The last few batches I have brewed, am having an issue with the SG dropping while it's in fermentation. I brewed a batch this weekend and the SG is 1.043 and when I got ready to add my yeast it was 1.040. It is now about 48 hours later, and the Tilt hydrometer is telling me that the SG in...

call me stupid but I just can't follow the calculator that is on this site. Is there a yeast calculator that i can use that is understandable? For instance, what do the options for the target pitch rate calculate to the OG of the beer I am brewing? Let's say I am doing a Amber Ale which...

In looking at the instructions, it states to start fermentation near 60 degrees and raise temperature to 70-75 degrees as fermentation slows. Are there any other things that need to be done for this beer style?

Hello fellow brewers! I have brewed a Russian Imperial Stout, and I have a question about the gravity of the style. My paperwork states that the I.G. is 1.093 and that is what it was after the brew. It is now serval days later and the fermentation is doing its thing and the reading I now have...

I have started using extract for my brews and I cannot seem to get one that is clear in the end. I used to use extract all the time and didn't have the issues that I am currently experiencing. I was doing all-grain but it's hard as I don't have all of the equipment, I need to it takes a long...

I keg most of my brews, but I am having a hard time getting the CO2 levels correct so as to prevent too much foam. I mostly do ale style beers or lagers. I am using five-gallon kegs and 3/16"" beer line. The lines are approximately 10' in length. I will fill the keg and set the CO2 at 11...

I am needing to find a good burner that can heat up my water in a timely manner as well as being controllable so as to not leave soot all over my equipment. I bought one that was stated how great it is but its not enough for brewing five gallon batches. I would like to know what others have...

I have brewed a Maybock lager and need to know if the fermentation is done at cooler temperatures?

I did a 5 gallon Scottish Ale on Saturday and the fermentation has begun but it is very slow. The recipe did say to use two yeast packets, but I made a starter for this batch. It started yesterday but it is very slow. How can I tell if it is actually doing enough or if I what I need to do to...

I have a question about the length of time it should take to carbonate a 5-gallon keg of a wheat style beer. My kegerator stays around 45 degrees and the chart shows the psi to be at 17 PSI. it states the carbonation should take about 14 days but that seems like a long time. I don't want to...

I need to know if someone has had the same issue with foam from the kegarator like I am having. I currently have a IPA in a 5 gallon keg and when I draw some from the kegarator I get foam. I have 10' of 3/16" beer lines for the keg and the pressure is set on 12 psi. I carbonated the batch at...

I ordered a yeast package and it arrived while I was on vacation. As the yeast packet was in the heat for several days, I am assuming it is best just to discard it and get a new one so as not to take any chances with it not working. Any thoughts? I would also like to know if anyone knows of a...

In reading the book " How To Brew" They mention several different clarifiers to help with beer haze. He lists the following: Irish Moss Whirlfloc tablets in the comments he mentions that is is not recommended for extract based worts. As I am a extract brewer what are we supposed to use to...

I have just put my latest brew into the keg and I need someone to tell how me how to translate the attached photos. The readings are as follows if I am reading this correctly: O.G. 1.074 F.G. final reading 1.006 The taste is good and in a week I should be able to enjoy it. I seem to have a...

I have an IPA that I am making, and I have a question about dry hopping. the brew has been in fermentation for 12 days and I need to know if I need to do a second or can I do the dry hopping now? The plan is to dry hop it now and then keg it in seven days. I would like to get input on this topic.

I have questions about how and when to use a yeast starter and nutrients. I have a IPA that I want to do but have yeast questions about it that I would like to get some assistance with. 1. I have two bags of yeast for the brew, will this require a starter? 2. If a starter is required or...

I currently have a 8 gallon kettle and I need to know if this is large enough to do a BIAB 5 gallon batch?