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Hello everyone, I've had the belief that lower fermentation temps, in general, lead to cleaner and better ferments. Slow and steady. I've been using EC-1118 Prise De Mousse quite a bit for different projects this winter, since my basement is cooler than normal. The last 3 wine kits I bought...

Hey guys, I recently made a cyser and I learned some valuable lessons that would probably benefit other people, so here we go. In apple juice the primary acid is malic acid. Some yeasts are able to metabolize some of the malic acid. One such yeast is Montrachet wine yeast, if you do a little...

Okay, so I know solera is only typically used for sour beers, but since mead ages so well, I'm wondering if this might work for mead as well. The basic idea is that you draw off 2/3 of the (mead, beer) from the carboy and bottle it. Then you add mead to this carboy and top it off. So each...

Just wondering what everyone likes for fermenters for mead. I see a lot of people using 1 gallon jugs, but that sure makes adding and removing fruit a chore! I am thinking of buying some SS Tech brew buckets. They are stainless steel, conical base, and have a very wide opening for adding fruit...

Previously I did full-volume mashes in my kettle. My beers didn't really turn out ideally, poor efficiency, bad attenuation. My temps dropped too fast and then I would direct fire them. (which may have killed some enzymes?) Ended up getting 67-69% efficiency in 3 diff batches. Anyway, I made...

Hey guys, I brewed my first BIAB batch (Imperial Stout) and the beer did not attenuate. It stalled at 1.050. I brewed the same beer (slightly modified recipe) and my gravity readings were 1.036 after 5 days, 1.034 after 11 days. This is only 65% attenuation and the yeast is supposed to be...

Let's say I'm brewing on Saturday and pitching yeast at 12:00 noon. What does my starter situation look like given this timeframe? I have a 2L flask so I'd either be doing 1L or 2L starters depending on what beer I'm making. But when should I be starting the starter? I'd probably pitch the...

I brewed my first BIAB with my new system. I failed in many ways. Batch Details: 11 lbs American 2-row 2 lbs Light Munich 10L 1.75 lbs Rolled Oats (old fashioned) 1.5 lbs UK Pale Chocolate 1.0 lbs Roasted Barley 1.0 lbs Flaked Barley 1.0 lbs Crystal 60 0.5 lbs Carafa II 19.75 lbs...

Hey guys- I want to make my first imperial stout and I'm worried I'm overlooking something or otherwise making a mistake. Any thoughts are appreciated. Flavor profile I am shooting for is chocolate, coffee, caramel, roast. Slightly malty but not especially sweet. Batch Size: 5.5 gallons...

My dad has a glass carboy, I think it's a 5 gallon carboy- It's got some sort of dark beer in it that was put in there some 15 years ago. It looks pretty gross as you can imagine. I'm wondering if I should clean it out and just use it? I was thinking about blasting it with a hose to rinse...

Okay, this may be a dumb question so the beginner's forum is the ideal place to post it. Do you scrub your Stainless Steel boil kettle sparkling clean? A couple of my friends have 11 gallon stainless boil kettles, and they don't completely clean them, just rinse a couple times with water and...

Hey guys, I just brewed my 3rd back of beer, it's BIAB / partial mash, OG was 1.064 and I pitched a 1.5L starter of Wyeast 1318. Beer temp was about 74 when I pitched, cool down to ambient of 71 when fermentation started, about 4-5 hours after I pitched the yeast. Checked it every couple hours...