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Would anyone see any problems sprinkling dry yeast directly on a starter wort without rehydrating? I was hoping to get a yeast starter already active before pitching.

Howdy, I am having some troubles hitting my target gravity after mash. I have a cooler mash tun that keeps a stable heat just fine, but never seem to get a high enough gravity. Here is an example from yesterday. - 14.25 lbs of grain (crushed nicely) - Striked 5.34 gallons at 165°F -...

Hey party people, I just started a Belgian inspired Christmas Ale that is sitting in a carboy as we speak but not seeing any activity after 17 hours. I am relatively new to brewing and only have done a half dozen batches and decided on making my own recipe (still utilizing dry and liquid malts...

I just racked a Russian Imperial Stout to secondary with some maple syrup and oak chips soaked in bourbon. I took the final gravity and got 1.024 and had an OG of 1.062. The Brewers Best kit I used called for an OG of 1.076 and FG of 1.017. Is this really far off? Worried it will affect the...

I currently have a Russian Imperial Stout in my primary and will be doing a secondary transfer at some point and was interested in trying to use the yeast cake for a new patch. Can someone give some pointers and things to consider? What type of recipe do people recommend with the cake of a...

I woke up this morning and noticed the temp in my room was 61 degrees. My beer started fermenting at a stable 67-65 degrees. How big of a deal is it that the temp dropped this much? It's a Russian imperial stout.

I plan on using French oak chips soaked in bourbon for my imperial stout. Is it necessary to sanitize the oak chips before soaking in the bourbon? How should I go about doing that?

I forgot to strain out the hops and sentiment of the wort before beginning primary fermentation. How big of a deal is this?

I just started a Russian Imperial Stout yesterday. It's bubbling a lot after 15 hours at a stable 65 degrees. I took the OG and got 1.062 and should have been around 1.076-1.080. Is this a significant difference? Also how long do people recommend before I rack to secondary? I'm adding oak chips...

I am new to brewing and just started my third batch yesterday and tasted my first batch. The first batch was a pre-hopped LME porter that came out sour. I assume this was from bacteria that beat the yeast in the sugar eating battle. I suspect it was because of the water I used, or at least the...