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I made a Scottish 80/- 3 days ago. Pitched my yeast at 74 degrees. At 48 hours and no activity I checked the White Labs vial and, to my horror, discovered that the "Use Best By" date was 6 months ago! Has anyone had luck using yeast that far after the best by date, or should I grit my teeth...

Hi all, I did a partial mash hefeweizen about 3 weeks ago and the fermentation has seemed really slow. I've kept the fermenter around 68-70, but I don't see the usual streams of bubbles going up the side of the carboy as I normally do. Is this usual for hefeweizen or is my yeast just a bit sluggish?

Kent Goldings, Willamette and Northern Brewer. These are the hops I've got in my fridge and I want to use them up. Can anyone point me to some recipes that utilized one or two of these? I partial mash, but I think I can find out the method for converting all grain into partial mash. Thanks in...

I'm not sure where to post this, so here we go... I've got a batch of apfelwein that's been fermenting for a little over 4 weeks now. I'm still seeing some bubbling and I get a bubble in the airlock every 28 seconds. Would this be safe to keg or should I wait? Thanks! :mug:

I'm not sure where to post this, so here we go... I've got a batch of apfelwein that's been fermenting for a little over 4 weeks now. I'm still seeing some bubbling and I get a bubble in the airlock every 28 seconds. Would this be safe to keg or should I wait? Thanks! :mug:

Nevermind....

My ESB has been in the primary for about two days now. I'm concerned with the color. It's looking quite dark, almost like an amber ale. I thought bitters were supposed to be blonde. Will it lighten up through the course of fermentation?

Hey everyone, looking for some advice. I brewed Austin's ESB extract recipe yesterday. Everything was normal except I could only leave out my White Labs yeast vial for about 2 hours before pitching. Austin recommended 24 hours and the vial itself said 3. Anyway, it's been 26 hours and no...

Can someone give me their Octane IPA's ABV?

Anyone know of a good English bitter recipe? TIA!:mug:

Ok I brewed this recipe kit today. It's been in the carboy for about 5 hours now. I pitched with healthy liquid yeast and it's all sitting on the bottom. Is it just not "active" yet or did I not aerate enough?

Can anyone point me to a good mini mash how-to guide? Thanks!:tank:

Hi everyone, I'm new to the forum. Anyway, 8 days ago I brewed my first batch of an amber ale. I steeped my grains in 2 gallons of water at about 160 degrees for around 15-20 minutes, then brought it to a boil and added two cans of malt extract. Also added 1.5 oz Hallertau hops. I did not add...