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I've started gyle-priming my kegs rather than relying on forced carbonation. I like the idea of having secondary fermentation to scoop up any dissolved oxygen that may have entered the beer while racking to the keg, but I'm a bit concerned about the keg space. Should I purge the head space with...

I recently harvested (washed) some S-04 from a batch of robust porter. I've created a starter and saw a bit of activity overnight. I've taken it off the stir plate, will let it sit for about 12 hours, then will cold crash overnight before my brew day tomorrow. My question is: how do I know how...

I brewed my first Munich Dunkel last Saturday, and it's been fermenting nicely at 50 F since then. I'm planning to increase the temperature today for the maturation phase (following Palmer's instructions in How to Brew), but I'm not exactly certain which temperature I should increase to. In one...

Apologies in advance for the painfully basic question, but how many yeast cells are found in a small (11 gram) packet of dry yeast? I'm finding conflicting info - Palmer suggests 100 billion, but BeerSmith says 200 billion. I can't find any information on the Safale website. What I can say is...

I'm currently using a chest freezer attached to an Inkbird device to control my fermentation temperature. The problem is that I'm getting pretty large temperature swings. If I have it set at 68 F, when the freezer kicks on it will cool the ambient air in the freezer all the way down to 60, then...

Hi all, very basic question here so please forgive me if it belongs in the beginners' forum. At the end of every boil, I notice I have a lot of particulate matter in my wort, even though I always use a brew bag during the mash and hop spiders during the boil. On my most recent batch, I used...