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I have been brewing seriously for a few years now and want to branch out some on yeast. I was wondering what other yeast you guys like for an american ale other than 05. I mostly brew pale ales and IPA's with the 05. What else is out there that has a clean, smooth finish.

I've read that a bunch of you just pitch the pellet hops in the secondary and then rack carefully to the keg or bottling bucket. Every time I try to do this I get a bunch of left over hops in the beer. I kegged an IPA that was dry hopped 10 days ago. It isn't aged and carbed yet but the...

I have a yeast cake that I want to wash the yeast from. First attempt at this and I was wondering if after I add the initial boiled and cooled water and swirl if its ok to use a siphon that was sanatized with starsan to get the initial top layer out into my first container?

I bought a corona mill and am going to start buying larger quanities of uncrushed grains to save money. I know that different grains are different sizes so do I crush 1 grain type at a time setting the mill for each, or crush the entire bill together?

I have been at all grain for about a year now. I started with BIAB, but just made a mash tun. All the beers have been great so far but the all grain beers do not have the head retention that my extract beers had. I have seen some say carapilis or wheat to help with head retention. Can I add...

Now that winter is approaching I was wondering if anyone uses a 10 gallon water cooler to mash BIAB on colder temps? I dont think I can hold the mash temp very well this winter and was thinking about using a cooler with the bag to hold a consistant temp and then adding warmer water at the end...

I want to ask Santa for a keg system for my homebrew. I'm looking for a 2 keg deal to start and I will buy a few extra kegs along the way. What are the best kits to get going? I have a fridge already I can convert.

I want to do a marzen that calls for mashing at one temp for 30 min (140*) and then a higher temp for 30 min (158*). Can I just do it like a single infustion mash at 140* for 30 minutes and then raise the temp with the burner to 158* and mash for the additional 30 minutes? I have a second...

I was wondering how many batches you guys think you can do on a standard grill size propane tank on an outdoor burner?

I had some leftover ingredience I was thinking of making a pale ale with. I have the right grain and extract but I only have 3oz of hopps left. 2 oz cascade 1 oz amarillo Is that going to be enough hopps for a decent apa for a 5.5 gallon batch? I usually do partial boils (3.5 gallons )...

I have an order that is going on two weeks to ship. I always plan on 7-8 business days to RECEIVE the order.....not 10 and it still isn't out. Just a heads up guys, if you are ordering from Austin plan in it taking a while.

I need your opinions on dry yeasts for a stout. I tried s-04 and it wasn't bad....but I was wondering what other options you have tried.

I bottled an IPA last week and when I checked the bottles and opened one to test I found that I did not filter out the dry hop gunk very well. Its clearing and carbonating nicely, and the beer tastes spot on. If I let this age a few more weeks and then chill in the fridge will that stuff...

I was wondering in a partial mash how much grain I can get away with to mash in a 5 ga kettle? I would like to start using as much grain and as little extract as possible. I can boil about 3.5 ga on my stove.

If you add a pound of base grain how much extract would you subtract?

I am looking to get a controller for my extra fridge for brewing and was wondering if anyone has used these and how they like them. AHS has the digital ones for 79, I thought that would work pretty good.

My last two batches have tasted better before I bottle. I bottled the IPA last weekend.....clean and the hops came through great. After a week in the bottle all the hopp flavor is gone, except for the bitterring hops and replaced by a malty finish/aroma. I know the beer is way too young...

I have an IPA that has been in primary for two weeks and the last three readings have been the same. Since Hop aroma can fade over time, should I bottle now, or let it sit for a couple more weeks.

My last two batches have had an odd smell after carbinating........it's kind of like a freezer smell. The taste is OK, but it has an odd bite like dry red wine, and the aroma of a freezer.... what could cause that?

I am looking into something for temp controll for my extra fridge. What would be the most cost effective option as far as a thermostat? I would hope to contol just the fridge and not the freezer up above...... Any ideas?