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using an extract recipe from Midwest , The Hex Nut brown Ale. OG was 1.041 and the recipe called for 1.042, so that was ok. I used standard Muntons yeast (big mistake, I know), and it bubbled for about 1 day, much less than other batches I've made. So I added a Nottingham yeast. No activity...

I plan on making a simple wheat beer, 6 lbs wheat-malt extract (65% wheat), tettanger hops 1oz. White Labs 300. I was not planning on using any crystal malt. Will this a reasonable wheat style beer? I want to keep it light, been making many heavier darker beers this year. thanks

I was in the process of making of an American style cream ale, using White Labs WLP001 It is slow in starting (in a flask) so I am thinking of using Plan B, some dry yeast I happen to have. I have a Nottingham, and a Muntons, neither of which have designation on them, so I dont know what type...

I have been making starters for my White Labs vials, I seem to get good results. The last two vials I bought were mail order and arrived, after waiting a day at someones house, at 72 degrees. Ice had melted. I started it today, and maybe I'm impatient, but after 7 hours, I expect a little...

Making an English ale from a kit, OG was 1.056 and now its reading 1.015, so I am going to rack it to secondary. I tasted the beer from the hydrometer tube (and almost no more bubbling), and it tastes like beer, but a "softness" almost like its a bit weakly carbonated. Does that sound normal.

I am about to get back into homebrew after a hiatus. I never used a carboy, just a 5 gallon plastic tub; never did a secondary. What exactly is the purpose of using a carboy versus a standard pail or tub?