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I need to know what gravity I will come to when I add .5 gal of water to 5.25 gallons of 1.058 wort.

Would a 20' immersion with a 10' pre-chiller be enough to bring 5 1/2 gallons of boiling wort down to pitching temps within a reasonable amount of time? I only ask because 20' is the longest coil I can get without spending a ton of money on 60'.

I just ran across this posting and thought I would share ( only because I can't afford it LOL! ). :tank: http://austin.craigslist.org/for/3081291901.html

I currently don't have the room to store all my brews in a fridge after they are bottle conditioned. Is keeping them at room temperature for extended periods of time affecting my brews in a negative way, or should I convince SWMBO that I really need a dedicated fridge for my brews.

One day I will brew an outstanding beer and will want it to be judged by a BJCP judge. When that day comes how would I go about having this done.

I had one of these last week and would love a clone or at least know what yeast it is fermented with. I really loved the slightly sweet taste. I'm brewing a saison tomorrow with WLP565. I hope that gets my close

Sorry if this is a repeat post but when making a starter is it necessary to step it up or can you just start with 1 vial of yeast into a 2 litre starter. Also would right at 24 hours be enough time for a 2 litre starter to be ready. Beer I'm about to brew has an OG of 1.065.

So I'm about to brew the saison recipe from the may-June 2012 edition of byo magazine and was curious if it is possible to boil 6.75 gallons of wort in a 7.5 gal bk? I just finished building my all grain setup with a 7.5 gal bk, 45,000 btu burner and 10 gal mlt (using the mlt build in the diy...

I'm looking to brew saison and am just curious as to what dry yeast to be a descent substitute for WLP565? After having lots of sulphur in my last 2 batches using liquid yeast, I would like to use dry because I have never had any while using dry.

Recently my father ( Kirby Burleson Sr.) was hospitalized for unknown reasons and has spent the last week in ICU at Clear Lake Regional Hospital. The reasons for hospitalization are currently unknown. What is known is that he will not be able to work for sometime. I realize that nobody on these...

Want to start filtering my beer on the way to bottling bucket. What is the size I should use and still be able to leave yeast in suspension?

So there I was, walking through the grocery store and came across a shopping cart with a bunch of discounted beer in it. I fingered through them and decided to go with the Schneider and Sohn's Dopplebock. I was pretty excited to try this as I have never had a dopplebock before. After it sat...

Before I start, I'm going to state that I am aware that the more btu's a burner has the faster it will boil water! Now, what is the minimum amount of btu's it will take to boil 7.5 gallons of wort? I ask because I am thinking of buying a turkey fryer kit off of craigslist for $40 that has...

If I use a starter and get the sulphur smell while starter is in progress, will that lessen the chance of sulphur being produced during primary fermentation?

Will no-weld valves work on alum bk's?

Is it best to bottle you're hefe as soon as FG is stable or give it the usual 2 - 3 weeks in primary? Or is it just a matter of personal preference? It is my understanding that a hefe is best young. What are your thoughts?

So I brewed the honey hibiscus wit Kit from AHS and it has been in bottles for 3 Weeks now and barely had any carbonation. Are wits known to take a while to carb? Was leaving this brew in primary for 1.5 months (to reduce sulphur) to long? It has been sitting at + or - 70* the whole time.

When the white labs website describes WLP380 as " Less flocculant that WLP300, and sulphur production is higher", does that mean that hefe's tend to produce some sulphur. I ask because my batch using WLP380 is at high krausen now and starting to produce a very very small amount of sulphur. My...

I used a brand new (never been used) aluminum stock put to boil tap water. Chilled the water to use for top off water. Is there gonna be an issue considering I did not build up a layer of oxide first? I already put it in the wort and it is happily fermenting away.

With some hefe yeasts it seems that lots of people get cloves at low temps and banana at high temps. It also seems when some people get sulphur they are at the low end of the temps for the yeast. So would it be a safe assumption that staying at the high end would lend more banana and less chance...