BeerTools Discussion Forum

I have a question. I'm jumping the gun a bit here, but still, I figured I'd ask for advice. I'm making a red ale, which I've made before with no trouble. The OG=1.050, using Wyeast London Ale yeast (see full recipe below). I'd estimated the FG at 1.012. After 8 days in the primary, fermentation acti...

A six foot beer fountain sounds good in theory, but I think it would be far less appealing in the confines of my closet! Thanks for the advice.

I just started a stout in a 6.5 gallon bucket primary fermentor using a standard airlock (no blowoff tube, etc.). I've made several batches this way with no trouble, however this batch is now bubbling over the airlock. Is this problematic for the beer? Is there anything I need to or should do to fix...

I am finally ready to begin partial mashing. I have the mash/lauter tun and everything else I need, the problem is that I really don't have the space (I have a small apartment) or $ right now to get the larger brew kettle and propane cooker, etc. that I need for all grain. I'm trying to decide how m...

Thank you both for your help. Excellent article Billy, this is a great resource.

I have a question. If a recipe calls for approximately "10-15% of the grain bill," how exactly do you figure that when extract is involved. The recipe will include a mini-mash of about 4 pounds of grain, the rest will be liquid extract. I get very different numbers when calculating the % o...

Yes, it has stopped bubbling completely too. I figured there wasn't much more it would do, I just wanted to be sure that it wouldn't be way over-carbonated when I bottled.

Thanks for the help!

I've read some of the other threads on here, but I just want to be sure. I'm making my first batch, an Amber Ale, and it seems to be holding at 1.018 in the secondary. Is this too high to bottle? I'd expected it to come down a bit lower, more like 1.013 or 4, but it's been consistent for the past th...