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Okay, so I have been noticing lately that when I rack to a secondary, most (if not all) my brews seems to darken up in the carboy after a couple of days. I have an IPA in now that has turned deep maroon, well away from the amber I was shooting for. I dont think there is anything wrong with the...

So, inspired by the "secret brew" discussion yesterday, and acknowledging that it is perhaps immoral to the brewers community at large to keep "secrets" I wanted to open a post up where any one can share that funky little experiment they have been working on. For my part, here are the ideas...

I posted a few days ago inquiring about characteristics of varying dry yeast strains. I got a very good discussion about better ways to rehydrate and comparisons on S04 and S05 strains. Are there any thoughts about S33 or T58 strains?

Just started brewing back in December. Up to my fifth brew and have had relatively good success with dry yeast. (I always re-hydrate in a warm sugar solution or warm wort.). Was wondering if anyone would weigh in on the characteristics of different dry yeasts, ie. Flocculation, subtle flavor etc.