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I am brewing a pub ale today and the recipe calls for invert sugar. I got 1lbs of cane sugar. Inverting is a logistical issue for me, I do not want to leave the mash or boil alone for 30 minutes to do this. So two questions: 1) Does it make much of a difference if I just add the cane sugar...

Hi guys, brewed my first lager 10 days ago, everything seemed to go well. Yeast is White Labs Pilsner, OG was 1.054 as per recipe. I pitched at 70, cooled to 52 and left it there until yesterday (9 days in), when I increased to 54. I made a starter but that was most likely not big enough, one...

Hi Guys, I am looking for recommendations for thermometers with long probes (=> 3 feet) that I can attach to the outside of my plastic fermenters. Ideally I could use the same thermometer with several probes since I am fermenting in different places (freezer vs ambient) but if I have to buy two...

All, I recently brewed my first german Hefeweizen...very basic recipe (10 gal) with 10lb wheat, 10lb pilsner with Wyeast 3068. I had it in primary for 2 weeks and secondary for 2 weeks as well. I kegged from there. The taste was great, the beer was mostly clear however. I am brewing...

Hi guys, I want to make a Hefeweizen soon and was thinking it would be neat to harvest yeast from a german bottle, Weihenstephaner ideally but am open to others. After some reading it appears that while fermentation uses ale yeast strains breweries actually add lager yeast for bottle...

Hey guys I made 10 gallons worth of beer, currently in primary. For secondary I want to add fruit (grapefruit for 1 half, lemon ginger for the other). My plan is to mix the beer with fresh squeezed fruit juice for 3 or 4 days in secondary, then bottle. The first question is, how much...

Good Morning! I recently brewed a 10 gal batch of a pretty standard pale ale. I fermented for 2 weeks in 2 different carboys, one with WLP001 and one with WLP002. Yesterday I racked both to secondary. The batch with WLP001 smelled like vinegar/cider/sour, nothing like it usually does either...

When I calculate my estimated OG, which amount of water do I use as the denominator: the boil size (e.g. 6.5 gal) or the final size (e.g. 5.5 gal)? I am still unsure about my EE% but still makes quite a difference Thanks

I am making a belgian strong ale this weekend. I am planning to moving to a secondary after 2 weeks of fermentation and let it sit for at least 2 months. Normally I rack to secondary for dry hopping or clearing out some of the sediment and leave it secondary for a week max. In these cases I...