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I brewed an IPA this past weekend and pitched a 1 liter starter. It was in the fridge for a week but that should be fine. The air lock is still not bubbling though. I took a peek inside and it's all frothy and foamy so it's definitely fermenting. I was wondering if anyone has had their...

Any one interested in sharing a tried and true root beer recipe?

I am making a Heffe and I was going to add a little orange zest to complement the citrus aromas from the yeast. The problem is that on brew day, I realized that I forgot to buy oranges and I had already started (yeah yeah yeah, I know). So I came up with the idea of "dry hopping" with the zest...

You da man Germey! That is exactly what I was looking for. Thanks

Does anyone out there in CyBeer land use a refractometer to check gravity? I bought one and it worked great to check my original gravity. But either it is not good for checking final gravity because of the alcohol or my IPA didnt ferment all the way and I'm going to have a nasty sweet beer...

1st. There are only five bacteria on the planet that Bleach wont kill and there is no chance that any of them will be in your brew. 2nd. Do not mix bleach and vinegar!

Do you have a recipe for that purple haze clone. As a N.O. native, I would love to give it a try.

What is diacetyl? What is a diacetyl rest? Why do I have to do it? How do you do it? Thanks in advance.

Can someone with experience in this area find a beer from New Orleans called Abita Amber (quite possibly the best beer in the world), drink it and tell me how to make it. The website simply states that it's a Munich lager brewed with crystal malt and perle hops. I would really like to try to...

Mine is Biohazzard Brewing. I'm a microbiologist and I work on some pretty nasty bugs, so nasty in fact that I use two Zs to describe the hazard.

Question: Does the set it and forget it method count as one week of conditioning? For example, if I usually keep my beer in the secondary for two weeks, can I keep in the carboy for one week and then transfer it to the keg and carbonate it for a week, and call that two weeks of conditioning?

Yeah, as a general rule, bacteria and yeast go nowhere near tissue/cell culture stuff. This is a microbiology lab...yeast and bacteria everywhere. As for the use of a hood, I thought that my methods were over-kill. This is something that people do in there basements and garages by boiling...

What does that do?

Third Scientist here. I keep my yeast strains in 30% glycerol in the -80 and grow my starters in the lab at the optimum temps for each strain. Probably over-kill but it's hard to ignore the decade of microbiology education and I get a nice fermentation rolling almost immediately following...

That looks fine. Yeast cells are pretty big and they fall out of solution if they are not shaking. That "junk" at the bottom is a butt load of yeast cells.

Abita Amber is the nectar of the gods! I have kegs of it shipped to Maryland for summer crawfish boils. The pecan ale is very interesting. I like the way the pecan sneaks up on you in the finish.

I just made a batch of APA and in an effort to get my abv up to 6, I got a little bit over zealous and wound up with a starting gravity of 1.070. What should I expect and is there anything special I should do? Longer fermentations, conditioning, etc? Thanks

Just kegged my first batch and I am enjoying fresh draft beer on-demand (really bad idea by the way). My question is that if I wanted to put some into bottles from the keg, will the carbonation and freshness last?