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My exploration into all-grain brewing started with a talk given by the head brewer at Blue Mountain in Afton, VA describing their method for making their Dark Hollow / Local Species sister beers. Suitably inspired, I've been been all-grain brewing for several years in preparation for an homage...

I've brewed a Belgian Quad on 12/21/2015. It has been in the fermenter since then. I pitched a 1700 ml starter, plus a second package of Wyeast 3787 on that day. Fermentation was going strong by the next morning. I have a temperature control system for my fermenter. I started at 67...

I am in the market for a new burner. I've recently started brewing all-grain, and my $30 Bass Pro Shops burner is just too slow for heating up those quantities of water. It has served me well for extract brews, but I felt like I spent an awfully long time waiting around for the all-grain brew...

I have kegged several beers and force carbed all of them. I now have a few batches of beer ready to keg and I do not have room in the kegerator for them right now, so I was thinking of sugar priming them. One of the beers I have is a milk stout. I will be running this off of nitrogen through...

I have this buddy....no really...:) We've brewed together about 8-9 times. He kegged a Brewer's Best Irish Dry Stout. It tastes very bland. The beer has an odor that seems to be a little bit like "Starburst" or maybe aritficial lime. My diagnosis was poor cleaning of the keg (first time...

I am working on a Magic Hat #9 clone. The recipe I used doesn't have any information regarding expected times, so I was wondering if someone here could provide me a some information. It is an extract brew. OG 1.056 SG @ 1 month in primary 1.012 Racked to secondary on top of 3lbs of...

A friend of mine was talking to me about drinking "Lime Phosphates" as a kid in a soda shop. I googled this, and it seems that soda jerks would put a drop of phosphoric acid in the soda for bite. I'm curious to try this with my soda setup. Does anyone know the concentration used for a glass...

I am fermenting a Magic Hat #9 clone. It has been in primary for 18 days. SG is now 1.019. FG is supposed to be 1.014. It is going to go in a secondary with some apricot puree. My Question: Should I put it in the secondary now or wait until I hit FG? I am traveling a few days next...

I have my first brew on tap now. It has a distinctive apple cider flavor. It is not unpleasant, but not what I would consider a typical beer flavor. I brewed the Brewer's Best European Boch. I fermented it at ale temperatures for 21 days. I had constant gravity readings for 5 days at...

I have a beer I am ready to keg. FG is supposed to be 1.014-1.018. SG of the brew is 1.022, and has been there for a week. I'm planning to keg this, but I was curious. What kind of a disparity do you need for this number to be off enough to want to do something about it? I am assuming 1...

I am getting ready to brew this kit tomorrow. A friend of mine brewed this kit and thought it tasted a little bitter. Someone recommended he add some oatmeal. Is this a good idea? Thanks, -matt

I brewed a Magic Hat #9 clone 2 days go. I pitched a full vial of White Labs WLP022 yeast. Fermentation has been vigorous. I am fermenting it in a 6.5 gallon carboy. At about 18 hours after pitching, I removed the airlock and switched to a blowoff tube due to enormous volumes of krausen...

I am looking to brew a Magic Hat #9 clone. However, I have a week of travel coming up. How many weeks do you think it would be from brew to keg? I will be around to move it from primary to secondary, but how long can it stay safely in secondary? If it had to stay there an extra week, does...

I am working on my first beer. It is the Brewer's Best European Bock. This beer is supposed to be lagered, which I did to understand when I bought it. However, the kit says you can also ferment at Ale temperatures. It gives initial lagering temps at 53-59. It says you can ferment at Ale...

I am new to this and planning out my first batch. The information here has been fantastic, but there is something I wanted to clarify. In the event I do not have any fridge space available for a keg when a batch is ready to be kegged, can I keg it and carbonate it at "room temperature"...