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I was wondering if the properties of my krausen can tell me anything about the beer. Anyone know? I don't have a lot of brews in but have definitely seen a lot of variability... tall vs. short, long-lasting vs brief, etc. I have done two brews since I got my O2 aeration system and both times...

i've been reading the threads on aeration and came to the conclusion that i need to get an o2 system. my rationale is that i like to brew relatively thick beers (1.060+ OG) and i've been doing all grain, so I need as much o2 as possible. but, i'm cheap so this is my plan: 1. 2m Aeration...

I just picked up an all-grain batch at the LHBS (I pick a recipe and they load and grind all the grains for me). Problem is that I'm still working on bringing up my efficiency and I fear ending up with a beer that is too thin or weak or both. The recipe includes 8lbs of grain total for 5 gals...

I recently started homebrewing on a whim - a friend of a friend was into it so I thought I'd give it a try. I never liked the store-bought beers, but did start appreciating beers once I tried some good ones (german, belgian, and eventually domestic microbrews). I've already gotten some good...

Is a low chilling time strictly a sanitation issue, or can the amount of time also affect other factors in the final product (taste, texture, etc...)?