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Was supposed to do a 90 minute boil with 60 minute hop addition, but i got distracted and threw the hops in at 90 minutes. Stick with 90 minute boil, shorten to 60? Thoughts?

I made a cream ale Thursday evening; I pitched the yeast about 10pm that night. Fermentation started right on cue the next morning (Friday) at 68 degrees. Monday, I came home and found my the fermentation cooler (with external thermostat) cracked open. It's 90 degrees plus in my garage. The...

Was in Madison, Wisconsin over the weekend and stopped by the Great Dane Brewing Company. Had a glass of this Tri-Pepper Pils and was wondering if anybody knows anything about it. "Jalapeno, Poblano and habanero were added to a pilsner base. Results in a subtly spicy brew that is more...

Had a bottle of Highland's Little Hump Spring Ale the other day and I'm looking to brew something similar, not necessarily trying to clone. The bottle reads: "Brewed with grains from America's heartland, using Simcoe hops for bittering and dry hopped with Amarillo and Cascade for...

In an attempt to produce a clearer beer, I cold crashed an ale in a primary fermenter for 5 days. I then racked to a keg and put it on CO2. It's been 5 days at 12 psi, which usually works for me, and the beer is still flat. Did I "kill" the yeast needed for carbing by cold crashing? Should...

I either misread the malty calculator, or underestimated the differences with using yeast that's about a month away from the expiration date. I currently have a 1 liter starter on my counter at room temp (68) that contains 1 vial of WL13. Problem is it should have 2 vials. So, tomorrow is...

My kegerator likes to freeze my beer line. I don't mind that so much, all I have to do is crack open the door for 10-15 minutes (depending on outside temperature) and the problem is solved. Today, the temperature is 90 degrees. I opened the door so I could pour a pint, got distracted with...

I have a red ale that's been fermenting for 3 days. I usually add dry hops to the primary around day 5 or 6. Generally, I like to ferment my beers for a total of 24-28 days in the primary before kegging. I'm not opposed to secondary fermentation, which might be the answer to my question, but...

So, I have a german pilsner in my primary at 50 degrees that's been fermenting for 21 days. During the brewing, I couldn't find my Irish Moss. I'll be racking the lager to a keg this week (day 24) and lagering until the last week in June (roughly 12 weeks spent lagering). Can I add anything...

I'm thinking about jumping into all grain and I was wondering if I could get some feedback on the equipment I plan to purchase. Background: I've brewed 7-8 extract beers in a 3 gallon pot and they've turned out really well. I want to upgrade to a full boil, which means a bigger pot and...