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Uhh Ohh...now we have researchers urging regulation of brewers yeast?? Rearchers have figured out how to get yeast to produce morphine, codeine and other similar drugs and have immediately urged regulators to control these drug-brewing yeasts before people start trying to make them at home...

I'm brewing a Vienna lager on Sat. with WLP838. LHBS was only able to get 1 vial of yeast so mrmalty says I need a 4.76L starter which translates to 16.9oz DME to 158oz water for a 1.040 starter.(about 1.32 g of wort) Should I go ahead and start this tonight in a 5gallon better bottle? IF I...

I crash cooled and ESB last night down to 40deg with the blowoff tube in about a quart of starsan and water. Just looked and the cooling sucked the starsan into the fermentor.:( Am I SOL or can I draw out of this betterbottle into a keg and hope for the best?? Can't believe I did this.

So I have an AG ESB based on Jamils recipe in the fermentor right now at 65 deg, 6hrs post pitch. I'm using WLP002 with starter (@18hrs). I was totally expecting activity at this point, but there's none. I realize I'm jumping the gun, but I made an Oatmeal stout with same yeast and had some...

Has there been any discussion or thoughts on soil contamination in the cascade region and last years hops crop? Is it a concern?

I've been wanting to try Pliny the Elder for a long time but haven't had the opportunity. Is there any West Coasters that might want to swap a couple bottles of Pliny the Elder for something available here on the East Coast, like Troegs, Souther Tier, Weyerbacher, etc, whatever might suit your...

Ok, I've had two kegs on gas at 15# for 6 days with one night at 30#'s. One is a blonde ale and the other is a red ale. Both are being served at 3pm tomorrow. Currently I have very little in solution carbonation. Foamy head from the pour but only slight carbonation in the glass. No...

I'm using Beersmith which list Roasted Barley at 300 SRM. My LHB list their R. Barley at 470-560 Lovibond. Is the Beersmith SRM number correct or do I need to adjust it up?

Just measured my 9 month old "Old Ale" that I brewed with Wyeast 1097 Old Ale blend which started at 1.057 and has now finished all the way down to 1.003! Tasted very interesting and a bite horsey. Planning on bottling by pitching some Sa-04 yeast into the bottling bucket. Haven't used dry...

I havested my Cascade in Sept and just used plastic baggies. I removed an air I could then I sealed them in a tupperware container and thru in the freezer. I would only use them as aroma hops for an IPA I have planned in another month. Do you think they would be ok? I guess just opening a bag...

I have an Old Ale that's been in primary for 9mths now and i'm ready to bottle. I left it in a ported better bottle so I could draw from the bottom as the Brettanomyces looks "funky" sitting on top, but normal according to others. I assume that this should be bottle carbed via carb tabs? I...

Ok, I have 2nd year bines of Cascade and Northern Brewer that are already at the top of my 16ft trellis. My setup has a pully at the top so I can lower the bine and last year I had to cut the bine at the top crossmember because it wrapped around it. Do you think pinching off the top growth...

Well, I’m not going to call it a stuck fermentation yet but my 1.070 Old Ale has slowed waaaay down on fermentation. I’ve swirled and warmed the ferm. cab. up to 70 deg. but that hasn’t kick started things. I used the Wyeast 9097 strain (ale yst w/Brett.) I’m pretty sure of two things: I did...

Brewed my first "big" beer on Friday and did up an Old Ale recipe that came in at 1.070. From everything I've read, this should be aged in the secondary for 6 to 9mths. I guess my questions are: 1. Should I rack off the yeast cake to secondary at 2wks (I'd like to dry hop for 1mth)? 2. Let...

Looking for some suggestions for an upcoming BBQ where the majority of drinkers aren't as refined as I.:D ONe party is 1st wknd in August and another is 3rd wknd. Not sure if the 1st is doable at this late date (or is it?) My plan is to keg for the first time. Should I go for a Pale Ale...

just opened an IPA that I was expecting to be great but its sweet?? It's only been bottled two weeks and is not fully carbed so I'm sure the yeast needs some time to work, but I didn't expect it to be this sweet when it finished at 1.012. The only thing I can think of is I added a small amount...

Have a hefe sitting in a fridge set at 64 deg via my new Ranco controller. Stick on thermo on the carboy says it's come up to 62 ( from 54 last night) Now I also have a blowoff container with a digital thermo in it, and its reading 75?? Fridge feels cool, controller says its 64 but my test...

So I brewed a Belgium pale ale today, Doughed in and hit my target temp (152) for 60 min. Mashed out using slightly higher temps to get grain bed to 170, check. Now, my notes say 1.040 @135=1.055. I check 3 times and got within a point of that number. After boil I ended up with 1.052?? The...

So, I'm looking to formulate an Old Ale style recipe. One reason is the "tang" taste in New Castle Brown ale that I attribute to the old ale addition. The plum, rasiny, tangy taste. Now the BYO clone edition says they used WLP017 (Whitebread) yeast, and in other reading I've seen WLP002...