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So, I know that a well oxygenated worth is required in order to start a good fermentation, it helps in the yeast growth. In your experience, when doing a yeast starter, should I put an airlock or just a gauze and cotton to avoid bacterial contamination? TH.

I'm using a new system for mashing in which I preheat the water to a certain temperature and then add the water to the grain. After this I have a temperature controller that maintains the temperature by heating the wort extracted at the bottom of the mash tun and cycling it at the top of the...

Hi, I would like to know about the use of amylase, I saw this enzyme at a brewing supplies store and I found that could be used for breaking remaining carbohydrates at the fermentation adding alcohol and dryer finish. Could this amylase be used in the mash? Does anyone know? Have you used...

Hi, I would like to know about your experiences using any kind of antifoam when boiling and fermenting. I'm interested in knowing about the changes and differences in the normal process of fermentation, will it be slower? faster? the same? The head retention will really change? Flavor? how...

Hi, I would like to know if someone knows about different cask sizes. I'm interested in buying a small stainless steel cask about 2.5 or 3 gallons. I know there's a lot of pin casks on the market but I'm looking for something smaller. That k you.

Hi, I would like to know if boiling pale extracts or pale wort product of all grain mashing changes the colour of the yield. I have tried to obtain very pale beers but I'm not even close, I have tried really pale extracts but I have the idea that after boiling this extracts or wort, the...

I would like to know how bad is the temperature variation within the yeast range. The situation is as follows. Inside my home the temperature is 73 but in the balcony is now between 48-60. I would like to ferment my brew in the balcony. The actual temperature is between the range but I'm...

Hi, I need to buy a new Brew Kettle and I plan to use it as Mash Tun and as a Boil Kettle. Can you, with your expertise, advise me about the pros and cons about these two different options? I'm planning to buy a 10-10.5 gallon Kettle/Pot/Mash Tun. Thank you very much! Odin

Good idea? Bad idea?

Can somebody help me with information about how to cask condition? I need information about cask pieces, in particular what do I need to seal and how to seal it and leave it to age. I found a lot of videos about how to tap it and serve it. But I need information about how to close it first.

Does anybody know if there's any danger about pitting the CO2 tank inside the fridge or kegerator while carbonating my beer? Or should I keep the tank outside the fridge? Thank you.

I would like to know your opinion between 1/4, 5/16 and 3/16 I.D for the serving line? About foam and all that stuff.

Should I boil or treat somehow the hops I will be using for dry hoping before using them so I do not spoil my beer?

I would like to know your opinion about what could go wrong in fermenting 3 gal batches of beer in 5 gal carboys. I'm intending to do this because I don't want the krausen to get out of the air lock and all that kind of problems I have had sometimes when there's a lot of krausen forming, I know...

I'm brewing a brown ale and I would like to know your opinions between clearing in the primary for about 1-2 weeks after fermentation it's over or transferring to secondary when fermentation is over. And if transferring to secondary, how do I get rid of the oxygen in this carboy? Thank you.

Is it too bad for the beer if I shake or whirl the fermentor a little bit during the fermentation during the first 2-5 days? I mean a little whirl for moving the sediments not a vigorous shake.

I have read that for a regular 5 gallon batch of beer the primary fermentation can go from 7 days up to 14. If I'm fermenting batches of 2.5-3 gallons, should I keep the fermentation the same time or could it be 1/2 or 3/4 of the time since I'm fermenting half the volume of wort? Does this make...

I usually use to ferment a glass carboy, I chill the wort in this carboy and I would like to know how many times is it safe to use this carboy without breaking it because of the heat shock.

I usually made 10 lt batches of beer, wyeast recommends to increase the pitch if the gravity is higher and stuff like that, I had made the math for wyeast but this time I'm using Fermetis S-05. The pouch indicates one pouch for 20-30 litres so I used about 3/4 of the pouch. But now I think it...