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I posted pictures of my infected BSDA in the infection thread a month or so ago. I kept tasting the brew through the gravity readings at the end of the fermentation period and it seemed OK. I decided to bottle it despite the infection. After three weeks, I cracked one open at cellaring...

I opened up two 12 oz. bottles of a wheat/rye IPA that have been carbonating for two weeks in a 65 degree basement. I used 3/4 cup of priming sugar in 2 cups of water added to a 5 gallon batch bottling bucket. Both bottles had fairly low carbonation. Will more time improve the carbonation?

I'm getting ready to rack my infected BSDA to the bottling bucket to bottle. I plan on just siphoning from under the infection. Should I bother attempting to get any of the infection out before I siphon?

For my third beer (and first totally on my own), I brewed a Belgian Strong Dark Ale with Wyest 3787. It's been in the primary for three weeks and has developed a fairly strong banana aroma and, with the lid off of the fermenter, I get a really strong (but not sour) alcohol aroma. And now a...

I 've looked for a definition on this site and I've googled it, but I'm still not certain what is meant by the 'clearing stage' in recipes. Sorry in advance for what I'm sure is a dumb question.

Hi, I'm a new homebrewer living in Maple Leaf, Seattle, WA. I got started with the help of a neighbor/friend who homebrewed 20 years ago but stopped when he had kids. I told him I was interested in homebrewing one night while we were sharing a growler of Pliny the Elder. He walked me down to...

I've had my extract/partial mash Belgian Strong Dark Ale (only my third brew) in the fermenter now for 12 days. It's reached its consistent FG of 1.017 for several days running. I noticed today, when I took the last FG reading, that the beer is quite clear --- it looks absolutely beautiful...

I just brewed my fourth batch yesterday --- an IPA. I used hop pellets for the first time in the boil. As expected, a ton of hop pellet sludge made it into the primary despite the fact that I poured the wort through a strainer. I'm not worried about off-flavors, as this issue seems to be...

I'm brewing only my fourth brew. I've made up an IPA recipe using wheat LME, light DME, and rye malt. I've never cold crashed before and I'm wondering if I should for this one. I'm not looking at making a wheat ale per se, meaning I'm not looking to make a cloudy beer. Also, I'm using 1056...

I'm doing a 5 gallon batch of Belgian Strong Dark Ale using 1.75 lbs. of rye malt and 1.25 lbs. of Special B malt plus 6.6 lbs. of Light LME and 0.25 lbs. of Light DME. I'm also adding 1.25 lbs. of dark brown sugar. I milled the rye malt and the Special B malt together at the LHBS, as...