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I've been oxygenating for a while but new questions have come up because (1) I've switched to ten gallon batches and (2) I recently learned that air stones are not all the same. First: does the quantity of the batch affect how long one must oxygenate the wort: e.g., if I give 5 gallons one...

I've got my eye on a 14g. blichmann conical but I'm not sure it will fit in my fridge. Williamsbrewing, a vendor, states that the width must be 24inches, 19inches deep. Blichmann's website says 18.5 all the way around and recommends at least one inch of clearance. My fridge is a double...

I did a double batch of oktoberfest last weekend, i filled up two six gallon better bottles. I whirlpooled. The first bottle: all clean wort. The second bottle: some trub toward the end (no hops though, just break material I'm pretty sure) entered bottle. There has been a bit of discussion...

I brewed my second 12 gallon batch on saturday. It was supposed to be a special bitter (1.050). I did everything as usual, but i had my intended OG at the *beginning* of the boil, i.e., I collected 14 gallons of 1.050 wort. This calculated out to 89% efficiency! Oh, and I'm a batch...

I have had many valuable encounters on this forum when i unexpectedly stumble on a suggestion that seems obvious and simple (in retrospect), but which, nevertheless, I had never thought of before. Here is, I hope, my contribution (in that vein) for someone else. I have made my last couple...

I am going to brew a special bitter, but I have half a bag of great western 2-row to finish off, so I'm not going to brew it with English malt. To compensate for the flavor difference between the domestic and English stuff, I'm going to replace 15% of my base malt with Munich. The idea is to...

So, I was running off the wort into the boil kettle, and after a while i noticed tons of air bubbles in the line running from the tun to the kettle. I took me until the second run until i realized the problem. The barb fitting connecting into the ball valve on my cooler was too loose and was...

I have always added grain first, then strike-water second to my mash tun. For various reasons I would like to start adding the water to the tun first. I have heard some speculation that doing this will lead to a higher finishing gravity. So I have some reservations about making the change...

Hello all, Just picked up a bag of the bohemian pilsner malt, but i don't know too much about malt analysis, so i can't figure out whether this is suitable for single infusion mashes. What I do know is that on the Weyermann website, another one of their pilsner malts was labeled...

I've read here that people freeze the wort that is left over after whirlpooling which can't be separated from the trub. One method is to filter out the remaining wort from the trub with a funnel and paper towels. I have over half a gallon of wort left after a batch from yesterday, instead of...

So i've brewed about 5 batches of dry stout and have never reached an attenuation level above 70%. On this last batch i pulled out all the stops to achieve a more attenuated beer. I did a short protein rest (120) before infusing up to 150 for a 90 minute conversion rest; After repeated...

well after watching Kaiser's video about three times and screwing around on beer smith i have decided to attempt a decoction for a maerzen. The mash i have come up with incorporates three rests: 140, 158 and 168 I'll infuse to reach the first rest and pull decoctions for the second two...

my beer had been kegged nearly a month and became cloudier suddenly at the month mark vs. the two week mark. Also coincident with the cloudiness, the beer became flat as well, although i have no reason to think the two are related. The only other relevant information is that the beer...

I would like to experiment with higher pitching rates to achieve a more lager-like ale, and i have a packet of notti and s-05 in the fridge, so i figure i could just pitch both of them into my next batch. Are there any reasons this would be a problem?

I just checked the gravity of a stout that i brewed last wednesday. it came in at 16 from original at 48. This seems high given i pitched onto a full cake of yeast from a prior batch (s-04) and i mashed at 149. I fermented at 66-68 degrees in my temp controlled fridge as well. The yeast...

I have a batch which has been conditioning in a carboy which i racked from my primary about a week and a half ago. I noticed a couple of days ago that something was forming on the surface of the beer. At first it looked like islands of tiny white bubbles, like very small soap bubbles. Now it...

Hello, on monday i racked a batch of beer out of my primary leaving the yeast cake (s-04). On wednesday i brewed a dry stout (1.045) and pitched it onto the same cake. Normally, for obvious reasons, i try to repitch the same day; this is the first time i have let one sit. I kept the carboy at...

I bought some grain almost three weeks ago intending to brew, but never did. Now i'm wondering if they are still good. Has anybody had experience brewing with grains that were a few weeks old. I crushed them at the brewshop, since then they have been sitting in my room temperature kitchen in...

intended to do a head to head comparison between s-05 and 1056, so i brewed two PM worts with the same grain bill and DME's, the first came out extactly where i expected at 1050, the second somehow is measuring at 1060. So what gives, i realize that many things could have potentially been...