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The title says it all. There is no heat control on the burner so boil over is a bit of an issue. But the main problem is I am boiling off way more than 1Gal, its about 1.5-2Gal for a 1 hour boil. Does anyone else have this problem or any suggestions on how to fix it?

Does anyone think this looks about right for an Amber? 5 Gal 10lb 2 row 1lb Munich 8oz crystal 80L 6oz victory 4oz wheat 4oz cara-pils/dextrin 1oz Willamette at 60,20 and 5 min each WLP001 Is the Cara pils unnecessary because of the wheat?

I'm making an IPA tomorrow with a touch of rye malt. Its about 4lbs dme, 2lb 2 row, 1lb Vienna and 1lb 20L crystal. I'm thinking the crystal and Vienna combo might be too much maltiness for an IPA. I'm mostly concerned about the rye and how it will play with the crystal and Vienna. I've never...

I brewed a pale ale and it was very cloudy when I racked into secondary, way cloudier than any other I've brewed. I'd like to help clear it up by racking into a third carboy but I'm concerned it may be unnecessary and may possibly have negative consequences. Any thoughts?

I'm making an extract stout with chocolate and crystal malts and I would like to add oats as well. I'm not looking to use the flaked oats for added sugars but only for added body and better head retention. I'm also only using 1 lb of oats(which is 10% of the grist). My question is whether or not...

I just brewed an all extract APA and used hop sacks. At the end of the boil I've found odd flakes of something in the beer. It's not hops or grains and I'm not sure what they are. I've looked around on the computer but found no results. Anyone have any clues?

I have: 1lb 2row 1lb light DME 2lb corn sugar 1oz warrior .25oz magnum .5oz east Kent Goldings 1pkg us-05 I'm thinking it's an American Pale Ale, very light in color. I'm not sure what the 2lb of corn sugar would do to the brew. I've never added this much to a batch before. Also, that is a lot...

I have some leftovers i'd like to put to use seeing as i wont be brewing again for a while and i dont want them to go to waste. I have: 2lbs Golden Light DME 3lbs Light DME .5lb pale chocolate malt 2oz warrior 1oz magnum 1oz east kent goldings 1 pkg US-05 too many hops, i know, but im...

I have a coffee brown ale which upon transferring from second fermentation to bottling, tastes wag too bitter. I'm looking for a way to sweeten it during secondary. If I'm correct, if I add sugar of honey the remaining yeast will eat it negate the sweetness. Any ideas?