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Hey guys, Just here trying to learn and improve my brews. Basically, my problem in the last brew was low mash conversion, which is what I believe led to my Brewhouse Efficiency of 48%. I mashed in at 152 F, with 6.75 gallons of water single-infusion ( i did this for the sake of simplicity but I...

Hi guys, So i've been looking into investing in a fridge (like a chest freezer) in order to start controlling my fermentation temperatures since it gets real warm in the summer. I've seen set ups and explanations but I CANNOT seem to understand how these Temperature controllers like Johnson...

So im brewing a hard cider which is currently fermenting with d-47 yeast. I want to have some residual sweetness, but that means i need to stop the fermentation, otherwise the yeast will continue to eat until there is no sugar left and it leaves a dry cider, which is good but im going for a...

Simple.. How long can you age mead? and i dont want to know what the "ideal" aging is, i've read enough of it. I wanna know if one can age mead like, 20-50 years. Anybody know if you can? what i mean by "can" is will it taste amazing or very smooth and what not, or wil it turn vinegar...

I was looking at one of the recipes and saw this.. Mash Steps: 1. Mash in - add 3.44 gal of water at 169.4 F 60 min 2. Mash out - add 2.20 gal of water at 194 F 10 min Fly Sparge with 2.45 gal of water at 168.1 F This is supposed to be a 5 gallon batch with a boil...

I was looking at one of the recipes and saw this.. Mash Steps: 1. Mash in - add 3.44 gal of water at 169.4 F 60 min 2. Mash out - add 2.20 gal of water at 194 F 10 min Fly Sparge with 2.45 gal of water at 168.1 F This is supposed to be a 5 gallon batch with a boil...

I brewed a pale ale and pitched the yeast 5 days ago. Really, throughout all of the 5 days it has smelled bad. It does NOT smell like beer. The krausen foam has already formed at the top and it has started to sink. I just want to know if it's supposed to smell this bad throughout fermentation...