i've seen a lot of posts recently with the OP asking if his/her fermentation temps are too low. most of the time, their ambient temps are a bit low, but considering the exothermic properties of fermentation, they're actually fermenting right in the desired range for the yeast they're using. occasionally the OP is actually fermenting a few degrees below the manufacturer's suggested temp range. which, in my experience, is a vague guideline they set for 'optimum' yeast performance. i have some thoughts...

NordeastBrewer77

i've been posting about this topic a lot lately, it seems that many brewers want to harvest yeast from some of their favorite commercial breweries. some really good craft breweries bottle condition a few of their brews with what seems like a gift to us home brewers. Rogue and Bell's are the two that immediately come into my mind when it comes to an easy harvest. for this blog, i'll be demonstrating how to harvest yeast from 4 bottles of Bell's Amber Ale. my wife and i both love Bell's beer, quite...

NordeastBrewer77

Having been around these forums for many months now, I have noticed a recurring theme that is really starting to irk me; and I have noticed it both in my local homebrew store as well as on various homebrew sites. No, its not that whole, 'Dude...switch to all grain like real brewers do' thing. Nor is it the equally annoying canned response some users have that tells them to automatically switch to kegging; that the newbie must have an infected beer, or the habit some have that requires them to jump...

jjward101