? Post/link your recipe to get some pointers or share the love.