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I am in the middle of brewing a Black IPA and I noticed that I did not close the valve on my boil kettle when I was collecting the first runnings of wort from the mash tun. I am trying to figure out how much I lost and if there is anyway to add DME to make up for the lost fermentables. I...

I am brewing quite a few batches for my buddy's wedding that is happening on July 14th 2018. I am brewing a batch of a standard pale ale, a pale ale with lime zest and vanilla added, a Kolsch dry hopped with whole cone citra, and a Saison based loosely on The Alchemists Farmer's Daughter. All...

I brewed a simple NE IPA on Tuesday (12lbs 2 row, 2 lbs white wheat, 1lb flaked oat, mashed at 154 for 60 minutes) and pitched a 1.5 liter starter of 1318 into 64 degree wort. The fermentation temperature jumped to 75.6 degrees in about 18 hours. The odor coming from the fermenter is straight...

I'm brewing a Black IPA soon and am doing the tried and true 90% 2row, 5% Crystal 60, and 5% Carafa III... The recipe calls for 13.6oz of Crystal 60 and Carafa III. I had to get the grains by the so my question is, could I just use the full pound of each? Will it change the beer greatly? Or...

I put together a Czech Pilsner recipe in Beersmith and ordered my ingredients. They came yesterday but the alpha acids for the Saaz hops in Beersmith were 4 and the ones I received are 2.6! Needless to say my IBUs are way off. The only hop I have to use is Goldings (4% AA) could I use this as...

I recently brewed an IPA and ended up with a OG of 1.068 and an FG of 1.002. The anticipated FG was 1.012. I mashed at 151 degrees for 60 minutes. Grains: 7# 2 row 12oz flaked oats 12oz white wheat malt Yeast Vermont ale Fermented in 64 degree ambient temperature room. The samples I've...

I harvested some Conan yeast from Heady Topper and used a started to step it up then pitched that into a DIPA recipe and it turned out great! I then harvested the yeast from a bottle of that beer for another beer. Can I do this indefinitely?

Does anyone have any experience with different types of bourbon when aging beers? Does the difference come through in the final product? Any help here is much appreciated. I'm going to be brewing porter that I plan on aging but I haven't decided what bourbon to use. My options are High...

Recipe Type: All Grain Yeast: Conan Yeast Starter: I plan to Batch Size (Gallons): 6 Original Gravity: 1.071 Final Gravity: 1.013 IBU: 72.3 Boiling Time (Minutes): 60 Color: 14.8 13lb 2 Row 85.2% 1lb Caramel Wheat Malt 6.6% 4oz Crystal 120 1.6% 4.0 Roasted Barley 1.6% 12oz...

My stout is sitting at 1.021, the target FG, but it's thin. I added brown sugar to the boil to increase the ABV but I thought since the target FG was 1.021 it would still be viscous. Here's the recipe: All Grain (5 gallon) Target OG: 1.091 Target FG: 1.021 Target ABV: 9.31% Actual OG: 1.092...

I've brewed this stout recipe a few times before without any flavor additions and it's a very good base beer. I want to make something like Hill Farmstead's Daybreak but I'm not trying to clone it. Batch size : 5 gallons Target OG : 1.090 Target FG: 1.021 ABV : 9.26 IBU : 59.6 SRM : 41.8...

If I want a Pale Ale with US-05 yeast and and Pale Ale with 100% Brett (harvested from Wicked Weed bottle dregs) to finish at the same time for a side by side taste test how much time to I need to give the 100% Brett brew to finish? Both will brews will be bottled. Any help is much appreciated.

I've been asked to brew 10 gallons for a get together in October. I'm thinking about doing a pale ale with the same ingredients as many Zombie Dust clones but I am trying to keep the ABV and the IBUs low. I want people to be able to have a few without getting "wasted" and I know that hoppy...

If I plan on bottle conditioning fruit beer will the fruit flavor ferment out? I plan on adding pineapple into the secondary of a wheat beer and letting it sit for a week or two. Is there a different procedure for bottle conditioning fruit beers to maintain the fruitiness of the beer? Sent...

I'm experimenting with an Atrial Rubicite clone and I plan on doing it all grain BIAB. Here's what I'm working with so far: 2lbs Pilsner (2 Row) 8.0oz Malted wheat 2.5 grams Golding to get to 8-10 IBUS I plan on using bottle dregs from Atrial Rubicite to ferment then adding raspberries...

I'm experimenting with an Atrial Rubicite clone and I plan on doing it all grain BIAB. Here's what I'm working with so far: 2lbs Pilsner (2 Row) 8.0oz Malted wheat 2.5 grams Golding to get to 8-10 IBUS I plan on using bottle dregs from Atrial Rubicite to ferment then adding raspberries and...

I hope this is the right place for this question... I plan on brewing a hoppy IPA and decided to use the following hop schedule. 1oz Columbus (60 min) 1oz Centennial (25 min) 1oz Simcoe (15 min) 1oz Citra (10 min) 1oz Amarillo (flame out) Dry hop with one oz each Simcoe, Citra, and Amarillo...

I tried to search for this but was unsuccessful. Once I harvest yeast, either from a commercial beer or from a captured wild yeast, how long will it last and what is the proper way to store it? If there's a thread dedicated to this topic please point me in the right direction. Thanks brew...

I started a cherry mead about a month ago and checked on it today only to find a white film growing on the side of the carboy. There is zero film on top just on one section of the carboy "wall". This is the best picture I could get currently. Is this something I should be concerned with?

My sister in-law asked me to smoke some butts for my nephews birthday party. She's expecting 40 people and is paying for the meat and whatever else I need to smoke it. She's asked me to add BBQ to the meat so it's "easier" when people are helping themselves. I have a huge problem with this as...