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I am fermenting a BPA using BE 256. I put the fermenter in front of an air conditioning vent to keep it cool and put a box around it to make a cheap chiller. This brought the fermentation temp down to 60. I took off the box because I was worried about it being too low. Now the temp has shot up...

I will be hosting a beer tasting party for my friends (most of whom know very little about beer). I want to try a "beers of the world" type event with six different styles from six different countries focusing on the iconic brew of the country. Additionally, I want to stay away from overlap...

Hypothetical question: Given that the type of sugars released in mashing and thus the body of the resulting beer is dependent on the temperature of the mash, will the body of a beer mashed at 153 for 60 mins differ dramatically from one mashed for 60 minutes gradually sliding from 156 at the...

Simple question for which I can't seem to find an answer: When emptying the mash tun after recirculation, do you empty the wort quickly or slowly? I apologize if this has been answered. My forum skills are lacking.

So I brewed a brown ale with an OG of 1.063, used WLP002 which has an average attenuation of 63% to 70% and let it ferment for a week and a half at around 65 degrees. I expected to come out with between a 1.020 and 1.025 FG. However, I came out with 1.012. What could have caused such a...

Hello everyone. I have recently begun brewing all-grains with year and am looking forward to a year of beers of gradually increasing quality. I brew about a one gallon batch every weekend so I can get as much practice on the techniques and mechanics as I can. I also plan on growing hops this...