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I don't think it will over nutriate(still not a word). But I don't think that will cause any problem. the smack pack just has a little bit of nuitrients, that after you smack it, the yeast consume and it causes the pack to swell. this is mainly just to show you that the yeast is still alive...

I haven't used that brand, but have used a different brand in the past. they worked well and were easy. the usual method can be good to. if you need to figure out how much sugar to use for priming, use a calculator like this one: http://brewblogger.net/index.php?page=tools&section=sugar

have you been using the same yeast every time? if so, try a more attenuative strain. for high og beers, you need to pitch lots of yeast cells, and aerate the wort really good. using a yeast nutrient can help too. I'm guessing you are doing extract brews, and they are famous for stopping...

probably not mold. I hear mold is actually hard to grow in beer. it could be some other undesirable growth, but if it tastes good, I'd suspect it is just some yeast and krausen. if it is down that far in gravity, I'd think you could do the d-rest now, then rack and lager it. I hope that...

I always heard it had something to do with the yeast cells being dried. they build the cells up with nutrients they need for rehydrating, and if you make a starter, they use up those nuitrients and then run out before getting to the real beer. I've never fully understood it though. Also, in...

make 2 batches one with just adding the honey malt, one adding the victory for a biscuity note... seems like the logical choice, plus you get more beer.

I did an english bitter for under $15, and that included buying yeast and hops. if you grew your own hops, which is pretty easy if you have a good location to plant them, and saved your yeast every batch, you could save even more. instead of buying dme for yeast starters, run a couple quarts...

The only one I have tried was a bottle of the Brewer's Best IPA. It was good, though not as hoppy as some ipa's. if you are a big hop head, you might consider getting an ounce or 2 extra hops to add. Can't speak personally for the other kits, but everything I have heard has been positive.

probably not a disaster. if the fermentation is strong enough to blow the airlock off, it probably has a good amount of co2 coming out of the hole to repel any outside air from getting in, so bacteria should be unable to get in.

yeah, that is going to be a problem. the leaving out the candi sugar, that is. forgetting the og reading is no big deal, usually. the candi sugar would have raised your alcohol level, and affected the flavor of the beer. seeing as how that was the only sugar they sent you, I can see how you...

you don't have to do the cold storage period, if you don't care to. It will be a different beer though. To be stylistically accurate, you would need to use the liquid strain of yeast, there is no dry Kolsch yeast. the cold storage will make it almost lager like, crisp and refreshing. A...

I didn't know they were the same yeast. I wrote White Labs and asked them if they were the same strain, and they replied that they couldn't say, but that the 2 were used for the same styles of beer.

outright bad? no, as far as I have ever heard. that doesn't mean everyone is going to like every strain as much as another. if you don't like german wheat beer, you won't like Wyeast's german wheat strains. Other people love them however. personally, I like White Labs San Fran lager better...

I always liked buying kits. even now that I do all grain, I still usually buy kits. that way I know I'm getting a solid recipe that makes a good beer. when you make up your own recipe, you don't know if it's going to be that good or not, and you're wracked with worry until you can finally...

7 lbs of extract should get you enough fermentables to still have a decent beer. maybe a little lower in abv., but then you'll be able to drink more of it at a time, lol.

adding the vanilla after fermentation is supposed to help keep the vanilla flavor ion the beer. adding it to the boil, some of the flavor will possibly boil off. You added a lot of beans though, so you'll probably have enough flavor left. I'd be worried about boiling the grains. I...

umm, how is that supposed to work? if the vegans start eating cows, that will just lead to more people raising more cows, thus increasing the cow farts. what we need is somone to put a hose in each cows butt to capture the methane they release when they fart, and use that to generate power...

getting the fermenting temps to the correct range will definitely improve your beer. over 70 and most ale yeasts can give you problems. but a lot of those problem flavors will mellow some if you leave the beer in the bottle to age for a few months. don't dump the batch before you give it a...

I haven't brewed any beers with peppers, but have had a couple with peppers. The results can either be fantastic or terrible. first one I had was a cream ale with just a hint of pepper heat, and it seemed to bring out the flavor of the beer and was very good. the other was a chipotle pale ale...

wheat beer and ordinary bitter don't usually need much time....