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What to do with hop rhizomes and cuttings now? Should they go in to the ground or wait in a fridge for 4th month?

With how much water,and on what basis i need to water hops now. Is .5L ok every second day .

I tried to wire my ranco,once i plug it in wall outlet nothing hapen.There is no electricity on extension cord out of the ranco. I wire it pretty much acording the chart that came with it. What am i doing wrong?

I`ve bouhgt some wyeast propagator smackpacks(bavarian lager),now i will be using them for a first time. I know i need to make a starter,but in whitch way? Do i need to start with less wort(cca.500ml),and once fermented pour it to a bigger starter(4l for lager), or i can just pitch it in 4l of...

I need temp.control so bad,im lookin to buy johnson controls as stated above,but can i wire(install )it regarding im in Europe 220V ?

Is there any way to make pale malt(base malt) out of pillsner malt? I know it is possible,just dont know what temp. to roast on,and do i need water etc. I am asking this because in Croatia Pillsner malt is readily available and cheap while pale malt is not Thanx

Is it possible to make a beer just out of the unmalted grains and alpha-amylase enzyme,no malt at all...and what would be the taste like

Many times i brew without paying any attention to quantity of dry yeast to use,i always had use 1 pack. per 5 gallons with no problem(brewing 1.066 OG stouts and etc..no problem),while there are many yeast pitch rate calculator,and books that recommend three packs for same brew . Now do i...

Do i need to crush the unmalted wheat when doing cereal mash, and can i get away with single infusion,or i have to go step mash.? If so should i go along regular Single infusion profile?

I have found some recipe/technique for unmalted brew.. Now,is it possible to use barley malt to convert wheat starches to sugar,or i need to hav atleast small amount of wheat malt to do that? I am asking cuz in book they didnt use prefix,just "malt" Recipe goes something like this...

Hi,Can you tell me what temperatures i need to hit if i want a full body -less alcohol,or light body more alcohol in multi step infusion

I am planing to brew wheat (wit beer) beer.Does wheat beer need less conditioning then regular ales or lager,if u can enlight me..thanx

I know that will beer improve over the time it stays in bottles,but what temps? I am asking this because i have no space in conditioning cabinet and i have 2 more brews gettin ready to bottle in a week. Now will my beer get better over the time if it stays in bottles at 59 F for a three...

I went after the ginger ale recipe here :https://www.homebrewtalk.com/f76/ginger-ale-3rd-place-2009-hbt-bjcp-comp-141080/ I mashed at 154F and everything was ok,but after the first vorlauf clamp that holds the mash screen in place fell off;unscrew; whatever. Now the thing is i didnt see that...

Now i find out i have 30L demijohn full of beer lefted in primary for 3+ months. lawl . Any suggestions,should i bother with bottling it or make vinegar out of it ? ;)

My guinnes like clone(although OG was 1.066 FG 1.20) is conditioning on 60F. This is first week,should i move the bottles to somewhat warmer place like 71 F. or leave it like that. Btw does different stilles of beer condition at different temps?

Lets say,after finishing the sparging proces i end up with 15L of wort,and i need to have around 30L so after boil will drop to 23L.Now is it better(or possible) to do more batch sparges (meaning more suger in wort and aromas)to get to the wanted volume of water, or its better to add needed...

How much loose hoops to use if needed for aroma. Do i use same amount as with pellet form hops,or i need more loose hops cuz of weight differences?.

I assume mash temp needs to be at or above 165F range thus leading to more unfermentables .But if i have too many unfermentables there will be less or little alcohol leading to sweet low alcohol beer. I am guessing only solution will be to use low attenuation yeast in combo with intermediate...

Today i moved batch of beer(14L) from primary to secondary(7 days in primary) at 1.020 Gravity. O.G. Of the beer was 1.064 and yeast was Youngs Ale yeast. Airlock show no activity( i know its not reliable method). Did i make a mistake,should it be left little bit more in primary?