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Your yeast may have expired. Maybe go to your LHBS and get some more to repitch.

For 5 gallon batches I've always used 3/4 cup of corn sugar, or 2/3 cup of table sugar. It's always worked well. Might try that calculator next time, though.

For blow off it's best to use a bottle or jug. Get a glowler, or even a plastic milk carton.

The best bottle of home brew I ever had was when I pulled out a box of self sealing bottles I hadn't used in 7-8 months. Lo and behold, there was a full bottle in it that I'd missed, which is so unlike me. I tossed it in the freezer for awhile while I cleaned the other bottles. When I popped...

Meh, just call it "sour stout" and people will love it.

I make IPAs and usually mash at 150 F. I was just wondering what's the lowest temp that you can mash at.

This may have already been asked, but do you start adding hops at 60 minutes? I've never done any brews before.

Hey, thanks, guys/gals. I bottled this batch last Sunday and just popped a liter bottle open. Not much fizzyness yet but it looks like it's getting there. Might have one or two more bottles just to make sure. Also, although it's a little flat, I gotta say it's one of the smoothest batches...

How long does yeast stay viable at room temperature? Usually I bottle after two weeks but life got busy recently and my last batch stayed in the fermenter for a month before I got a chance to bottle it. Will it be ok or should I have repitched the yeast?

First off, I'm still a Beginner. I brew with extracts and a pound, or two, of grains. And I need something about 6% to 7% ABV. This brew is gonna be called "I'm going to see Def Leppard in August! Oh, did I mention they're opening for KISS?!" I need a good recipe that's gonna have my...

The room I ferment in is about 68-70. Might get up to 71 at times. I also use a 5 gal. carboy that has maybe an extra 1/2 gal. space in the neck. If most of the healthy yeast got bubbled off should I pitch another pack? Also, I'll make darn sure to monitor my temp. next time around.

Could be possible, although I did use my chiller. Is this gonna ruin my final product?

Saturday I mixed up a five gallon batch of ail. Simple recipe: LME, 1.5 lbs of grain, etc. Anyway, I pitched the yeast (dry) and six hours later it was bubbling like crazy. Foam was coming up through the blow off tube, and I probably lost 1/2 gal. of brew. Now, on Monday, it's bubbling like...

Just started brewing and getting ready to do my forth batch this Saturday. Got a few questions. What commercial brand makes use of biscuit grains? What is a good commercial creamy ale? Also, I like good head on my ale. What ingredients promote a good head and good head retention?