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Hey all! So long time lurker, haven't posted much recently but have come seeking some advice. I recently acquired a Fermwrap and would like to use it as a heat wrap for fermentation. I have an Inkbird ITC-2000 single stage controller kicking around that I'd like to use. What's the best way to...

Hey guys, It's been a while since I last posted. I've been brewing on and off and trying different styles. A couple of weeks ago I brewed a Gose, and my grain bill was fine, post boil my beer colour was fine, but during the end of fermentation my beer started going orange. I notice this a lot...

Quick but pretty rookie question I am sure. I need to put some beer from my keg into bottles to enter into a competition, but it isn't keeping for more than a few days before losing carbonation. I force carbed the keg and bottled two bottles a few weeks ago into swivel top bottles and put them...

Hey guys, I am wiring an Inkbird ITC-1000 temperature controller into my fridge. I was following the photos @Sellick had provided with his build, but one thing wasn't made clear. The white wire that comes off the back of the old dial controller as well as the yellow/green wire, what in the...

Recipe: 10 Lbs Weyermann Pale Malt 1.5 Lbs Crystal Malt 240L Hops: .75 Oz El Dorado @ First Wort, .75 Oz El Dorado @ 30 mins, 1 Oz Yeast Nutrient @ 45 mins 1.5 Oz El Dorado Dry Hopped (5 days) after fermentation 60 minute boil time. Pre boil volume, 6.5 gallons, yield 5 gallons. I...

Hey all, So, this is something I want to tackle, in particular because I have a couple of friends who are gluten free types but they also still like beer. Of course, gluten free beers are not entirely common at breweries here in Ontario, however some do put them out. Gluten free sour beers are...

Hey guys, I was wondering if anyone has done any temperature control mods to that particular fridge. It is the 4.4 Cubic Ft Danby Designer fridge and it seems to have some rather crappy temperature adjustments. After leaving it plugged in for a few days with a thermometer left inside of it...

I am wondering what I should do with this beer. I started two 1 gallon batches with the same wort on the 19th of June. Starting gravity was 1.050 and it finished at 1.035 (did a BIAB so I don't think the efficiency was very good). This was a first run test batch because I started reading about...

Hey guys, I have been poking around finding recipe ideas for making my first fruit lambic (I currently have 3x 1 gallon brett sours fermenting for science purposes) and I have a couple of questions based on this recipe. 4 lb of 2 row 3/4 lb of 6 row 2 lb unmalted wheat 1 oz Saaz hops (60...

Hey guys, So, I have made several batches of beer now and had some good success with the whole process. I want to start making larger batches, possibly even pushing myself to do this as a side business down the line. My biggest gripe is all the equipment that I have takes up a lot of space in...

Hey guys, Now that I have had some success with making my own beer using other recipes, I'd like to make my own. Using an ale style beer, I'd like to make a maple style ale. Flavor wise, I am going for something sweet with a touch of smoky, hence why I am adding some maple syrup to the boil...

Hey guys, So, the good news, after I failed with my first couple of batches of beer, I did a mish mash dark ale and a scotch ale, both of which turned out pretty well. That said, I am inquiring about how I can prevent getting yeast in my bottles. Currently, I am using a racking cane to...

Hey guys, Good news, after failing pretty hard with my first beer and it smelling and tasting awful, it looks like my Belgian has worked out pretty well. Hindsight though? Should have taken it out of primary a week ago because I don't think there is much sugar left. I transferred it into a...

Hey guys, last Sunday I started my second beer, a Belgian Tripel but I am unsure of whether my yeast has gone dormant. My temperatures have been consistent, monitoring the air temperature to ensure it doesn't get too warm or cold. Optimum fermentation for Bastogne yeast by White Labs is 66-72 F...

How long on average would one ferment a Belgian Triple recipe in primary and secondary? Some initial reads say a minimum 3 weeks for primary, and the longer the better the beer is. How long would one secondary it for?

So far so good. After doing copious amounts of research in order to understand techniques of brewing, I just put my first batch into primary. https://www.brewtoad.com/recipes/1-gallon-chocolate-maple-porter Using a modified version of that recipe and a double batch, it looks and smells...

Hey guys, I am doing my first brew this coming weekend as my mead is now in secondary and won't be done for a few months yet. So I am doing a grain based beer with some hops and I have some questions about the process, including what supplies I need. Recipe...

So I have had my mead in a fermenting pail for almost 3 weeks and I am not seeing any signs of fermenting from bubbles escaping the chamber on the pail. Is this normal? I used a White Labs wet yeast mixture for my recipe, 2 gallon pail for primary and a 1L carboy for secondary fermentation. I am...

I was reading through my old post yesterday and have assembled what I need to make a basic mead. I am going to get some local apple cider without preservatives in it. Anyway, I have White Lab Mead Yeast, and am picking up 4 pounds of honey tomorrow. The fermenting kit I have is a 2 gallon pail...

Howdy All, I have had an account for a while, was considering making mead back earlier in the year but that fell through due to financial struggles. Anyway, Santa brought me a starter brewing kit for Christmas so I am going to start brewing some small batch beers and learning how to do it myself.