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My Tart Cherry Imperial Stout has recently started fermenting again after several months. After putting a lot of love and preventative care into it, I'm worried that I may have a problem. I'll provide as much information as I can in search of an answer or possible solution: Recipe: OG: 1.084...

I'm almost too embarrassed to post this, but view it as an opportunity to learn more from my mistake(s). I brewed a huge doppelbock for a competition that required me to have an OG over 1.100. The OG ended up at 1.114 before I hit it with a few minutes of oxygen and repitched an entire...

I brewed a huge doppelbock yesterday that is currently fermenting away at 50 degrees. I was shooting for 1.112, but my OG ended up at 1.114. I dosed it with a few minutes of oxygen before I pitched an entire yeast cake of 2124 Bohemian lager from a festbier I just racked. Fermentation started...

Brewing a big barley wine tomorrow and the forecast in the Twin Cities is for temperatures well below zero when I start brewing. I'm confident I can produce my wort indoors using my cooler system. However, to make this possible, I elected to remove a portion of the grain bill and replaced it...

I'm in the process of creating a barleywine that will be given as a gift to commemorate the birth of our first child. I have one previous experience with a barleywine when I first started all-grain. I didn't pitch enough yeast and ended up with a barleywine that was slightly under attenuated...

I'm going to attempt my first coffee stout this weekend. However, I'm concerned I may be planning on too much coffee. I'll be brewing my oatmeal stout recipe with an addition of cold brewed coffee at flame out. In order to hit my target gravity (1.053), I plan to change my 60 minute boil to...

I'm going to attempt my first coffee stout this weekend. However, I'm concerned I may be planning on too much coffee. I'll be brewing my oatmeal stout recipe with an addition of cold brewed coffee at flame out. In order to hit my target gravity (1.053), I plan to change my 60 minute boil to...

After eight weeks in secondary, I am about to bottle my Belgian Tripel. However, after moving the carboy, I noticed that there was layering(I believe the term is stratification) present. The top 2 gallons were slightly darker than the bottom three. I had seen this before, but only early in...

After eight weeks in secondary, I am about to bottle my Belgian Tripel. However, after moving the carboy, I noticed that there was layering present. The top 2 gallons were slightly darker than the bottom three. I had seen this before, but only early in primary. I'm aware that it is a part of...

I've been rocking the all grain brew for a few months and decided it was time to attempt a Barley Wine. I took several actions to increase attenuation, such as mashing at 149 degrees and building up the yeast starter. I pitched my yeast into 5.5 gallons of 1.106 OG wort. I was hoping for an...

I'm creating a recipe for a Maibock, but have not yet ventured into the lager world. I am able to cold condition in secondary at 40 degrees, but am looking to keep my primary fermentation temperature around 62 degrees (my current basement temp). I am considering using Safeale US-05 or...

Last week, I brewed my first all-grain batch and ended up with too much wort. I was brewing a 5 gallon batch of Alt, but ended up with way too much wort (close to 10 gallons) after sparging. I'm trying to determine my mistake so I won't replicate it in the future. My recipe had about 12.5...

My fermentation room is currently holding steady at around 58 degrees in my Minnesota basement. I'm aware of two yeasts that work well at this temperature: 1007 German Ale(which I just used to brew an altbier) and 2112 California Lager. I'm looking to brew a fairly high gravity, highly...