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When pitching one single packet of, say, Nottingham yeast into 5 gallons of 1.070 beer, does a vigorous crazy ferment prove the yeast are overworked? I get these insane ferments with all my ales, any kind of yeast, really, and basement ambient temps range from 61F to 65F. I always pitch around...

I have a 6.8 abv smoked porter that was 2 weeks in primary and now it's 1 day in the secondary. At week's end, better to cold crash 1 more week then bottle or better to bulk age 2 more weeks in secondary at the same 69F as it has been and then bottle? Looking for everyone's favorite approach in...

I put my better bottle in the fridge to cold crash some pale ale. The temp of the beer was 68-70 degrees when I put it in the fridge last night, and this morning it was 38 degrees. I noticed the 2 - week - old water in the airlock was up to the tip of the tube, threatening to drip into my brew...