Hi folks, I'm preparing to bottle condition my Schneider Weisse Tap 5 clone. According to their website it's '7g/l carbon dioxide'. Would someone be able to convert that into volumes please? Thank you.

Hi folks, any idea what I should be shooting for? Should I go in with soft bottled water for this uniquely hoppy doppel weizenbock or should I stick with my mineral rich alkaline tap water for the hops? Or should I go with something in-between? Thanks

Hi all, With the odd exception, I'm really struggling to make the hops sing in my IPAs. I don't think quantity is the problem, as my brews are typically around 20L (4.4 gals) and I use 200g (7 oz) of dry hops, and often bung half that amount in the whirlpool. I probably use way too much in...

Hey all, I plan to make a hop-heavy stout in celebration of the launch of the James Webb Space Telescope on Dec 22. I love hoppy stouts, but would Galaxy be too much? Thanks

Hi, I haven't got enough heat on my stove to boil wort down as much as I'd like to, particularly in high gravity beers. Not without a three hour boil at least! Is it common sense to make up for it by adding extra grain to the mash? I'll buy a boiler one day!

Hi on this lovely summer day (I hope). As the title suggests I'm brewing a hoppy, high ABV stout, and I'm looking for suggestions as to which salts to throw into the mash. I want the hops to stand out but being an impy stout the pH will need to be addressed. I'm using cheap bottled water...

How did yours turn out? I'd like to compare notes. I used Vinnie Cilurzo's recipe and I was impressed with the results but surprised that it wasn't a particularly hoppy brew. Not by today's standards at least. In fact my first thoughts were that it drank more like an English bitter.

Hi all, I'm collecting people's thoughts on their time limit for dry hopping. A Pliny clone calls for 13 days for the first dry hop step. Should I pull the hop (pellet) bag out after several days or is it okay to leave it in the primary till the end? Thanks.

Hi all, aside from mash pH, is it worth fiddling with the overall pH when it's all in the kettle? Thanks

Hi all. I have a Burton ale about to go into a carboy for six months. I'm guessing the yeast will be spent after that time. I bottle everything so would it be sensible to add some neutral yeast before batch priming? Thanks

... your boil kettle doesn't have a spigot/siphon tap? I boil mine in a big cooking pan so I end up pouring the cooled wort into the fermenting vessel. Thanks

For the love of Valhalla I cannot figure out even the basics of Brewer's Friend's 'intuitive' water chemistry calculator. I have my local water profile and I want to convert it to the 'Balanced Profile' preset. All I need to know is the amount of chemicals to add to the mash and/or sparge to...