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Tomorrow i'm throwing together a kind of "kitchen sink" recipe with all my leftovers from other batches it should come out as a honey wheat pale ale. I'm unsure with the hopping schedule so any advice would be appreciated. Also if someone has beersmith is there a way to guess O.G.? -Grains-...

I'm making a honey wheat for a friend and he likes a crisp/clean tasting wheat. I picked up a packet of WB-06 per advice of the guy there saying it was pretty clean. The more I research this strain I'm seeing it's pretty banana/clove forward. How low of a temp can I go with this yeast and if...

Has anyone ever brewed with this before? Ingredients list: Sugar, Dextrose, Extractives of Cinnamon, Clove, Annatto, Lemon, Orange & Nutmeg, & Caramel Color. I was thinking about making the Carmel Apple cider and adding this instead of just cinnamon and add it into the keg? Any tips...

Is there a list anywhere of yeast that are the same strain. Such as S-05/1056/WL001. With all the new yeast company's popping up left and right and all new yeast coming out. It would be nice to know there's a dry yeast version that I don't have to pay an arm and leg for. Or if there's not a...

Ill travel anywhere in South Mississippi. I'm looking for one Sanke keg to turn into a brew kettle I can't find one anywhere.

So I have seen a few people mention when they are fermenting they start there yeast at the low end of the suggested 's temperature. As the fermentation goes, they bring it up to the high end of the suggested temp. Can anyone tell me the pros to this? Is this something everyone should practice...

Well I'm brewing Monday and I'm out of DME. So, I plan on making a starter out of two row. Just to be safe Im double checking the process I couldn't find a thread. -1lb of 2 row -1 gallon of water -get water on stove 152 degrees -put grain in paint strainer put in for 45 minutes - squeeze bag...

I just made my first batch of cider witch was delicious and I would like to keep one on Tap at all times. I live in south Mississippi so apple trees don't flourish per say but I do have quite a few quince trees to supplement the cider. Has any brewed with a quince it's a very very sour bitter...

I'm planning on doing a German style lager soon I'm gonna do a grain bill of 95% pilsner malt 5% acid malt .5oz hallertau 60 minutes .5oz hallertau 20 minutes I'm thinking like 9 pounds of pilsner malt? 90 minute boil(To ward off the infamous DMS) I'm probably gonna do a dry lager yeast...

I've been brewing for awhile and I have made quite a few beers I enjoy. One of my friends is a self proclaimed beer snob and he helps with critiquing, but I'm ready to step it up to the next level and enter a local competition to really get some professional opinions on my brew. Should I do a...

Well I'm looking for a holiday beer to brew pretty soon. I'm an all grain brewer with precise temp controller. I normally just get NB kits but, I'd like to go with a recipe this time. Anyone have any suggestions or winter favorites they would like to share?

I just got done with a cream ale it's about to be in the keg. I used 1056 for the cream ale and it's been In a Ferm chamber. Can I pour my juice directly on top of the yeast cake or should I get a Different yeast? I guess what I'm asking is am I going to run into any off flavors?

So I brewed this morning I pitched my two packets of wyeast 1056 at 60 degrees about 12'oClock. Around 4 this evening I left to go out to eat and it was still at 60 degrees, when I came back bam power outage it was up to 72 I fixed the power problem and got it back to 60 should I expect off flavors?

I'm brewing the Northern Brewers Cream Ale all grain kit soon. I ordered two packs of wyeast 1056. Is this under pitching? This will be the first time I've ever used liquid yeast, so I plugged some numbers into an online calculator and I'm not that sure of the results.

I'm about to get into kegging I've looked at what seems like a thousand websites and reviews. Is there any company's y'all recommend or anything to watch out for. And is it worth to buy refurbished kegs or should I go ahead and buy new?

I brewed an IPA Friday and it is currently sitting in my fermentation chamber bubbling away. Normally I wait till ferm is done cold crash then bottle but this time I'm going to be dry hopping. Well the plot twist is I start some training Saturday (Military), and the word is we might be in...

I'm doing an IPA and I'm going to dry hop In my primary. I always cold crash two days after my fermentation. I'm planning on dry hopping for the first time, I want to dry hop for at least 5 days. Do I need to cold crash the last two days of my dry hop or wait and cold crash after I dry hop?

I have done 10 plus extract batches. I have read every book and online article I could get my hands on, and I have watched more videos than a porn addict but just to ease my mind I shall post a checklist and please, please, PLEASE critique until your hearts content because I'm doing an all...

Okay I have searched online and have not ran across a solution yet. I'm trying to hard wire the STC 1000 into the freezers power cord (and I have seen this https://www.homebrewtalk.com/f11/how-hard-wire-stc-1000-a-385792/ thread). I guess I'm not the best with schematics but there is a few...

I'm going and picking up a 7 cubic foot chest freezer tomorrow morning for a new ferm chamber but before I spend the cash are there any freezers the STC 1000 aren't compatible with?