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I've been homebrewing for 17 years & I can't remember this ever happening. & it's with a yeast I'm using for the first time so I'm not sure if it could be a characteristic of the yeast. Wyeast 1332, Northwest. When I did a started I noticed it didn't kraeusen much even though obviously active...

^ what the thread says. Need to know. Thanks

I can't find reference in search to loss of smokiness during fermentation but it seems to happen to me. I've tried this several times & the fresh wort seems smoky enough but the final beer seems to have lost the desired smokiness. Could the co2 be "scrubbing" off the smokiness? I'm just doing...

This weekend I'll a rack to secondary & add some sugar to a big Belgian beer. First time I've done this. I've been reading a lot on this forum how this "dries out" a beer but what does that mean? If all the fermentables in the wort are already fermented isn't the beer as "dry" as it will get...

I've just brewed a Belgian (hopeing Duvelesque) & a recipie I've got from a clone brews book calls for the addition of 1 lb of corn sugar (boiled in a pint of water) & some fruit juice to the secondary. It hardly seems practical or even accurate to try and take another gravity reading after the...

Got an odd Wyeast pack. When I pulled it out of the kit at first I thought it had been accidently smacked & activated but then I found that it was just the inner yeast pack, obviously still intact, had seemingly expanded. Puffed up, hard as a rock. My first thought is that there must be some...