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Just wondering if my smack pack is still ok or the yeaties are toast. Like the title says, I smacked the smack pack and left it on the counter for 4+ hours last night thinking I would get around to making a starter. Turns out I didn't have any DME. So back in the fridge it went overnight and...

Pitched an overbuilt starter of WLP023 Burton Ale yeast into 64° wort on Sunday 1/20. Things started out quick, everything was rolling along, then raised temp to 65° after 24 hours. Walked out into my garage this morning (+36 hours) and was smacked in the face with sulfur. I've brewed 100...

Picked up 8oz of each (Jester, Archer, and Target). Not quite sure what to do with them, as their descriptions make them sound a little more American than British. Anyone have experience with them? Possibly an IPA with one of the yeasts I have on hand: WLP023 Burton Ale, WLP066 London Fog...

Bought this yeast on a whim from morebeer and now I'm trying to decide what to make with it. Anyone used it before? Most reviews say it throws tropical and pineapple flavors, so I'm leaning towards an IPA. BUT! I think it's technically a sour/Belgian style yeast? Maybe a Belgian white style IPA...

I had an old-ish package of WLP833 with a manufacture date of 2/20/18 that I made a 1L starter @ 1.030 for yesterday. At roughly 24 hours on the stir plate (~70°F), I've seen zero activity. Even with most lagers I usually see significant activity by now. Any chance this one is a slow starter due...

I've never been a huge fan of British style ales, but thought I might as well give one a shot. I'll be brewing 7 gallons, and splitting it in half with two different yeast. One batch will get Wyeast 1099 (Whitbread) and the other will get 1332 (NW Ale). So far my grain/hop bill is as follows...

Just wondering what other folks are getting in their final beer. I tested my most recent NEIPA and the pH was 4.4. Seems about right, I think. 12oz of hops in a 5gal batch, 10oz of which were post boil. double dry-hopped.

I'll be doing a blonde ale with 1007. First time using this yeast so I'm looking for suggestions. The grain bill is roughly 49% marris otter, 49% Golden promise, 2% honey malt. Hops are 100% Mandarina Bavaria in FWH and whirlpool. Mash at 156°. Thinking about a fermentation temp around 65°, or...

My apologies if this has been asked a million times, this is my first foray into the world of sour beers. My plan is to do a kettle sour (using Yeast Bay lacto blend) with a simple grain bill (something like 90% 2-row, 5% white wheat, and 5% vienna) and then age on apricots. Is there a...

Had this beer in Austin this past weekend and it's probably my fave pale ale of all time. Super refreshing. The description makes me think it's got some Falconers Flight and Centennial in it, with maybe 2-row and a very light dosage of crystal 10 or 20. Anyone had this beer?

Recently, I've been getting into darker beers and I'm having a hard time figuring out what each of these black malts do. From what I've brewed so far, I think Chocolate malt and Carafa I & II are more or less the same thing. Carafa III and Roasted barley seem to be similar. I haven't used...

Admittedly, my practices were poor in this case, and many mistakes were made. But, alas, I'm looking for help (although it's probably too late). Yeast: Wyeast 2124 Bohemian Lager On Sun Oct 15th I made a 3.5gal batch of Schwarzbier. I forgot to add whirlflock, yeast nutrient, and did not...

Recently made a fantastic NEIPA with El Dorado, Azacca, and Idaho 7. I think the latter is putting off a tea-like/spicy taste that throws the whole thing out of balance. The idea is, obviously, a super juicy/fruity flavor. I'm thinking Mosaic? I'd like to stay away from Citra, Amarillo, and...

Just got some municipal water tested (I'll let you guess where it's from, it's not my local water) and the results are pretty funny (IMO): pH 7.4 Total Dissolved Solids (TDS) Est, ppm 46 Electrical Conductivity, mmho/cm 0.08 Cations / Anions, me/L 0.6 / 0.5 Sodium, Na 9 Potassium, K < 1...

I ordered some Brewers Best whiskey barrel wood chips from Yakima Valley hops and need some guidance on how to add them to a vanilla brown ale I have currently sitting in the primary. I don't generally use a secondary fermenter, but was wondering if I should employ one in this case. I'd be...

I've been using a Coleman Extreme 52quart rectangular cooler with a 12" mash screen for the last few years, but I've recently bought a 15gallon Spike brewing kettle to use as a mash tun. I'm wondering if there is any difference in the process in the cooler vs kettle. I currently batch sparge...

Any idea what happened here? I used 1098 British Ale yeast on a pretty basic 3 gallon pale(-ish) ale a couple weeks ago. It fermented a little high at ~71° but that's still within the official threshhold according to Wyeast. I kegged a week ago and took a pull the other day and was greeted with...

Should I bother dry hopping this 3gal batch of Pale Ale: 4.5lb Pale 1lb Vienna .5lb Munich 20 .5lb Pilsner .25lb Carapils 60: .8oz Tradition 20: .5 oz Ahtanum/.5oz Crystal 5: .75 oz Ahtanum/.75oz Crystal 1: .75 oz Ahtanum/.75oz Crystal I've got 1oz of Ahtanum and 1oz of Crystal left. I'm...

Just wondering if anyone has mixed crystal and ahtanum hops. I plan on doing so for a ~40IBU pale ale with Wyeast british ale yeast. I've never really used either of these low-AA hops before so thought this would be an interesting experiment. I'll be bittering it to 22IBU's with Calypso (I have...

I have 4oz of each and was wondering if anyone has tried them. I've read the Belma hops have a strawberry/blueberry flavor/aroma and the Heull Melon's have a melon (duh) flavor/aroma. Wondering if these two could be mixed or if I should add something fruity/floral/piney into the mix to cut the...