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On a bigger beer if I want to rehydrate and pitch two packets of yeast, what would be the result of using two different yeasts if they were meant for the same style of beer?

After three weeks in the primary, this is how I found my German style brown ale...strong odor also..the only thing I did differently was after not seeing any action after a week, I added some more yeast...

Someone gave me 6lb of milled maris otter and since I have not stepped up to even partial mash yet, I was wondering if I can make use of it. Not familiar with it, as I have not even used the extract version...possibly to use it as a tea steeping in combo with something else?

Been brewing about a year with generally good results, but this one is puzzling. Over the past months I brewed clones of Stella, Sam Adams, and Duvel, all with the same results. Tremendous amounts of foam and carbonation out of the bottle, and when I let it settle, all tasted about the...

Enclosed photo of English Ale yeast starter, and it seems like it is much darker than any other I have done. (I used light DME) I know the yeastbergs are normal for English, but how about the color?

Here's a photo of the 2nd day of my starter for White English Ale Yeast WLP002, and I am just wondering if the color for this yeast is normal, as it is the first time I am using it, and it is much darker than all of the others I have done.

If I carbed my Apfelwein in a mini keg, is it necessary to use a cartridge to dispense it, or would that be overkill?

Had my first two and it may be because I didn't leave enough headspace? Should I open and recvap the others, or will I just have gushers? Or possibly conditioning temp too warm near a heat duct?

Doing an extract Stella clone and I added 1lb of corn sugar for alcohol boost. Started to churn in two days, without a starter. Question is, should I just expect a longer fermentation, or is the Czech Budejovice lager yeast not enough to handle it.

Got a 5 gal ready to bottle and mini-keg half and half. Want to sweeten and carb..how much and what typevsugar for the mini keg and how much for the bottled part? I assume it will be different.

Want to bottle half my Apfelwine and mini keg other half. How much priming sugar for each keg is recommended? Can I assume 1 oz. per gallon for the balance to be bottled? Then also the same 3-4 weeks "quiet time" as my beers?

What will be the differences, if any, if I bottle from a cold crash before the beer hits room temperature?

Much has been written about bottle aging but most posts do not mention whether or not aging REFRIGERATED bottles counts. Do all processes stop when cold? Are they best off in a cool dark place like a closet? One major contributor here says a WARM dark closet. Most of the brewing process has...

Read that gelatin should be added with sugar before bottling, but most say a few days before. What has the experience been? How much should be added, and should the carboy be cooled after it's added, right up until bottling time?

Is there any reason to keep a carboy secondary in a dark space or cover it, if the fermenting is already finished?

Just added some French oak chips to primary that had been soaking in a few ounces of Southern Comfort for a week or two. Put them in a small grain bag and weighted it down with a yeast flask partially filled with water, and it suspends it just halfway down the 5 gal. pail...

Are there any ales that will not benefit or degrade if they are left in the primary too long?

What would cause only one bottle to break out from the bottom, and no others stored in the closet with it? It was a Dogfish 90 clone, with a lot of cloudiness and sediment, as they all are...

If you want to spend an extra few minutes, rather than marking the cap with a permanent Sharpie, as to the contents, the Avery label #5418 fits perfectly and will fit in most printers. They are 36 on a sheet, and readily available at Staples and the like.

Brewed a Dogfish 90 clone, followed the instructions perfectly, and the sample beer is a bit sour and VERY cloudy. I used a yeast starter, whirlfloc and DME instead of dextrose, and was extremely careful with my sanitization. Can I assume the two weeks I gave it in the bottle before the fridge...