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Anyone else ever get high attenuation with Windsor? I chose Windsor on my last two batches specifically because it's supposed to be a moderate to low attenuator. Yet the IPA I did went from 1.068 to 1.012 (82% apparent attenuation) and the pumpkin ale I bottled last night went from 1.054 to...

Hi all, I'm working on my perfect IPA and trying to figure out if this is a good idea: I like fruity IPA's and don't mind them a little sweet, so I would like to hit a final gravity around 1.018 or 1.019. To get the fruity, esthery profile I want, I want to use Windsor yeast. But to get the ABV...

Help me figure out what went wrong here... I'm a new brewer and this is only my second batch. My bottles had only been carbing for 7 days but when I cracked them open, they all gushed. A lot. Some had spouts 6 inches high or more. For most of them, I had less than 1/3 of the beer left in the...

I'm thinking of brewing an amber ale bittered with Fuggles and flavor/aroma hopped with equal portions of Willamette and Goldings. I'm going for an amber ale with plenty of earthy, woodsy notes. Any opinions from the good folks in home brew land? Has anyone ever done a pairing like that before...

Hi All, First time posting a recipe here. I'm looking to get rid of some ingredients I've got lying around while still making a good IPA at the same time. Playing around with Brewtarget, I came up with the following recipe. I'm pretty new to brewing so any recommendations from the group would...