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Here's my problem, I brewed a variant of Cheese's VCCA several weeks ago and I'll post the recipe/specs if needed. I achieved a 1.053 OG and used wyeast 1056 (6th generation) on a stirplate (1 liter). A krausen came and went and a nice yeast cake as normal appeared on the bottom of the...

Hello all, I've got a flagship homebrew that I've perfected over the course of 15 months (11 batches worth). But I was looking to enter it in the upcoming beer competition in London later this year. I was hoping that maybe you can help me determine which BJCP category I should enter this in...

Who loves English beers? I know I don't...lol, jk jk. No but really one of the biggest challenges for me coming from Delaware to Mildenhall, England was the water chemistry. It's very difficult to brew light beers out here with this water ( <10 SRM) without looking hazy or taste odd. I've...

Dig this, I crafted my Coffee Stout last Sunday. Got a great efficiency of 94%, had my 1056 yeast in a 1 liter starter on the plate for 1 week (changed out 2x, had a yeast cake in the starter up to the 400ml line :rockin: ), and pitched my yeast at 60F and it's been fermenting at 63-65F since...

So a good buddy of mine really advocates reddit.com to me all the time. So finally at work I decided to check it out, i wasn't too impressed with the homebrewing section but I decided to read on anyways. In one of the threads I seen something that just made me LOLOLZ all over the floor...

Hey guys, normally I craft an American Hefewit. But due to temps being waaaay to cold for my normal strain to be used, I'm being forced to use S-23 to ferment with. On average the temp swings between 52-54F in the "lab". Here's my projected recipe: Recipe Type: All Grain Yeast: S-23...

So I've stumbled across Rogue Dead Guy Ale hear in the UK on base. I've tried several different batches to propagate the Pac Man yeast that's in the bottles. I honestly want to say that they've been pasteurized..which leads me into this question. Does anyone have any Pac Man slants available...

Background story, I've crafted the same recipe (with minor tweaks in mash temps/rests) for over 6 batches so far. I've always witnessed the same fermentation schedule, 7 days in the primary/3 week secondary schedule at 63-68*F temp variations. I brewed the last batch in mid (13-20) november...

So...I've been brewing beer for over two years now. I've got some great beers under my belt and I've been stationed in England recently. In the area I'm at the locals are huge into ciders. So I finally worked up the courage to make a apple cider..particularly a winter spiced cider. My recipe is...

I've been reading "Brewing with Wheat" by Stan Hieronymus and I came across a really small section that mentions a new style of beer called the "wheat Wine". It's brewed to a barleywine strength, but the book quotes it's vital statistics as follows: Gold to amber in color Crafted from 50% or...

Hello everyone! I'm James! In case you're wondering about the SW Asia thingy...that's where i'm at for the time being until mid July. For the past 5 months I've been viewing this site as a guest and not a member. Alot of useful information in here, I've learned alot from just reviewing...