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So I decided to try brewing a dry stout because I had a vial of White Labs Irish Ale yeast. The beer currently right now tastes like the pH may be low, due to the acidity. I fermented it for 10 days (on the warm 70+F side of things) and then it has been in the keg for 2 weeks, so I am wondering...

Just brewed a brett pale ale and used 1-gallon paint strainer bags for the only 2 late hop additions. 1 addition was 1.75 oz of hops for 30 minutes of steeping/whirlpool then added 5 oz. of hops and chilled wort. Tried to stir bags around occasionally. I never use hop bags, just felt lazy and...

So I am supposed to be tapping a keg of dipa saturday for a housewarming party, and just noticed my c02 tank kicked after work. I started carbonating it last Monday. The beer has been sitting on c02 for at least a week, the past couple of days I didn't check the tank so I am not sure when it...

So I batch sparge and usually use a 8 gallon pot for heating strike water and boil my wort in a keggle. I am creating a recipe in beersmith that is high gravity. The amount beersmith says to heat for strike water is about 11 gallons which is too much for my 8 gallon pot. Is it possible to...

I have a cider fermenting with brett trois, and I have a gravity reading of about 0.98. It has been sitting in a carboy for almost 2 months, and there are still tiny bubbles around the edge of the carboy, and it looks like fermentation activity might still be present with bubbles shooting up...

So I recently brewed a double ipa, and am wondering if I got some brett trois in the dipa from a previous batch. I sanitized everything really well between batches and replaced rubber hosing for autosiphon/bottle filler. I have noticed the beer has increased in carbonation. Brett trois has a...

So I am doing a group brew with a homebrew club in my area, and it is an imperial witbier recipe. I have never used unmodified grains before so I'm not sure how to go about doing this. I use a batch sparge set up and am trying to play around with values, and I am wondering what I need to change...

I have a saison fermenting right now at a gravity of 1.010, and OG was 1.064. It has been 4.5 weeks now. I have it sitting in a warm water heated by an aquarium heater. Temperature of the saison is 80F. Should I try rousing the yeast, or should I just let it sit? Fermentation doesn't look too...

So I took some of my hoppy blonde ale to a homebrewing meeting and they all picked up that there is some kind of plastic/chemically taste to my beer. They think it is due to the fact that I fermented the batch in a plastic fermentor. I'm not entirely convinced that is the culprit. I use a...

So I am participating in a local homebrew competition where everyone had to brew an IPA today on 4/20/13. They are going to have a tasting event where judges will try the beers and the winner will be decided. They have decided that the beers will be judged on 5/23/13, so really not much time. In...

So I entered in my double ipa based on the pliny the elder clone recipe, and did not place and got some feedback. They said that there was a peach ester presence in the aroma but little hop aroma. Now the beer was about 3 months old when judged, so it was not tasted at the peak. But how can...

So I brewed my first barleywine,and after doing extensive research decided to leave it in the primary for 3 weeks and then I racked it. I just racked on monday about 3.5-4 gallons to a 5 gallon glass carboy for bulk aging. I was planning on letting it age for 3-6 months in the carboy before...

So I bought wyeast 1728 scottish ale for a holiday porter on the recommmendation of the person at the LHBS. The beer is going to be around 1.065 (or even more if my efficiency is higher than expected) and am planning for a 6 gallon batch so 5.5+ gallons into the fermentor. The online yeast...

I just went to begin bottling a belgian ipa fermented with 3711 saison yeast. I fermented it for 2 weeks, and dry hopped it for another 2. I just transferred it to the bottling bucket and mixed in the priming sugar, it is bubbling a lot. What should I do?

So I began to keg a batch of beer for the first time. I had 4 gallons of beer in a 5 gallon keg, and was carbonating at 30 psi at around room temperature (72 f) using the PSI number beer smith gave me. I had the keg sitting for a week, and it was fine. I left for a trip Friday, and came back...

So I was thinking about making a small IPA and fermenting it with saison yeast, and was looking for some criticism. I don't want this to be a belgian style with american hops. I want this to be an American IPA that is fermented with belgian yeast. Recipe: Centennial B-IPA Brewer: Asst Brewer...

So I made a pale ale, and I mashed it too high. Because I hit the OG, however, I fermented swithout thinking about it and the FG came out to 1.025. I was using beersmith to make estimations about my mash temps. My recipe: Recipe: Three Rivers Pale Ale Brewer: Asst Brewer: Style...

So I just got 2 corny kegs and 5 lb co2 tank from a friend and a couple of lines. 1 is a line for what looks to be for co2, the other line is for transfer between kegs. The lines have been sitting around for I don't know how many years in the person's basement and are some kind of braided...

So I want to make a chocolate raspberry imperial stout, and have done a lot of research on it. Based on my reading I got my base recipe for the stout here: Recipe Specifications -------------------------- Boil Size: 8.24 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.00 gal...

I'm playing around with this recipe in beersmith, and am wanting to use some of the excess hops I have lying around. I want it hoppy and low gravity, but not sure if this will be way too bitter or not. Recipe Specifications -------------------------- Boil Size: 2.30 gal Post Boil Volume: 2.08...