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brewed a batch of hefeweizen 23 days ago and it has been fermenting nicely. after two weeks i took a GR, it was at 0.023 and tasted very tart and sour! i thought that i had somehow ruined my beer but i pushed on. i checked it at exactly 3 weeks two days ago and the flavor was a way way...

wlp300 ferment temp 65f my beer has been fermenting for 10 days. i checked the gravity 3 days into fermentation and it was pretty tart/sour and starchy tasting. now it smells great (some sulfur, just a bit) but has a really sour taste, someone told me it tasted like a lambic. is it...

brewed 4 days ago and took my first gravity reading to see how it is coming along. it is at 1.022, looking great but when i tasted it, it had a tart sourness and a starchy taste. my friend commented that it tasted like sour porridge :( hoping that the sourness isnt from some kind of...

two days ago i brewed a hefeweizen and put my stc on 65f with a differential of 2 degrees. today i really wanted to lower the temp after reading a bit more so i did and now its at 63 with a differential of 2 degrees. will this hurt the beer???

Just made my first yeast starter last night. Went well. 1L starter with wlp300 for a 4 gallon batch. This morning it had a small foamy krausen probably a 3mm thick. When I used "mr malty" and other yeast calculators it says I need a 2L starter and a stir plate. My yeast is almost a month...

i am about to brew my next batch. brewing a hefe with wlp300, going to make a 1L yeast starter for a 4 gallon batch. I bought a light colored barley based DME for the yeast starter. so from what i read i need to let the starter ferment out completely because the yeast enzymes won't be...

is 30 hours enough time to prepare a yeast starter, let it ferment out and then crash cool it, decant it and pitch it???? wasn't able to buy DME today!!!! sucks thanks ahead!!!!!

basically what i want to try and do is brew a hefeweizen and pull a single decoction. i have read up a lot but wanted to see what you guys think of this exact schedule. 1. Start with a ferulic acid rest at 110f for 20 mins 2. Then raise the temperature up to 152f for 30 mins 3. 30 mins...

i have been using a spray bottle that isn't labeled as food grade. should i order a food grade one off the internet or is this a overreaction? pretty dumb question but just don't want to leach chemicals into beer ;)

had this great idea!! instead of cleaning a glass growler what if i just use a plastic 2L water bottle for a yeast starter, no cleanup, already pretty much clean just starsan it. its airtight and i can put a airlock on it. save time and money. obviously for long term storage i would use glass...

just bought a vial of wlp300, as all of you know it says on the vial that you can pitch straight from the vial. i know i know that its not recommended but i am going to make a 4 gallon batch so if i pitched the whole vial would it be enough?? its still before its expiration date and if i do...

found the perfect piece for a elbow only that its bronze. was wondering if this would impart any off flavors ? after reading metallurgy on "howtobrew" i am worried that the condensation and blowoff will return into the beer and somehow add metallic flavors from oxidation blah blah blah...

i just bought a stc 1000 and had assumed that the probe would be long enough....its about a yard long!!! much too short. 1-could i just extend it with some wires??? not much of a tech person with this stuff. also it has a metal casing on the end of the probe, all the other ones that i have...

I just bought a small chest freezer thats gonna be my fermentation chamber and wanted to know what would be the wisest choice when it comes to internal design. 1) I am going to build a wooden support where the dip is to support the fermenter. Is this small freezer space adequate enough to...

i haven't seen anyone use this type of device as a fermentation chamber, even after extensive research. does anyone have experience with a small upright freezer (similar in size to a dorm fridge)? would it work out? i would be using a temp controller. or should i just sell this one and buy...

I have been doing a lot of research but haven't found any answers for a few questions. Some people say that you can lager in a fridge but I also read that commercial breweries lager at close to freezing. Is it fair to say that a freezer could get the job done better??? most fridges can't get...

I've been completely confused... I just brewed my first batch and its done carbonating. It conditioned in the bottle for 3 weeks at 69-73f and it came out absolutely perfect. couldn't find any straight forward information on the site. 1) What temp should I store it at for maximum shelf life...

just made me a hefeweizen and bottled it! my brother is visiting in 3 weeks and want the beer to be prime for that time! If I condition the batch at lower temps say 64 - 60 would that slow the stale effect??? I know that this style should be drunk young, didn't think it would Finnish...

bottling my first batch of hefeweizen !! so far i have been reading about the proper amount of carbonation for a hefe and have decided to go for 3 volumes. i want the carbonation to bite a bit but not dominate the experience. haha i have tried some of my friends batches and it was like i was...

This is my first bottling ever! I have two options: 1 sanitize bottles with oven. Heard that this makes the bottles brittle? Thoughts? 2 Use Iodine. In this step in the process won't it lead to off flavors in the bottles. should I rinse with cooled boiled water afterwards? all help...