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I made a Scottish Wee Heavy yesterday. O.G. 1.074. 1.8L Yeast starter made ~18 hrs. prior. Cooled the wort to ~ 78°F. Pitched the starter at its high krausen and needed a blow-off tube 12 hours later. Ambient temperature of the room is about 72°F What can I expect for off flavors?

5.4 gallons OG 1.064 aerated wort in sanitized fermenter. Cooled to 70°F and placed in a 45°F garage. How long before the wort reaches ~54°F just by being kept in cooler area?

5 gallon Milk stout made on 10/24/2018. Lagered in garage with temps ranging from 54-42°F for 3 weeks. Moved to inside home with temps ranging from 60-67°F (I like my home cool) about 10 days ago. Went to bottle today, and found Krausen still afloat. OG: 1.055. Today's SG: 1.018. Obviously I...

So, rookie mistake. I wanted to make my 2nd hard cider and didn't realize I bought Apple Cider pasteurized with Potassium Sorbate. $25 worth. Now what?! The store can't take it back and I can't drink enough of it before it spoils. Any help on what (if any) I can do it possibly still...

Started a yeast starter last night. Had a Bell jar since 5/17 of London ESB that I wanted to see if it was still viable. After making the 2L starter, I added the ESB. The color changed from brown to greenish grey. After 12 hours, the color of the mixture is still greenish grey, shows signs...

Started a yeast starter last night. Had a Bell jar since 5/17 of London ESB that I wanted to see if it was still viable. After making the 2L starter, I added the ESB. The color changed from brown to greenish grey. After 12 hours, the color of the mixture is still greenish grey, shows signs of...

I made an IPA Dec 2014 and used BRY 97. Came out sweet & apple off flavor. Made another recently with NEW packet: same result! WHAT GIVES?!:confused::(

I've been making yeast starters for over a year now (approx. 20-30 starters made in that time). I'll try to give all the info to help everyone understand my problems. I use: light DME 2L erlenmeyer flask Stir plate (and magnet of course) Approx 1/4 tsp yeast nutrient I uttize...

So I've been making yeast starters now for about a year-and-a-half, and whenever I get finished I always pour the yeast into a mason jar that has graduation marks on the side. On one side is ounces, on the other is milliliters. Now, the Yeast Starter doesn't have much brake material or hop...

I've been making yeast starters for months, if not over a year. At least 30+ times. I've always seen this sediment at the bottom and guessed it to be the break material from the malt extract. May starters have been only extract, yeast nutrient and filtered tap water. Boiled for 10 minutes and...

Last night I prepared a Brewer's Best kit that was bequeathed to me from a friend that got out of the hobby. He said he had it for a year in his office and just never got around to making it. LME, Crushed specialty grains, dry yeast, hops: all in the box at room temperature for at least 356...

I made an Imperial pumpkin stout on the 28th of June. I pitched Wyeast London ESB yeast into my 6 gallons of wort in a 6.5 gallon bucket. 33 days later and the air lock is still bubbling. I took a hydrometer reading today. I started at with an OG of 1.076 and today I measured 1.022. The beer...

I've been having a problem recently with my London ESB yeast and S-04 yeast. After pitching these strains into my wort, I ferment at about 64-68°F for about 3-4 days and raise the temps to about 70-72°F for a day or 2 and then let sit in about 68-69°F for 21 more days. I prime with table sugar...

I was passing the refrigerated beer section the other day and this caught my eye. IMHO it tastes more like Dr. Pepper, but I like both Dr. Pepper and Cherry soda, so it wasn't a bad purchase. Anyone know of a recipe to clone this at home or am one of the very few that likes this? I already...

Lately I've been making starters with enough to have about 100 billion extra cells so as to pitch what I need and save the extra 100 billion cells for the next stater. It saves me the trouble of trying to harvest yeast after fermentation from the fermenter, and I know I have a supply that is...

I'm wondering if I killed off my yeast today. I removed a 1 liter starter of White Labs WLP351 from the refrigerator, gave it a quick stir, and then pitched it directly into my 80° wort. I never allowed the starter to warm up to room temperature before putting it into my wort, and now I wonder...

Wasted $7 Not to mention the time and the DME to make a stater. I prepped the blister pack as per instructions, waited the 3 hours, made a 1 liter starter and pitched the contents into the starter. I didn't give it much thought when the thin brown liquid with spoiled milk-like solids...

The wife really likes Not Your Father's Root Beer. I don't really care for it. I seem to hear this a lot when it comes to this style of beer. It's been popular for last couple of months with the females, but I can’t imagine drinking more than one in a sitting. This homebrewer doesn't drink...

I hydrated and created a starter for my high gravity beer. I used a 500 ml starter and pitched plenty for the wort it needed to convert. I'm not going to get into specifics because I don't want to start an argument that I didn't make enough yeast for my starter. I know I had the exact amount I...

I just figured I'd let the community know of my experience today achieving 92.69% efficiency with a 3.9 gallon BIAB recipe. To start, I should say I've been brewing both extract and BIAB all grain for close to 1 year now, and this is my 10th BIAB batch. My usual brew house efficiency is...