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So I got some unfiltered cider to ferment, I used d-47 yeast. At first I thought this was yeast and then mold but its not fuzzy. I don't know, so here I am. It has little drops on it, weird!

So, in order to try and work when my wife was asleep I started my brew session at 11:00pm. Here is a short list of what happened. My digital thermometer started reading 10deg low which lead me to do all my rests 10 degrees to high. Needless to say my conversion sucked. I had a hose pop off...

So is it better to pitch ale yeast, let them fizzle out at around 9-10% alcohol, and then pitch champagne yeast? Or just use the champagne yeast from the start? Thanks!

So I watched a video on decoction and the narrator was using iodine and chalk to check his mash conversion. So I tried it and during my decoction and mash I watched the reaction slowly change as there was less and less starch. My question is, when I'm doing a simple mash, not a Decoction...

I just enjoyed one bottle from each of my first three beers that I ever brewed. They had sat in the back of my fridge for around two months, or more. I suggest saving a beer from each of your brews and doing this, its interesting to see how they age. Each had significant chill haze when I...

Found this article, sounds cool, thought I would share it here. Multicellular Life Evolves in Laboratory | Wired Science | Wired.com

I decided to try a Brown Ale. I used Vienna, Munich, Victory and Chocolate Malts and US Goldling hops. I tried a few new things this time. First, I've been doing some reading on recirculation systems, I figured I could do the same thing manually. So when I missed my first mash temp on the...