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Hey all, Up until now I have been dumping all of the hot/cold break material from my all-grain brews into the fermenter, and I'd like to start leaving out as much hot break material as I can. I really only want to remove the hot break material, so I'm fine with all of the cold break material...

Hey all, I'd like to brew a belgian tripel that has pear flavor in it, but I don't know how to get that flavor in there. I know you can ferment at higher temperatures to get esters in your beer for fruity flavors, but I've only ever ended up with orange and banana flavors from the esters...

So, I think I actually have a dead batch of yeast. A few days ago I got a vial of White Labs WLP500 in the mail, and I stuck it in the fridge until I was ready to make a starter out of it. So yesterday morning I made my usual starter for the yeast, 1 liter of 1.035 gravity wort using extra...

Hey all, I'm about to brew up a belgian tripel extract recipe that calls for honey to be added, and I don't know when to add the honey to the boil. I'm going to be doing late additions for my DME's, so should I add the honey along with my DME's @15 just like I would with any other sugar...

This is a simple question, but I haven't been able to find the answer yet - If a yeast strain is rated to be happiest between 65F-70F, does this mean I should keep my fermenting brew in a room that is 65F-70F, or does it mean I should keep my fermenting brew in a room that is 60F-65F to...

Hey all, I've had a batch of pumpkin ale sitting in bottles in a 68F room for 3.5 weeks now, and I cracked one open and it's completely flat! I cracked a second one open as well to make sure it wasn't just a fluke, and it was flat as well. It was about a 4 gallon batch after the trub /...

My Belgian strong ale is stuck at 1.050, and I don't know why. I created a starter for the yeast and it turned out well, and then pitched the yeast into the 1.075 OG wort and stuck it in a room at 68F. The next morning I had a vigorous fermentation going and a good 3 or more inches of...

Hey all, I'm brewing an IPA right now with California Ale yeast that has been fermenting in a carboy at 68F with about 2 inches of high krausen for 7 days now. And it still has a consistent airlock bubble every 3-5 seconds! The OG of this beer was only 1.060. Has anyone ever had high...

Hey all, I found a recipe for a Belgian Tripel that I'd like to make, but I'm having trouble understanding a couple of instructions in the recipe, and I was hoping you all could explain them to me. It's an extract recipe, and here it is (I put the parts I'm confused about in bold): I'm...

Hey all, I'm still new to brewing, and I just made my 4th batch of beer and used Wyeast California Ale yeast, but I'm wondering if the yeast could have died during shipping. It has only been ~24 hours since I pitched the yeast, and I did it correctly (lots of aeration, wort temp of 70F...