Search results

So, i got a brand new chugger pump and am going to use it to keg tonight. How would i go about priming the pump if i am pumping from a glass carboy to the keg? The inlet hose will obviusly be pumping from the top of the carboy so i camnot use gravity to get the beer into the pump to prime...

Does anyone know the legality of serving homebrew to the public at a benefit event? It will not be sold... thanks

What do you guy usually use for a kolsch fermentation schedule. I do have a chest freezer converted to kegerator so I can get it down to whatever I want. using a kolsch style ale yeast. Thanks

Took the og sample and it looks to be in the srm range of 12-13 and supposed to be around 5... will this change that much through fermentation ? Thanks

So, I have a batch that I want to carb in 3 days... I'd usually just let it sit on serving psi for a while and wait. I also know how to force carb to get it real quick. But, I have 3 days to play with and wondering if anyone out there has a great 3 day technique? Thinking of - obviously purging...

So the IPA is bubbling like crazy 1.069 and the Amber 1.053 is krausening but not bubbling at all,, it hasn't been 24 hrs yet. Anything to worry about ? Thanks

So, I am brewing a batch tomorrow and would really like it done and ready in 18 days... what fermentation schedule would you guys recommend? I am making a fruit beer so will be using a secondary. I'm thinking a week in primary, then a week on the frozen fruit in the secondary, then cold crash...

I am going to make my 1st attempt at a fruit beer. A raspberry chocolate stout... there seem to be a lot of opinions on what form or fruit to add and when. 5.5 gallon batch, partial mash/ extract. As of now the plan is to add 10 oz of raspberry purée and 8oz bakers chocolate at flameout...

I made a double IPA and beersmiths ibu number it gave me was 144... how could this be? Is there a glitch that I'm missing here? Thanks

I understand that most add the fruit to the secondary. But, don't most of the commercial breweries not use secondaries? What technique do the big guys use to make fruit beer? Purée? Thanks

Does anyone have experience purging a jacketed fermenter w co2 before filling it up? Same process as purging a keg? Won't that run through co2 really fast? Thanks

I know this will largely depend on the amount of grains used. I want to end with 3 bbls (93 gallons) of beer... I'm confused as to how much water the mash should be started with. I have a 150 gallon pot but do not want the pot to overflow once a add the 200 or so pounds of grain.... any tips for...

Should the added water (to get it to the desired 5 gallons) after the boil, be pre sanitized? Or can it come directly from faucet? Thanks

What are some of your dry hop schedules for a double IPA? What would I get out of a longer dry hop (like 14 days) vs a shorter (5 days or fewer) or a combo of both? Thanks

I plan to rehydrate the dry yeast before pitching,,, how much water should I heat up to rehydrate the 23 grams (2 packets) of the dry US 05?

How long does everyone generally ferment a double IPA for? Thanks

Going to be Brewing my 1st double ipa in a few days. I have always used a secondary fermentation step but noticed that a lot of people on here are against it... as far as for a double- how long do you guys usually keep in the primary? Cold crash in primary? Thanks

going to be making my 1st double ipa and have a few questions... target og is 1.075, making a 5 gallon batch, i will be using wyeast 1056. Is 1 smack pack enough for this or would i need 2? thanks

My 1st double IPA- and tips advice is appreciated 5.5 gal batch Grain- Beersmith gives me 1.075 og // abv 8% 8lbs light lme 2lbs light dme 1.5 lbs corn sugar .75 lbs crystal 40 .75 lbs carapils Hops(wanna use all simcoe 13 % aa)beersmith 99ibu 3 oz @ 90 mins 2 oz @ 45 2 oz @ 30 1 oz @ 5...

What have you guys had success with as far as yeast selection for a double IPA, og around 1.080,,,, thanks! Also any specialty malt recommendations ?