It was a good day right from the beginning. After my coffee I realized that the late 70s commercial electric percolator coffee pot I picked up for a $1.32 yesterday spits out 170 degree water at a rate perfect for all grain fly spaurging. Then on the way to my favorite local grocery store I...

Hi all, just wanted to get an idea of what everybody thinks or dose when they end up with alot of hops and cold break in the fermenter . Other the having to deal with it when you transfer to, in my case the bottling bucket, what impact can it have on your average 6% ale?

I'm planning to at last, become a member of brewersfreind. I would like to know how to change my username. Is it possible to do without changing anything else? Thanks

I added 2# of white wheat to a brew and just realized I did not do a protein rest witch is recommended for this grain what will this mistake do. here's the whole bill. 6# 2 row 2# white wheat .75# biscuit .75# car foam .5# Carmel 120 mash 152 70 min mash out 168 10 min thank for any input.

ok this one is probably simple to answer. I collected my mash running's in a 5 gal bucket and the temp when I got done was probably 140 or so. then I dumped the whole thing into my boil kettle at a fast rate. did I mess up by adding o2 pre boil or is this all right. thanks to all for any input.

do some beers sour in secondary and then clean up after a few days? or over night. I have a 25% white wheat 75% pilsner or so, with 05 yeast, in secondary and it got tasting a little sour after I transferred it. now after 2 days it's tasting better. I'm not sure what's happening, any thoughts.

Hi all. now that I've done 16 or so all grain batches I find that when boiling my city water the day before, I get a different amount of precipitated hardness.(the white stuff) on the bottom and sides of the kettle. sometimes almost none at all other times so much that I can't believe people...

I used 12# of grain, 3.5 gal in mash at 152. ph of 5.1 at the end of 60 min mash. sparge with 3 more gal, boiled and got 4 gal of .062. Is it me, or is this low? I know .062 is strong but thought it would be higher like .072

I know that I need some gypsum but can not get any until I get to the brew shop and that's 80 miles away so what can I use in place of gypsum that I would be able to get at regular stores? also at what point do I add it.I'm shooting for a more malty brew and I seam to be getting bitter beer with...

hi, I just singed up and exploring the site. So far I think its great. I used the water calculator and found that my water is way off for the style of beer I' m making. I will have to brew up a batch to see if the adjustment helped , can't wait.