Good evening all, long-time reader, first-time poster. I have been brewing on and off for the last 15 years or so, but in the last two years, I've been brewing probably every two weeks or so, and we have stopped buying beer at home. Everything is made at home now (much to the delight of my...

I can calibrate my gravity reading on the Tilt app when placed in water but have not found a way to make sure this pushes to the fermentation tab readings and log on Brewer's friend. I can make the adjustment in my head but in the future would be nice to know that the readings were actually off...

Anyone got any experience at those temperatures for something like a blond or wheat beer? I'm out of beer. I normally ferment Voss at higher temps, fermenter covered in duvets in cooler box to minimise fluctuations. Right now we'll be at 35 high / 19 low (95/66 F), so roughly 27 oC overall (80...

When I am brewing a very small batch of beer I am wondering how to figure out the quantity of yeast to produce 20 Billion cells. My current recipe is call for White Labs California Ale WL001. I am having fun working on recipes and learning about building recipes. I am going to do a series of...

When we were creating our recipes, we noticed a calculation error in the fermentation section when it comes to LMEs. We added 6lbs of different LMEs and the cost is $22.99 for a bottle. However, instead of calculating the cost as only $22.99, the system seems to multiply it as $22.99/lb, so then...

I need to reignite stuck fermentation of my Hard Seltzer now in its primary fermentation. Followed recipe to the letter, with adding the Minerals pack and yeast nutrients and started with an OG of 1.027. Two Weeks later I measure gravity at 1.020, and all visible signs of fermentation have...

Hi everyone, I was doing my first brew and was not home for the first 24 hours of fermentation. When I got back the next day it was at about 27 degrees celcius, so I'm guessing it got a bit warmer than that over the 24 hours period? I'm using Safale US-05 yeast. Since then it has sat within...

I am on all grain brew #47 so no expert, but not a novice either. I brewed my first Kellerbier at the weekend and pitched a starter of White Labs - Old Bavarian Lager Yeast WLP920 (liquid yeast, in date, kept in the fridge). Fermentation took a day or so to get going and I can't keep the...

I’ve got a single malt, single hop brew going at the moment. I’m planning to dry hop for 3 days before I bottle, but I’d like to try a small amount with some tea in addition to the hops. What’s the best way to take out maybe 5 litres to try this experiment with (fermenting in a plastic...

I have a Tilt and a Plaato of which I started with the Plaato and them moved to the Tilt when logging data for fermentation - this happened when moving from normal to pressure fermenting. Out of interest, I've just tried to setup both against a brew session which seems to add noise as the...

Hello, I'd like to import my historical fermentation temps I've collected through a 3rd party device (Thermoworks Signal). I can place the data into the required CSV format, but I need some help with how to actually post it. Using a web browser to access my API as provided in my profile (...

Hi all I have made an Smash of Marris otter and centennial. I want to dry hop later this week. Fermentation is nearly over gurgling away at between 20 and 24 degrees. My question relates to temperature of wort for the dry hopping process. Do I need to maintain the temperature for this...

Recipe: Title: Black Strap Stout Brew Method: All Grain Style Name: American Stout Boil Time: 60 min Batch Size: 12 gallons (fermentor volume) Boil Size: 14 gallons Boil Gravity: 1.042 Efficiency: 67.05% (brew house) STATS: Original Gravity: 1.052 Final Gravity: 1.009 ABV (standard): 5.67% IBU...

Hey gals & gents, So my question deals with conditioning fruit while utilizing the high-temperature tolerant Voss Kveik yeast. I will be primary fermenting my 2 gallon batch of APA with Voss Kveik at around 85 degrees. After dry hopping, I will split the primary into two seperate, smaller...

Just pitched yeast under 12 hours ago but I’ve never seen this type of look before underneath the krausen.

Is there a real benefit of fermenting saisons at a higher temp (high 70s to low 80s) as opposed to sticking within the 68-72 range?

Hello all, I started making a light blonde (4deg circa) and left on vacation for 3 weeks. The temperature was 9C for the duration. When I came back it was still bubbling. I thought it would finish quickly once the temperature was raised in the house, but after 10 days at room temperature it was...

Please, If someone can to help me with advice. I added the yeast and primary fermentation began. The optimal fermentation temperature for that yeast (Mangrove Jack - Bavarian Lager M76) is about 10 C and my temperature of fermentation was 20 C. Fermentation began the second day and was quite...

Hello everyone I am an absolute beginner in brewing and I'd love to, if someone wants to or can, to help me with a couple of obscurities of final fermentation. In what kind of pots takes place the final fermentation of beer? Whether these containers should be under pressure for it to keep the...

I am a new brewer and still an extract brewer. I just completed fermentation for the first time in my new conical. It started with 5 gal. 2 days after pitching yeast, I purged the trub. After a full 12 days later moving it to the keg, it appears I did not purge enough and ended up with only...