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Bit of a complicated question here as I'm new to spunding valve use. I want to carbonate via spunding valve, so I plan to set the pressure of my valve to the proper setting on a force carbonation chart for about 2.5 vols at my fermentation temperature. My problem is that I'm purging my serving...

First time brewing a high-gravity lager: a 1.064 OG Maibock that's currently been fermenting for two weeks, pitched W-34/70 (admittedly only a pack in 3.5 gallons of wort and I don't think it was super fresh), and is currently at 1.010. Great attenuation, but unfortunately there's a ton of...

I've got some slurry from a saison I recently finished (Wyeast 3726 Farmhouse Ale), and I'm looking to use it in a beer for spring. I've already got a Maibock lagering for May, but now I'm looking at brewing a Bière de Mars for March and using my 3726. Since it seems like a lesser known beer, I...

I bottled two batches, and while they don't seem to be leaking - they all have pressure/bubbles inside them - if I push up on the caps some of the bottles let out a hiss as if they aren't sealed as well as they should be. They are all bottled in a variety of bottle types (22oz bomber style...

I'm a little curious about some debris that's floating on top of my amber ale that's been in primary for about a week and a half. I used Willamette hop pellets with 2-row as a base and crystal 30/black malt as specialty malts. I'm not really all that concerned, just sort of curious as to where...

I bottled a Dunkelweizen about 2 weeks ago and, as the title states, I'm having issues with a huge foamy head and flat beer when pouring. My instinct says that it's overcarbonated (I primed to about 3 vols and am pretty fastidious when it comes to measuring volumes/weights of priming sugar/etc)...

I have a very simple Hefe (70% wheat 30% pils, WB-06) that I'm getting ready to bottle. After 2 weeks in primary, however, there are still A LOT of large particles left in suspension. They look like pieces of grain/hulls, but I'm not sure. I would have though after 2 weeks as large as they are...

So as the title says, I pitched around 5g of Windsor yeast into a porter two weeks ago that was 1.058 OG. It fermented really hard for around three days at 65-68 degrees f, then stopped completely. I check the gravity three days after pitching and it was stopped at 1.036. Now, one and a half...

So using this thread as inspiration: https://www.homebrewtalk.com/showthread.php?t= I wanted to try fermenting a young, sweet cider directly in the jug (think Downeast Cider from Boston). I purchased a gallon of local cider in a thick plastic jug (pasteurized with no preservatives)...

Hi all, This is my first time making (or attempting to make) wild fermented cider. I'm a bit concerned about the safety of the final product (I've read a lot on the topic and understand that any safety concerns are very low/non-existent, but I still want to ask), and I wanted to ask as wild...