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Doing 10 gal of Altbier using Imperial's Kaiser for fermentation. When I did the yeast build it formed an humongous krausen. I have had a couple of blow offs using my SS conical and thought what if I could harvest some of the blow off yeast instead of killing it in StarSan. So I put together an...

I have a couple of SS conicals with the neopreme jackets on them; absolutly love them. However, my "brew barn" is in a pole barn with a concrete floor so it isn't airconditioned and has lots of floaties. I have noticed that when I cold crash or lager, the jackets get moist and now they get fuzzy...

I have been using a fermentation chamber set at 64* for two weeks and then to the basement for an additional 2 wks (prior to bottling) where the temp can fluctuate from 65 in the winter to low 70's in the summer. I now have the ability to age 5+ carboys long term (got a commercial refrig at a...

I can only ferment two batches at a controlled temp with my fermentation set up. Now that the weather is warming up, so is the basement. After two weeks in the controlled environment @ 64, I am going to the basement which is @ 68 for an additional 2 weeks. How is this going to effect my beer...

Have bottled several batches now (about a dozen all grain) and all of them have carb'ed up with no problem. My question is what effects the bubble size? It seems that early beers seem to have larger size bubbles and longer aged beers have smaller ones. I understand that head retention is related...

Cooler temps are here and my "beer barn" is not heated. In BeerSmith you can adjust the amount of priming sugar based on beer temp. Will I run into a problem bottling the beer at 47* then bringing that bottled beer into the basement for conditioning @ 65-70*? It seems like there shouldn't be...

I have brewed two 5 gal all grain batches of the Dogfish 60 IPA clone with an OG of 1.068-1.070 using WLP001 with a 1 liter starter at 67* and good temp control. Both times the 3ft long 1" blow off tube has done the trick, but I wound up with a 1/4" to 1/2" of yeast in the bottom of the blow off...

Have an IPA that is already down to 1.009 from 1.070 using WLP001. Have dry hopped, but am brewing another beer. Problem is, there is no room in the fermentator. The brew barn temp is in the upper 40's to low 50's. Would it be ok to continue to dry hop at those temps for a week or should I bring...

Wondering if I have a problem or just really slow fermentation. My first brew on May 29 is from Papazan’s book Rightous American Real Ale. Brewed as extract per the recipe and OG was 1.039 (1.040 for recipe). Pitched the reconstituted dry yeast per the instructions at the heart of the...