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Brewing a Belgian mocha stout, fermented 2 weeks in the primary. One week ago, I racked it into the secondary onto 4 oz. of cacao nibs packaged by Northern Brewer. Sanitized my secondary fermenter and siphoning/racking equipment as usual. I assumed that the cacao nibs, packaged in the...

I brewed NB's The Innkeeper with Wyeast 1469 last Tuesday. 5 gal batch, all-grain mash at 153F, 1 qt starter. Fermentation took off like a shot, and itquickly developed a thick, rocky kraeusen on top. I started it a 72-74F for 24 hours, then moved it to the basement at 67F. Almost a week...

I recently harvested the yeast from my blow-off container. The stuff in the bottom of the container appeared to be just yeast and water, so I poured off the water and dumped the yeast slurry into a sterilized mason jar. Can anybody tell me how long that yeast will remain viable in the...

I'm relatively new to brewing true lagers, and I've had some "issues" with previous batches. I'd like to see my current batch ferment out as intended. It's a Munich Dunkel, OG 1.055, pitched with 1 liter of WLP 838 South German Lager starter (prepared with a stir plate) at 70 deg F. Wort...

I'm brewing my first attempt at a higher gravity beer, a maibock, and I think my fermentation is stuck. My O.G. turned out significantly higher than Beersmith predicted, 1.078 or 1.080. (the world's first Doppel Maibock?) I pitched a 2-qt starter with Wyeast 2206 Bavarian Lager at 60 deg F...

I'm a noob to partial-mash brewing, but have been extract brewing for 21 years, so I understand the theory thoroughly but I don't have any experience to fall back on. Question #1: I've done 3 partial-mash batches, using a 3-gallon Gott cooler, and achieved complete conversion with the first...