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it depends on a bunch of things how much yeast you fermented it with and how viable that yeast was and what the strain was the temperature you are carbonating it at - 70s would help how much priming sugar you used and with bigger beers it takes longer... more info and I bet the...

I'm using a false bottom and the AG setup from N Brewer I use three fat, fat handfuls of rice hulls and don't vorlauf because it runs clear from the get go... I start the lauter slowly... I skim the hot break dutifully, and use Whirlfloc, and then the chiller which gets me a good cold break -...

and I have had bottle bombs (not exploding glass but geysering) when I bottled American barleywine with fresh yeast and 5 oz corn sugar (but I do realize now that I should've added 2.5 oz instead)... I guess it's all about knowing if you've reached your FG, right?

I have a similar question. I just cleaned up 30 Ommegang bottles (mostly donated by friends) and I bought corks and cages and have a friend coming over to loan me the champagne corker. I've had my Belgian Strong Dark in secondary for 6 weeks but don't know how much sugar to go for and/or if...

this looks good except I would scale back the Victory... I've read that most folks consider Victory, biscuit, and aromatic all malts that should be used lightly... I think the wheat won't be a problem, whether it's .5, .75, or 1lb... the more you use, the rockier the head, no? I've never used...

your recipe looks good but on the sweet and lighter side of porter - black patent is for the color and the bitter, rough taste - although less than roasted barley, which most folks use for stout - ditto on the C 120 or Special B - it will give you a rich, dark, caramel background... but you...

I noticed that one of my big beers (Imperial Porter), which went from 1.089 to 1.015 has a layer of sediment after one day of carbonation; I bottled with a touch more than 1/2 cup of corn sugar... I opened it and it was about 1/3 to 1/2 of the way to carbonated. a) am I due for a bottle...

thanks a lot - I think I'll make a strong dark, so it will serve as the base malt... your signatures are awesome

Hope everyone is doing well today. I bought 15 lbs Bohemian Pilsener malt instead of straight up Pilsener - is this malt just for making the beer style Bohemian Pilsener, or can I use it to make a tripel or a strong dark? thanks!

Heya I didn't like the Dogfish Theobroma beer but I loved the idea so I picked up some cacao nibs and whole ancho chili peppers. My idea was going to be to make an imperial porter or stout and then throw these into the secondary - making only a bittering hop addition anyone have an...

I brewed Old Monster - but ruined it by bottling with a fresh yeast Saf-04 (although I had it in secondary for two months) and 5 oz priming sugar. I would bottle with 1/2 cup corn sugar and not re-yeast. FYI: I brewed a pale ale and put Old Monster on the cake with 02 stone; the 02 stone has...

that's really, really nice of you to share that (thanks!); if you feel up to it, can you give me a link on how to learn about how much to add - I've never delved into this part of brewing - though I realize it's about time p.s. I shouldn't bother with the 5.2 then, right? and perhaps, if I...

so I can put the 1/2 campden into my 10 gals of cold water - let it sit for 20 mins and then boil the water? if so, that's sweet!

if you can bear with this probably too simple question: I have been homebrewing for two years, AG since January (26 batches!) but I just picked up my first campden tabs and 5.2 mash stabilizer after reading favorable posts on HBT how do I use these? I boil the liquor the night before and...

hola from Medford, MA home of the English teacher who cannot control his Belgian brews! I made a Belgian blond, 1.062 with 2 vials of WL 530 added oxygen, yeast nutrient, and pitched at 66 at 11pm woke up, went and taught the youth of America, returned to my 64 degree home and ALAS, the...

I tasted it and it had a touch of fusel and a lot of fruit in the aroma but the taste is very clean... made me think that next time I'll use more crystal malt. I am debating making this a spiced beer - candied ginger and honey or maybe just a load of Goldings dryhops to defeat the fusel smell...

thanks a lot; I appreciate the response. I'm new to using the British yeasts; I usually use White Labs 001 for pale ales but thought I should branch out.

I made a pale ale with White Labs 007 with the intention of then brewing a barleywine on the yeast cake, but the yeast rose from 67 to 73 and the pale ale smells quite estery and a hint of fusel today on day 5, in addition, my brewhouse efficiency was too high (I guess I should be pleased) and...

thanks - great advice as always...

so age it and then re-yeast at bottling? and when reyeasting, I've just added a few grains of Saf-05, because I was afraid of dumping a tube of White Labs into the bottling bucket and getting an uneven mix; does that make sense? thanks for your helpful responses btw