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I did 30psi for 24 hours at 38 degrees, then just bumped down to 12psi at 38 degrees and have held it there for about 2 months now. In typical fashion, it’s getting really good right as the keg is ending. I also have a cream ale on tap. I’m using a two-way distributor so it’s possible the 12psi...

HB Scottish export ale. This thing is carbed at 12psi but is smooth as all get out.

I used 6.5lb pale 2-row, 2lb flaked corn and 1lb flaked rice for my 5 gallon batch. It came in a little higher than I expected at 5.7%. I also had a ton of acetaldehyde with this batch for some reason. I learned my lesson, don’t rush it, keep in fermenter for a few weeks at least, and make sure...

Roughly 6 months.

Do the spices calm down after a while? I just bottled a gallon that I started in January. It tastes like a sweet Christmas candle.

So I have two one-gallon batches of JAOM going right now. Both were started almost four weeks ago and are/were still fermenting. I left for the weekend and turned the heat down at my house. I came back to find one of the gallons had cleared up. I accidentally cold crashed one of the batches...

Hello fellow brewers. I just started a brew and need help calculating the original gravity, or a ballpark estimate. The issue is that I'm adding honey to my primary at 2 different times after fermentation begins. The fermentables are: Boil: .5 lb caramel 40 .5 lb victory malt .5 lb...