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I have a ss brewtech mini bucket @ 3.5 gal... are volume markings accurate? I forgot to check before I sanitized it... i will need to do a top off soon. Please help! Lol

Hey guys, I have two 1 gal batches (saison, witbier) currently fermenting. Recipes for both called for fomentation @ 65F for 14 days. At day 10 … it seemed both beers were pretty much done. Krausen fallen back into beer, no bubbles in airlocks... little if any bubbles seen in carboy, etc. I...

I don't know, for a total newb brewer, and only have tasted extract/steeped grain kits that I have brewed so far, I like my homebrew better than a lot of off the shelf beer. Is this just all in my head, or is it because it's fresh, or because it is just something that I made? Obviously, I notice...

So, after I get done pouring a beer, I immediately shake and rinse the bottle out with warm/somewhat hot water. I fill bottle half way up and then put 1 drop of dish soap in... then fill up completely. Let it soak couple hours.. then shake and rinse 2 or 3 times. I place them upside down in rack...

So, I tested an early bottled Kolsch just to see how it was developing. Have to say .. think it will be good. I did notice a slight whiff of sulfur, however. This beer was fermented with saflager w-34/70 ... and yes it did throw some sulfer when fermenting. Will this dissipate with more...

I brewed a couple all grain 1 gallon batches last weekend and have some questions on the mash/sparge. Here was my process: 1. Mash for 60 min @ 153F (pot in warm oven - no stir) 2. Separate grain from water via strainer 3. Moved strainer/grains to another pot; take runnings from step 2 and...

I am brewing a saison all grain kit. Instructions say to ferment 5 days @ 74-78. Then 5 @ 62-64. The yeast is muntons active brewing yeast. Muntons says 64-70F. Should I stick to recipe instructions? I noticed the guy was having hard time finding yeast for my kit... and wonder if he just...

This is my first all grain batch that I will be brewing. It is only 1 gallon. It is a saison with a grain bill of 2.4lb Using various calculators I have determined that I need between 1.75 - 2 gallon total water. 1. 1 gallon water to strike temp @ 158F 2. Mash for 60 min @ 153F 3. Pull bag...

I am trying my first all grain this weekend... a 1 gallon kit. The instructions say to heat (159F) 1 gallon of water and pour into steeping bag containing the grains and mix well. Mash for 1 hr @ 148F. Strain liquid into another pot and sparge the grains with 1.5 gallons - this sparge is with...

My second batch of bottles has some floaties. I understand that it could be protein and/yeast. If it is protein... is it possible that not enough time occurred in primary fermentor... I bottled directly from fermenter. I thought I did better bottling from this batch than the first. But cannot...

I am currently fermenting a Kolsch with Fermentis Saflager 34/70 yeast and whew rotten eggs lol. I have heard this is normal with lagers? I did accidently lose my rubber stopper in the carboy :( … but it was sanitized. But I am hoping no infection. Thoughts... does this yeast typically give off...

I am currently fermenting an extract kolsch. Thinking on using biofine or gelatin, and cold crashing. I have a freezerless magic chef fridge 4.4cf with inkbird. I'm assuming this unit would not get down to typical cold crash temps of say 34F? Maybe 45F or so? If so is this cold enough to even...

Well been 7 days in the bottle for an extract hefe I brewed. Not bad flavor... but little head. I did pour carefully though.. but since it's a hefe maybe I should have poured more aggressively. I used fizz drops that came with kit... 1 per 12-16oz. This bottle is 16... and I think that maybe 1...

My rubber stopper was a little small for my 3 gal carboy and accidentally pushed it into the carboy when fixing a blow off tube. It's down in the beer. So... I'm sure I'm not the only one that has done this. Is batch ruined?

I currently am bottling conditioning two 1 gallon batches in my fermentation chamber at 70F because my ambient is 76F. One batch is into the second week, while the other has been a couple of days. I just received an Jim Palmer extract Kolsch kit from morebeer. On their web page it states...

Looking at the hefe I bottled 3 days ago... along with a little bit of sediment on the bottom... I now see a small white ring has developed on the surface of the beer. I am reusing green grolsch bottles.. so it is easier to see inside than regular brown bottles. Is this normal? Thanks!

I just bottled my first ever brew. A Bavarian Hefe. The last bit that wouldnt fill a bottle have it a taste. The beer color and smell looks good. The taste... well not sure.. a bit of a grapefruit or acidic finish. Is this typical for a young beer? Also, should I bottle condition at 70 orm76F...

I am currently brewing 1 gallon batches for learning. Will do 2.5 gal soon. Ideally, I think 2.5 gal batches will be best for me regarding consumption and brewing frequency. I have been looking at ss brewtech mini kettle @ 5.5 gal. I think this would be tight for the odd higher gravity beers...

My first 1g batch is a hefe that started off fermenting vigorously. After 3 days took off blow off and added airlock. I did not do starting hydrometer readings... as I did not want to waste beer lol... thought I would just wait the full 2 weeks and then bottle directly from fermenter. At 9...

I bottled an all wheat beer... today is the 10th day. The first 7 days their storage were at 75-76F. The remainder at 70F. I decided to open a test bottle... and while there is a fizz at opening and a head with an aggressive pour... it is decidedly a bit flat. I expected more carbonation at...