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Was about to start bottling...I've got everything laid out and set up. Then I realized, holy crap, I probably need to repitch. I've got two batches to bottle that I brewed back in October (4 months ago, 3+ months in secondary). One is an English Old Ale with an OG of 1.078 and the other is...

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Three flat batches...it's about 50 F on my basement floor right now, and they aren't carbonating. I've tried searching threads and the one recommendation I found was to put them in a tub of water with a submersible aquarium heater. Well that's gonna have to be a big tub of water with a very...

Just finished on organic chemistry exam that bent me over and had its way with me. After days and days of nothing but work and study, I just popped one of my English Brown Porters and poured it into my brand new Duvel glass. Yay for breakfast beers. I'm gonna drink this and then start my...

I just ordered the test kit. Does anybody have any experience with this? If it is contaminated, I've heard they'll basically evict me and confiscate clothing and bedding and other linens. Which would suck really really bad. But I'm more worried about all my beer and wine. Can I keep that...

But we don't get Bridgeport in Utah. I find lots of recipes online for Jubelale, which is one of my top three winter beers, but nothing for Ebenezer, which is my absolute favorite winter beer. Does anybody have any info on Ebenezer? It's been a year since I last tasted it. I think it was...

Any thoughts on the effects of an increase in time between the mash and the boil? I'll be transferring wort in a sealed bucket back to my own place and it could potentially be a few hours between mashout and the actual boil back home. Potentially lacto, etc, could start souring the wort before...

Doing my first high grav brew tonight, and so I also made my first ever yeast starter last night. English Old Ale with a target OG of 77. I'm afraid I did too little too late. Last night I boiled 1/2 cup DME in 2 cups of water, cooled, added a vial of WLP002 , covered with tin foil, and left...

I've read rave reviews of this yeast so I made sure to reserve two vials from the LHBS. I used one this past weekend in a low gravity Belgian Pale ale, a recipe I created from looking at a couple of recipes on this site. It's happily fermenting downstairs right now at 66 F. Because this yeast...

Things have been going very well for the last half a dozen brews or so. Consistent, decent efficiency, no major mistakes or screw-ups. Then last night happened. Get done with the entire sparge process and dipped into the kettle for a hydrometer reading. I fill the tube, set the hydrometer in...

So I accidentally mixed in the flaked barley in the hopper with the grain to be crushed. Now I'm trying to sift it out, and this sucks. What will be the consequences of putting some of the flaked barley through the grinder? Just more likely to be a stuck mash? RDWHAHB?

it's for head-retention, right? Don't almost all styles want good head retention? So why don't we always use it? Can somebody illuminate for me when this malt is appropriate to use and when it's not, and in what amounts? I've never used it before but always wonder about it because I love...

Inspired by the Founder's Breakfast Stout BYO recipe, but scaled down a bit in an effort to not be blitzed by breakfast time (I do literally love coffee stouts for breakfast). Wondering how this will pan out. 1) I'm mostly worried about the coffee and chocolate additions playing nicely with...

I'm going crazy. There's so many different recipes I want to brew. My favorite part of brewing is recipe formulation. I'll spend hours tweaking a recipe to get it just where I think I want it. But then I write more recipes than I ever get around to brewing. Like right now--I'm torn between...

Just broke my third auto-siphon. I love the ease of the auto-siphon...before I purchased my first one and was trying to create a siphon with a racking cane and tubing I found it awkward and difficult to do in a sanitary way. I know a lot of members of this board have given up on the...

7 hours after getting the Haus Pale into carboy I went downstairs to check on it and it is already swirling and whirling under a big krausen. The basement is about 70 F right now and the brewmometer on the side read 75. I quickly submerged the carboy in water and added a frozen bottle of water...

We have struggled with very poor efficiency thus far, getting around 60% and missing our gravities. FedEx brought the BarleyCrusher this week and we finally nailed our temps (153 after strike, lost about a degree during the entire hour). We got 82% efficiency doing a batch sparge! Awesome...

Tested the pH of the last brew, we had some dark malts and it was about 5.4. Brewing up a Haus Pale right now and the mash pH is 6.2. Oh crap. Anything I can do at this point? I don't have any brewing salts or HCl or or stabilizer or anything. Will this have a pretty bad effect on the Haus...

I've always used iodophor, and I've always loved the stuff. Due to the popularity of Star-San on this site, I picked up a small bottle of it. I just tried to sanitize my carboy with it. Now my carboy is full of bubbles that will not go away. What the crud. Now most of the carboy is sitting...

I'm not too worried about this, unless somebody tells me I should be. I've never used dry yeast before. I picked up some dry Montrachet yeast and Nottingham yeast at the LHBS while I was out running errands. It was a hellish hot day and my radiator is biting the dust so no AC--by the time I...