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I just brewed a 4 gallon batch this past weekend and it's now bubbling away in the primary. I was thinking about doing half of it with some holiday spices for the coming season and leaving the other half as-is. I wanted to brew a tea and add it prior to bottling, but I'm reading more and more...

This may seem like a silly question, but if I scale down a recipe, do I need to scale down the amount of yeast as well? Ex: 5.5 gallon recipe calls for 1 pkg of nottingham yeast. I want to brew 4 gallons. Do I need to scale this down?

So after listening to an older "Can You Brew It" podcast where Fullers ESB and London Pride were successfully cloned (the second time they tried), I'm interested in trying to do a parti-gyle since they said that is what made the major difference between their first try, when they failed, and...

Since I just started AG, I'm looking to figure out exactly how I understand my brewhouse efficiency. For example, I brew a recipe that assumes 70% efficiency (which I hear is a good place to at least start). Here's a few questions running through my mind. Does mash efficiency change...

Hey guys, here's my water report. The water tastes terrible unless filtered. Could I get some feedback from you water experts out there? pH 7.4 Alkalinity 190 ppm Sulfates 71.6 ppm Chloride 51.2 ppm Chlorine 1.2 ppm Sodium - Do not test Bicarbonate - Do not test Is it vital to have...

I'm starting to try to understand water chemistry for brewing, particularly since my city water tastes terrible unless it is filtered. Then, it actually tastes pretty good. Here's a typical analysis that was just sent. I'm waiting to hear back about an expanded analysis regarding all of the...

Is it necessary to mash out when batch sparging? Should I be concerned about the time in-between the first runnings and sparging? For example, if I mash for 60 minutes and it takes me 15 minutes to drain my first runnings, isn't my mash still going to be extracting sugars for the extra 15...

I understand that strike water should be used to preheat the MLT and that it will drop when you add room temp grains (~68-70 degrees). When doughing in, is there a temperature you want to avoid adding the grains? For example, if my target mash temp is 155 and the water is sitting at 175...

During my first AG brew this past weekend, I hit my target temp of 154 degrees during the initial part of my mash. Over the 60 minutes, it dropped from 154 to 149. To pre-heat, I put in a couple of gallons of 180 degree water into my MLT with the lid on for about 5-10 minutes. I dumped the...

I brewed my first AG beer yesterday. A few things happened that I was wondering if I should be concerned about: 1) Some sink water splashed into the beer while I was chilling the wort. Not a great deal but some minor splashing. 2) I put my thermometer in once or twice without Star San when...

So I'm currently at the boil stage of my first AG brew. When a recipe calls for a 60 minute boil and hops to be added at 60 minutes, I understand that putting the hops in before/at the beginning at the boil starts the process. If the recipe then calls for hops to be added as follows (20...

I'm going to be dry hopping on my first AG batch with some of my centennial hops harvested from my backyard. So they'll be full hops, obviously not pellets. 1) Is there a good way for calculating the amount to throw in a batch? 2) If the recipe calls for 21 days of fermentation, should I...

First AG batch this week, and I'm stoked! Question: What's the best method of transferring chilled wort to the fermenter? I'm tired of the screen getting clogged. Suggestions? Should I not filter?

This forum has made my life so much easier. Thank you to everyone on here. I look forward to participating in this community. Cheers! :mug: