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I'm getting ready to bottle an ale after cold crashing. Is it best to let it warm up some before mixing priming sugars? Sent from my iPhone using Home Brew

What grain added to 2 Row will produce a deep yellow/golden color and at about what % will do the job? Thanks for the help

I know nothing about what is in the report or if it would be good for brewing beer. Any help would be good. http://docs.bryantx.gov/water/2012report-2013cal.pdf Sent from my iPhone using Home Brew

I'm looking for a sub for Vienna. Is there a close second? I'm using it in an ale at about 30% of the grain bill.

When using polenta as a sub for flaked corn can I add it directly to the grain and then mash? I searched and found several different ways of doing it. Some say to add it directly, some say do a cereal mash and others say cook first with plenty of water. So are they all correct? Sent from my...

Could or would I want to use a Belgian Pilsner malt at about 20% of the grain bill in an Ale. I'm not too sure if the results would be good. Sent from my iPhone using Home Brew

Other than a home brew store where can I get a diffusion stone at? I'm looking for one around town and can't find them. Would an aquarium air stone be the same? Thanks Sent from my iPhone using Home Brew

Other than a home brew store where can I get a diffusion stone at? I'm looking for one around town and can't find them. Would an aquarium air stone be the same? Thanks

Looking for a dry yeast that would compare to WLP005 if possible. Any suggestions would be appreciated. Sent from my iPhone using Home Brew

On average, what would be the max. % of flaked maze for a cream ale be? Thanks

Can using Whirlfloc make a difference in the final gravity? Since using Whirlfloc I don't get the same attenuation as when I didn't use it. I use one tablet per 5 gal. Sent from my iPhone using Home Brew

How we'll would a drill motor with a paint stirrer aerate the wort? Let's say about 4 or 5 minutes at high speed and moving it up and down in the wort. Do y'all think that would be sufficient? Sent from my iPhone using Home Brew

Will using corn sugar give a beer a different flavor than mashing flaked corn? I'm brewing a cream ale.

I have a extra 5 gal. glass carboy I'm going to use as a primary fermentor. What would be a safe gallon/amount to brew without making a mess?

Got home from my brew store and weighed my grains and looks to to 12oz. short. The flaked corn looks shy. What type of corn product can I use to make up the difference. Thanks

I'm thinking of using Kent Golding hops for cream ale at 60 min. and a small amount at 20 min. With a BU of 15. I'm wondering what Kent Golding would do for a cream ale?

I'm doing a partial mash Ale and wanted to know if when using Vienna 1/2 lb. do I still want to use Carapils 1/4 lb. Does Vienna do the same as Carapils? Carapils adds body, foam retention, and beer stability. Should I use both or just bump the Vienna up a little bit And just use Vienna?

I've been brewing for a while and getting most of my info from here. I would like to get a book for home brewing. What would be some good reading? Thanks

Bittering, flavor, and aroma. Could or why would you want to do a bittering at let's say 60 minutes then at 30 minutes and at 8 minutes then 2 minutes. Splitting them up like this does it make any difference then just doing a 60 min. 15 min. And a 2 min.

On average how much warmer will the wort be during active fermentation than the ambient room temp.