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I took a reading before starting to cool and it was at 1.021. Starting to warm now.

I had gotten misinformation about cold conditioning my ale and decided to bring my American stout down to 40 deg around 9 days after pitching. I don't know that the yeast had an adequate chance to scrub out fermentation byproducts. I tasted today and something isn't right. Wondering if I should...

Hi folks - looking for a little input. I want an American stout characterized by roasty, coffee, chocolate aromas, with a full body, roasty, smooth mouthfeel, a little malt sweetness, and toffee undertones for complexity but subtle; enough hop bitterness to balance, but not overpowering the...

I've brought my lager up to room temp for a diacetyl rest. Should I rack to the secondary before or after cooling to lager temp?

Didn't end up liking the character the special B gave. I prefer a more roasty stout to fruity. Oh well. This is how we learn.

Which is better to do - pump water through chiller or to pump wort? My thought is that it would be better to pump wort because you can control flow of water by the faucet.

Thanks for the follow up. Actually I didn't end up brewing it until a couple months ago. I still have it in the secondary. I'll let you know.

I brewed a 5.5 gallon imperial stout with 1.115 OG. 2nd time I've lost a gallon or more of wort to the blowoff tube. I tried fermcap which did not help. Is the blichmann conical fermenter the only way to to go for extra fermenting space? Maybe fermenting in the mid 60s would have helped.

According to Gordon Strong's book, the FWH do add bitterness but less detectable, while they at the same time increase the flavor profile than a typical flavor hop addition at 20 minutes: "The interesting thing about first wort hopping is the perceived effects. While measured bitterness is...

I'm looking for a little feedback on this recipe - Would like to end up with a moderately sessionable amber with medium body and good hop backbone. I've never used biscuit so I'm not sure how it will pair with the munich and crystal malts also in the recipe. Thoughts? Last Collaboration...

Anyone else have any feedback?

Trying to create an imperial stout, on par with B.O.R.I.S. or Ten Fidy. Haven't made an imperial stout in awhile. Please take a look. Thanks! Recipe: A Double S Kicker Brewer: Craigweiser Asst Brewer: Style: Imperial Stout TYPE: All Grain Taste: (35.0) Recipe Specifications...

Thanks for the advice from everyone. I will be waiting awhile longer and will make updates.

I bottled a 9% scotch ale after aging in the secondary on oak cubes for a month. It's been 3 weeks and there is no carbonation. Is there a good way to pitch more yeast without oxidizing my beer as I dump it all back into a bottling bucket? I'm thinking I could just create a CO2 blanket in the...

Thanks for the responses. I think I will end up doing the partial mash with a 2 gallon cooler.

Let me be more specific. I have to brew at my parents house because I live in a condo without viable private space to brew beer outside. It was a pain in the ass option all along but now that I can't do much of my cleaning outside, I see this as a challenge to brew good beer in some other way...

biab?

Thanks iffyg - that looks like a good option. I will probably give that a try!

Yes, sad but true. For the Wisconsin winter, it's more practical to do extract. Does anyone know of a resource that discusses how best to formulate a good extract recipe utilizing specialty grains for steeping? Is it typical to utilize the same type/amount of specialty grains in extract...

Brewed a Kentucky breakfast stout nearly 3 months ago at 8-9% abv. Took a sample from secondary via thief last week. Saw bubbles on the top of the beer. Does this look like bacteria or wild yeast contamination?