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Hey everyone, I just siphoned off my IPA from my secondary into my keg yesterday. I dry hopped the IPA with 4 ounces of pellet hops and had about 1-1.5" of dry-hopping trub at the bottom. While siphoning I noticed there were still little pieces of hop floating around. I know next time...

Hey everyone, I just bottled my pilsner (3 weeks primary, 8 weeks secondary, 1 week in keg)yesterday. I force carbed my beer at about 45degF for 10 days at 28 PSI. I know that seems like overkill, but I've had past issues with carbonation, which occured again yesterday. Here was how I did...

Hey everyone. So I'm scheming up a recipe for a Hefeweizen. I'm doing a 50:50 ratio of German Wheat Malt to 2-row German Pils. I intend on using White Lab WLP300 yeast. No rices hulls based on my mash schedule (see below). From all sorts of reading I've done here's my proposed mash...

I would like to know the supplies I need to have a keg system for 5 gallon batches that I can force carbonate and then bottle for quick turnover. I'm having trouble finding this information on here and if someone could direct me to the correct information or supply that information, I would...

I bottled my 11.6% abv Double IPA about 24 days ago. I sampled a bottle and it had absolutely no carbonation. I used a little over 4 oz. of dextrose for priming. Is it the high alcohol content that's inhibiting my yeast to do anything else? I just realized that it was only a 3 gallon...

I was wondering if anyone has performed a 24+ hour rest (at colder temperatures to cause protein crashing) of their wort. Prior to pitching yeast, the wort is siphoned and aerated in another clean, sanitized fermenter leaving the proteins in the other fermenter behind. How risky is this...

I want to know more about the legitimacy of this thought... I have read all over that infusion of pure O2 in cooled, post-boil wort, is the best means of generating a strong fermentation. I wonder why it isn't just as beneficial to simply use filtered air via pump, filter, and air stone...

Hey, this goes out to everyone living in Michigan (preferably in the Southeast region - Ann Arbor). Where are all the local homebrew supply shops at? I'd appreciate any help because I'm paying an arm/leg at Midwest Supplies for shipping. Also, if anyone knows of some good, reliable online...

I know I could go buy several packs of dry ale yeast to possibly solve my problem but here are some questions: Can you propagate yeast using dry yeast and perform several cycles of adding starter wort to make a yeast starter? I'm attempting this with Munton & Fison Ale Yeast (Dry). How...

Would adding another small batch of lager yeast (same strain used in primary) to a secondary before lagering be a problem? I plan on lagering for about 5 weeks at ~40degF. I don't see how this could be a problem, besides some early flocculation, as long as I pitch cold. I figured this might...

Hey I was using Beersmith for a Pilsener. I was using 12.5 lbs. of grain. I designated a double infusion, light body mash and here are the water descriptions. Protein for 30 min. w/ 12 qt. @ 144.1 degF for 130 degF Sacc. Rest for 30 min. w/ 10 qt. @ 180.6 degF for 150 degF Mash Out...

Will a 9" false bottom for a 10gallon igloo work? I haven't received the 10 gallon cooler yet, but what would be the significance of using this 9" false bottom over a 12"? I'd like to avoid paying the $45-$50 for the false bottom and adaptor.

Anyone have a clue as to where in heck I can find some of these? I've looked all over and have found nothing. I'd love to make a pilsener involving these guys. Thanks for any help.

2 questions: 1. Culturing yeast... I'm making a Pils and I bought this yeast: Czech Pils Lager Activator Wyeast ACT2278 (4.25oz.) I was wondering if this schedule seems ok... 1. Activated yeast, let sit for 24 hours (swelled) 2. Made a wort: 1/2 cup of Light DME in 1/2 quart of...

Can someone please help me with a little problem I have? I am attempting an All-Grain Pilsener with 12.5 lbs. of malt. I used beersmith to calculate how much water I needed for a double infusion, light body mash profile. Here is what beersmith told me I needed: Protein Rest: add...