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I'm fermenting a Doppelbock right now and I'm planning to add oak to the fermenter while it's lagering. Any recommendations on which oak and toast level? It's light brown colour with a heap of Munich malt as base (and some supporting Pilsner and Caramunich malt) with a medium level of hopping...

So I bought the More Beer Oxygen regulator and a disposable oxygen bottle. I was excited to use it tonight only to discover that the regulator doesn't seem to fit my Bernzomatic disposable bottle. I know it's left hand thread so that's not the issue. In my frustration I've really tried to...

Ok so I just smacked my Wyeast pack and it burst. I probably smacked it too hard (stupid I know). There was a very small leak out the bottom so I tipped it upside down, dropped it into a sanitised ziploc bag and am letting it sit to increase in temp to room temp before pitching. Anyone think...

So BIAB users, How long does your bag last? I use a Swiss Voile polyester curtain material bag that my gf stitched herself. It's been quite sturdy and reliable but the last 3 brews have had a fair amount of small grain bits in the boil. Looking at the bag there are a few small tears at the...

So I failed to pay attention to my mashout temp and raised it to 90 degrees before lautering to remove grains. I hoped it wouldn't make a difference but it definitely did. My beer is very cloudy and astringent. I have a 1 micron beer filter that I'm planning to run the beer through to hopefully...

Ok so I got home tonight to discover I'd left my balcony door open and my lager yeast starter for my doppelbock (currently cubed) had been sitting in a hot apartment. At 7pm it was 26deg in my place so I'm thinking it might have been even higher throughout the day. And it was on a stir plate...

So I'm headed home to Canada for Christmas in December and have a chance to leave 2 or 3 lagers conditioning at 1 or 2 degrees in my fermentation fridge for 5-6 weeks. I'm planning on brewing on Saturday 5th November and transferring to secondary late November to leave lagering until around...

So I made an American Pale Ale with US-05 yeast. Pitched yeast 20th April and it hit target FG of 1014 after 8 days (28th April). 2 weeks later it's still got a good 2inch krausen on top. I raised the temp 10 days ago by 1 degree per day from 19.5 to 21.5 and then it sat at 21.5 for approx a...

So the last couple batches I've tried applying a mash bag to the valve at the bottom of my pot in order to minimise the large proteins / hot break that gets through to the cube. See pics below. I whirlpool immediately after flameout (plus a few mins to allow convection to stop) as well. The...

So I'm about to make a Southern English Brown following Brewing Classic Styles this weekend but I'd like to have a go at adding raspberry puree to half the batch. Jamil recommends in the book that you should rack your beer to another fermenter if you plan on making a fruit beer. Given I'd like...

Hey all, So I just discovered an unfortunate reality of aeration stones - they clog when sanitised water enters the stone from air hoses that connect to it. I sanitised my air hoses by soaking them in Star San and water. Then I drained them as best I could, hooked them up to the air stone and...

So did my second partial batch today and screwed up the water to grist ratio. I read in How to Brew that I should use 3-4L per kilogram or 2 quarts per pound. Somehow I merged and changed the two of these as I wrote out my brew schedule and managed to plan for 2 gallons per kilogram or...

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Ok, Having a go at a partial mash to make a Witbier: Boil volume - 28L Batch volume - 20L Malt Torrified Wheat 1kg 2 Row Pils Malt 300g Dry Wheat Malt Extract 2kg Hops Perle 8.5%AA 7g - 60min Hallertau 4.5%AA 7g - 60min Hallertau 4.5%AA 7g - 45min Hallertau 4.5AA 7g - 15min Yeast Wyeast...

So I made a Porter with 2.3kg dark DME and 0.7kg steeped grains as well as 500g molasses, 500g brown sugar and 60g juniper berries. It was my first attempt at a full boil although I miscalculated the required volume for the boil. Anyway ended at 17L, no chill and then poured back and forth...

So I just bought an aquarium air pump from Craft Brewer. Looking at Palmer's How to Brew as well as listening to Brewing Network shows it seems like a medical syringe filter or similar is important to set up before aerating the wort to mitigate risk of airborne bacteria contaminating wort...

So I've been trying to use liquid yeasts properly and am still learning. But based upon what I've read in How to Brew and seen on Mr. Malty, I will need a yeast starter for a Wyeast Activator pack if my OG is above 1048. I'm about to make a porter that will include all 3kg LME, 600g steeped...

So I'm fermenting the Sparrow Hawk Porter recipe in Charlie Papazian's Joy of Home Brewing. The recipe estimates OG of 1058-1062 and FG of 1014-1020. Mine started at 1066 and I pitched yeast at approx 15-16 degrees (a little cold I know) and unfortunately failed to get wort up beyond 16...

Not sure what to do. I placed the fermenter into a tub with some water to manage temperature but the tub was slightly too narrow at bottom. It bent the tap up and this led to the rubber grommet falling out the bottom slightly. Not sure what to do now... Option 1 - dump it - will be...

So I tried a yeast starter and liquid yeast for the first time today and I didn't do it right. I boiled 2L water in a flask with 200g light malt extract and yeast nutrient (1/3 tspn) for 15 minutes, then let cool for approx 3hrs immersing the flask in cool water in the sink. Concurrently I...