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My usually cool basement has not been so cool lately with the temps in the 90's here in the Seattle area. My beer has had some interesting off flavors to vouch for that. I had to build one. A son of a fermentation chiller. I built it just as the plans call for. My cutting of the foam was a bit...

I brewed up a Belgian Ale last night and pitched Wyeast 1214. 24 hrs later and nada. The Wyeast website said this strain is slow, but is 24 hours too long without seeing activity. I'm getting worried this was a bad smack pack and was thinking about getting a new one tomorrow and pitching that...

I just racked my super IPA to the secondary last night and lost about a gallon to trub. I have never had so much trub before. This was a new recipe and I was a little shocked to see so much. My question is that is this common or what? I began with exactly 5 gal and am now down to 4.

Hi I'm Matt, I'm a relatively new brewer, i've done about six batches since september. I'm loving home brewing and driving my wife nuts with all I want to do...and buy. :ban::ban:<-- Love this