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Not sure if there's an answer to this, but here goes... I read elsewhere that some yeasts that don't flocculate out that well and need encouragement via cold crashing. If I'm going to be lazy and forgo cold crashing, what yeasts lend themselves to rendering clearer beers? I've used Irish Moss...

Six days ago, I brewed a Waldo Lake Amber from Northern Brewer. I properly aerated the wort and pitched Wyeast 1450 Denny’s Favorite with no starter. The fermenting bucket has been sitting in a swamp cooler maintaining a steady water temp of 65 to 67 degrees, the room’s temp is also fairly...

I brewed a clone of Jenlain’s Beire de Garde using Wyeat 3725 Biere de Garde. After two weeks in primary and a week in secondary the airlock is still bubbling away every 20 seconds or so. I’ve never used the yeast before but am surprised that it’s still so active. The carboy is sitting in my...

I’m sitting here on my deck, drinking a Sam Adams Boston Lager and enjoying what’s left of the weekend. The thing is, while I haven’t had a Sam Adams in a couple of months, this one tastes distinctly different from what I’ve had in the past. There’s nothing wrong with it per se, but it’s not...

I’m still fairly new at this. For my first three batches I’m convinced I went overboard in cleaning and sanitizing my bottles. Going forward here’s what I’m thinking of doing: After drinking a beer, I wash the bottle (without soap) and then turn it upside down to drain and dry. Early on...