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I just batched an Irish Stout using Safale us-05 yeast. The yeast has a temperature range of 59 to 75 F. Can anyone tell me what the expected difference might be in the final beer flavor between fermenting at the low temperature end compared to the high end?

I put my fermenter full of brown ale (with S-04 yeast) in the fridge to cold crash on Friday. I'm not sure when I will find time to bottle it. How long can I let it sit in the fridge (@ +/- 42dF) before I have to worry about the yeast going totally dormant and unable to bottle carb/condition?

I am down to my last three bomber bottles of Scotch Ale (1060 OG) and Hefe (1048 OG). I am going to tuck these away and let them age. What would be the optimum aging time for these beers? How long is too long before they start to go bad? edit: they will go in a closet where ambient temp is...

I have read several threads where people suggest ice to cool down wort. Correct me if I am wrong, but if you add ice aren't you just dumping in non-sanitized water, thus increasing the chances of infection?

The wife wants me out of her kitchen. I have a 12,000 BTU camping stove in the garage. Will that work for a 5 gal. boil (or 3 gal. boil with 2 gal. top off)? I looked up some turkey fryers and those are rated at around 50K to 60K BTU's. So I'm thinking the camping stove might not do the job...

I have a brown ale recipe that calls for Target and East Kent hops. I also happen to have Centennial and Cascade hops left over from a previous brew day. Are Cascade and Centennial similar enough to substitute? Or should I just stick with the recipe?

I did a search but didn't find the answer to this. What is the purpose of adding lactose to beer recipes? Is it just for flavor in certain beer styles, or is there more to it?

Has anyone brewed AHS's Newcastle clone kit: Austin Homebrew Supply Good? Bad? Ugly? Would love any feedback before I order it. Thanks!

Anyone got a good recipe? I couldn't find an extract version with the search. Edit: Answer: scroll to bottom of this page. Next topic: why can't the search feature provide these results without having to post the question on a new thread?

I posted this on another thread but didn't get a response... I have an extract version of Centennial Blonde (now in the fermenter on day 12). My measured OG was 1044 which is much less than 1054 estimated by Beersmith. Could my OG really be that far off from Beersmith, or is it more likely...

Can steeping grains be steeped in a separate pot while simultaneously boiling the extract and hops in the main pot? (And then add them together once steeping is done) Or will this yield a different (bad) end result?

I'm thinking of trying out this Guinness clone for my next brew: https://www.homebrewtalk.com/f68/all-grain-guiness-draught-clone-100740/ Can someone help me convert this to an extract recipe. Is it as simple as substituting a comparable DME or LME for the 8 Lbs. Pale Malt, and using the rest...

Does anyone know this? Reason I ask...I have consumed many SNPA's in my day, and in doing so came to realize that I don't care much for highly hopped beer (which is SN's forte). I see this as somewhat of a shame, because for several years I used to live just minutes from the SN brewery, so...

I have used IM on my first two batches, now thinking of trying Whirlflock on the next. Just Curious... 1. Can I use both for increased benefit? Or do they both carry out the exact same chemical/physical process? 2. Do either continue to clear the wort during fermentation? Or have they...

My bottle of Iodophor is almost empty so it's time to stock up on sanitizer. I've never used Starsan but it seems to be the drug of choice around here. Is one better than the other?

This has me curious...I read a reply in the recipe database about freezing bottles prior to bottling. Can't find any other info or threads on this topic. What, if any, is the benefit of freezing bottles?

Hi all, I would love some suggestions for my next batch. I want to end up with a pilsner style beer (such as Pilsner Urkel or Amstel or similar lightly hopped libation). I am not set up for lagering, so was thinking of doing a Blonde Ale crafted to end up like a pilsner (am I even on the...

Question for the real experts... I have read a few threads about using an aquarium pump to oxygenate wort, with many concerns about contamination and/or controlling foam. Couldn't this be done to the water before preparing the wort? Or would the boil dissipate any oxygen that was introduced...

I have seen many threads touting the importance of a full boil. But is it the boil, or the actual boiling temperature that is most important? Some brewers live at higher altitudes so their full boil is going to be at a lower temperature than others. Thinking 'outside-the-box' here (hate...

What is the advantage of a very active fermentation (like the ones I've read about here that blow out the air lock) compared to a regular fermentation that just bubbles through the air lock for a week or so? As long as the wort ferments all the way down does it really matter how active or subtle...