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I need a new hopper for my Cereal Killer mill. Does anyone know who makes this so I can contact them?

My latest Oktoberfest lager seems to have some diacetyl in it and I'm going to chuck some krausening starter in to remedy this. The keg is at room temperature but is already gassed up to 2.7 volumes. If I make a 1.25L starter using 125g of DME and then toss this in the keg and seal it up am I...

I just bought my first kegging setup that will be here in a few days. In the meantime I have a freezer and Inkbird already set up. Should I cold crash the carboy and then transfer to keg and pressurize, or should I transfer warm to keg first and then cold crash and pressurize? Or does it...

Hello all! I did a low 130's mash for about 15-20 minutes (before a 145/158F rest) on my latest Pilsner lagers to hopefully get rid of some chill haze and it didn't work. Also they have no head retention at all now. Flat as Kansas. I still have a few beers that also got the rest but haven't...

I accidentally added my priming sugar to my batch before taking an F.G. reading. If I added 8.0 oz. of dextrose to a 6 gallon batch and got a reading of 6.5 brix, what would have been my reading pre-dextrose?

Is anyone successfully using their glass-top stove to boil 5L starters? "Successful" meaning no broken flasks. I *really* don't want to have to clean up 5L of boiling wort and broken glass if ya know what I mean. Oh, and buy a new flask. What about just pouring boiling water into the flask...

Is this yeast only available from Saflager as dry or is there a liquid version? I've searched online and some say it's WLP820, some say WLP003. Is there a consensus?

My latest batch of hops is Tettnanger 2.1%. This is about half of what I'm used to using. If I use 2x as many hops in my next beer to get the same IBU, will I get 2x the hops flavor/smell or will I not notice any difference?

Will it hurt my lager any if I bring it in and let it come to room temperature before I start bottling? That way I'll be able to know what temperature it's at when calculating how much sugar to add to prime. Otherwise it would just be a guess wouldn't it? Right now it's at about 64° F in my...

Pretty much as the title says. I'm using WY1332 at lower temperatures and I like it but I wonder if I'd like it more as a lager. Anyone ever do this with good results and what yeast did you use?

I just bottled a Belgian Tripel with enough dextrose to get 6 gallons of beer to 3.3 volumes, per the online calculators. After bottling I counted up 53 bottles, which is right at 5 gallons. So one whole gallon was yeast and whatever beer I left behind. Did I do this correctly? I told...

I just barely touched my relatively new 2 liter flask to the side of the sink and it broke. That was a ripoff to charge $30 for that thing... Does someone know of or use a nice, tough 2 or 3 liter flask and where could I buy just one? I see lots available online but they all want to sell me...

I've been using hopsocks for my hop additions because I'm worried all of the tiny hop particulates will hang around in my beers making them unduly bitter. However a discussion and a paper I just read said that hopsocks impair hop oil extraction. How do I keep the hop additions free and...

What is a good target mah pH for a Westvleteren clone using only Pilsner malt and D-180? Closer to 5.2 because of the Pilsner malt or higher because of the D-180 being so dark?

I'm reading the recipe on Candi Syrup's site for Chimay Red and they say to do a rest at 124F for 20 minutes then raise to 148F "by decoction." I put the volumes and temperatures in the mash area of BeerSmith so I know how much to decoct, but I am vague about the specifics. 1. Does this...

I'm currently using a grate thingy but when I press down my BIAB bag flattens like a pancake and wort spills down the outside of my mash tun cooler. I'm thinking perhaps a colander would work? What do you guys use?

So I just got my new "Cereal Killer" mill. Set the gap to it's lowest setting, which I think is 0.025", just a tad less than a credit card width and started cranking. Whew! This was going to me a lot of work. Screw that, where's my drill? Hooked up the good old Black & Decker from...

Does anyone know if it hurts the yeast cells if you give your wort or starter a really good shake? As examples: 1. If you pitch your yeast and then realize you forgot to aerate the wort, is it bad to vigorously shake up the carboy to aerate at that point? 2. Or, is it OK to put a solid...

So... I did my first all-grain batch yesterday (yay!) and it was a day-long event that ended up a real mess (sigh!). To start the day off, I poured 7.5 gallons of 160F distilled water into my cooler that had a voile bag and 11 lbs. of grain in it. Stirred it up well, hit my 153F number...

Hey, somewhat new brewer here, all extract until now but gonna leap to all-grain BIAB next month. I've been looking at all of the BIAB calculators online and it seems they all give me different numbers. Here is what I'm going to have: 1. All-Grain kit with 10.75 lb grain bill 2. 10...