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This is my first time brewing a lager. The beer is a helles lager with approximately 20% smoked malt. My target FG was 1.014. It is at 1.018 now and I am raising the temp to 58 for a diacytl rest. When this is done I want to lager for a month. Question: Should I rack to secondary or...

I just brewed a 8.7 ABV RIS. It is already tasting good and I am excited for the end result in 6 or so months. It is at a steady terminal gravity of 1.027 which is right around me expected terminal gravity. I fermented with Wyeast 1056. The yeast has flocced out at this point and the...

So, I recently bought a new brewpot. It looks great. This is only my second batch with it. This is the pot: http://www.amazon.com/gp/product/B00267Q3JW/?tag=skimlinks_replacement-20 About 5 minutes into the boil today I hear something sizzling on the gas burner. I look and there is...

Currently, in my temp controlled mini-fridge, I have a Russian Imp Stout which I brewed a week ago today. It fermented with Cal Ale yeast at 67 and after 4 days I bumped it up to 69. I am about to take an SG reading. Even if it is in the range I am shooting for (1025 to 1028) I will leave it...

I'm working up a recipe for an ordinary bitter to brew next weekend and wondering what yeast people suggest. I'd like to try the West Yorkshire yeast but unfortunately it isn't available. In the past I've used the Fuller yeasts for a couple Milds. While I love the flavor profile I've...

My Johnson Controller is saying I am holding a constant temp of 68. However, my Fermometer is reading a constant 70. Who do I believe? The Johnson probe is taped half way up the wort (to the outside of the carboy). I have bubblewrap surrounding the probe to insulate it. The Fermometer...

I want to make a English Barleywine ala JW Lees. I've been told the best base malt would be Maris Otter. I don't think Maris Otter extract is available anymore. So what should I us, if anything? Muntons pale DMe? Should I do a partial mash with MO and the rest of the base malt Muntons?

I made a cream ale last week. It has fermented fully and I would like to put it in the fridge to cold crash at 40 degrees for a week prior to bottling. My question is, if I do this, do I need to repitch yeast at bottling? Or will they wake up and carb my bottles? Any advice appreciated.

Hi All, First time poster here but been lurking for a while. I am a relatively new brewer. My recent brew was my 6th batch but that's over the past two years so I've never really got into a good rhythm. I'm hoping to get more serious about it an brew twice a month now. I recently...