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I have little patience. (I know, not good in brewing). And I am lazy. But I love brewing beer and have plenty of money to spend on brewing. So, would it be the same for me to just buy 2 or 3 packages of wyeast activator and pitch it instead of having to wait for a starter? Or is that...

With this hobby, seems like you are always experiencing something new. Well after over a dozen batches, I ran into low attenuation and have one question please. I really appreciate your help to know what I may have done. Information: Stout made with 1 lb of unmalted black roasted...

I usually buy different yeast than WhiteLabs.f Wyeast and dry. I bought a white labs vial and noticed two things. Anyone know the answers please? 1. It is less than half full with the goo at the bottom which looks like light brown clay. This is the yeast. Is it only supposed to be less...

I learned the hard way that CO2 needs to dissolve into the beer after you bottle it. Otherwise, it foams up and overflows out of the bottle. Using a Carbonation cap sounds easy. However, before I build a setup to carb artificially in this way, anyone have information on the time it takes to...

So my son has a science project due. The project has to be an experiement and not a demonstration. Demonstration would be easy like, see how resistence works in a POT. I was wondering, what I could do with Yeast or a hydromenter. He has to ask a question and then make a hypothesis. For...

I made my first wine. (after about a dozen beers). Because I did a deep red wine, I could not tell when transferring and bottling that there was quite a bit of yeast still in the bottling bucket. Now that things have settled 2 months in the bottles, I can see some yeast sentiment covering the...

I have never brewed white wine before. So I just bought a kit of Selection Estate Sonoma Dry Creek Valley Chardonnay. Which is expensive as it is considered one of the best kits. After mixing the Bentonite with water, as instructed, I poured the juice in the glass carboy and it is the color...

If I fill bottles from a keg and cap them, how long will they last? I wonder if anyone has a method to allow them to last a longer time. I am talking 6 months in a bottle after coming from a keg. But knowing oxygen will be there, I cannot think of anyway this will work. I do not want to...

I brew beer. Only 11th batch of beer. But decided to try a mead. 1st mead ever. I used 15 lbs of honey and mixed with boiling water. Then added some yeast nutrients and energizers. 5 gallon batch. Got the liquid down to 74 degrees. Then pitched Wyeast Dry Mead yeast. The activator...

It is getting Hot. I want to make a mead this week. But I wont bother if fermentation at 70 degrees is going to cause off flavors. What is the right Fermentation Temp for making a good mead? I will be using Dry Mean Yeast by Wyeast. They say 55 to 75 Degree F. But that does not...

I brew beer and want to do a mead for fun and variety. If I start with 16 lbs of honey for 5 gallons. And no other sugars. What attenuation should i expect using Wyeast 4632. They say Attenuation NA. Gee that is helpful. I wonder why they say that? Best choice for dry mead. Used...

I have to drive about 12 hours across country. I wanted to bring beer with me. I bottle carbonate so there is sentiment at the bottom of the bottles. I can keep the beers cool on ice. But what about bumbs and vibration from the drive? Does this kick up the sentiment? How long before...

All this talk about US 05 yeast and no starters needed. I use liquid yeast cause it is one more thing to experiment with in making a new flavored beer. For example, I cannot duplicate the British ale Yeast II flavor from dry yeast. But the question is, why the heck does Wyeast and White...

If you are carbonating with priming sugar in the bottle, you would need to take the yeast attenuation into consideration. Think about a 70% attenuation type yeast. And then an 80% attenuation type yeast. WLP002 has 63 to 70%. While WLP007 Has 70 to 80%. Both about the same in flavor...

I noticed that after putting beer in a 2ndary for 4 weeks to bulk condition, it was not as good as when I bottled after only 1 week in the 2ndary and then bottled. Same batch experiment: Both aged 7 weeks total after initial fermentation. 2 weeks primary + 4 weeks 2ndary + 3 weeks in...

I brewed several beers and had perfect carbonation here in Colorado. My house has been at 65 degrees pretty much the entire time with the heater on and it being winter. Then, as temp increased in my house to 75 cause the sun started staying out longer, I got 2 full batches of way over carbed...

I brew a lot of beer now. But never did a wine. Trying to figure out differences in the processes other than the obvious instructions coming with the kit to put in strange chemicals. The wine kits does not say to aerate and put oxygen in the wort before pitching. Is that something you do...

I bottled a Barley Wine just over 2 weeks ago. a couple of the bottles of beer are forming head while still sealed in the bottle. I did not shake them or vibrate them. I used the formula for priming sugar. The yeast was Abble Ale II by Wyeast and I had it in the 2ndary for over a month...

I brewed my first beer to add fruit to it. After primary fermentation went for 14 days on Wyeast 1010 American Wheat, I transferred the beer and then added 4 lbs of Blackberries. They were frozen and I did not boil them. I assumed they must have been pasteurized before they froze them and...

We all know yeast strain matters on flavor profiles. Here is the best chart I have seen in helping me choose a yeast strain. Too bad they don’t have one for other yeast strains. The difference between WLP001 and the Trappist WLP500 yeast strain are many...