1. When reducing a given recipe from 6 gallons to 3 gallons that calls for a boil time of 90 minutes, should I reduce the boil time proportionally? 2. When a recipe calls for a flavor hop to be added with 0 boil time, how do you know how long the Hop Stand should last? Thanks in advance for...

I found a American Amber Clone recipe that I am wanting to make but it calls for the addition of a "Vienna CA V1" yeast. I can't seem to find any information on this strain. Any information would be greatly appreciated including a source or a substitute. The other yeast called for in the...

Any one ever used a stainless spice ball in lieu of the cloth hop sock when boiling your hop additions. Obviously I use the BIAB approach. Thanks in advance!

My batch of Spotted Cow Clone failed to carbonate after 2 weeks in the bottle. Been sitting in dark bathtub for 15 days and the test bottle I opened was flat. I did some research and have moved to a warmer area and inverted the bottles. Plan on waiting another week before I open another...

I have calculated the IBU value for a 1 gal batch of Sweet London Stout using multiple calculators on the internet and keep getting a value of between 70 and 92. I took a 5 gal recipe and divided it by 5 for my amounts. I thought a sweet stout should be between 20 and 40. What am I doing...

Some of my favorites that have gone by the way of no more carbonation: Olympia, Falstaff, Jax, Schlitz, Hamms, Tivoli (Denver). Any others?

I started a batch of Kolsch two days ago and within 12 hours the airlock bubbler was going nuts. I just check on it today and it is though no action is going on. Am I being paranoid or should I just be patient? Thanks Bigdaddy0442

I have a recipe for an all grain standard 5 gallon batch and want to scale it to 1 gallon. My question is can I mill all the grains for the 5 gallon batch and only use 1/5 of the combined milled weight for my small batch? thanks in advance! Bigdaddy0442