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Brewing this beer: lets assume I average about 75% to 80% efficiency: 8.5# Maris Otter 8 oz 40L Crystal Malt Mash Schedule: 80 min (start at 154, dropping to 150 degrees F over 80 minutes) Hop Schedule: You pick Yeast: Nottingham Ferment: 18 days then bottle at house temp - 70...

I have a 5% ale that's been sitting in bottles for 2 years. Safe to drink?

I had to switch to wood heat so I moved my fermenters to a room heated by a ceramic space heater. The temperatures dropped 4 degrees unexpectedly and the airlock of the stout went down. Did I stall my fermentations? What do I do? I wanted to bottle the Stout soon, and I want it to...

I've got two beers fermenting. I want to know how/when to finish them. The first is the stout in my signature. It was a lighter grain bill with an OG of 1.038 and fermenting with Wyest 1084. I'm not going to secondary it. Assuming fermentation is done at 2 weeks can I bottle it? The...

Any reason one of these cone shaped PE tanks can't be used as a conical fermenter? http://www.usplastic.com/catalog/item.aspx?itemid=25197&catid=513

This question is general and relates to nonspecified ale yeasts. How critical is a constant temperature? Can a room fluctuate say 5 or 10 degrees every day (say when using a digital thermostat to save fuel)? Does anyone know of an a fast, easy fix for leveling these spikes when brewing...

I found out The Lion Brewery stopped making Pocono Pale Ale. Now I have to clone it. This happen to anyone else? Anyone ever tried to clone this particular beer?

Potential recipe for you all to critique: Batch Size: 5 gal: 9.5lb Marris Otter 1lb 40 L Crystal Malt 2.7 oz Chocolate Malt Mash 90 min at 154, decending to 150 over 90 min Hop schedule: 2 oz East Kent Goldings (4.5%) - 60 min 1/2 oz Fuggles (4%) - 30 min 1 oz East Kent...

It's kind of a newb question, but please help as I'm nearing the end of my mash. Can I boil the wort with the copper coil chiller in it? Thanks.

I want to brew an all grain British Pale, and have everything I need. It'll be average gravity (probably 1.045 to 1.06. I know there's an extensive recipe section here, so what do you guys recommend based on those you've tried. Link to recipes

I'm going to have to switch back to wood heat, and only supplement with oil--oil is too expensive. Wood heat is hot, and temperature drops at night, until furnace set at 70 kicks in. Easy way to hurt a fermentation. I want to build a chest with R-13 insulated walls for fermentation...

I'm brewing a 1.038 OG stout--don't laff I was trying to go for something lighter and missed my gravity a little :o The question is should I put this in a secondary fermenter after a week since I'm going to bottle condition it and drink as soon as carbonated anyway? Will a secondary...

I think I'll try doing this as a recipe, let me know if you think it'll be objectionable or a decent beer for a 5 gallon batch. 6.5# Marris Otter 8 oz roasted barley 10 oz chocolate malt 4 oz flaked barley mash at 150 for 90 minutes Sparge at 170 Boil to target volume. Hop...

Someone please help me out with a recipe. I have the following new grains: Marris Otter (bulk) Roasted Barley (several pounds) Crystal Malts (various L between 20 and 80) Chocolate Malts (a couple pounds) Flaked Barley I have the following new hops: Kent Goldings (2 oz) Fuggles (2...

I took something of a break from brewing. I'm back now. I took an inventory of my grains and to be frank I had a lot. I'm tossing my opened inventory without question. Most is 2 years old. My unopened inventory is roughly this: 50# Briess 2 row in paper bag (original packaging) Roasted...

I took a break from brewing and now want to return. My mash cooler has a funky odor that I'm trying to bleach out. Any other methods of removing odors from plastic coolers, or just toss and get new?

I have a stout that was brewed with a Wyeast smack pack. Since I like stouts, I want to save that yeast. I've heard everything from 'you have to do yeast washing' to just save some of the trub and throw that in your next batch. I'm confused. What do I really have to do here? Is it a...

I love a particular commercial brew that comes in screw top bottles. I already know most here will say not to re-use screw top bottles for risk of not sealing as good as bottles with the lip for capping. However, is there any way for the homebrewer to cap a thread top bottle? I'm thinking of...

I found a commericial brew that I like--Pocono Pale Ale by The Lion Brewery in Wilkes Barre, PA. They're not really a microbrewery either, but they're not all that big. The beer itself smells of hops and tastes of hops, but it's not overpowering. It's not the beer you drink for a sleep aid...