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Hey everyone... I brewed a Saison about 3 weeks ago, and as some suggested, I was able to elevate the temps to about 88º for the last two, and as a result the brew finished (1.037, was estimated to be 1.040). I'm just curious, now that it's done, I was going to wait a couple of days before...

Hey, everyone...started a couple of other threads in regard to this brew we made last week - a Belgian IPA w/ ginger & lemongrass. Basically, everything looks and tastes good, but I'm curious about how to proceed on a few things. Brewed it last Sunday night. OG was 1.063. Fermentation went...

Hey guys...just brewed up a funky, hopped up Saison last night. Pitched the yeast at 75º, and left the primary overnight at 78º, which is about as cool as it can get in the basement. That was about 11pm. My cousin/brewing partner hit me up at 12pm today with a video showing VERY active...

Hey, guys... I'm in the middle of a boil right now and totally forgot I was supposed to take out the yeast 3 hours ahead of time. I just got it out with about 30 minutes to go on the boil, and I figure it will take another 30 to cool it down...will that be enough time for the yeast to...

Is it really as difficult as it seems? Has anyone had a good record of success with making Bocks, Vienna Lagers, Pilsners, etc.?? I'm damn curious about seeing if it can be done, but the temperature controls seem a bit excessive and I'm not sure I can handle such a long wait...plus it seems...

Hey, everyone... I've got a Breakfast Stout Clone in the primary right now, and the recipe calls for adding 2 oz of ground Kona coffee when you rack it. However, it doesn't say if you just dump it in there or use a muslin bag or SS infuser...I assume since it doesn't specify that you can...

We usually have been running them through the dishwasher, but it takes nearly an entire 24 hours to dry, and even then they're not all the way done... We're thinking of soaking them in star san and draining them on the clean dishwasher rack - seems like it would be pretty much the same thing as...

Ok, for the second batch in a row, I'm getting a lower reading on the hydrometer than expected...in the case of the batch I just did today, much lower. It's a Breakfast Stout clone...and the beer calculus calculator estimated 1.090 and a final ABV of 8.9%, which is slightly above the original...

I guess we'll find out because that's all the local joint had, but I was curious as to the difference between the two. I'm assuming it affects the resulting ABV? What else might it do flavor wise, though????

Stuck a 1/2 oz bag of Cascade whole leaf hops in today, but it just seemed to float...I didn't have the presence of mind to sanitize something so I could push it down under the surface so as to soak all the hops... Will the bag eventually get saturated on its own over the next few days or...

Just curious as to how long after bottling I should wait before taking a few six packs on a road trip...if two weeks is the standard minimum you want to wait before cracking one open, does that imply that bottle conditioning needs to take place in an undisturbed fashion for that whole time...

Ok, this is a shot of our airlock after 5 days of fermentation at 65º. Could someone please let me know what the hell this is all about? It doesn't look good to me, but then I'm a newb, so what do I know?? :cross: I just want to make sure things are ok...or if emergency action needs to be...

Basically, outside of guessing and/or looking at bubbles in the airlock, how does one tell when fermentation is complete? Do I open the primary as soon as I see no bubbles and siphon a bit off and take a reading with a hydrometer? I'm flipping back and forth on whether or not to rack to...

Ok, regarding a topic being discussed in another thread ( https://www.homebrewtalk.com/f163/london-esb-1968-a-278933/ ), I need some advice ASAP! We pitched one packet of London ESB 1968 into our wort last night without a starter. It looks like 2 packets would've been the correct move, or...

It says on the smack pack I just got that this yeast likes 1.060 OG or lower at 65-72º until fermentation is evident. Is it of extreme importance to try to formulate or reproduce a recipe that falls under that gravity? What would happen if it were over by a bit...would fermentation just not...

I was just reading in the Palmer "bible" that biscuit malt is a kilned malt and needs to be mashed. But I just saw a nice Burning River clone extract recipe on this site that called for biscuit malt. I'm confused - can you use it in extract and still get the desired effects?

Hey, everyone...new brewer here - started this year doing a couple of kits and just moved on to crafting my own recipes. Looking forward to checking out everyone else's recipes and ideas. Cheers!