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So I had just finished up an IPA last night, and was getting ready to pitch my yeast. I took out a sample and took a reading, and upon removing my hydrometer from the tube, the little sucker slipped out and smacked the counter, breaking the bottom tip. At least I got the reading before I broke...

So I am going to be making an IPA today, and I will be using WLP007 Dry english ale yeast. This is my 3rd time making a starter, but I a little confused. I am making the starter in a gallon growler, filled about half way with wort. I pitched the yeast Thursday evening, shaking it up every now...

So I am trying my first long primary fermentation, Belgian Dubbel. Its been in the Primary for ~3.5 weeks, and I was thinking about putting it in my extra fridge for a few days before bottling. My question is should I let it come back up to room temp before bottling so it will carb? Or will it...

I just made a batch of Cream Ale, using Jamil's recipe from Brewing classic Styles. The only thing diffrent from the printed recipe and what I did was substitute dry rice extract rather than the rice syrup that is called for. (not sure if I can publish the recipe here as i don't wanna mess up...

So, my 3rd batch of beer is in the fermemter as we speak and after drinking most of the first one I have a few questions. For starters, my first 2 batches were a Boysenberry Blond ale, and a Cervesa like blond. Both were ok, far from something I would buy in a store, but not so bad I had to...

Hi all, I am new to brewing beer, but not to drinking beer, lol. I have been trolling this site for a while and thought I would sign up so I could ask a few questions. Great site.