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Hey thanks for replying. I feel more comfortable with my recipe yup I already had made my water adjustment and for sure adding some gypsum. in regards cold side oxidation, I will ferment in a close vessel and move the beer though CO2.

Believe it or not I have stayed away from brewing IPAs as it is not my preferred style and because the times I brewed some they did not come out the way I wanted it for them to come. I always struggled with hop combinations. However, i've decided to venture again in brewing IPAs. below is a...

HI guys, a couple of weeks ago I brew my first saison. I used dry yeast BE-134. I started my fermentation around 65 F for 4 days and then raised the temp to 80F. the wort fermented between 70-78 for 14 days, My OG was 1.059 and finished 1.002. I tasted it and the beer is extremely dry. flavor...

did you guys find a replacement for the hot rod? I have been waiting since June. they replied back saying it was going to be on stock late early august but nothing yet. i have been trying to contact them but no luck :(

any suggestions what hot plate i can use for a 15 gallon SS pot? moved to an apartment and only has electric stove :( cannot use a propane burner.

Im looking for a hot plate to brew on my 15 gallon kettle. My kettle is 16 inch in diameter. I usually brew 5 or10 gallon batches. I usually brew on my stove but recently move to an apt and need one due to space. Any suggestions?

Cereal killer mill, i have not had a probkem with it.

@bransona the flavor is kind of yeasty and citursy. i am assuming that this is because of the orange pill and coriander i use for this wit beer. the flavor seems very unbalance and cannot say it tastes like a witbier.

OK, then will wait and see what happens. thanks

Hi I recently brew a witbier with WLP400 with an OG of 1.044. The fermentation went really strong for almost 10 days then it stopped. on day 14 I measured for FG and it read 1.008. the temperature was constant between 68-72 degrees which is within the yeast strain range. I know the flavor it...

Yeah im probably getting longer hoses and take out both the wort and the fermenter to the hall way and just keep the plate chiller inside. Probably thought this was a good idea comparing it to cold crashing with ice using a bath tub

Due to my lack of space i used my shower to conect a hose to my plate chiller and chill my wort. I cleaned the bathroom thoroughly before starting. Afterwards it got me thinking if this was a good idea fearing it wasnt sanitary.

So the gravity went down to 1.008. The sweet flavor reduce but i can taste a funky, soury,pineapple citrusy flavor. Also the keg is extremely carbonate. And i have been purging the kegs for 2 weeks now. Did my beer went bad?? Should i continue to leave my kegs at 68 f , or should i put the kegs...

For this style what hops would you recommend?

Hi All, I am planning to do an Irish Red Ale using only Northern Brewer hops. That is because I have some northern brewer hops that i have not used and want finish them before they go old. Is this hop selection a good idea for this style?

So I left my blonde ale to continue fermenting on the kegs. The gravity went down, from 1.026 to 1.019. I plan to leave my beer ferment for 5 more days and take another gravity test. I did notice that rhe sweetness is reducing, but i can taste a funkyness. Is this normal?

How long should i leave the keg out of the fridge? and how much yeast should I pitch?

Original Gravity was 1.054 and Final Gravity 1.026. did not checked the gravity, until 2 week in fermentation. I made a 1 gallon starter for 10 gallon batch with one vial of California yeast from whitelabs and stirred the yeast for 24 hours using, used yeast nutrient and oxygenated the wort...

Hi people, I just brew my first blonde ale 2 weeks ago, and yesterday when I was preparing to keg my beer and measured my alcohol level it was off by 1%, I was expecting to get 5% alcohol content and it came out only with 4%. Aside from that as O tried my the beer the flavor was way to sweet...

Sorry, i'm doing and ale and plan to ferment in 3 glass carboys. After doing the starter in a gallong jug, do I split the yeast in 3 equal parts and pitch it in 3 carboys?