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Hey folks, hoping to get some excellent advice from you. I have a 5.25-gallon batch of pale ale that was at 1.011 four days ago (OG was 1.049). It's now 13 days after pitching yeast, so I expect this is finished fermenting; I'll take another gravity sample today to confirm. The problem is...

I bought a pack of WY1469 West Yorkshire yeast that was more than 6 months old, hoping I could revive it in a starter. Bad idea. The starter never seemed to start fermenting ("never" meaning overnight in this case) so I gave up and went back to my LHBS for new yeast. But I figured why waste...

I have some colleagues visiting from Shenzhen who have expressed an interest in homebrewing. Is there anybody local to the area who can give me some information on homebrew stores (maybe even clubs?) I can pass on so they can check it out when they return home? Sent from my iPhone using Home Brew

This isn't a request for advice; I just need to vent. Two weeks ago I brewed a partial mash pale ale with lots of late Amarillo and el dorado hops that I'm pretty excited about. I pitched a 1200 mL starter of wyeast 1332 northwest ale yeast (published attenuation 67-71%). OG was 1050 and I...

I buy my LME from MoreBeer, and it comes in a foil bag. Have any other MoreBeer customers ever found any type of squeezer/roller apparatus (like you might use for a toothpaste tube) to quickly squeeze most of the extract out? With some quick googling I was able to find this: But it's...

Short version: why is my beer still generating bubbles after >5 weeks of fermentation? Temperature increase? Bacteria? Long version: What is going on with my beer? I brewed a stout over 5 weeks ago: 1.5 lb Munich 1.5 lb Maris Otter 1 lb black barley 1 lb flaked barley 2.75 lb light...

I've read a lot of threads on late extract addition, but I don't think I've seen a discussion on this particular question. I get my LME from MoreBeer and it comes in these foil bags. I haven't timed how long it takes me to squeeze out all the extract (I use a roll/fold-and-squeeze method...

Hopefully I can articulate this question alright...are there any hop varieties that just have a vaguely "hoppy" flavor and aroma? You know when you open a hop package and it just smells like HOPS. At least to me. I'm getting a little sick of pale ales with super citrusy hops...or Willamette...

Suppose I have two beers. For the sake of argument, assume they have identical grain bills (by %). Beer #1 has OG = 1.075 and FG = 1.010, and 50 IBU, resulting in a BU:GU ratio of 0.67. Beer #2 has OHG = 1.060 and FG = 1.020, and 50 IBU, resulting in a BU:GU ratio of 0.83. As I understand...

Hi all, I wonder if anyone knows the answer to this question. I currently have an amber ale (extract + steeping grains) in secondary, after 20 days in primary. I used WLP001 with a 1.5 L starter, and it fermented from 1.052 to 1.017, which means I got 67.3% apparent attenuation. Obviously...