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I asked around and thought I'd be OK bottling some beer that was in the secondary for 5 months without adding additional yeast. Turns out that was wrong. I have a pumpkin ale that is just about done fermenting, but still has a nice yeast cake on top. So I carefully scooped out some yeast...

I brewed a pumpkin ale recently, well, I actually used butternut squash instead of pumpkin, but that's another topic. I cut the butternut squash into quarters length wise, then put them in my secondary fermenter for about 5 days. I guess you could call it, "dry squashing." Tonight, I...

I have a digital thermometer meant for checking meat on a grill. It is saying my water is 155 degree. My floating thermometer says it is 159. I'm more inclined to believe the floating one. Anyone have any thoughts?

I've been reading a lot on this forum and others about pumpkin ales. I plan on using real pumpkin cut into cubes and baked. Well, actually it's going to be butternut squash, but that's another topic. I do stove top partial mashes, kind of like the Australian Brew in a Bag method. I get about...

I have a stout that I bottled about a month ago. I've sampled a few bottles and it is very, very carbonated. I have to pour half of it in a glass, let it settle, then pour the rest. It tastes pretty good, but that's not the point. I want to be able to share this with people, but don't want...

I've got something similar to Arrogant Bastard Fermenting. My OG came in way too high. I diluted down to about 1.091. I used Wyeast American Ale II yeast. I didn't notice it only tolerates 10% abv, but I'm not close to that yet, but I am wishing I used American Ale Yeast instead. My FG...

I have an IPA fermenting right now. I plan on dry hopping later this week. I know filtering removes some great flavors from beer, but I was wondering about just straining the beer before I put it in my bottling bucket. I thought about using one of those paint strainer bags you get at Home...

On Feb 27 I brewed a Belgian Strong Dark Ale, my first original recipe. Two days earlier, I made a 2 liter yeast starter. My yeast choice was Wyeast Trappist High Gravity. The starter turned out good. I cold crashed it, decanted most of the liquid, swirled it good and poured it into my wort...