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Hi all, I recently bottled a saison with brettanomyces that had been in the secondary for about 5 months. To insure proper carbonation, I decided to reyeast at bottling (probably unnecessary anyway). I got a bit more of the yeast in the water I was using to rehydrate than I intended, and...

Has anyone here brewed this? How did it turn out? I brewed this one yesterday. The recipe called for 1.5 oz fresh citrus zest. I used Valencia oranges, and added the 1.5oz with 5 mins. lef tin th boil as directed. The wort smelled and tasted strongly of orange, so much so that I'm hoping that...

I've heard a few people say that, in order for a beer to be able to condition properly, CO2 must be present. When you all keg your beer, after fermentation and any additional time that the beer is left in the primary, do you carbonate and then let age if additional conditioning is necessary...

Couldn't find any threads on it, maybe because it's such an obvious part of kegging... But should there always be beer in the tap lines? I'm assuming that the pressure in the keg is going to push the beer into the tap line until it's full, I just wanted to make sure that this was standard for...

(Posted at BBB as well, in case anyone saw it there too. ;)) I'll be brewing a saison with ECY's Farmhouse Brett tomorrow. I just wanted to make sure that my oxygenation step (1 minute with pure O2 before pitching) should remain the same, considering the addition of the Brettanomyces along...

Hi everyone, I brewed a BGSA about two months ago, sitting in the secondary for bulk aging now. My question is about the corn sugar added during fermentation and its affect on the gravity of the beer. The recipe was meant to bring me to an OG of 1.072. I had some temperature problems...

Hey everyone, So I ran into some gravity issues due to a faulty thermometer (only realized after the fact), and am now curious about the amount of corn sugar that I was intending to add to the primary. (The beer is a Belgian Golden Strong ale) I was intending for the OG to be 1.072...

Hey guys, I recently purchased the oxygenation kit from Morebeer, and am having some problems with it. I've used it twice so far (once in a 5 gallon batch, and once in a starter), and each time, no matter how slow I open the regulator, a second after O2 begins coming out the airstone shoots...

Hey guys and gals, For the first time ever, today I had a stuck lauter (sparge went decently). After attempting to thin out the mash with a little extra water, I proceeded to dump the contents of my mash tun into the kettle, scooped up what was stuck under the false bottom, and then dumped...

Hey guys, I'm about to brew up The Innkeeper (based on TT Landlord), and I have a question about the corn sugar in the recipe. I plan on caramelizing a small amount of the first runnings by taking about 2L and reducing them to 1 in a separate pot. I would then add them into the main...

When do you guys transfer your sours out of the primary for their long secondary fermentation? As the beer is slowing fermentation in the primary? I ask because I know that at least a small amount of CO2 needs to exist in the secondary so that the longer aging doesn't oxidize the beer, however I...

I'm told that a starter would throw the buggy blend out of whack, but is there enough sacch. yeast in Al B's Bugfarms to pitch on its own, without a starter or additional yeast packet? I was thinking about pitching the Bugfarm, and then after a few days throwing in some US-05. What do you guys...

I just dumped a batch of Jamil's Evil Twin because I fermented too hot and it tastes like rubber and rubbing alcohol. I'm brewing an IPA tomorrow, however, and was wondering if I could pitch on the yeast that had previously been fermented too hot. What do you guys think? Stressed yeast, so not a...

Hey guys, When you use Al B's stuff, do you pitch only the amount that's in the container, or use some sort of starter? As far as I know, the starter is going to throw that delicate balance out of whack, and possibly even eliminate some strains altogether. So, how do you guys pitch the Bugfarm?

Searched all around on here, can't find a definitive answer. What do you think the smallest CU I can get away with is for 6.5 gallon fermenter? I'm temp controlling ales, any better ways? Peace, John

Looking to switch to AG at some point anyway, but is 15 gal. too big for 5 gal. batches? Any foreseeable difficulties using such a large kettle, aside from the necessary purchase of a propane burner? Does a normal immersion chiller work OK? What if it's 20 gal. (which it may be, friend isn't...

I made a yeast starter 4 days ago, and didn't get around to brewing. I'm planing now on brewing in two more days, is it OK to use this starter? It krausened properly, etc., I've just never used a yeast starter that was almost a week old. What do you guys think?

Hey guys, trying to brew up a 2.5 gal. SNPA clone so that I'm able to do a full boil in my small pot. I was wondering if anyone had the clone recipe that they could then input into a brewing formula program to get the numbers. Wish I had one of the programs myself, so thanks so much for any help...

I just extract-brewed my second batch, a hoppy English bitter, and the mouthfeel, and even flavor, is again slightly more watery than I would like. I was wondering if this is a common complaint of either a. partial-boil brewing, or b. extract brewing in general. If not, is there anything...

Anybody really like a certain porter extract kit? How about ones that aren't so good? My next batch is going to be a coffee porter (gonna add the coffee myself), so I'm looking for a solid, well-rounded porter as a base. Thanks for the help! Peace. John