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I am worried about my chocolate stout. It seemed to ferment fine, but once airlock activity stopped, there was a layer on top that looked sort of slimy, and tanish in color. After 10 days it had hit the FG pretty much right on (1.012) and the gravity had been stable for 4 straight days. Since it...

So, I will be trying my first triple, and I have some questions about the fermentation temp. I am using Wyeast 3787 (and suggested by the recipe in BYO), and the recipe says to ferment near the top of the suggested temps for the yeast, which the Wyeast site lists as 78F. However, I have read...

Well, we just put the wraps on our first AG. All in all, it went well, though we hit a few rough spots. If I did the math right, we had a 73% efficiency, which I am pretty happy about. Now, the problems/questions... 1. We were batch sparging and our first sparge ended up really low...

This is our first year brewing, and since we have had various family members show interest in what we are doing, we have decided to put together some mix packs for Christmas gifts this year. I am looking for advice on the best choices on how to schedule all of this, and the best choice of styles...

Today was a first... We were about to start bottling our latest batch today (an APA), and the rain started. No big deal, but it started to get worse and worse. Right around the time we were about to start moving the beer to the bottling bucket, there was an incredible crash. I looked out the...

Okay, I have done a handful of extract brews, but will be making the AG jump here in a week or two. I have read everything I can, but I wanted to make sure that my procedure is right. Recipe: 8.00 lbs Pale Malt, Marris Otter 1.00 lbs Cara-Pils 0.25 lbs Crystal 60L 1.00 oz Chocolate Malt...

Sorry if this has been posted elsewhere, but I just stumbled across it on Fark. http://www.tampabay.com/features/food/spirits/article478964.ece The first comment below the article is the best part.

I picked up a bottle of Collaboration not Litigation Ale from Avery today. Here is their description: I haven't tried it yet, but I like the idea of two breweries putting a batch together like this. Anyone know of any other brews that are a combination deal like this one?

I feel really stupid asking this, but how do you all measure exact volumes of water? We are working our way from the steeping grains & extract kits into PM and AG. Playing around with Beersmith and from discussions here, I know that exact volumes of water are important. One recipe for a PM on...

I found this on-line: 8lbs Wheat LME 3lbs Light LME 1/4lb Chocolate malt 1/4lb Black Patent 1/4lb Crystal 80 1/4lb Roasted Barley 1oz of Hallertauer 60min 1/2 oz Hallertauer 30min 1/2 oz Hallertauer 5min I am going to convert the LME to DME, but since I am still a noob...

This fall we are looking at taking a road trip up the west coast, probably starting in San Francisco and ending up in Vancouver. We have both been East Coasters for our adult lives and would like to explore some of the local breweries and brew pubs out there that we don't distribute out here in...

I feel about ready to give up on this stuff. We just brewed our fourth batch and have been having a really hard time getting the fermentation temps as low as they should be. The first two brews they were both around 74 degrees. Knowing that is too high, the third brew we wrapped the bucket in a...

Is there a good site that gives info on different yeasts? I am looking both because I am looking to learn, and I have been looking into some recipes that do not list a specific yeast to use. Thanks.

I know that there are a few other threads on this, but I searched and couldn't find a good, clear answer. How far from the FG is too far? Our second batch is in the primary, and I am still not sure how everything is working. It is from an AHS extract kit for an Oatmeal Stout (I can find the...

Reading this forum (especially the beer swap threads) makes me realize that, although I consider myself pretty knowledgeable about about the differences among many beers, I can't taste some of the subtle differences that some of you can. For example, I can taste different levels of hops, but I...

Okay, this might seem a bit random. What are some general things that you know about insects? My Master's is in Entomology, so we are thinking about a insect theme for our beer names/labels, but want something more interesting than just "insect beers". So, what do people know about insects? Does...

We are getting ready to bottle our first batch and have been having fun playing around with logo ideas and names. We don't really know how to go about the labels, though. What do you print them on? Do you get pre-cut stickers (from Avery or something) that you can print on? Do you print and then...

I know that there are always a bunch of threads like this, but I just wanted to thank everyone for their help here. We tried our first brew tonight. I am the type to worry, so I imagine that we screwed a bunch of things up, but we wouldn't have made it this far without all of the help and info...

Is it possible to dry hop without a secondary? I am about to start my very first brew, a Bell's Two Hearted clone from AHS (as suggested to me on this site). I wasn't planning on using a secondary, but the recipe calls for dry hopping in the secondary. Is it possible for me to dry hop without...

Does the process of yeast creating carbon dioxide to carb the bottles also increase the alcohol level? Or, will the beer that comes out of the bottle have the same strength as the beer that went into the bottle? Thanks in advance.