BeerTools Discussion Forum

Hydrometer is OK. 5 gals of brew in the fermenter. My bucket has marks on the side to tell what the volume is.

I just brewed this Steam style beer tonight with the following recipe:

.5 lbs. Crystal Malt 60

I have a nice IPA in secondary right now ,which I put out in the garage to cold condition for a few weeks. Unfortunately, it froze. The question is; How this will affect the yeast? Will they be able to recover once they warm back up? Or will I need to add some yeast at bottling to properly carbonate...

I saw a recipe at Byo.com that calls for two pounds of "demerara sugar". What is it?

Would ot be OK to cold condition my dry hopping secondary? I was planning to start cold conditioning the secondary fermenter this Friday for two weeks before bottling.

I just put an IPA into the secondary fermenter with an ounce of dry Cascade hops pellets. How long should a brew dry hop for maximum effect?

What if I rack the brew to the secondary fermenter, then take some of the remaining yeast slurry, mix it with some corn sugar and pure water, let it get going, then pitch that to my secondary?

This is a follow up to my earlier Cold Yeast.. posting. The brew has been in the primary for a week now and is still bubbling about every 10-20 seconds. I took a gravity reading just to see where I was at and it is 1.026. Predicted final gravity is supposed to be 1.013. Is there anything I should do...

It seems so obvious. "Stairway to Hefeweizen"

Thanks guys. Hey, Hey What can I Brew?

Hello All! Last night at my local homebrew club's monthly meeting, I won first place with a recipe I created here at Beertools.com. The brew is called Poor Tom's Mild Brown Ale. It is highly unusual for low gravity/low alcohol brews to do well at my club. The membership seems to prefer bigger beers....

Thanks Jim! I needed a vote of confidence that it was OK to move the fermenter back to 66F now that active fermentation had begun. Do you think it will extend the fermentation at all?

OK guys. Within 24 hours of moving the fermenter to the upstairs, it is quite happily bubbling away. Only one problem I can see now. The temp upstairs is abot 72-74F, the temp in the lower level is currently about 66F. One seems too warm, the other too cool. What should I do? And remember, the ferme...

I brewed an IPA yesterday and everything went very well. I aerated the wort, pitched the yeast, and left it at 3:30 Saturday. Today, I discovered that the temp in the basement was down to 58F due to a cold spell we are having here. So what should have been bubbling like crazy, wasn't doing much at a...

I don't know about how it would compare to the Kostritzer, but I have a clone recipe for Dixie Blackened Voodoo Lager. It is super tasty. When I am able to properly brew a lager beer, I will be making that one.