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So this is a RIS that has been in primary for two weeks it reached gravity and fully attenuated. I racked to a secondary to start oak aging with american oak cubes that had soaked in bourbon for two weeks. The brew developed Acetaldehyde so I was just going to watch it and see if it would age...

Alright so I have made one successful starter before and I have making my second one about 8 hours ago. I had some questions, so I used sparking amber DME and before I pitched my yeast it seemed like a hazy substance of the malt was settling at the bottom of the flask. Can this happen? Last...

Alright so I made a blow off and it's working great but I had some questions. So the krausen is coming through the blow off which I would assume is normal but is some times a small amount a liquid makes it's way into the tube. The blow off tube isn't submerged within the fermenter or...

Hey so I made a trippel recipe and I wanted to put a little twist on it so I chose some out of the ordinary hops. So I want to do a 60 min boil and do 1 oz horizon hops at 60min for bitter 1 oz citra hops and 30 min for flavor 1 oz New Zealand pacific gem for the last 3-5 mins for aroma...

I have a recipe that I wrote up and I was interested in using pacific gem as an aroma hop for the last 5-10 mins of the boil. I understand that it has a high alpha and is normally used for bittering. Has anyone used PG as a last hop addition with good results? I have found some people that said...

I have a recipe that I wrote up and I was interested in using pacific gem as an aroma hop for the last 5-10 mins of the boil. I understand that it has a high alpha and is normally used for bittering. Has anyone used PG as a last hop addition with good results? I have found some people that said...

Ok so I know this question occurs all the time, but I'm looking to get it straight now. Ok so I have a double IPA recipe that has an OG 1.070 and according to my findings that requires a starter. Second what is the science behind a starter? I understand that it gives you active year to pitch...

So this is my first attempt at a double IPA and I was wondering how necessary it is to dry hop in a secondary opposed to just dry hopping in the primary after a couple weeks? Sent from my iPhone using Home Brew

So I just bottled an American wheat that had been in a primary for 1 month and 5 days. So during the boil I steeped 1.5oz of lemon peel 1oz of fresh cut ginger and .5 oz of juniper berry. My first taste of the brew before bottling I didn't think these flavor we very district or existing at all...

Hey I have read some threads on here and haven't found anything really concrete. So when should you do fruit additions to a brew? I have read at boil, at flame out, in the primary, rack to secondary an add in the secondary. And I even heard of people adding fruit at these stages. Sent from my...

So the extract recipe that I was replicating called for 3x3.3lbs of Pilsner light extract, the problem is the home brewer I bought from only carries this extract in 3.15lbs. Which if I bought three would result in a total difference of .45 of a pound. Is this something I should worry about or...

So I was going to try and use gelatin to clear up a American wheat. It's been in the primary for about a month and I plan on just racking it to bottles for conditioning. When exactly should I introduce the gelatin to obtain clarity of the brew? Sent from my iPhone using Home Brew

I opened my american wheat after about a month of not touching it and saw these. What are they and is my beer messed up? Sent from my iPhone using Home Brew

Has anyone used this yeast in a beer? How was the profile of the brew? Sent from my iPhone using Home Brew

I have never made a cider but after checking out this part of the forum I have been inspired to try to make one. I have a question in regards to the juice needed to create a hard cider. Is it and option to juice any fruit and use it as the base for the cider rather than buying from concentrate...

So the extract recipe I brewed called for primary fermentation for about two weeks, then to rack. But from what I gathered from reading some post is that it would benefit to leave the brew in the primary for about a month to let the yeast clean up the brew some more. It has almost been a month...

Hey I got my hands in a local distillery's bourbon barrel and am planning to brew an IPA in it. Anything I Gould be aware of going into this attempt? Sent from my iPhone using Home Brew

This may be a silly question, but I'm about 7days on a saison in a primary. I understand that active fermentation is done, but is it harmful to tilt the carboy or move the beer inside during the primary? It won't give off flavors or any funky stuff like that? Sent from my iPhone using Home Brew

Could one obtain the same desired affects of making a yeast starter by just pitching a larger amount of yeast to the primary, such as two smack packs or something?

Hey new to the forum and new to home brewing as well. I have a Belgium saison in my primary and everything seemed to be going text book, but when the layer of yeast fell. Back into the brew it elegy a ring of what appears to be hops around the each of the carboy. Is this normal or going to...