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So I have been harvesting yeast and reusing. I had multiple batches going and then collected the yeast. Somehow a sharpie is beyond me and I did not label my yeast jars. Now I made a pale ale and upon tasting it seems I used American wheat yeast. I have not kegged yet and it's currently...

I have had a bad flavor on different batches different styles extract and all grain. The most recent scenario it's an extract batch with a pound and a half grain. I have previously thought this flavor was due to being an electric Brewer. In this scenario I had my pid turn down but not turned off...

Made a few different batches with us 05. It's pretty much the yeast i use all the time so I don't think that's the issue but I am every now and then getting tart flavor that's pretty strong. Reading the all flavors list in Palmer's book, I can't put my finger on any of those. I am mainly...

So I just kegged my home grown cascade pale. I dry hopped with close to three ounces of cones. It's been a long time since I dry hopped with cones and when I was cleanin out my carboy I was squeezing the cones and opening them up and they were basically unused. Still golden yellow good as...

So I am not sure the point of this post but i am on the fence about getting better ferm temp control. Why would i be on the fence, its the best improvement to home brew says JZ and others...Well i am not sure if i am alone here but i call ********. Its not like i ferment my ales (all i brew) in...

So I burnt another batch. It was a wheat and I normally only make IPAs. I would like to be able to make summer wheats but my system just doesn't seem to do it. I have burnt probably close to 10 batches but since have made modifications and I think wheat is my only issue now. I am hoping to hear...

So I brew with between 70-80%RO and typically make pales or IPAs. I add around 1 tsp CaCl2 and 1-2 tsp CaSO4. I add some lactic also. I know I need to provide all my info for a good answer but what other additions are people adding to RO? I brew AG but really have bever got the taste I have from...

I was a little surprised when my 6 gallon Pliny clone went from 1.074 to about 1.010-1.011. I used two packets of S05. The recipe did contain 1.5 pounds of cane sugar. My recipes I am referencing say it would finish around 1.017. I am not complaining, dryer and more alcohol. I have tasted it...

So I burnt another batch last night. I have burnt them before and I thought it was due to HWD heating elements. I use the MYPIN ebay controller I think TA4. It does not have a manual control. I just flip a switch for boil and it holds my SSR on full time. My heating element is now a 4500 Camco...

I'm busy all day but getting grains after work for a brew tomorrow night. Any APA suggestions. The LHBS doesn't have any exotic hops but they have centennial cascade and a lot of the more standards. No Amarillo or citra in right now. I would like it to be around 70IBU 7% abv but have some malty...

Getting ready to brew. I now have pH meter an lactic acid in hand. Thought I had a handle on it but now I am unsure. What should I be shooting for at room temp for pH on a pale ale? When people say 5.2-5.4 I am not sure of that is at 150f or 72f? I will chill to room temp for reading.

So I went to LHBS and came home with ingredients for a partial mash. It was late in the day so I decided I would go DME and have actually never done DME. So excuses aside I made a bit of a strange beer. 11 lbs DME 1 lbs Crystal 20 1 lbs vienna .5 Carapils .5 oz Centennial .5 Simcoe @...

Came back from my brew store with a different combo then I expected. I have an oz of 12 AA simcoe and three oz of 10 AA centennial. Which should be bitter or how should I mix them? I want an oz or a little less for a dry hop. This will be a light IPA.

Well I am trying a two hearted clone. I have never done a starter or used yeast from a six pack. I collected from all six beers and cooled two weeks ago. I brought the mason jar out to warm 48 hours ago. 24 hours ago I dropped in cooled LME that was room temp. I put in about two cups that was...

I have only made three AG batches. First time when taking a sample from the fermentation bucket I noticed an "off" smell. I would describe it as smelling of corn. So i did a little research and thought i had DMS issues due to not boiling hard enough. I really did not boil hard enough. Changes to...

So my first AG has failed. My boil volume was so high I did not get a good rolling boil due to spill over. I use electric heaters without control currently so I did not boil continually only intermittently. It smells of corn (DMS) due to not full boiling. I want to redo this batch and simply...