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brewgr gives me an estimated 1.019 and 1.017 on the two batches i'm ready to bottle. both are steady a 1.004 and 1.006 using white labs WPL550. (monastery yeast). i'm no yeast expert but this seems like impossibly high attenuation. both left about three weeks in a 63 degree...

so my batch i'm sipping, it's good given all the mistakes i made. but it's too bitter. i aimed for 50 IBU's and this stuff tastes like 70+ (it tastes like 100 if you ask swmbo) i think the farm fresh hops i got are just more potent than expected. there's no way this is only 50 IBU's...

okay so i didn't know to crush the grain ... i fermented at 80 with aggressive belgian yeast (exploded...got all over the wall)... i bottled without an FG reading. and somehow, someway, this beer tastes great and got me drunk ! the hops aroma is amazing (citra hops). my only...

i live very rural, have a small well, and the water tastes great... it doesn't leave stains on anything (i have an iron filter) the question is, is it better to run softened water (containing sodium/potassium) for my wort, or is it better to run raw well water (which has limestone...

... do people really sanitize their bottle caps? i would have never have thought to. ... and you know what i do ... i mouth syphon ! every time. i don't even own a wine theif. (i do rinse my mouth and lips with 70% alcohol) am i asking for trouble?

did crystal malt and phoenix hops. (belgian monestary yeast) chocolate malt and fuggle hops. (edinburg scotch ale yeast) munich malt and willamette hops. (belgian monestary yeast) these are all in the concrete floor of my cellar right now, holding steady at 63 degrees. wish me luck !

i have an unfinished part of my basement, it's a steady 66 degrees. i've put my beer down there for now. the question is, should i let the yeast get going in the ambient ( ~75 deg.) temp kitchen, and when it gets going move it down. or pitch yeast, and put it down there to forget about ?

the title says it ... what are your cool tips and tricks to saving big bucks brewing ? ... i'm making beer at about 80 cents a bottle, is this on par? it's great beer, 2$ a bottle in the store so i'm coming out ahead. thanks to the great people on here who taught me to buy my hops...

do people ever make extract brews without any steeping grains? or will it be just too thin and light. i was thinking for a hop forward yellow refreshing beer.

extract brew, aiming for a thick porter / stout style. my last time i tried this i didn't know to crack the grains, so it's color was pretty light and mild. i know to crack the grains now. planned reciped is: 9.3 lbs light liquid malt extract 0.5 lbs chocolate malt (steep) 0.5 lbs...

... so as in other posts, i ordered white labs belgian strong ale and it came totally cooked, starter never even showed signs of life. (100g dme in 1 litre water) since i had my brew all ready i went into the cellar and got several bottles of a previous trappist clone with a lot of lees...

planned final gravity was 1.019, but i'm steady for two days at 1.010, so i think i'm done. here's the big thing, it's only been 10 days (yes my fermentation temps were hot). so do i go ahead add my dextrose and bottle? it taste great (flat but delicious).

my yeast for left all day in a black metal mailbox baking in the sun. it felt really hot when i brought it in. tried pitching it into starter, 100 g DME, 1 liter water, 1 vial white labs belgian strong. it all just fell out of suspension immediately and i've had no bubble, no sign...

obviously it's going to be a dark color. will the flavor be much off ?

... i made a port and a trappist clone. ... and waiting for them to age is killing me !!! any advice on a nice quick drinkable style? i'm going extract, and for this probably only a 2.5 gallon batch

Okay, so i decided i'd "save money" by getting a few recipes instead of buying kits. made up a recipe for porter meets belgian as follows: Steep: 3 Oz chocolate malts 3 Oz Black Patent Malt 1 Lb Crystal malt 60 DegL. add: 6.6 lbs malts extract. 2 Lbs belgian candy sugar. and a...

i was told on here not to use corn syrup for my yeast starters as it acclimates the yeast to only simple sugars. ... but i also read that you want to use light LME not dark because it's easiest for the yeast colony to grow in the simpler syrup. is there a definitive answer? ... the...

do you get much more from the grains doing this? i made my last batch and it wasn't NEARLY as dark as i expected. in terms of color i wanted porter and got abbey. didn't know if i was missing an obvious step. this is just for Steeping specialty grains

i did a forum search but it came up with a 2009 result. ... anyone have leads on cheaper than amazon LME? i live too rural for a LHBS

some hops are known for finishing some are known for bittering. but all hops can do both right ? like any hop can be dry hopped to add aroma, and any hops can be boiled to add bitterness, correct? i'm using brewgr.com to estimate my IBU's and shoot for about 50 IBU. it seems i can use...