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Im attempting to build off the MoreBeer Columbus IPA. I wanted a variety of hops, more of an Amber color, and better head retention. This is my first attempt at creating my own recipe so any input would be helpful. I don't want the malt to take away from the hops but I do want a darker, medium...

I broke down and bought a PH meter and I used it this past weekend. My question is when do you take the reading? I waited 10 minutes to take a sample. I cooled the sample down to 71 degrees and I got a reading of 5.4 but then the PH started to climb slowly. After about 5 minutes the sample got...

I was scaling my amber ale recipe in Beersmith to account for my efficiency. Beersmith still had the SRM pretty light so I also scaled the crystal 60 to 2 lbs Is 2 lbs of 60 too much? I have 12 lbs of 2 row and I'm only anticipating 60% efficiency.

I brewed my first AG batch a few weeks ago and I'm trying to dial in my ph. I treated all my water together, mash and sparge. Should I seperate these treatments? If so what is the most common best practice for treating water? Is it after dough in or prior to? Are the ph sticks good enough to...

My next batch will be my first AG batch and I was looking to save a little cash by using my tap water. Unfortunately, I have hard water. I'll be brewing an IPA so should I try and treat this water or just buy some water in the 5 gallon jugs? If I buy the bottled water would I need to mess with...

I just brewed my first IPA using strictly the Columbus hop. I would like to get a good feel for the different hop flavor profiles first hand and not just from what I read. Any recommendations on which hop I should try next? The one caveat is that I'm switching from extract to AG. Given...

For my next batch I want to brew an Imperial Stout. This will be the highest gravity beer (Estimated Original Gravity:1.081-85) that I have brewed and I have a few questions. 1) What should my fermentation schedule be? How long in the primary, how long in the secondary? 2) How do I get...

My last extract batch I tried to pour 1/2 the LME at knockout. Unfortunately, as I was pouring the cooled wort into my fermenter I realized I did not do a good job of stirring and not all of the LME dissolved into the wort. The recipe I was making (IPA) called for an OG of 1.058 -62. My OG...

I just made my first starter and pitched my yeast 36 hours ago and its still bubbling. I was going to put it in the refrigerator today because I'm not brewing until tomorrow. Should I wait for the foam on the top to subside before refrigerating? If it's still reproducing yeast I don't want...

I need some advice. I recently purchased a 2000 ml starter kit to pitch into a 5 gallon batch of 1.058-1.060 beer. BeerSmith and Mr Malty recommend a starter size of 3 liters. I was under the impression that a 2000 ml starter would be good enough for a beer with this starting gravity. This is...

Ok this is my 7th batch and I think I had 2 firsts. The first first is what I think is a bacterial infection. The second first was that I kegged the beer While I was kegging last night I sneaked a taste and it tasted sour which from what I could gather is a lacto infection. The causes I see are...