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Little background I brewed a robust porter with a high flocc yeast that has dropped clear. I kegged it today and the flavor was absolutely perfect! So what do I decide to do I add 1.5oz of Peanut Butter extract from Silver cloud Apex. BIG MISTAKE it now has a super overpowering cracker jack...

Story time so I made a English Brown 1//16/2018 and it finished way to high at 1.020. I ended up drinking half and adding a vial of Brett C. to 2.5 gallons. I let it ride for six months and then popped the air lock for a taste/gravity reading and purged with CO2 before sealing again. Flavor...

So I just started turning up my boil kettle on low during my sparge and my beers are finishing a lot higher than expected. Does anyone else do this or do you collect about half of the wort and then fire it up? I.E I made an Irish Red that was 1.046 was about 80% base 20% specialty grains mashed...

So I just started turning up my boil kettle on low during my sparge and my beers are finishing a lot higher than expected. Does anyone else do this or do you collect about half of the wort and then fire it up? I.E I made an Irish Red that was 1.046 was about 80% base 20% specialty grains mashed...

So just finished my first couple of lagers and was happy with the results but not blown away. Before I take my carboy out for a diacetyl rest the flavor is phenomenal, very lager like and crisp ; however, after performing a diacetyl rest (beer has only a couple gravity points left) for a couple...

Hey people that cold crash lagers down to freezing, after FG reached and diacetyl rest performed, experience any esters being released from yeast due to stress? As opposed to slowly cold crashing a couple degrees each day to freezing? Is there any noticeable difference?? I want to save a week...

I know this subject has been beaten over the head many times and I've done a ton of research related to off flavors but it'd be nice to get some fresh input. So a little background first I've got my brewing process dialed in and all my beers taste great going into the keg but after being force...

I was hoping someone could explain in more depth why at a thinner mash with water to grist ratio say 2.0 qt/lb you may notice a higher efficiency but at a thicker mash at 1.25qt/lb your efficiency drops but you get a more fermentable wort.

Brewed a batch yesterday that had a preboil volume of 7.5 gallons and 1.050 gravity reading with temperature accounted for. After the boil and adding a whirlfloc tablet I ended up with ~4.5 gallons at 1.048. Now this seems physically impossible that at a lower volume of water my SG would drop...

This Friday 6/12 was my first time kegging homebrew. I completely sanitized and cleaned my corny keg and replaced all the rubber gaskets. I siphoned the beer in and set the pressure to 10 psi and put it it my mini fridge. I sponged on foamy sanitizer bubbles around all the connections to check...

My LHBS has one mill that is set for a standard crush for two row malt and I happen to have a bunch of six row. Does anyone know if I can still crush six row using this mill and not have a problem?? I've read in places that six row has smaller kernels and therefore needs a finer crush.

Okay so relatively new to kegging. I have a batch that has finished fermenting/ conditioning in primary carboy. I wanted to transfer it to my corny keg to cold crash it and then carbonate it because I don't have enough room in my fridge to cold crash in the carboy. So should I cold crash it...

I tried making a 2L starter using 200grams Briess DME and 2L water. I boiled 15 minutes. Didn't have a hot break or boil over. Let it cool to 70 degrees and then pitched ~100billion cells of previously harvested yeast slurry from a couple weeks ago and let it go for 12 hours swirling the...