Search results

What is the DRY yeast with the lowest temperature tolerance for fermentation? I did an experiment on my fridge, and on it's lowest setting it holds temp at 45f. I was sure it would be higher, and I can't afford a temp controller for another week, but I want to brew this weekend.

I have a red IPA, pretty much a barleywine that I hopped the holy hell out of, that has stopped at 1.03. I know WHY this happened. One, It's a dark Munich SMaSH. Two, I boiled it for two hours. Three, I mashed at 157f. OG 1.091 FG 1.03 66% attenuation. 66% is normal when I do high mash temps...

I may have been exposed to COVID and I'm waiting for a test. Because of this I have a few unexpected days off from work, and want to use that time to bottle a beer I've been putting off. If I am sick, does anyone have any idea if my bottles would be little COVID bombs? Could I get someone sick...

I'm bottle 5ga tomorrow and want to fill the carboy right back up again. I used to just pour the wort right on top of the yeast cake, but I had over pitching issues. I am using kveik M12. How much of the yeast cake should I use? Should I just use the cake or some of the beer, too? I've heard...

My last three beers, including the one now in the fermenter, have been between 2-3% abv. The OG-FG range from 1.04-1.02, to my current one 1.028-1.009 I really enjoy them. One was a hoppy wheat stout, one was a wild elderbery/mugwort gruit/herbal, and my latest is an amber (it was supposed to be...

Extremely frustrated with my brews lately and wondering if anyone can help me figure it out. I have a 5ga cooler with a round false bottom. It connects to the valve with a silicone tube. I wish i could take pictures but my phone is broken and I wont have a new one until tomorrow. I thought I...

I want to brew a Star Trek inspired ale. I'm going to make it a high abv barleywine, as it even put Worf under the table. Also it will be still, as all the instances of it show no head or bubbles. My main question is how do I brew blue beer? I'd rather not just add food coloring.

I'm about to bottle a bochet, and would like to leave it still. Should I fill the bottles more than I usually should to prevent oxidation?

Brewing a gruit this weekend and wondering how much I should boil/dry "hop". 4ga batch 3lb wheat 1lb 12oz 2-row 4oz acidulated I have a starter I've been building up from some grain for the past two weeks and feeding daily, so it will be wild. After some souring/fermenting from whatever is in...

Gonna brew a beer this weekend using a blend with lactobacillus and Brett in it. What should I do about hops? Instructions say keep it under 3ibu so the lactobacillus can do it's thing. Should I just not use hops at all in the boil and dry hop at the end of aging?

I just picked up Sour Batch Kidz blend and was wondering if I could bottle once the gravity is stable, or if the brett and lacto will cause bottle bombs, or do nothing at all to develop any new flavors. Want to develop that wild flavor but I don't want to tie up a fermenter for six months.