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I'm getting ready to make a ginger sour from a whole grain recipe I found here. When I was reviewing the recipe in Brewfather today, I realized that the XML file from that site stopped at the end of the mash with no instructions on when to add the lactobacillus (WLP677) and yeast (Kolsch, White...

I'm making a wheat in a Grandfather G30 and the recipe calls for a mash water volume of 2.6 gallons (with ~4 gallons of sparge water). I'm worried that that there won't be enough water to mash in the 11 pounds of fermentables—4 pounds of 2-row, 4 pounds of white wheat, and a pound each of flaked...

In the second year of growing hops (so, I was hoping to get some cones this year), but the leaves on my hops developed the brown discoloration shown in the picture. I don't see any evidence of aphids, eggs, or other insects. If it's a nutrition issue, any ideas on what I'd treat them with?

I'm finishing off part of my basement to make a dedicated brewing space. Because of my remote location, I can't locate an affordable stainless steel utility sink/table. Can anyone recommend a web-based vendor they've had good experiences with? I'm thinking something along the lines of this...

This morning I moved a just-brewed Mango American Wheat Ale into my Brewbucket and pitched yeast in. The recipe I'm following said to rack the beer onto mango puree in the secondary but I think that's just going to re-start fermentation, right? Would I be better off waiting until the initial...

At least I think they're pins for anchoring the twine into the soil… The soil temp here finally reached the point where the bines emerged from the ground earlier this week (I live way, way Upstate New York, so spring comes pretty late here). I ordered rhizomes from MoreBeer and they came with...

I'm making a sour Belgian blond (sounds like the punchline to a bad, sexist joke) and the primary fermentation is finished and I'm getting ready to transfer it to secondary and add raisins and a vial of WLP655 (Belgian Sour, includes Brettanomyces, Saccharomyces, Lactobacillus, and Pediococcus)...

I kegged into a corny this afternoon and after 15-20 minutes it was clear the lid wasn't sealing because the keg wasn't holding pressure. I started at around 2 psi if that's relevant. After googling some troubleshooting tips, I took off the lid, put it back on without sealing it, and opened up...

I'm considering switching to 3-gallon Grainfather (G30) batches in order to shorten the time and effort on brew days. (I have 3-gallon micro pipework already.) For those that have experience with this, how much time and effort savings can I expect? Job demands are pretty high right now, so I've...

The last couple of brews I've put into corny kegs directly from the Grainfather and fermented under light pressure (2 lb or so). This time, instead of bending the dip tube I put in a floating dip tube and filter. Should I condition for two weeks (I'm doing a stout) and then serve the beer in the...

I've spent a couple hours chasing down info about pressure fermentation (both here and on the wider web) but wanted to check my interpretation: I'm getting ready to brew a pale ale (a cranberry American IPA from Dick Cantwell's IPA book--recipe here). Fermenting under pressure wouldn't really...

I've adopted the "We don't need no stinkin' secondary fermentation vessel" strategy so I'm letting everything sit in the primary. The Tilt hydrometer says that active fermentation stopped three days ago. I'm going to dry hop an ounce of Cascade in two days or so. So how long do I leave the beer...

I'm using Grainfather's web app for a recipe but I can't figure out how to add the yeast starter. I can add a yeast but that's about it. Maybe it doesn't matter in the long run--I'm not really that fussy. I didn't do any calculations about how large a starter to make--I just mixed DME and...

Apologies because I know if I spent long enough sorting this out, I could probably come up with my own answer, but chemistry class was the low point of my first year of college. Some highlights from a water analysis I had done by Ward: pH: 7.3 Nitrate: 2 Sulfate: 2 Total Hardness CaCO3: 58...

I'm getting back into homebrewing after a long hiatus (25 years) and am struggling with controlling temps during fermentation. My previous home had fairly good climate control and I generally make ales, so keeping the temperatures in the 65 - 70F range wasn't a problem. My current house has...