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Just finished brewing a 10 gallon batch of pilsner. I pitched Wyeast smack pack into it and it's currently lagering at 40-45F. Anyway, 24 hours in, I nocite white spore like formation on the top. Is that normal?

The plan here is to brew a 10 gallon batch of lager. We have the Budvar lager yeast, BUT we only have one pack, which is apperently only for 5 gallons. Would it be ok to put this in a 10 gallon batch anyway?

So we brewed an Oatmeal stout batch in February, and its currently in the secondary. It's been in the secondary for about 5 weeks and its probably overdue on coming out and being bottled. However, all of the yeast has sunk to the bottom, and there is about a 2 inch sediment layer in each carboy...

I was thinking of purchasing LME but I can't seem to find any sites that sell it, with the main concern being to ship to Canada. Anyone know where I can buy it and maybe even some specialty grains? I know www.midwestsupplies.com sells LME kits but I'm leaving them as a last resort type of thing...

Ok so I made a 5 gallon partial grain czech pilsner, all went well as far as the actual brewing, then as I went to pitch the white labs vial that had arrived that day I noticed it's 3 months past the 'best before' date printed on there. White Labs and skinaney brewing (who shipped me it after a...

Ok, so I just tried my first brew, wich is a mini mash "Octane IPA" kit. The pour: This was a huge hit or miss situation as there was a high chance this wouldn't even be carbonated. Much to my surprise though, the bottle hissed a bit when it was opened and the beer poured with a fairly good...

How hard is it to get yeast from "bottle fermented" beers such as the trappist beer Chimay for example? I was thinking of doing this for my belgian ale? Any steps I should fallow and is this overall a good or bad idea?

http://rockinkhole.blogspot.com/ has the full story, but here's the cliffsnotes: Brew day today Made IPA, minimash Some difficulties arose Fermenting as we speak OG: 1.065 (I have doubts as to how correct this is)

It seems that northernbrewer.com wants a ridiculous sum of money to ship to Canada, plus UPS wants $30 for brokerage, and it's going to take a long time because of customs which will kill the yeast (so they say). Where do all you Canadians get your ingredients from?

So we talked to this "brewer" at a local shop, and he had all these concerns about exploding bottles and was basically saying that using glass would be very dangerous especially when putting sugar into each bottle. My question is, how often do bottles explode, and what concerns/precautions...

Ok so we want to start brewing beer. The thing is, we don't know what we're doing. We were thinking extract brewing (is this just diluting the extract and then adding yeast/fermenting???) or some kind of brewing that involves boiling/cooking but not any kind of malting/kiln/germinating/that...