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Brulosophy - Best homebrewing website out there

I'm just getting back to brewing after moving and did my first 5lb CO2 refill the other day at a local beer distributor (PA folks understand) and they didn't charge me since I bought some beer there. But otherwise I think it is $5. For you Philly area folks, its Beer World in Glenside. Cheers.

Bottling. First time bottling in a while. I'm doing this for the favors for my wedding. No crashing or gelatin.

I just took a reading and it appears to have finished at 1.025. I ramped up the temp to about 74 after the first week or fermentation. It tasted fine and didn't taste sweet. I think I'm just gonna go ahead and bottle this. Any thoughts?

Just about at two weeks and the krausen still hasn't fallen. Anybody else experience this? I boiled off too much and it ended up at 1.069 [emoji16]

So I picked up everything to brew a batch this weekend and noticed that the hops are only 2%AA bringing the IBU's down into the 13-14 range. Any input as to the how noticeable the effect would be on the finished product? I was thinking that would be a little low. Thanks.

Any significant changes to the recipe that anyone recommends or just use the one on the first page? Also what is the consensus for the best liquid yeast option? it seems there are a handful of options floating around. I plan on bottling up a few batches and giving them out as favors for my...

Hi all. I'm making the switch to all grain and was wondering if it is necessary to get a burner to do outdoor? Does anyone do full boils on their stovetop with success? Thanks. Sent from my iPhone using Home Brew

+5 Yooper's Oatmeal Stout 34,331.5 Sent from my iPhone using Home Brew

As the name would suggest, I'm a CPA. I don't know anyone else in my profession that is a home brewer! Sent from my iPhone using Home Brew

Bump

Thanks! And good catch on the hops. That was a mistake. The correct hop schedule is: .75oz Perle (60 mins) .5 oz Hallertau (10 mins) .5 oz Tettnang (0 mins) Approximately 23-24 IBUs.

Anybody?

So this is my first attempt at formulating a recipe on my own! I'm hoping some of you experts can take a look and critique this partial mash recipe. Any help would be great! :mug: Yeast Note: I do not have the capacity to do a lager at this time so I was thinking a Kolsch yeast or Wyeast 1007...

I received a 22oz bottle of an imperial stout back at Christmas and decided I would save it until next year. I have left it in the refrigerator since then. My question is will it continue to age and mature in the refrigerator or should it be left out? Thanks!

I've always wondered this too. It's kind of annoying but oh well.

Early today I activated my wyeast smack pack but it never got as big as it usually does. When I pitched I noticed that one of the little pouches didn't pop. So I popped it, mixed it with what was remaining, then pitched it. Should I be worried about this impacting the fermentation? I used wyeast...

I just brewed this and mine was a little darker, but I'm sure yours is fine.

Yeah I'll remember that. I'm used to just waiting two weeks, popping the top and see it all finished. But I was trying to have this finished up for Christmas Eve so it through my schedule off. I never really knew what it looked like through all the stages because of using buckets. Haha now I...

I dry hopped after 10 days. The first pic is after a week, the second is a few days later when I dry hopped.