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I recently bought a used mini-fridge to cold crash, but when I went to bottle the beer today it was frozen solid. It's a strawberry-rhubarb saison that had already undergone 6 weeks of primary and secondary fermentation, so the beer definitely is finished. The recipe called for five days of...

This month's Zymurgy mag has an interesting article for a Strawberry Rhubarb Saison. However, the base wort mentions lactic acid as an ingredient without any quantity. I've never used lactic acid before, so how much would you use? It's also odd that it's in the "base wort" section. Isn't...

Is it possible for a beer to carbonate while in a secondary? Mine appears to have. Here's the situation... I recently brewed a 1.080 Belgian Ale and fermented it in a 6.5 gallon glass carboy. After 3 1/2 weeks, the gravity dropped to 1.019, so I transferred it to a 5 gallon carboy. I made...

I found a recipe for a Maple Pancake Brown Ale on Hopville that I have altered a little bit. I'm looking for maple and biscuity, bready flavors. Any advice, alterations or suggestions for the recipe below? 5 gallon recipe 5 lbs Maris Otter 1.5 lbs Breiss Special Roast (original recipe...

I added 1 lb of Lactose to a 5 gallon batch of Porter. I'd read that this would account for up to 0.007 of additional gravity. When calculating the true ABV, should I subtract 0.007 from the actual hydrometer reading? For example, if my OG hydrometer reading was 1.067 and my FG is 1.029...

I've read a lot of the past threads on this topic and the consensus seems to be "just leave it alone" or add some dry yeast. But I'd like to know your thoughts on my specific situation. I'm brewing a Bourbon Vanilla Cream Porter (basically NB's Bourbon Barrel Porter with the vanilla beans...

I've heard that it's okay for the temperature to elevate after primary fermentation has completed, but I'm curious if there's a general optimal range. I'm currently brewing a Kolsch that's at 60-62 F during primary fermentation. I've heard that after the first week to ten days, it's okay to...

I made a batch of Kolsch today. I'm using White Labs 029 German Ale/Kolsch yeast. The optimal fermentation temp is 65 - 69 F, but my local homebrew shop told me to keep the fermenter on the low end of that 60 - 65. My fermenter is at 64 currently. After I already pitched the yeast, I read...

Am I in trouble or is this fine? I recently tried an IPA extract kit. Original Gravity should be between 1.058 - 1.062 with final at 1.010 - 1.016. Alcohol content 6.2%. However, I added about 10 oz of honey which technically may raise everything. My actual OG was 1.072 and my FG 1.025...