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I gently stirred the priming dilution into the beer.

I just bottled 5 gallons of a pumpkin ale about two weeks ago with 6 oz of corn sugar and had one yesterday with zero carbonation. There looked to be little to no sediment at the bottom. The bottles are sitting in about a 65 degree basement, however I did leave the beer in secondary for a week...

I dont know how well my mash is converting starch to sugar. I have never used an iodine test to determine whether or not I have full conversion but today I was using some pale extract along with my grains and set up a little experiment. I diluted my extract to be the same gravity as my wort...

I have been mashing at 152 F My thermometer is currently a meat thermometer calibrated to ice water as 32 F I aerate by shaking my carboy for about 7 min My last fermentation was at about 65 F because my basement is cold in the winter. Usually I have a fermentation of about 72 for a week or a...

I have made four all grain batches of different styles, three of which have had a higher final gravity than I have hoped for. At this point I dont know whether I need to check my mash routine or the conditions of my fermentation. Any suggestions?

I have a brown ale that has fermented out and am brewing an english barleywine to rack on top of it. I have never done this before. Anything to watch out for? Do I shake the fermenter with the yeast in it or aerate before pitching my old yeast cake?

+1 for All grain. Seriously, I am fermenting my sixth batch and only the first two were extract. I like the more control and variety I have to choose from with all grain. If you have the means, this is the way to go.

I am posting my recipe so you can advise me with what to do now? Recipe Type: All Grain Yeast: Wyeast 1318 Batch Size (Gallons): 5 Starting Gravity: 1.035 Original Gravity: 1.050 Final Gravity: 1.012 IBU: 28 Boiling Time (Minutes): 90 Color: Brown Primary Fermentation (# of Days &...

I was hoping to make something close to Newcastle Brown Ale so I will stick with the northern England style of carbonation.

I will be preparing to bottle my fourth ever batch of beer and it is the first one that I actually enjoyed tasting throughout the brewing process. My other beers tasted ok (I'm finally doing things right) but I have had serious problems getting the correct level of carbonation in my brews. I...

I am in a similar situation now with my scottish ale and was wondering how this turned out.

What do you all consider the best method for taking fermentation temperature during fermentation in a glass carboy?

It's a Scottish Light 60-/ and a OG of 1.080 fermented with two smackpacks of Wyeast Irish ale if all goes to plan, the FG should be around 1.025 or so. This is the first time I am going to calculate my attenuation seeing that I got a hydrometer I can trust.

I usually wait about six weeks from brew day to drink from my bottles but I am growing rather impatient. I have tried my beer around the four week mark and it usually tastes a little green at that point. I am currently waiting on a scottish ale it fermented for 14 days and was in the bottles...

You might want to try swirling the wort once chilling. This should bring a lot of the trub to the middle of the brewpot. Then just siphon from the edges. You can still use a strainer if you'd like, but perhaps with a lot less clogging.

I am embarking on my first AG this Saturday and was wondering if there is anything that any of you may have overlooked your first AG batch. I could use some tips too.

That is really all I care about. I just would like to make changes for next time.

4.00 lbs Alexander's Pale Malt Extract 2.00 lbs Briess Crystal Malt 20L In the boil 0.4 oz Nugget for 60 min 0.1 oz Nugget and 0.1 oz Cascade for 30 min 0.7 oz Cascade for 15 min Made 5 Gal Used 1 pack of Nottingham Dry yeast (rehydrated) fermented for 5 weeks

I just bottled my second batch and after an initial gravity reading of 1.035 I got a finishing gravity of 1.019. I estimated the alcohol content at 2.2% or worse. I used nottingham dry yeast for 5 and 1/2 weeks. I know my OG was pretty low but, any tips from you experienced guys. Help please!!!

I am about ready to keg my first batch and want to prime without force carbonating. Does the yeast that settles out get pushed through the dispensing line into any part of the beer?