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You won't need the ping pong ball. It's gonna float anyway. You may not trust this, but: In the past, I had intended to remove after a few days, but never got around to it. It didn't seem to affect it after the first week anyway, so now I just make a habit of leaving it until the keg is gone...

Okay, I feel sufficiently chastised for not using my hydrometer. Seriously, though, thanks for all the responses - especially Undead Fred - good call on adding the water before the yeast is done, and picking up on the fact that in DIPA, IBU's can be as important as ABV. Couple of notes - I...

No, sorry. Brewed over 100 batches, and haven't bothered to take readings since about the 3rd batch, since they all tasted good. Sorry. But regardless, wouldn't it require more water to be true to the recipe, as long as adding it this late won't do something to mess it up? Thanks for any...

Hi all. I brewed an extract batch (Northern Brewer Heady Topper) that was supposed to be 6 gal, but when transferring from primary bucket, noticed that I'd only filled to 5 gal. per my normal batches. Maybe a few too many homebrews on brew nite. Looking to those of you experts that might've...

Anyone have a good extract/steeping recipe for Ommegang Witte? Maybe I'd have to go all grain to replicate, but this is the best wheat beer I've ever tasted, and I'd like to come close. Thanks

Spring's coming up, and sometimes, drinking out of a bottle is more convenient when doing outdoor activities. I've never brewed anything with this in mind, but what are the best styles for drinking out of the bottle. I mean, something that the conditioning won't affect too much. Though I only...

Thanks all. Should've mentioned that it's the brew that's 70-72*. good to know that that's an acceptable range at least. And right now, it's the time that's hard to find (when you drink as much as I do, kegs empty pretty quick, and simple brewing/racking takes a lot of time!). I plan to start...

Thanks Deuce & MalFet. You both mention temp control - I pitch at 76-78*, and my cellar stays 70-72 year round. I'm in the south, so using any sort of heating device isn't (I don't think?) required. Anything I should do to modify those temps? On another note, I read postings that said...

I've been homebrewing for about a year - a couple dozen batches. Mostly, I've done recipes/kits with specialty grains & dry yeast, and I keg. Looking to move to the next level - what's everyone's opinion on the next best step to improve my beer, in terms of time investment vs. improvement...