I know there are a million answers to this on the internet, but they differ quiet a bit. Some say it does, some say no, and some say it could possibly lower it. I’m marking an apricot wheat beer and will add 49 oz of Oregon apricot purée at the end of fermentation. My current OG is 1.047...

I just got a Monster Mill 3 roller grain mill for Christmas. I set the roller gap to .040 using a feeler gauge. What is your opinion on the crush? The reason I am asking is because it looks a lot finer than the grain crush from my LHBS. If this is about right, then maybe my low efficiency...

I’m looking for a substitution suggestion for Briess’ Light Roasted Barley. (I believe it’s about 300L.) My local store only has the regular roasted barley. I can’t find any substitution suggestions for it online. Maybe I just use a lesser amount of the regular roasted barley? This is for a...

Is there any benefit from adding gelatin to a lager, if planning on a more traditional lagering timeframe of 4-8 weeks? I am about to start the lagering process for my first lager brew. I am hoping to get it crystal clear and ready to drink by September. My original plan was to add gelatin to...

It appears sodium metabisulfite is a good antioxidant for beer post fermentation. I’ve read a lot of post and articles where people have had success slowing down oxidation using it. The majority of what I read pertains to kegging, however. As far as bottling goes, opinions are all over the...

For my next beer, I am going to brew a British Brown Ale (13B - BJCP). For the recipe, I have selected the “Balanced Profile 1” in the Brewer’s Friend recipe builder. I’m starting to second guess this, since this should be a more malt forward beer. So, here’s the question...should I change it...

I’m a new brewer trying to hone in on my numbers for accuracy. For some reason I’m really not understanding the “Mash-Tun Addition” number and exactly what that means. My mash tun, which is a 10 gallon round cooler with a false bottom, has 2.5 quarts of unrecoverable dead space underneath the...

I just finished my first ever brew day, with relative success. I did learn that I need to take better notes for all-grain brewing, however. (A lesson learned for next time) I am using Wyeast 1084 for my fermentation. The package states a temperature range of 65-72. But, the Wyeast website lists...