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I normally brew small batches- 2 gallons, and I was looking for a method to measure FG without using a hydrometer. I have used a refractometer and have made the requisite calculations, but I saw another method on someone's blog. It involved using graduated cylinders, measuring out 50mL of...

I've seen some really great chocolate stout pudding recipes from Homebrew Chef http://www.homebrewchef.com/ChocolateStoutPudding.html and Beeroness http://thebeeroness.com/2014/01/21/chocolate-stout-pudding-beer-whipped-cream/ I'd like to whip this up for the weekend, but I don't have a whole...

I've done some Stone clones and 002 and 005 work well. Those strains are just great in general.

I have the same equipment and question as you. If the probe is waterproof, it would be a good idea to have it in water so that the temps are steady and don't needlessly kick on when you open the door for a moment.

How important is it to keep secondary temperature? I'm planning on making a barley wine and an IRS in time for winter, but I don't want it taking up space in my fermentation chamber. Would it be ok to leave it at room temperature once primary is done?

I should have consulted the forums or Yeast Calc or Mr. Malty a little sooner rather than getting overzealous and making a yeast starter, but here is my situation: I'm making a California Common OG 1.050, I bought two vials of WLP 810 California Lager yeast and decided to make a 2 liter starter...

*fixes glasses* yeast is asexual, they do not have sex to replicate. Shart Ale. BrownTown Sharter. Shart Lake Ale. Shall I go on?

Troof.

Right, forgot to include the decanting part, aside from that, still a good idea?

Has anyone made a starter in a fermentation bucket and just pitch their wort directly to it? I'm planning on a doppelbock and I have a temp controlled fermentation chamber and rather than needing to buy a huge flask or doing multiple step starters, this may be an easy solution.

I was thinking the same thing about my ferm chamber, my dad suggested a heat lamp which we just used a 100W incandescent, works just fine. Haven't had any issues with my beer being light-struck since I use buckets.

I believe Hieronymus has talked about brewers dry hopping as soon as fermentation is finished and for no more than 3 days. Dry hopping for longer than that he says is useless and can introduce that vegetal chlorophyll taste. Why bother with another technique when you can learn from the...

Are you sure the beer isn't oxidized? You can make a tea with some of your remaining Galena to double check. I heard on the Brewing Network that the brewers at Anchor test out new varieties of hops by uncapping a bottle of Bud Light, dropping in some hops, recapping, and drinking after a (I...

No, interesting idea though. Maybe like putting hops in your tea and such.

I used WLP002 for my Chai Robust Porter, perfect attenuation, worked happily at 68F with three weeks in primary

This thing is tits, and it's so cheap and easy! Bottled up my Chai Porter, had a little spillage (a good amount) but finally got a good system going. Plus growler filling works well too. I have my pressure down to 1 or 2 psi and it's perfect.

I just realized I made a stupid mistake in measuring out my grain bill. I make 2.5 gallon batches, so I have it at 3.5# Pils and 1.25# Wheat. I accidentally didn't make the conversion in weighing out the grain and instead I have 3.5# Pils and 2.5# Wheat, I'm thinking it may not have the same...

I'm waiting for the UPS fairy (no, not that kind of fairy, but then again; to each their own) to deliver my keg system as we speak. I decided to force carb and then bottle, rather than having to wait so long for bottle conditioning because I wanted to have a Christmas beer in time for Christmas...

@redbeard - that's definitely something I need to consider, I haven't noticed any odor or taste, but testing would be important. @hamsterbite - makes sense, I should let the beer sit a while longer, Belgian yeast is quite an interesting creature. @revvy - I for some reason thought bottle...

Brewed a ginger saison recently, and a Chimay Blue Clone a few months back and they were both flat and had no head. For priming sugar, I use the Northern Brewer calculator and have been successful with prior batches. I've noticed that the saison is a bit thin in body. I also experimented with...