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I brewed my first all-grain munich style weiss beer using a Wyeast smack pack. I had good gravity readings and decent efficiency. The yeast were very active, and even with a 6.5 gallon carboy I had to use a blow-off tube (into a bucket with sanitized water) to manage the overflow of activity...

I racked 5 gallons of wheat beer (after two weeks in a primary) onto four pounds of frozen mulberry and blackberries today. I expected some more fermentation but it's going crazy. And I see from other posts that I should have expected this. I plan on letting it sit for about a week to ten...

I really need to bottle my latest batch of Oktoberfest maerzen asap but I got a terrible head cold and I'm sneezing all over the place. If I manage to keep my sneezes in check and I wash my hands alot, what are the chances I'll ruin my beer while bottling? Feel free to laugh at me if this is a...

Brew day went okay. 10lbs of grain, 1/2 lb of crystal, 1/2 pound of Munich. 70% efficiency, a little low but equaled a 1.05 OG. 4 oz of assorted hops. Wyeast London Ale yeast. Then the problems started. A very slow fermentation. After 10 days a faint sour smell coming from carboy...

I'm making an IPA from an extract kit that included a small bag of oak chips. Fermentation went fine, nice kreuzen, and after ten days I decided to rack to a secondary for a week or two. I tasted my hydrometer sample and it's really oaky. I went back through the instructions and I see that I...