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Saturday morning, today is brew day, I got the 33 lbs of grain for this 70 liter batch of Hefeweizen, plenty of propane for the burner, nice blue skies, the birds are singing.. Ideal conditions for brewin' in the yard this afternoon. However my yeast starter seems to have very little activity...

Yo ! So I recycled my yeast last night off a Hefe, the canisters I used for the washings were clean but not sanitized (thats the damn problem with this hobby.. make beer, drink it, forget stuff... ) Is it a big deal? If I make a starter with it will there be a way to know if its infected in the...

Opinions? 2 gallons lasts me 2 evenings. Brew more... Other than that, i doubt 30 minutes is enough for the hops to do its job on the flavor of the beer.

Your wife bought you a kit? sweet.. !! My ex didn't even want me to brew at home, a year ago, when we seperated, guess what I did ? IMO if it seems more complicated then you're on the right track, kits in my opinion lack a lot of info, when doing All Grain you got no choice but to do research, a...

I used White Labs in my kolsch I brewed exactly 2 weeks tomorrow, room has been at 68-69 the whole time, up until Saturday it was still bubbling, I did use yeast nutrient and Irish moss.. but I cant believe how long the fermentation has been going on for, might leave it in for another week and...

dont wanna hijack, but what exactly is a diacetyl rest and how is it done?

Sorry to all you vets out there, did a little research and found tons of info. Just in the similar threads section down below, I found a lot.

Yo, well we all know Lagers ferment at cold temperatures, and lager at colder temperatures... there's a bit of info I've missed. Once bottled, what temperature do I let the beers condition in? room temp? or 33dF like the secondary? Thanks y'all !

sperm in beer?! okay now im curious...

Hello y'all ! Im new to this forum, have been brewing coopers for the last year, Ive done two AG brews recently, but for this HefeWeizen ill be brewing this weekend, Ive got a little concern, Here it goes. The recipe calls for a step mash, going from 123 to 148, then 155 to 170 degrees, Ive...