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So I made two 2.5 gallon batches two weeks ago, testing the yeast to make sure it was alive before adding it to the primary fermentation containers, and went on vacation. Unfortunately there was a major temperature dip the day I left, and when I came back today I found that the Krausen had...

Lived in California. Things change :)

The kettle is from Belgium and I live in Spain, so there's no outlet problem. But even if you brought it over to the states, you'd only need one of those international conversion attachments for the cable (the kind you can get at airports and travel stores). The voltage between the states and...

http://www.brouwland.com/en/ Search for "Brewkettle brewferm," it fits 7 gallons and goes up to 212 degrees f. A little expensive, but I figure it has other uses if it doesn't make a good beer. So, nobody sees any flaws in my plans then?

I just recently bought an electric stainless steel pot with spigot for draining and temperature controls which supposedly will allow me to make decent mashes, and then boil the brew. This will be my first time doing all grain mashes, and while I've read Palmer's "How to Brew," I have some...

Yeah that's I thought too. There should be some dissolved co2 in the brew already, so if I made sure to push out all the air after filling up the "cubitainer" or "bag in a box," and place an airlock on it, then there probably wouldn't be much risk for oxidation... right?

But if that is the case, why do they tell you not to let air in the second fermenting container? I mean, if you can leave the beer in the primary - and there is air in there, why would air being in the secondary fermenter be a problem?

So I'm looking to get some more professional supplies, and I've been eyeballing these "cubitainers" and "Bags in a box" The cubitainers would be a benefit, because I could: -brew a batch -leave it in the primary fermenting container for 10/14 days -siphon out the brew into the second...

Awesome, I have beer smith but I didn't know it had a scale option. Good to know, cheers!

I have recipes for 5 gallon batches, but I don't know how they will turn out. So my solution is to make 2.5 gallon batches to conserve materials.... but to do this right, will I just have to cut all the ingredients in half? Or is there going to be some problem with the colors/bitterness/etc.?

Ok, I did as suggested and tried out Beer Smith and Beer Calculus. Both tools gave me about the same results, and it seems as I was putting too much hops in a couple of the beers. But not too many changes otherwise. Thanks for the help!

These are 5 gallon batches yeah. The crystal would be Brupaks 120 EBC (that's all the info they can give me). I want the ale to be dark (hence the chocolate), so it resembles something along the lines of an American brown ale or dark seasonal ale, though it might be better to just put in 5 oz...

In the next few months I plan to brew a lager, hefeweisen, ale, and a stout. The stores that can provide me with malts, hops, and yeast however have a limited selection. So here's the question: Do these proposed ingredients seem alright in terms of quantity and potential taste? The...

I read somewhere that when bottling 4 grams of sugar per liter of brew adds 1 volume of C02, and generally beer bottles can hold up to 2-3 volumes. So if I bottled the braggot/mead in pint bottles, I could probably add 2 grams of brown sugar per bottle without too much worry. I just will have...

Hi, I recently brewed a braggot (supposedly), this is the final recipe for a 2.5 gallon batch: -Steep 2.2 pounds of malt in 8/10 of a gallon of water -Boil steeped malt during one hour in 2 gallons of water, adding 1 ounce of hops 15 minutes from the end of the boil -Add 3.3 pounds of honey...

It's not that I want an ale really. I was shooting for an ale originally, but the malt I have won't produce enough sugar for something drinkable. So the quickest and cheapest solution was a braggot (which is great for me because I love meads). The reason why I want everything to go faster is...

Well, lets say that I left it at 2.2 pounds honey and maintained the same amount of grain (3.3 pounds), considering that the particular grain that I am using won't yield much sugar, would it taste more like an ale and take less time to ferment? Or would it just be a mess? The main reason why I...

How long is a while? I was planning to let it ferment for 2 weeks, and let it sit in the bottle for another 2.

My intention, by the way, is to get an ale with plenty of flavor, a normal or higher alcohol content, with some sweet/aromatic characteristics

Hahah, it would be a 10 liter batch. Which is 2.5 gallons. I would use 1.5 kilos of malt or 3.3 pounds, same quantity for honey. So since I'm trying to get more flavor out of the malt, then a steep would do? The honey would be added during the cool down obviously