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The source was reliable, coming directly from the brewing department of Anheuser-Busch. What I forgot to mention is that the length of the 'mash' includes the entire time spent putting the grain in the tanks, mashing and sparging. So maybe that sheds more light on why/where the times differ...

I work as a tour guide at AB and we've been told by the brewmasters that rice is more costly than barley malt, but used to give the beer a lighter body.

Wouldn't a longer mash/more fermentable wort be the opposite goal of someone trying to make a low cal beer? And I think I'm on track with what you're saying about temperatures: higher temperatures in the mash convert more non-fermentable sugars, giving you a sweeter beer, i think. I guess I'm...

I am told a Budweiser mashing process will take 2 hours, compared to a Bud Light which will take 4 hours, compared to a Bud Select which will take even more time. The justification that was given for these times was that the longer in the mash, the lighter the beer will be in terms of calorie...

I've heard a lot of different versions or preferences when it comes to time spent in primary fermentation as well as secondary and the keg. Now, if I'm correct, the simple standard is one week in primary, one week in secondary and two weeks carbonating in the keg. But from that standard I've...

So I'm looking to start a Pale Ale brew day but before I begin I need to clear up some confusion I have surrounding mash volume and temperature. The recipe calls for a ideal mash temp around 152 degrees. Is there some standard or basic equation to calculate what temperature I have to heat the...

If I didn't want to put down the money and time in to getting the swamp cooler method working, could I try regulating the temperature with the fermentor in a bucket of ice? Just try to keep a consistent temperature and siphon out the water when it gets too high.

Ok I was thinking it wouldn't have too much of an effect on the beer. Can anyone answer my question about the consistency of the yeast that I saw in the vile?

So go figure, my minifridge can't fit my 6.5 gallon primary into it for my kolsch beer that I'm planning on brewing. I was planning on keeping it around 65 degrees or so just because I've heard the kolsch is an ale with lager characteristics such as fermentation temp, but it won't fit. Are...

I'm planning on brewing a kolsch next so I've been scanning the internet for different ideas or recipes for that style. With the exception of hop additions, I was going to more or less make this beer I found online: http://www.brew365.com/style_kolsch.php The only thing is though that I'm...

So I transferred yesterday from my 6.5 gallon primary to my secondary. I emptied out the primary with hot water a couple of times so that there are no physical traces of anything left, but I can still smell my batch. With the exception of sanitizing the primary again before another new batch...

That didn't take long... lots and lots of bubbles. The batch is looking just fine. Thanks for all the advice and help; I'll keep my nerves about me next time.

I'll definitely report back on what the final result is with the batch.

The wort was 75 degrees when I pitched the yeast and I took an OG reading of about 1.060. Thanks for the quick, informed responses; it puts my mind at much more ease. So from here, I should sit back and wait a while?

I pitched the yeast and capped the carboy on my primary fermentor for an amber ale batch a little over 50 hours ago using White Labs Auropean Ale 011. After about 36 hours I still wasn't seeing any activity so i popped off the rubber stopper and really shook up the batch. 12 hours down the...

So I got my first batch of ingredients in today and absentmindedly threw my white labs yeast vial into the freezer thinking that was the standard. I took it out about 4-5 hours later thinking I've made a major mistake. Do the freezer temperatures have a negative effect on the yeast? Should...