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I only make one IPA but it has great reviews from some local professional brewers. I use two unique methods for hopping my IPAs. The first one is called First Wort Hopping or FWH. This involves adding all of the hops you were going to during the 60 minute (or 90 minute) boil point and instead...

Shouldnt be a problem, just make sure it is sealed off well enough to keep gross contaminants out. If anything microbial gets in it will be killed off at the boil.

So I force carbonate my beer with the keg and have been doing so for awhile now. I recently started to connect the gas line from the tank to the liquid out port of the keg when carbonating and have been getting way better carbonation. My question is how do I keep the beer from running up the...

This batch I am making right now has just been such a pain in the ass. First, I did my first yeast starter today which ****ed up and turned into a useless sludge. So I had to run to my LHBS last minute to spend more money on a good amount of yeast for a 1.070 IPA. Then I forgot to add the Munich...

So I am having some problems getting a good grasp of what farmhouse yeast really is. I have been doing some research but cant find much, any advice?

I am having an issue when done force carbonating my beer in the kegerator. I force carbonate with the proper CO2 levels given to me in a force carbonation calculator according to the beer style being kegged. I force carb for a week then turn the CO2 down to serving pressure at about 5-8 PSI. The...

I have beersmith as well, I learned no matter what to always aim 1.5 gallons above what it tells you for sparge water. As long as you do that and ONLY lauter what beersmith says so and you wont have a problem hitting your gravity.

Wouldnt double crushing make too much of a fine powder leading to stuck sparges no matter whether you batch sparged or did a continuous sparge. Also, I would never slack on the mash or sparge let alone any step of the brewing process. It will disappoint you in the end and your laziness will show...

I would always let my beers ferment for 3 if not 4 weeks. The bubbles could be residual carbonation being released or still some prolonged fermentation. Either way it is not bad and I would not worry. Just let it sit for the minimal 3 weeks but try to do 4 weeks if you can wait that long. By...

Very very true, just dont go too low on the temps or youll sacrifice some of the body and mouthfeel of the beer which wont be balanced with the increased alcohol. If you venture to lower temps for medium to heavy bodied beers then look into adding malto-dextrins, carapils, or other...

Sure, sorry for not posting it originally. Here is a great post about almost all ingredients you can run into and descriptions. Happy experimenting!!! :rockin: https://www.homebrewtalk.com/f12/ingredient-guides-redux-107308/

For typical AG batches of 5 gallons it is necessary to have a sparge time of at least an hour no matter how much sparge water you are using. This time is essential for the sparge water to properly rinse the grains of all sugars. I use these methods and never hit any lower then 0.003 from the...

I am a paramedic working on an ambulance in a high call volume 911 service. I believe that will help me to prove to them that I have critical decision making skills, the ability to work as a team, the ability to multitask, and other useful general working related skills. Also, when people get...

I know i know not another, "I want to be a pro brewer so what should i do," post. I have already done alot of research on getting started and some of the best stuff to do. I have been brewing for about a year and a half, not too long but I experiment, read, educate, and do research on a daily...

Sparge for at least an hour, get a better crush for your grain, add half of your mash water to the cooler then your grains and the remaining water, mash out at lower temps at the 148-150 range to get more fermentables and less dextrins, try a mash out before sparging, and buy a brewing software...

It sounds like phenols is more of the problem then esters for you which is a wanted by product for hefes. The high temps could have something to do with it seeing how fluxs in temps like that is bad for your yeast. Go ahead and continue on and drink it up, dont worry about it and if its a...

I would go ahead and cold crash your batches for four days and at the end of the second day add your gelatin or isinglass. Most of what that stuff does is cause protein to aggregate and fall out along with some yeast. Even with this there will then be enough yeast left over to cause carbonation...

Do you have a fermentation chamber or is the fermentor just sitting at room temperature? If I were you I would ferment at temps in the mid to high 60s which is the best range for ale yeast. Also, I wold let your primary sit for 3-4 weeks and then cold crash it if you have the resources. Doing a...

I would go ahead and only do a 60 minute boil and choose a hop with a higher alpha acid rating to make up for the shorter boil. This will help your OG readings by boiling off less water. I would go ahead and find a good aroma hop to dry hop in a secondary fermentor for about 2 weeks which will...

It is that simple. Go to a hardware store where the freezers are sold with a carboy and take a look in side of different ones. Then find one that will for two carboys and buy that. Then get a rancor temp controller with the female power end and go inn yoitibe for instructions. Install the temp...