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For a few reasons I haven't brewed in quite a long time. For two years I brewed at least twice a month and still have dozens of cases of bottles form that period of time. I started exercising and changing my diet last year and my thirst for beer and rich food decreased. But I also lost my...

It is a porter I made with Nottingham, been in the carboy a month and over the last week this formed on top.

I brewed a 5-gallon batch yesterday, measured the gravity with refractometer of the wort after sparge was done and all wort collected, right when I turned the heat up to start the boil, OWG was 1.047. Volume went from ~6.9 gal to 5 gal in the hour-long full boil. I forgot to take a gravity...

I got a used Corny and serving kit with CO2 bottle and hoses. I've had the keg carbonating a few days and I want to try it. What is maintenance for the serving line? Should I wash it? Sanitize it? Can I take it off once I've put it on? If I do, should I sanitize it before I attach it again?

I got a refractometer recently and I've started taking readings of my first runnings and the end of the mash. I usually mash/batch sparge in a rectangular cooler with a steel braid. Yesterday I made a batch with 15 lbs of grain. My first runnings gravity was 1.074. Last runnings gravity was...

What do you do with yours? I'm not asking about grain so much, I've seen threads on that, and made a few things with it. I'm trying to find something to do with my hops, yeast and water. If there are threads I didn't find by searching, please post. I used to dump hops/yeast/water in...

Brewed an English IPA yesterday, pitched a rehydrated pack of Nottingham at 10pm. Pitch temp was about 62-63, OG is 1.065, volume in fermentor (6.5 gal glass carboy) is right at 5 gal. I have it in a fridge at 64F. I plan to let it warm up to 68 over a couple days. This morning at 7am there...

So I was with my wife yesterday at festival that had a beer garden. The beers were provided by local brew clubs. It was pretty cool; you got a small glass (probably 5 oz) and went around to various brew clubs and got all the beer you wanted. So I tasted some of the beers I was most interested...

I was at Stone last year and on the tour I heard something I’ve wondered about ever since. At the time I’d made a couple MrB kits and didn’t know a whole lot about brewing. I know a lot more now, but I still wonder about this statement I heard. The tour guide talked about...

I am making an ESB with it. I made one a while back, didn't like it much, but I've overhauled my recipe to give it another shot. 1275 isn't a really common ESB yeast, but when I was looking for a yeast to use I picked it because I love the way Thames is pronounced. I just love that word and...

I have three 6.5 gal buckets that used to be my main fermentors. Now I have carboys and use the buckets for other stuff besides fermenting. I left one dirty for a day or two, after using it to pour wort through a strainer on brew day. It got moldy. Would you use it after that to hold wort...

Second batch I've brewed that is over carbed for me, just opened a couple bottles. First was BM's Black Pearl Porter, this one was another porter, my own recipe. I only used 3.5 oz corn sugar for more than 5 gal. It is good (especially if I swirl it for 5 min before I drink a glass) just over...

It tastes good, but I expected and want higher attenuation. Mashed at 158, grain bill included brown, black, British crystal malts. 1 liter starter from new Wyeast smack pack (I didn't didn't record the manufacture date, but it wasn't more than a month or two old and the starter appeared...

I brewed a smash, might have mashed on the high side, 158. I have the notes but I'm too tired to get them out. It was just 9 lbs of 2-row. I've fermented at 65 for 2 weeks then 70 for almost 2 weeks, with 1056. OG was about 1.050. I figured it would ferment to 1.012 ar least, maybe 1.010. It...

My ESB round 2. 4 lb 2-row 4 lb Maris Otter ½ lb British crystal 70L ½ lb British crystal 135L ½ lb Vienna ½ lb biscuit 1oz Target 60min 1/2oz Fuggle 20 min 1 1/2oz Styrian Goldings 10min Fermenting with Wyeast 1275 at 68°F. I made an ESB a few months ago and picked this yeast...

I've been reading a lot about yeast and the thought came to me that maybe yeast could suffer some sort of epidemic. Like what if some disease catastrophically infected them or mutated them into something that doesn't... make... beer... ... ... THAT would be the end of the world for...

I have a fermenting fridge. It sits on a wooden platform out on my back porch, next to the washing machine. When the washing machine is running, it vibrates the wooden platform a little, so the whole thing shakes a bit. When I look in the fridge at the carboys, the beer is shaking in rhythm...

A couple circumstances coincided so I brewed 'extra' and have 3 full carboys. My fridge only holds two and my brew schedule primarily revolves around when I have fermentor space, so I haven't had this situation before (I've only been brewing since January). My place is small and I didn't have...

(I'm talking about brettanomyces and just shortening for convenience, not to sound like he's my good buddy or something) I harvested yeast from the dregs of a bottle of Temptation. I stepped it up a couple times. I'd never done this before(bottle harvesting or cultivating yeast) and I...

When we talk about sizes of starter, the volume of the 'starter' seems uselessly ambiguous as a way to describe it. The 'starter' includes the beer, right? So the actual yeast is maybe 10-16 oz or somehting? But if you've stepped it a few times, a '1-liter starter' could have a lot of slurry...