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I'm trying to figure out what I should do with this Dortmunder. Expected FG was 1.010, but it finished at 1.015. It tastes pretty good, but it's a touch sweet. Recipe is as follows: 88.6% Pilsner 11.4% Munich OG 1.055 Mashed at 152F Safale W-34/70. 2 packets into 3L starter Fermented in low...

My most recent beer, a hoppy blonde, ended up a little on the tart side, so I measured the pH at 3.95 (Milwaukee meter). This explains the tartness, but it doesn't explain why I ended up at 3.95, and not something closer to 4.3-4.5. I believe that my brewing hygiene and sanitization...

I brewed a 5 gallon batch of oatmeal stout 16 days ago. Mashed at 155F. OG was 1.064. Fermented with US-05 at about 65-68F. It's been at 1.019 for at least 4 days. That's 70.3% attenuation, which is low for US-05. I'd expect closer to 80%. It tastes good, so I could just keg it as is. But...

I bought this jumper hose to do keg-to-keg transfers. I have two kegs. One will be filled with beer for a cold crash. When it's time to transfer to my other (serving) keg, how do I sanitize this hose? These seem to be shut-off disconnects and I can't get sanitizer into the hose.

I'm doing my first beer in a new kit, and I discovered the lid on the plastic bucket I'm using as primary does not seal well. Because of this, and the fact that I want to free up this bucket, I'm going to rack to a glass carboy. However, I had originally planned to not use a secondary, and I...