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Ok so I was wondering about how exactly to use gelatin. I know most people say to add it to cold beer. However in my case, I transfer directly from primary to keg and then let it condition/carb in the keg. I could obviously cold crash the beer for 24h in the keg, add the gelatin and then...

I'm new to kegging and been having some issues with getting the proper carbonation. I've been getting quite flat beer even after waiting for 2-3 weeks. I keep the temperature at 48F and started off with a 12 psi pressure. With time I started raising the pressure and now it is set at 16 psi. Even...

I made some cider which has been sitting in a secondary for 1 1/2 months (previously 1 month in primary) and still reeks of sulfur, so I am looking for a faster way to remove the sulfur than sit and wait. Basically I read about two methods; 1. using a degasser 2. running CO2 through it. So my...

Hey guys, I'm looking into setting up a keging system. Thing is, I often brew 2.5 gal batches (stove top/BIAB), but I also have a 5 gal electric system. I would like to buy only one keg size. If I force carbonate a half full keg, will I need to use more or less CO2 to get the same carbonation...

About 3 months ago, I brewed my Belgian Golden Ale which is strongly inspired by Duvel. It has an OG of 1.074 and an FG of 1.004 which makes it a 9% ABV beer. This is the second time I make this recipe. First time around, being new to the whole aging thing I tasted the beer after 1 month...

I'm looking to make an altbier soon, which I intend to ferment around 63F until fermentation is complete. Afterwards I would like to lager for 3-4 weeks at 35F. I know from experience that bulk lagering a true lager offers better results than lagering in the bottle. Keeping the lager at...

Ingredients 7.5 lbs Marris Otter 0.5 lbs Crystal 70/80 0.5 lbs Victory 0.75 lbs Special Roast 0.25 lbs Pale Chocolate .9 oz Challenger @ 60 min .6 oz Kent Golding @ 10 min Mash 1.6 qt/lb Strike 3.8 gal @ 162F Hold Mash @ 151F for 60 minutes Sparge with 165F water...

Ingredients 7.75 lbs Munich II Weyermann 9.0 lbs Red Wheat Briess .4 lbs Crystal 135/170 Hugh Bairds .4 lbs Special B Dingemans Magnum at 60 minutes to 20 IBU Mash 5.25 gal water at 164F Hold mash at 149F for 90 minutes Sparge with 165F water Fermentation Pitch yeast at 64F...

So I opened a bottle recently and was treated to a very nice gusher, the kind that almost empties the entire bottle in about 3 seconds. After I finished swearing and cleaning up, I realized I still had enough beer left for a hydrometer sample. I waited for the beer to go flat and got an SG of...

I am looking to start brewing with Brett. I know the general consensus is to have separate plastic equipment for everything brett vs non-brett. However, how about the glass carboys? Is a long bleach soak after bottling + star-san at brew day enough to reuse a carboy on a clean beer?

Ok so I recently got back my results from the first homebrew competition I entered in. I sent in two beers; an american IPA and an amber ale brewed with some orange peel (entered as a specialty ale). As far as total score I didn't score too well, but that is not what bothers me. It's why they...

Hey guys! I recently wrote a series of three articles about how to predict efficiency before you even brew. The idea was that most (if not all) of the softwares for brewing out there ask you to input an efficiency value to calculate the OG. You in turn use this to size the grain bill accordingly...

So I have no idea if this has been done before, just looking for some feedback. Basically I am looking to pasteurize cider so I get a sweet cider instead of a bone-dry one. I know I could use cambden tablets or try to cold crash it, but neither of these solutions really completely stop...