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My brother and I just kegged a batch and we wanted to harvest the yeast to ferment 11.5 gallons of an IPA we're brewing tomorrow morning. Here's some potentially relevant information: Yeast: WLP001 We have a hop strainer in the bottom of our boil kettle We try not to transfer much break...

I recently brewed an IPA: Volume: 3.25 gal Yeast: WLP001,1 pack OG: 1.060 Temp: 68-72*F fermentation I would like you reuse the yeast for a 10 gallon batch of a similar IPA with a similar OG. Using Mr Malty's pitching rate calculator I will need approximately 417...

Hey guys, first post in a long time. We were walking around downtown Kalamazoo Saturday morning and on a whim I stopped by Bell's General Store to pick up the ingredients for a BIAB SMASH. I didn't have a specific recipe, so I just picked up some Maris Otter, 2 oz of Cascade, and a pack of...

I have a cream ale in a 3 gal glass carboy that had been in primary for almost three weeks before I thought that I would cold crash it (my first time ever doing so) in my garage (40 F) over the weekend. The cream had settled nicely and was already very clear, but I usually have a problem with...

I recently brewed a Bell's Two Hearted clone and everything seemed to go well all the way through bottling, which was over two weeks ago. The beer doesn't seem to be carbonating very quickly; I opened one at two weeks and it was very under-carbonated (though it was slightly carbonated, at least)...

I just bottled a batch of the Mill Run Stout described in John Palmer's "How to Brew" and it looks lighter than I expected, maybe a little less than 20 SRM. I followed the recipe for the extract version: 0.5 lbs Muntons Crystal 60L Malt (steeped 30 min @ 158-165*F) 0.5 lbs Briess Roasted...