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Hi all, I'm trying to find commercially built fermentation cabinets, no DIY. Are there any out there? I'd really like one with seperate compartments that will allow two, or more different temp zones for different styles. I guess this would require seperate compressors, thermostats, lines...

I have 5 gallons of regular old semi sweet that's been racked twice and was started in october of 2011. I now have quite a crop of serrano chilies coming in and was wondering if it's too late to add them for some heat....?

I have a mead in the primary right now and I want to make another with the same yeast cake. I'd like to wait a little longer...it's been 1.5 months. Thanks

I have a simple mead that I fermented in a swamp cooler at about 68. I want to start a new one next month and the first one will be moved to secondary carboy with ambient house temps ~79. Is this a problem?

I want to make a vanilla mead. I have plenty of local honey, and a bag full of fresh Madagascar beans. I read a thread about vanilla mead but that guy added a crap ton of beans and extract to the primary. I always heard adding to primary killed taste so I assume thats why he had to add so...

I pitched 3056 in a german wheat last sunday 6/26. After 3 days it was down to 1.010. Shouldnt have gotten much lower than that even in 5 days. After 8 days total I decided to crash cool to bottle today. It still had a lot of yeast in suspension yesterday when I put the bucket in the fridge...

Hey there, I brewed a beer recipe last night and the OG came out a full point too high. I plugged the numbers in beersmith and it seems that my higher numbers came from better efficiency. So, beersmith is awesome for stuff like that, but I wouldn't mind knowing how to calculate it myself...

I hve three cases of flip tops that I am using again after 2 years. Back then I used them with the gaskets supplied and 1 out of 3 was flat after a month...or almost flat. After a 2 year hiatus I am brewing again and using fresh gaskets cuz the old ones dry rotted. Yep, 1 out of three are...

I have a mead that was started on 5/23. 14# of super dark raw honey, 5 gallons water and lalvin 1118 yeast. OG was 1.107. Doesn't seem to be any more activity and the hydrometer has read 1.016 for some time now. Is it possible that this mead has finished? With that yeast I find it hard to...

I was supposed to brew this https://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/ but I accidentally used 3 pounds of vienna instead of 2. Everything else is the same. The only thing I am really concerned about is the hops/malt balance. My OG came out to 1.061 and beersmith...

Ok so I brewed my 4th ag batch today. I use a 5g round igloo cooler. I didn't preheat my tun but added 170 f water to the grain and after about 2-3 minutes of stirring it normalized to 152. After 60 minutes, I checked the temp and it was at 146. The recipe called for 152. It is ed worts...

Hey there, I recently brewed edworts bavarian hefe. It finished at 1.019(I must have mashed too high?). Anyway, it tastes fine, a little sweet, but pretty weak. I was wondering if about adding dextrose/water to the beer and racking to a carboy for a few days. I don't know how this would...

....would you pick, too hot or not hot enough? And why?

Hi there. I am new to this yeast and new to keeping my temps regulated in general. I started edworts Bavarian hefe on the 5th and put the bucket in a swamp cooler. And boy is that thing awesome!! Thing is, it is almost too consistent with temps. The temp got down to 64 and hovered there for...

I brewed my first all grain wheat beer with rice hulls today. I am in the middle of the boil now and I see tons of little white speckles floating around a circulating in the boil. edit - They didn't appear until after the hot break. Proteins?

Ok, so I inherited a rather large amount of honey with which I have brewed two batches. Both use the same honey, both use different yeast and different ingredients, and both have stalled short of target gravity. Maybe it is the honey. Locally made, potentially several years old, had re-Xed...

Brewed this recipe on 6/5 2.5 Lbs Munich 2.5 Lbs Crystal Mash at 150 F for 70 minutes @90 minutes 6 Lbs honey @80 Minutes 1 Oz Perle hops 1/4 Oz Whole Allspice 1 Oz Fresh sliced ginger @30 min 3/4 Oz Cacade @5 min 3/4 Oz Cascade Pitch White Labs Sweet Mead yeast & let 'er rip at 55 F...

My hydrometer hasn't moved over the course of 3 days and I am still very early into ferm....a week. I think I may have added too much DAP and killed my yeast. I guess there is nothing I can do huh. If I add more yeast they will likely also die? bummer.....

So I have some honey that looks like black coffee in a jar. Deep red tint when held to a bright light. Sweet as can be and smells great. It is good honey....just really really dark. Anything I should know or keep in mind going into it? Any particular recipes or yeasts that work better...