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I was told that pitching onto a sour yeast cake would make the second batch significantly more sour/funky. I have a sour that has been sitting in primary for 6 months and wanted to pitch a new batch on top of it at some point in the next 6 months. Are there any issues with pitching on a cake...

As some background, I've been brewing for several years now and have been using tap water from at least 5 different municipalities. I always remove chlorine/chloramine with campden tablets, and adjust water profiles with brewing salts and phosphoric acid for mash ph when needed. I'm not a...

My water report is below but magnesium isn't listed. Is there a way to figure it out given that we have calcium and total hardness listed? Also, the first line says "Alkalinity ppm" does that mean alkalinity as HCO3 or CaCO3?

I've been brewing for several years but have never followed a dry hoping schedule. Below is the schedule I have from a recipe that sounds delicious. Does this mean that I dry hop for a total of 5 days before I keg? Or do I add dry hops 5 days into primary fermentation and allow it to sit until...

Forgot to order hops and brewing my first sour tomorrow. Found some old cascade hops in the fridge (~1.5 years old if I had to guess) that were open and in a ziplock bag, 4.9% AA. I know aged hops are traditionally used in sours. Thoughts on what to do? Not near any LHBS. Any best guesses on...

Forgot to order hops and brewing my first sour tomorrow. Found some old cascade hops in the fridge (~1.5 years old if I had to guess) that were open and in a ziplock bag, 4.9% AA. I know aged hops are traditionally used in sours. Thoughts on what to do? Not near any LHBS. Any best guesses on...

Trying to dig up an article on this site (article not forum, one that shows up on the homepage). Talks about best practices during fermentation that will result in faster grain to glass in theory 1 week. Topics covered were: pitch enough yeast, ferment at right temps, don't secondary if you...

I recently had the Greenpoint Milk & Honey and was blown away. I cant find much online about the beer (this article is the best I could do https://www.villagevoice.com/2015/06/05/a-beer-to-dip-your-doughnut-in/) so was wondering if anyone had it and has good advise for a clone. If not, if...

Alright here goes. I have brewed in several cities with different source waters and have always needed to adjust my mash PH down to get it in the appropriate 5.2-5.4 range. this has been the case even when brewing a beer that is high in roasted malts. I currently brew in NYC and use the...

I recently brewed a clone of the Goose Island Bourbon County Stout and want to figure out the the best way to get the oak and the bourbon flavor. In the past (for other recipes) I've used a handful of the Jack Daniels Wood Chips and soaked them in bourbon. I then dumped the bourbon and chips...

I am brewing a wheat beer now and cant seem to find my Cascade hops anywhere. The only thing I have lying around are some Willamette. Any idea what I should do? I know the pairing doesnt make much sense but I'm kind of in a bind. Should I scratch the brew day and do it at another point? Using a...

I've been an all grain brewer for 2-3 years now and in the last six months my Brewhouse efficiency has been plummeting, but more importantly totally not consistent. Was wondering if anyone could try and point to a specific thing that might have caused a 50% Brewhouse on today's brew. Grain...

Brew House Efficiency: 76% Ingredients: -------- 3 lb Rahr White Wheat Malt US (3.0-3.5 L) 37.5% 3 lb German Pilsner (1.6 L) 37.5% 2 lb Briess Munich 10 (10 L) 25% 8 oz of Rice Hulls (optional- I never get stuck sparges so I don't always use) .4 oz Hallertau [4.6%] (60 min) Pellets 8.46 IBU .3...

I cant get my quick disconnect out of the gas post. Any help? I pulled as hard as possible.... Its a brand new keg too. Any help??

So I bought this three tap tower and I am trying to change the 6' tubing it came with the 10' bev flex tubing. Problem is I can't seem to get the top cap off to undue the current tubing. Does anyone have experience with this tower? Does it make sense that the top doesn't come off? Is there a...

Last week I purchased ingredients for a 10 gallon Oktoberfest batch (very late, I know.) As it turns out, I don't want to dedicate my fermentation chamber to it as it will really constrict me for the next few months. That being said, I have the following crushed grain that I need to use and...

For the past year I've lived in a tiny apartment that had a really small electric coil stove that couldn't boil anything. As a result, I spent the year brewing across the street at my neighbors (exclusively 5 gallon All Grain batches.) I moved last week to an apartment with a gas stove and...

So I've read a lot about the fact that Alkalinity is simply a "buffer" and nothing more. Which means that the more Alkalinity in your water, the more acid you will need to reduce the PH. If this is the case and all that alkalinity does is serve as a buffer then in theory should it not matter...

Okay here goes: I am an all grain brewer who has very recently started looking into water chemistry. I brew many different styles of beers ranging from Hefes to Belgians to porters and stouts. That being said, I have very diverse needs in relation to alkalinity in the water. I live in...

Yesterday I brewed my all-grain saison and it was the first time I messed with mash and sparge PH (up until now ive been using DC tap water that has a PH of about 7.2.) After some research, I determined that I should get my Sparge Water to a PH of 5.7 before sparging. I began to add about...