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I brewed a 10 gallon batch 5 in one corny 5 in the other. put both at 30 psi for 3-4 days then down to 15psi. keg1 carbonated fine. keg2 has zero carbonation. it is completely flat. I put it at 30psi for another week. still completely flat!. not a hint of carbonation. when I pour...

recipe is listed at the bottom of this post. backstory: brew day was good OG was 1.058 (should have been 1.048) fermentation started in like 3 hours, and stoped in like3 days. hardly any krausen the whole time and it fell back in around day 4. gravity at that time was 1.024: I let...

I am thinking about breaking up the batches into 2.5 gallons each. You think i could split 5 gallon batch into two 3gallon fermenters?

Hello I am curious. I have read on these forums that the solvent like strong alcohol flavor comes from ferm temps that are too high. but I also read that a saison should be fermented at high temps and that hot alcohol flavor is considered an off flavor for that style. so how does one ferment...

I brewed an omegang Hennepin clone exactly 4 weeks ago. It has been in primary the whole time and now I plan to cold crah for a few days and then keg it. (first time kegging a homebrew) So I guess my questions is. Can I cold crash right in the primary or should I rack it to a secondary then...

http://www.walmart.com/ip/Danby-4.4-cu-ft-Refrigerator-Spotless-Steel/16621129 If not... Anyone have any suggestions? I'd like to be 200 or less if possible? Thanks

I am curios

my recipe has about 10% clear candy sugar. about 1.5#, is that going to result in too much fusil alcohols? OG as it stands is 1.068 thanks

If so I am very interested to learn how! Thank you

Hello I am slightly confused let me explain. I bought beersmith which I love. however the priming sugar calculator confuses me a bit. it asks for the storage temperature of the beer and it defaults to 68F This would lead me to believe that it is asking what temp I am going to store the beer...

So I need to bottle today because I have been dry hopping fore almost 2 weeks and I am in fear of the grassy flavors. I forgot to get a hop bag from LHBS. I need the ho bag to put around the auto syphon to act as a filter to keep the pellet dabirs out of the bottles. I was thinking of using...

So as the title suggests I am going to dry hop for the first time today. I have heard people say that I can just throw them in there but I am nervous of that. Do I really not need to boil them or sanitize them at all? I plan to rack into secondary on top of them. Beer has been in fermenter for...

So I have brewed two all grain batches so far. Both had high amounts of pilsner malts and both have a dms off flavor. Both also had a 90 minute boil and cooled to below 70°F in 40 mins. I did not detect any dms flavor in either beer until after they were bottled and partially carbed. The...

I am trying to track doesn off floor I have had in the two most recent brews. These are my first two all grain batches. First was a dunkelwizen and second was a tripple. The flavor I am getting definitely comes from the sediment in the bottle. Idiot had to describe it I would say tastes...

Id like to age my cripple for at least 6 months. But if I keep them in my temp chamber I can't ferment. So would it hurt anything to stuff them away in my closet which stays around 76°

OG = 1.082 FG = 1.009 almost two weeks in fermenter and tastes like vodka. Smells like a great tripel but tastes strong. Should I rack to secondary or leave it on the yeastcake along with the substantial amount of protein/trub from the boil?

Now I want to store my already brewed beer in it. What system do you guys use to brew/store beer. Should I buy another fridge? I would like to keg sometime in the near future. I figured I could store my bottled beer and keg in the same fridge. Then ferment in the second fridge. What do you...

Im making a edelweiss dunkelweizen recipe from clone brews book. It fermented down to terminal gravity in about 8 days at 68F in which time I racked it to a bucket and rose temp slowly to 71F. so now it has been 2 weeks since I pitched yeast and I must go out of town for a week. What temp...

I hve been fermenting my dunkelweizen for 8 days now. I have been slowly raising the temperature fom 65 to 73 over the past few days since fermentation slowed down. Thismorning I noticed mold on the outside of my carboy and in the chest freezer I use as a chamber. There is still outward...

1) I just got a ranco etc111000. does anyone know if the temp probe can be submerged into water? 2) does anyone know if the etc111000 probe can fit into the thermowell stopper sold on the internet? and 3)... I have it connected to a chest freezer and when it kicked on earlier it made...