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I brewed a British IPA with the following ingredients: 24 lb Maris Otter 1 lb Crystal 60L 6 oz Chocolate Malt 3 oz Challenger (6%) 60 min 2 oz Challenger 15 min 1 oz Challenger 5 min WLP023 in 2L starter 24 hours prior, pitched at 68F Measured OG 1.064 Fermented at 67F for 3 weeks in conical...

I brewed 10 gal of blueberry wheat yesterday. I used 2 packs of Safale US-05 rehydrated. Wort was 68F when I pitched. Then, like a dummy, I put a space heater near it and covered it (my conical) with a blanket. To my chagrin, I woke up this morning and the temp was 93F!! It wasn't fermenting...

Hello, I brewed 10 gal of IPA yesterday. I used 3 different water calculators that told me to add 1 tsp of lactic acid to bring the pH to 5.4. Well, I should've measured it before I put that in because I measured it afterwards and it was about 4.6 according to the test strips. I made sure to...

My new all copper CFC is having trouble chilling my wort adequately. My cooling water is from an indoor faucet which I measured at around 70F. I can't get it below 80F, and if I turn the wort flow up past the tiniest trickle it jumps to 90-100F. It is hot inside my garage (~78-80F), so I...

I've read that Krausen falling back into the beer imparts harsh flavors. My question is how do you avoid it? Whether in a carboy or a conical, how is one supposed to remove that krausen? Thanks!

I've had my Dead Guy clone in my new conical for a month now (still fermenting albeit very slowly now). I haven' dumped any trub or yeast out yet. It didn' seem right to dump yeast while it's bubbling. My gravity is 1.020, down 2 points from last weekend. FG is supposed to be 11 or 12. Should I...

I'm brewing a lager in my new conical. It's bubbling steadily now for over 2 weeks. Then I read that you should dump the trub like 24 hrs after it starts fermenting. I tried to dump some yesterday and it just sprayed beer and I didn't have a good container to catch it. So I left it alone. Also...

Hi all, I'm doing a Maibock with OG 1.070. Pitched it last night to my conical with glycol chiller. I made a yeast starter a week before brew day with 2 packs of Wyeast 2206 Bavarian Lager yeast. I stepped it up so I'd theoretically have about 750 billion cells. The yeast cake in my flask was...

Hello fellow beer lovers, I'm Jeff. I live in the beautiful desert town of Albuquerque, New Mexico. I emigrated from Salt Lake City Utah 3 years ago. There's a pretty big brew pub/microbrewery presence here. We loves us some brew in the Land of Enchantment. I brewed my first batch of...

Hey guys and gals, I built my hlt by converting a keg, installing a heating element, etc. I had some guy weld the fittings onto the keg. Much to my dismay, I don't think he did it right. I have a lot of rust on the inside joints (see pic). I've put a lot of time and effort (and money)...

Hi guys and gals, I have an HLT with a 4500W/240V heating element. I have a digital PID controller that works well with a SAR, except that my ssr melts. It came with a heat sink that isn't adequate and the part supposedly can handle 25A. I could buy a higher-rated one but I have a regular relay...

Hi all, I brewed an English nut brown ale (OG 1.050) using Notty rehydrated at around 80F and pitched into 70 deg wort. I aerated the heck out of the wort before pitching. I saw no activity for 48 hours so I pitched another packet straight into fermenter. When I opened the bucket I saw...