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Safbrew T 58. Has anybody used this yeast? It's described as estery, peppery and spicy. Any comprable commercial liquid yeast brands? Also, any experiance with Safale 04? How would you compair it to the liquid "Whitbread" strains?

I did my first all grain batch today (Dry Stout). I hit all of my mash temps exactly, but my sparge volumes were way off and I had a very low efficiency. I have a batch sparge/cooler/ss braid set up and assumed a grain absorbtion of .1gal/lbs. My measured grain absorbtion was .2gal/lbs...

If one were to buy a outdoor turkey fryer type rig...how much could one expect to pay for propane? I'm considering going all grain (only a matter of time most likely) and the electric stove top I'm using for extract brews barely cuts it at a 3 gal. boil...

I hoping to start a conversation on the differences in using the sour mash method a la Papazan v. using a pure lactic acid culture from Wyeast or White Labs. What are the pros and cons of both methods? I'm thinking about this as it applies to the Berliner Weisse style, but welcome any disscorse...

Any experience with this wine yeast for cider fermentations? From what I've read this yeast incourages malo-lactic fermentation and produces fruity aromas--possible pros in cider, but I'm not sure I want to use it on 5 gal. of cider without any reassurance. I was wondering if anybody had any...

I've been thinking about making something low gravity and malty for my next batch. Kind of along the lines of a Mild or 60/- ale but not limited to trying to dupicate these styles. My question is how much is enough with Biscut or Chocolate Malt? I was think about using about a quarter pound of...

I'm thinking about trying my hand at a small partial mash. How does this sound for a light American Wheat beer? 1.5 lbs Malted Wheat 1 lb 2 row Malted Barley 3 lbs Extra Light DME .25 oz Magnum Hops 13.5% AA 60 min .25 oz Perle Hops 7.9% AA 30 min .25 oz Perle Hops 0 min American Ale...

I’m planning to make a Weizen and Dunkel Weizen for my next two batches. Considering how important yeast is to this style, I was wondering what yeasts folks here had used with success. The recipes that I’ll be following call for Wyeast 3068 or 3638. The store that I’ve been going to seems to...

I tried brewing the "Cranberry Zinger" recipe yesterday... Due to a mistake on my part I've ended up with a beer with about 28 IBU rather than the 11 IBU of the recipe. So I have a few questions, how greatly would this affect the taste if I added the relish in the recipe? I've been batting...

I have 6.5 gal plastic bucket with a spiggot on it. So far I've been using it as a bottling bucket and fermenting in a 5 gal glass carboy. Avoiding the whole glass v. plastic issue would it be recommendable to use it as a primary fermenter? It seems like it would be easier to rack to the carboy...

My second beer was a honey ale which seems to have not have fermented as completely as I thought at bottling. Fortunatly the bottle conditioning is complete and fermentation has stoped but I'm still left with an extreamely carbonated beer. It is so carbonated as to make it difficult to open...