This is the same batch of beer that i posted with no activity for two days. Four days after i pitched yeast and had a gravity of 1.012 wednesday, i come home from work thursday and find the air lock full of what looks like yeast and trub with the same splashed on top of the fermenter lid. I have...

Brewed a batch of cream ale sunday and pitched 1 1/2 packets of US-05. So here it is tuesday afternoon and nary a bubble from the fermenter. I started out around 62 degrees, this morning i moved the fermenter and now im sitting at 68 degrees. If i dont have anything by morning im repitching but...

For my next brew i am planning on priming and carbonating in a keg and using a bronco style pump for delivery. My question is, would i use the same calculated volume of priming sugar as for a bottled batch or something else? The beer will be served at a wedding reception so if all goes well the...

Just wondering if any fellow bottlers have used growlers to bottle condition in? I did 2 from my last batch and checking them last night i noticed a small head of bubbles on top of the beer. Im afraid im losing some carbonation through the paper lined screw caps. I put the monster grip on the...

I got these from a friend who used to brew years ago and thought they were pretty cool........

How do you post images in the forums?

What makes a double a double? I have been thinking about brewing a double black IPA inspired by the Odell Mountain Standard. I have looked around and found Black IPA recipes but nothing really for a double. Can i simply crank up the gravity with base malts? The Mountain Standard is one of...

So what is a "Hop Back" system? What i do know is it's a term rarely used by Home Brewers.

So, on a whim i added a pound of flaked maze to my last batch of Pale. What can i expect to experience from this addition? One thing i did notice is that after i aerated and before pitching the yeast the wert seemed very viscous and "soupy" and pretty tasty, hopefully the beer is too! Thanks, Dave

Ive got 3 oz of Northern Brewer hops in the fridge that are making the onions cry, any ideas how these can be used in an IPA in the 70-90 IBU range? Also, would the NB's be compatable in a Cascade. Cluster or Hallerteau blend? Planning on doing a batch on Sunday so let me hear your...

How do you control your fermentation temps? In the winter time i will see as much as a 10 degree shift in my temps from day to night. I was hoping to find a cheap but effective way to maintain 70 degrees for my Ales.