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    Wyeast 1214 Chimay Strain and phenolic flavor

    I have searched this topic and it seems like other brewers have encountered a high abundance of phenols from 1214 especially at higher temps. My recent brew with this yeast had a very band aid smokey phenolic finish. I can tolerate small phenolic flavor in Belgian beer but this overwhelms to...
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    Home Brew Event Chicago 10/5 1PM-5PM

    Hey fellow home brewers in the Chicagoland area- Capone's liquor and Chicago Brew Werks are teaming up to host an awesome event this Saturday October 5th from 1pm-5pm. Everyone is welcome and better yet it's free! Chicago Brew Werks will be a doing a live brew tutorial teaching the all grain...
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    Chicago HomeBrew Event Saturday 10/5 1PM-5PM

    Hey fellow home brewers in the Chicagoland area- Capone's liquor and Chicago Brew Werks are teaming up to host an awesome event this Saturday October 5th from 1pm-5pm. Everyone is welcome and better yet it's free! Chicago Brew Werks will be a doing a live brew tutorial teaching the all grain...
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    What's your GO TO yeast for imperial IPA??

    Planning on brewing an IIPA soon within the 9-10% ABV range and contemplating which yeast I should choose. What's everybody favorite yeast for this style?
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    Sulfer smell after bottling with Wyeast 3068

    I am experiencing a foul sulfer smell and tase in a hefe that I bottled 2 weeks ago. I have researched that the Wyeast 3068 strain produces a significant amount of sulfer during fermentation, however it is still present weeks after bottle conditioning. I guess my question is, has anyone else...
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    Should I remove ring of trub?

    Excuse me for this question I am a beginner but when I opened the lid of my fermenter today to take a gravity reading I noticed a ring of trub mostly hops above the liquid line. Should I remove this ring or just let it fall back into the beer? If it does fall into the beer should I worry about...
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