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So do y'all consider cold crash time when calculating dry hop duration? For instance, I dry hopped two iPas this past weekend, they have been hopped for 4 days. If I cold crash for 3 days for a total of 7 days is that 7 days of dry hop, or should I do a full 7 days at 68 degrees, then crash...

Brewed a pale 13 days ago, 001 yeast from a washed batch. My normal schedule would have me dry-hopping tomorrow but I don't want to mess up what seems to be happy yeast. I haven't taken any gravity readings yet. Should I worry about this or dry-hop away. 1.050 og, all grain, 001 yeast, totally...

I bought a sack of 2-row last year and stuck it in a fairly air-tight tupperware bin. Then I had to move over the summer. I didn't brew for about 6 months, the malt sat in the garage over the summer in the bin. Now Im ready to brew but its been sitting for around 8 months. Is there any quick...

I know there are boatloads of threads about the two, I know the Blichman crushes, but being the totally selfish person I am I want to know what y'all think about this topic as it pertains only to me:mug: Alright, with two small kids I have to chill faster. IM takes 45 minutes+. Facts about...

Ive got an IPA that went a month, is ready, still on the yeast cake. about 4 days about I put it in the fridge to cold crash. I have no desire to keg it tonight, and tomorrow is a mess. Is 5+ days cold crash and/or 37+ days on the yeast a problem or can I deal with it Saturday?

So before I got enough coffee in my system, I doughed in with 4 gallons of water instead of 3. So Ive got a really soupy mash. Once I realized what I did I added a bunch of crushed ice to get it down to the right mash temp. So, how do I compensate? Its a batch sparge, i was supposed to...

alright, told my wife I was brewing a mild tomorrow and she has poo-pooed the idea. Said she doesnt have any interest in that, wants something hoppy. I told here I would redo the hops to appease her. Heres my malt bill: 6 lbs Marris Otter .625 Medium English Crystal .375 120 .2 English...

I think I remember that this stuff ferments at lower temps. I usually go with 001 in the recipe Im doing but my starter never "started" (I keep that at 67 degrees). Ive got two packs of s-05 (og over 1.070) and Ill proof it up. Its an IPA and I want it to dry itself out. Whats the temp? TIA.

Alright, Im gonna dry hop my Black IPA tonight. I want the boards help in picking my dry hops... The basic recipe involves chinook as bittering and a combo of centennial and cascade from 15 to 5, then a hop stand of 1 oz cascade and 1 oz centennial. OG was 1.081 so its got some umphhh. I...

I was in a few weddings this fall out of state and I have a 2 year old. Harvest occurred about 3-4 weeks later than I really wanted. I grew Cascade and Centenial and I took all four down today. Towards the top of the plants there were a ton of really good looking hops that have gone brown and...

I've got a fantasy draft at my house on the 1st and want some beer on tap. I know I'm pushing it. I'm thinking a light pale ale. I usually brew with 001, 007 and Cali v. Are there any yeasts that work quicker that most that might get me a solid beer in 9 days time? Are dry yeasts quicker than...

Maybe this is a dumb question, but Ill fire away: Is there any possible downside to getting super high efficiency? Reason: I just finished mashing an IPA, got my 7 gallons of boil volume and checked my gravity. Was shooting for 1.045 and got 1.058. Not huge but puts my overall efficiency...

I've been doing all grain batches for about two years. I batch sparge. Over those two years I have often struggled to hit my fgs. Usually beers crap out around 1.02. I've been taking notes on technique and I've found that I've switched up my batch sparge technique fairly often. Usually I mash...

Had a pack of 1056 in my fridge and some how it got activated while still in there. Fully inflated and has been for about a week. Can I use it? I plan on making a starter with it on the stir plate so I should have plenty if healthy cells to pitch even if the viability was affected. Sent from...

So, I was doing an all grain batch and finishing up my second sparge. I realized I didnt have enough time to complete the boil before my sons tee-ball game so I decided to finish the mashing process and resume after the game. However, with about 2/3 of my mash done I had the lid on the kettle...

Had a great starter going for a brew day last weekend, then the kids got sick and I couldn't brew. Tossed the flask in the fridge and shut the door. Now I want to brew on Sunday, should I decant and toss in some new starter wort and get it back on the stirplate? Or can I just let it come to...

I had a brown ale that stuck at 1.025 but I was planning on using the yeast for a porter next week. I was gonna wash the yeast but if its crapped out, I dont want to add it to another beer and repeat the cycle. I will say I believe my issue was more aeration than recipe/mash temp related (I...

I have a brown that didnt quite end up hitting its FG and is a tad sweet, time to experiment. Gonna split it up, put 3g on bourbon/oak cubes, 1 gallon chipotle, 1 gallon control. So, question: Since Im not going directly to keg or bottle, should I cold crash and then move them to their...

With my system I decided to try aerating in the brew kettle today and it worked pretty well. I just cooled the wort to 80 degrees and popped in the stone. If I drain and aerate in the fermenter, the foam causes me to stop the pump every 4-5 minutes. In the brew kettle, with all the extra head...

I was thinking about doing a rye porter. Most of the recipes I have seen suggest to use london ale 013 because it will retain more of the malt character. However, I have a vial of 007 dry english and was thinking about using that. Is there any concern about that?