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I was planning to brew today and so cold-crashed my starter last night. It now appears that I won't be able to brew until Sunday. Will the starter hold in the refrigerator that long?

Put up a yeast starter yesterday. Checked it this morning and had a massive krausen on top. I usually let my starter run for 3 or 4 days before cold crashing. My brew shop temperature runs from 72 to 75 degrees and I was wondering if I should crash sooner with the more rapid growth I'm seeing.

Somehow, I've ended up with two unused, past-dated vials of White Labs Yeast (WLP002 & WLP005), one dated may 2012, the other July. Are they too old to use, or should I just go ahead and make a starter and see what happens?

Came across an article today in the Daily Forward that talked about Matzobraü from Ambacht Brewery in Hillsboro Oregon. It appears to be a Belgian golden ale made with leftover matzah in the mash and primed with honey. Couldn't find a recipe anywhere. Any ideas what the "grain" bill might...

Ever since I switched to swing-top bottles (.5 liter and 1 liter) I find my beer is over-carbonated. That is, the top opens with a BANG and I get massive amounts of head. If I let the bottle sit after opening, foam starts to come out of the bottle. Back when I was crown capping 12 oz...

I just read the Brewers Association style guide of Mild Ale. I liked the look of the Lusty Gnome Midlands Mild recipe. The author specifies 11 lb. of 2-row pale malt or 9 lb. of "extract" yielding an OG of 1.058. From the general context, I tend to think he's calling for LME. The problem is...

I began brewing again last year after a 12-year hiatus. Having a great time and looking forward to making friends here.