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I'll go over what I did and see if anyone can help figure out my next steps! -Scobys have been in a hotel for about 8 months. -Took one out (same size as front jar), and sawed it with a bread knife as I couldn't peel it. -Kept the top and discarded the rest of the scoby -Made a new batch of...

I haven't had a chance to do much research yet myself, so I was hoping to get some suggestions from those who currently keg. I'd appreciate help coming up with links to all the pieces I would need to keg my beer. I normally brew 15 gallons. Just for example, which freezer/size would I...

I brewed the cottage house saison recipe with a scaled back OG to 1.055 instead of 1.062 by reducing the amount of grain. I used 3724 instead of 3711 and I have had it submerged in water with an aquarium heater set to about 83 for 8 whole weeks. It was actively fermenting (visually) until that 8...

I need some explaining on how I can FWH (First Wort Hop), but still have the ability to make adjustments to my pre-boil gravity in case I need to. For example, there's times where I find I was far too efficient and started dumping in water to match my desired pre-boil gravity. Of course I...

Two questions: What was my mash efficiency at 9 gallons? And would my efficiency have been the same if I didn't add water and continued sparging, yielding my pre-boil volume of 12.88 gallons? Here's what went down. In the recipe my estimated pre-boil volume was 12.88 gallons and estimated...

Hey all, made my first stout finally and I would like opinions on how to carb this on bottles. Please take a look at my stout recipe in the attached image and then check out my questions. Should I use DME? That gives a creamier mouthfeel right, since the bubbles are normally smaller...

Well I have extremely cloudy beer. It's a first for me. Hoping to see what others think of why it turned out that way. Made the Zombie Dust clone. At flameout added 4 oz Citra Let cool for 25 minutes down to 171 Added 4 more oz Citra Let sit for an additional 25. Used a counterflow chiller...

I have 5, maybe 10 gallons of a lambic I made to dump. They are gushers and honestly suck. Is it illegal to dump beer down the storm drain? I'd rather not open them in my house and risk the wild yeast affecting future beers so I'd prefer to do this outside... Ugh.

I'll be cold crashing my IPA soon and I started thinking about how this time around I was planning on cold crashing in the primary bucket instead of first transfer it to a carboy for a few days and then put a solid bung on it. Since it's a bucket, I don't have a solid bung. Would it makes...

Is there any benefit of adding 1-2% acid malt to an IPA made with RO water? Based on the "Water Chemistry Primer" thread, it seems like I am supposed to add 2% of the grist as acidulated malt (even to straight up RO) because it doesn't have any roast malts.

The last IPA I made caused my counterflow chiller to clog with hop pellets. So I'm looking to avoid that going forward, as well as improving the hop flavor/aroma of my beers. I have a 25 gal aluminum pot that has a flat bottom. I have this exact attachment setup that picks up from the middle...

I've been following an IPA recipe posted in Brew Your Own which recommended a 2 weeks primary fermentation, followed by a secondary, and to dry hop 5 days before bottling. It's a 100+ IBU recipe with Pale Malt (2 row), 40L Crystal and some cara-pils. OG: 1.068 Current gravity @ day 10: 1.016...

Looking for help creating or finding a clone recipe for Traitor IPA from Badger Hill! ABV: 7% by Vol. PLATO: 16.5 (1.068 SG) IBU: 70 Badger Hill's site says: We let our hop lovin’ wishes come true, with lots and lots and lots of Citra, Centennial, Cascade and Galaxy hops added throughout...

I'm looking for possible explanations as to how I came to having 7 gallons instead of 8 at the end of my fly sparging. I use BeerSmith 2 and have properly entered the deadspace amounts for the HLT and MLT. I do begin heating my boil kettle as I start fly sparging. This could compensate for...

Brewed an IPA yesterday 134 IBU (According to BeerSmith 2) 10 SRM SG 1.069 Mash temp of 148 (I was supposed to hit 152 for 60 minutes) Since I missed the 152* mash temp, I'll get more fermentable sugars, therefore I'll have a lower FG which means a bit more alcohol. This also means a drier...

I'd like to find a way where I can cool up to 11 gallons in my garage without a constant hose hookup. I think I understand the idea of a pre chiller so I was hoping of figuring out a way to make this work with a 25 foot immersion chiller and a counter flow chiller. I attached a picture I drew...

I've seen one or two sources say that to ensure the CFC copper tubing is sanitary, near the end of the boil turn the spigot on so that the boiling wort can go through the copper tubing. Discard a cups worth. Then open the spigot/valve again and recirculate a small amount back into the wort. I...

Say for my next brew day I go through the mashing and sparging process and then take a gravity reading and I find that I've now over-shot my gravity. Is there a preferred method to get me on-target for SG and in addition to maintain the same IBUs I was shooting for? I assume I would add more...

I made AmandaK's lambic recipe a long time back and I forgot about the airlock and it was dry for probably 4 weeks at the 1.5 year mark. It has a strong pellicle and I have never opened the carboy. Think I will still have oxidized beer or do you think the pellicle and co2 bed will make it turn...

I am using 3787 and the krausen has fallen and over the course of a week I slowly bumped the temperature up to 78*. The recipe now calls for 2 weeks at 50*. I have the carboys in a "swamp cooler", but is it bad to drop right away to 50*? If not I'll just start throwing in some frozen water...