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SPARGE!! Dont squeeze. Sparging will get all the goodness out that you need.

The formula to calculate the ABV is the OG-FG X 105. According to Mr. Papazian, page 43 in "The Bible".

I would love to hear a couple of seasoned homebrewers slug it out over the subject. I am looking into getting a new brew pot and I have found a pretty good deal on a aluminum pot. I've heard stainless distributes heat better but it would be sweet if I could get some of your thoughts.

The low consumption in Utah can be attributed to 2 things in my oppinion. 1. MORMONS (Obviously). 2. Any beer that has a ABV of 4% or higher must be sold in a state owned liquor store. The only one the state has to compete with is themselves. They control the supply and hence, they dictate...

The recipe calls for an OG of 1.048. You are probably right. I did take 2 readings last night. The first one was 1.026, I then shook the fermentor like crazy and took another reading. That time was 1.030. I didnt try again after that.

Last month I brewed an IPA, everything went great. Last night I brewed the same IPA. I used 6.5 LBS light DME and 1 LBS grains. I boiled 3 gallons and sparged with .5 gallons of hot water. It took me 2 gallons to top off (apparently about .5 gallons evaporated in the boil). Essentially...

Hell yeah I made a celebration batch. IPA baby.

If the yeast were pumpin' out a good amount of CO2 then in theory there should be enough outward pressure in the fermentor to keep the bad air out. However, as early as you were into fermentation I doubt that is the case. Really the only thing you can do is take really good notes, press on...

Quick note on the ICE BATH. If you throw a cup or two of iodized salt into the ice water (not your wort!!!) it will bring your wort down to 70 faster than a normal ice bath. Also, try using vodka in your air lock instead of water. Vodka is sterile, so if your beer sucks any of the water in...

The Kraeusen will settle on its own. In fact, that is one of the ways to tell how far along in the fermentation process the beer is in. It's not gospel but typically, the less Kraeusen on top of the beer the closer it is to being ready to rack to your secondary (always confirm with a hydro...

I usually test the gravity of the beer and if the kraeusen (foam) has settled down significantly. However, I don't do anything until the yeast are done doing their thing. These are the three things I look for.

Right before I add the extract I take the brew pot off the heat. Add the extract and stir like a crazy person. I'm not sure if you did that or not, but it is good practice for future brews. As far as keeping an eye out for anything abnormal... That is just about the only thing you can do...

:tank:Gimmie your ideas for some good Christmas/hanukka brews... (recipe's or links to recipe's would be helpful as well)

Last year we did a cherry stout. Just tapped into our punkin' porter. Pretty heavy, I don't think there will be any left come thanksgiving...

Sorry for being a "NEWB" but WTF is "crash cooling"? Also, when is the best time to add Whirlfloc and gelatin?

I have brewed 8 batches and only 2 of them had a decent head. The rest of them had a small head and it disappeared very quickly.

I'm having a hard time getting rid of the chill haze in my brew. I have tried Irish Moss several times and I just can't get it clear. WTF?