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I recently brewed a cream ale with an OG of 1.055 and fermented with wlp001 California ale that I built up in two starters. This is only the 6th batch I have brewed but the fermentation went a little longer than usual. I saw airlock activity within the first few hours and within 24hrs there...

So I did my first all grain batch yesterday with my brand new false bottom 10 gal. Igloo. I have been doing tons of research leading up to this and have read Palmers HTB (as well as referred back to it many times) so I thought my process was solid until my first mash calculated just under 15ppg...

Just cracked my first homebrew yesterday and whatdaya know its a diacetyl bomb.. It is an APA so it kind of sticks out like a sore thumb. I understand that warm fermentation can often lead to the buttery/butterscotch flavor but I'm pretty confident I kept the temp in check (68-70F). Also...

It's been over 36 hours since I pitched my 6+ month old wyeast smack pack and I am still not seeing any activity. I'm new to brewing (clearly) and of course I did not think to look at the date until after pitching. Obviously, a long lag time is not ideal but have read I should wait 72 hrs...