Search results

Recipe Type: All Grain Yeast: American Hefeweizen WLP 320 Batch Size (Gallons): 5.50 Original Gravity: 1.048 Final Gravity: 1.013 IBU: 13.8 Boiling Time (Minutes): 60 Color: 4.3 Primary Fermentation (# of Days & Temp): 21 days at 68F Tasting Notes: A great tasting summertime...

I thought you needed as much priming sugar for kegging as you do in bottling and just found out that my keg will be way over carbonated If i pull the relief valve on the keg everday to let out some CO2 will it carbonate to the proper levels?

i read somewhere when steeping specialty grains, it is recommended to steep no more than 30 min due to extracting unwanted astringent tanins. similar to a teabag left in too long which would leave a dry puckering taste. when i brew with extract i steep less than 30 min and add the extract...

I was using mr malty to calculate how much yeast starter to use for my beer It tells you how many quarts of starter to use but it doesnt tell you what the gravity of it should be is 1.040 a safe bet?

How come a keg that has bud light or coors start to go bad after a month but a kegged homebrew can last up to a year? does it have to do with the beer being pastuerized?

I think we boiled our wort too vigorously cuz when we put it in our fermentation bucket we only had 2 gallons and had to top off with three gallons of water Will this make my beer to watery?...or will not matter cuz sugar doesn't boil off?

i accidentally threw in two tablets of irish moss instead of one... would this ruin my beer???

I just cleaned out my mini fridge and found my fermentation bucket fits perfectly...im stoked!!! I just need to know where i might be able to buy a decent thermostat to control the fermentation temp and would i need to rewire any of it?

i'm going to use a swamp cooler for my next batch to control the temperature of the beer. im wondering how long do i have to keep the fermentation bucket at 65-70 degrees? can i stop after primary fermentation is done and let it ferment in room temp for secondary or do i have to keep it at 65...

this is the recipe to Firestone Double Barrel Ale that i found on this website 5.5 gal batch @ 75% efficiency aiming for 5% abv, about 1.051 7 lb US 2-row (67%) 1.75 lb Marris Otter (17%) 11.5 oz Munich Malt 10L (7%) 10.5 oz Crystal 80L (6%) 3.5 oz Crystal 120L (2%) 1.5 oz...

I just read in a brewing book that fermentation is an exothermic process and that the temperature of the wort can increase as much as 10 degrees. i also confirmed this by comparing a thermoter in the room to the sticker thermometer on the side of my fermentation bucket. So a recipe tells me...