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Apologies in advance. I know I've seen variations of this question posted before but am in a hurry. I've got 3.5 month old crushed pilsner and wheat malt in the sealed bag from the HBS that has been stored in my 78*F air conditioned house in Phoenix (i.e., in dry conditions). I'm pretty...

I know these are both popular and high quality yeasts. I use 1056 generally because that is what my LHBS carries. I just rebrewed a batch I usually do with 1056 with WLP001 and the fermentation looks totally different. The krausen and blowoff was much more tame. It fermented steady for...

For stir plate starters bigger than a liter (5g batches), I always decant but I'm on the fence on if it matters for 1-1.5L starters, which most of mine are. I pitched 1L of stir plate starter beer into a blond and it was fine, so I can't imagine it would matter for beers with more complex...

I brewed a Scottish 70/ and had trouble with temp control. In Arizona I usually have to keep the temp down and this was the first I had to worry about keeping it up. Anyway, it got too cool and the yeast dropped out pretty early. OG was 1.038 and it finished 1.018 (53% attentuation). I got...

I froze about about the equivalent of four packs of Bavarian lager yeast in a 2L starter while trying to decant it. I hoped to pitch that yeast into a Marzen tomorrow (Saturday) evening. I've got about 36 hours. What do I do? Thaw it out to liquid today and then keep it at 32*F to try...

I thought I read somewhere that Grolsch bottles could take a higher level of carbonation than regular bottles. I'm going to be bottling up some Belgian Dubbel and am wondering if they will take 3-4 units of carbonation without exploding. Does anyone have any experience with this or a link...

I've heard Jamil say on the Brewing Network that pitching yeast into a green apple beer can fix it by absorbing acetaldehyde but I've never done it and am not clear on a few things. Do I just pour a tube of White Labs into the keg? Or do I need to make a starter? If so, how much? How...

I brewed a Scottish 80 and I'm getting a green apple taste after 12 days in the primary. I’m pretty sure it is acetaldehyde from over pitching yeast. I made a 1 L Y1056 starter appropriate for a 5.5 gallon batch, gravity of 1.050, and using a stir plate. While I hit my OG I only put about...

I'm at wit's end gang. I'm hoping someone can help. I brewed my first batch in many years a couple months ago and when I popped open the bottle it smelled and tasted just like burned tupperware in the dishwasher. From the taste alone I figured it had to be a chemical I put in it so...