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I have been trying to cultivate the yeast from a bottle of Weihenstephaner wheat beer. One bottle. I read somewhere that the bottling yeast might not be the same as the fermentation yeast. Would that be the case here? I got the yeast from the bottom of the bottle -- not the yeast in...

Attached is a picture of one of three jars of yeast I cleaned. This is yeast is a the Safbrew wheat beer yeast. I swirled the trub with cooled boiled water in the primary fermenter, but a lot settled. The liquid was cloudy -- but I guess a lot of the yeast wheat into the bottling bucket with the...

Against standard practice I decided to try bottle right after final gravity is reached without waiting for the beer in the primary to clear. The reason I did this is that I wanted a shorter production time. I reasoned that 1. I whirlfloc and I begin the brew with a very clear wort so most...

I brewed my usually ale (Belgian ale yeast -- no candied sugar additions, hopped 20 IBUs) recipe, but this time I did late extract addition. With a 6lb all pilsner extract I put 1lb at the beginning of the boil. At 20 minutes I put in the remainder and let it boil backup. (Advice: boil overs are...

I have brewed 5 batch. Every batch was good drinking, if I let it age out after bottling. Haven't found anything better commercial. There is something about homebrewing. First, I think it is because it is pure barely or wheat malt, no corn. 2) I think it is the case that the beer does not...

Hi, Out of curiosity I taste my beer at different stages of bottling. At the point of bottling I taste the beer that I have used to take gravity. At this stage the beer always (so far) tasted pretty good except that it is flat. I taste after bottling for a week. And the taste is quite...

I bottled and primed my beer. I noticed that now (two weeks) there are floating solids at the top of the beer. If I shake the bottle little the solids fall out and sink to the bottom. I didn't notice this in the previous batches. Is this the bottle carbonation equivalent of krausen?

I have two beers that have aged and though they are separate recipes, they are starting to taste the same. One is a amber English Ale (S-05) and one is a plisner Ale (T-58). Now that both have aged and the yeast have really dropped out. They beers are starting to taste the same (smooth and oaky).

Hi, I am planning to let this fermenting beer of my clear all the way before I bottle. Will there be enough yeast in the beer to allow bottle carbonation?

I cracked open a bottle after two weeks. One think I noticed that the foam head was not smooth an uniform. I was more like a krausen, but not that extreme -- like protein scum. Though the head sank back in and there weren't chunks of solids floating around.

This is the second batch I brewed with T-58. It has a funny behaviour and it repeated in the exact same wort recipe (all plisen extract) The fermentation takes off within 12 hours and you get a nice fermentation big krausen which drops by the 3rd day. Bubble slows way down by th 5th day. And...

Hope you can get access: http://www.economist.com/node/18329424/print Well it is scientific proof. If you want good foam head have a dirty glass. ===========article Beer: Coming to a head Mathematicians invent a new way to pour stout ON MARCH 17th, St Patrick’s day, countless...

I was thinking of going the way of all grain. iam trying to figure out what I need if I want to have a muli-rest mash. Is the benefit of multi-rest mash worth the effort?

This is just theoretical exercise, but it seems to me to hold a contest with the BJCP styles you need a lot of entrants. In contests how have others categorized beer? The styles I would present are 1. Murky ales. 2. Dark ales. 3. Bright ales. 4. Crisp Ales. (trying to be a pils) 4...

There is a guy I get bottles from. I a give him beer in exchange. He is now desparate to buy my beer. You just can't get the exact flavour commercially. (You can search my posts and you will find the recipes. They are simple. ) Makes me feel like drug dealer. I told him I can't legally sell...

I consult this site to figure out how to brew better beer. I am on it every day. When I start reading I want to reach for a beer. Even though I say I won't I end up having one in my hand and drinking it!

Hi I brew an Belgian Pale Ale which I quite enjoyed. I am well within the parameters. Some general beer drinkers like it. Some don't. There are two characteristics if which I am wondering constitute flaws. 1) a sourishness 2) a linger aftertaste bitterness -- not extreme like IPA.

I've never had California Steam Ale. Have to go out and get some.

Hi, In both batch of what I am calling a English amber bitter. I got a highish finishing gravity 1.02 and maybe a little more starting at 1.052. I used pale DME and amber LME extract. I used Safale S-04 English Ale. I did the second batch because I messed up the first batch primarily because I...

Now that I have been on this site for about 2 months and fermenting my fifth batch, I have notice a significant divide here. Those who love esters and phenols and those that don't want any part of it. Do you too sense that divide? I am on the esters and phenol side, but it seems non-brewers...