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Hello I bottled my hefe that I was trying to carbonate to 3.6 volumes for the style. I only ended up with about four and 3/4 gallons in my bottling bucket. So I carbonated to about 3.8 volumes. I would think this not enough to cause bombs but does anyone know the volume that will? I'm using your...

Its looks odd to me and I've never noticed it before. Anyone know what these floating pieces are?

I have read German hefe weizens are to be consumed fresh and do not age well. Is this because of the yeast used, that I have also read dies soon? If So would a commercial example say a schnider weiss that they filter out the yeast and add in a lager yeast for bottle conditioning age well? Or...

I brewed a berliner weiss that I did a sour mash on with a kombucha scoby, it was very sour and acidic when I boiled it with some hops and pitched a pack of safeale 05 at 68 degrees. Its been 48 hours and there's no activity. Its at 68 degrees now and I pitched plenty yeast for a 1.032 wort. I'm...

Has anyone tried using an immersion chiller as a counter flow chiller by placing the chiller in a bucket full of ice water and running the wort threw the inside of the chiller while stirring the ice water in the opposite direction?

so I understand the pitching rate .(.75 million cells) x (milliliters of wort) X ( degrees plato of the wort). For ales. Why then does white labs and wyeast say that there 100 billion yeast cells in a smack pack or vial is good for 5 gallons of wort up to 1.060 when it should really be more...

Ok so I understand the pitching rate .(.75 million cells) x (milliliters of wort) X ( degrees plato of the wort). For ales. Why then does white labs an wyeast say that there 100 billion yeast cells in a smack pack or vial is good for 5 gallons of wort up to 1.060 when it should really be more...

Hello all I'm new to kombucha brewing. I know plastic is frowned upon but what about using a plastic fermenter i use for my homebrew? It is food grade and hasn't had ill effects on beer. Any info is appreciated! Thank you

The recipe looks like this so far 8# maris otter malt 1# victory malt 3/4# special b 1/2# carapils 1/2# wheat 1/2#crystal 80 1/4# chocolate malt 1/4# crystal 40 2oz fuggels 60m 1oz kent goldings 30m Yeast:wlp011 Og 1.055-1.062 srm 26.3 ibu 36.5 BU:GU .58-.65 I'm shooting for a...

I just got an idea of adding an oak cube to my gueuze that I don't plan on drinking for a year or two. Has anyone tried this? Or have any idea how it would come out?

I was wondering if any of you have tried fermenting pineapple juice and what the out come was.

Hello I'm making the gueuze lambic recipe from papazians joy of home brewing. I transferred it from primary into secondary after ten days and it has now been in secondary for 1 month and 2 weeks and it is still bubbling and the yeast cake is still growing. I plan on leaving it in secondary for...

A friend of mine brewed his first batch Sunday an imperial stout using wlp007 and an og of 1.075. Today is Wednesday and he has no sign's of fermentation. My guess is didn't cool the wort down very well before pitching the yeast. My fix for this is to buy more yeast make a big starter pitch and...

12lb two row 1lb munich 1lb crystal 60 1/2lb carapils 1/2lb flaked oat 1/2 cup dark brown sugar 1/2z magnum 60m 1/2z simcoe 30m 1/2z simcoe 15m 1/2z cascade 10m 1/2z cascade 5m 1z centennial dry hop Input very much appreciated

I was gone about a week and my room mate turned the heat up. My beer has been at 74 to 76 for about a week, how bad did this mess it up?

Has anyone followed papazians recipe for a kriek lambic? How did it turn out and do you have any suggestions on how to improve it

Why Is epic brewery so good?

Has anyone used white labs wlp300 in anything other than a weizen? Would it give a porter that nice banana taste?

I'm brewing a dunkel and I wanna put a couple pounds of raspberrys in it. I really like white labs wlp300 so I'm thinking I won't transfer it so I can get more yeast in my bottles. Is there any reason I shouldn't add the raspberry's to the primary? I'm thinking about ten days or so when its all...