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Making a wee heavy. Pitched Wyeast 1332 at 60 degrees. Yes, I now realize the temp range for it is 65-75. OG went from 1.081 to 1.040 over past 2 weeks. I should theoretically be down to around 1.021. Do I warm it and shake the carboy up? Warm it but not shake the carboy up? Leave it...

Brewed a London Brown Ale yesterday (5gal batch, all grain). Put it in the basement to ferment. Today, I got no bubbles, no activity, no nothing. Used Wyeast 1335. Noticed today the temp is 57F. Looked it up and Wyeast 1335 needs 63-75F. So, I threw my brew bucket in my swamp cooler and...

What exactly is the purpose of the boil beyond hopping and sterilizing? It seems there's this magic number of a 1 hour boil, but where did that one hour come from? Any reason why the boil couldn't be less time for a beer with a lower hop profile? These are the things that keep me awake at...

I have a bunch of leftover grains and I'm wondering what I should brew them into: About 2 lbs of 6 row 1/2 lb munich 6-8L 1/2 lb Breiss carapils 1.3L 1/2 lb Baird black patent 500-600L 1/2 lb Briess crystal 40L 1/2 lb Bairds chocolate 450-500L Any suggestions for a recipe? I'm all...

Hiya! Started homebrewing about 15-20 years ago with a two pale starter kit from a local homebrew place. Made a bunch of extract and a few partial mashes from their kits with varying success. Then stopped brewing for about the past 7 or 8 years. Then I moved last year. And the guy 2...