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I pitched Safale 05 last night in about a 77 degree wort. I turned the mini fridge down to 47 degrees thinking it would take a long time to come down to my target of 52 degrees. I was wrong. When I woke up this morning the fridge was 47 and no action in carboy. Did I set too low?

I have been letting an IPA bottle condition for 7 to 8 weeks now. I gave a couple bottles to a brewing friend to try and I chilled a couple for myself. When I opened the bottle and poured into a glass it was very heady and it took forever for the head to disappear. The carbonation bubbles were...

I have a cream ale that finished fermenting in 2 days. The krausen has disappeared and the airlock has stopped bubbling. I did make a yeast starter. Is this normal?

I brewed a hefe using a plastic bucket and wyeast 3068 and a steady temp of 68 degrees. Everything was pretty much uneventful except when fermemtation started. On day two the foam started entering the airlock so I replaced it with a small blow tube since that is all the hole in the lid would...

I have Sapparro Black clone lagering right now. I tasted it after transfering to the seconday and it was very bitter. Will any of the bitterness dissipate while it's lagering? It's definately not what I remember Sapparro tasting like.

Should I use an airlock or foil over the top of the carboy? I'm asking because my local brew shop told me barometric pressure can cause the sanitizer in the airlock to be sucked into the lagering beer. Is this true?

I have a packet of wyeast Munich Lager. Yesterday I smacked the little packet inside, maybe a liitle too hard. I could hear air slightly seeping out of the package when I squeezed it. I woke up this morning and the package isn't very swollen. Should I get rid of this and start over? Thanks.

Hate to be a pain but the more I read the more questions I have. Since I bottle I'm dry hopping during week 4 of a month long primary. My question is: would there be any benefit in cold crashing at the end of the 4th week? Would this help the hops to settle or would I just be slowing down the...

I have a Sam Adams ale clone in the primary. It has been there for 3 weeks with no apparent airlock activity for the last 5 days. Yesterday I added 1oz of hops and about an hour later the airlock started to bubble, about once every 45 seconds. After the hops broke apart I could see some...

I'd go to the Yeast threads but I receive better answers here. I've searched everywhere and can't anything consistent in an answer. I have a Sam Adams clone fermenting at 64F using Wyeast 1007. I'd like to leave it in the primary for 3weeks so my plan is to take it out of the fridge after 2...

I thought I would brew a batch this evening but the wyeast 1007 smak pac isn't as swollen and others in recent history. It's been 4 hours since I broke the starter but it just isn't there yet. Can I wait until tomorrow afternoon after work to brew or do I have to use the yeast within 8 hours?

I found this recipe on an old thread and decided to try it. It is suppose to be a Sam Adams clone. We'll see. It doesn't state a temperature to ferment or a length of time. I'm real new to brewing so if the numbers at the bottom of the recipe tells me how to ferment it, I'm clueless. The guy...

I have an american wheat fermenting in a temp controlled fridge. It's a small fridge so I can only ferment one at a time. I plan on letting it stay in the primary for 3 weeks before bottling. Do I have to leave it at low temp the whole time or can I take it out, say after 2 weeks and let it...

My first batch is bottle conditioned and ready to drink so I tasted the first one last night. It's a red ale. I didn't expect much. One, because it was my first attempt and two, I had some some mishaps with the chiller during the cooling off period (brand new damn thing that leaked). Anyway, I...

I did a search and haven't found the answer I'm looking for. I beginning to ferment an American Wheat for the first time. I'm using Wyeast 1010 and wondering what the suggested fermentation temperature should be for this type of beer? Thanks

I'm brand new to this forum. I tasted a good home brew for the first time about a month ago. I always thought it was impossible to make a good home brew. I'm ready to make it a hobby but I want to do it right. I hope to be steered in the right direction here. Anybody within a 200 mile radius...