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I would be more concerned with a lack of active fermentation. After a few generation of reuse, especially with your quick turn around, you will see a healthier, quicker acting yeast. There is really no cause for concern. Your yeast wont be stressed from a quick fermentation. The stress comes...

Most people would say amber or brown or maybe a stout. I make a marzen pumpkin spice beer and roast coffee and add that after fermentation. Makes a nice Pumpkin Spiced Latte Oktoberfest that I named Basic Bitch lol.

How do you cool your wort? Can you try to get it below the starting temp of what the yeast calls for so that it limits the time spent at a higher temp? If nothing else you can fill the bath tub up with cold water and ice (frozen 2 liters are great) and set the fermenter in it. You really only...

1. Keep fermentation on the cooler side of the yeasts preferred temp range. 2. Pitch enough yeast that they wont be stressed during fermentation.

I like experiment a lot when brewing so most beers are different. However, I have a beer for each season that I repeat annually and tweak to get it better. They are my seasonal house beer and the rest is either new beers or repeat styles with different ingredients that use my knowledge gained...

I'm in Indiana and I'm a manager at a Kroger grocery store. As a brewer, I'm always keeping an eye on the trends of beer costs. I will say we ran the 18pk of Rolling Rock last year for $9.99 but it hasnt gone on sale for about a year now and is a consistent $14.99. I havent noticed any price...

The inkbird will turn on/off the compressor to adjust to hit a particular temperature. The temperature is determined by the probe that you place in either the fridge OR freezer. Both will kick on and off at the same but will be guided the the temperature reading of the probe. So I guess no they...

The phenols and esters are a by product of fermentation. Once fermentation is complete, you dont need to worry about temperature difference. You're good to store it!

My last batch of IPA was great for a few weeks and started losing its hoppy aroma and flavor but retained its bitterness. I sanitized some new panty hose and added 2 oz of hops to it. I threw it in the half full keg. It took about 3 days to get the flavor I desired but ever since its been great.

I dont see anything wrong with letting the wort cool for a day with proper sanitation. It's not my preference but I have done it several times in a pinch with no ill effects. As far as using cooled wort for the starter in lieu of DME I think the sugar content would be far less and you would need...

I brew a damn good english mild. It's full flavor and low abv. A devilish combination. It's my go to low cal beer.

From my experience and knowledge, which is only a few years of homebrewing, I find that the fermentation temp can very much impact the cleanliness of beer. From my understanding, the higher the fermentation temp, the more phenols and esters are produced which can contribute both desired and...

My lines are around 5ft long and I had my PSI set to 12 for quite a while. After numerous over carbonated beers, I did some research and found that 6 PSI would give me around 2.5 vols, which is what I was shooting for. My question is that is there any advantage to the more common 10ft line and...

Welcome! I would like to say islandlizard is spot on with everything. Make sure to observe and take notes on how the tastes progresses in the bottle. It will change over time and it's good to know when it peaks. 8 weeks may be the peak for the beer but it will be near its peak a few weeks before...

Drinking a glass of water between each beer really is the best way to prevent hangovers! It's hard to overindulge when your stomach is getting twice the liquid!

I'd highly recommend getting your water tested if you're going to do any kind of alterations to your water. Those reports can often times be far different than what is coming out of your tap. Why spend all the time and effort adjusting your water off of false premises? Ward labs does a test for...

The only possible harm would be that if the yeast were introduced to a large temperature difference it could stun them and cause a little bit of lag time. Given your scenario I wouldn't sweat it. Sometimes there isn't any airlock activity but the beer will still turn out fine.

I've done a clone as well. Not saying it will be any better or worse than OP but I think it was fantastic. Very similar to 2 Hearted but I preferred the freshness of the HB! I did a 10gal batch GRAIN 20lb 2 row 5.75lb Maris Otter 1lb crystal 40 Conduct water chemistry to your specific water...

Drank some beer.

I first got into brewing with 2 friends and myself. We only brewed together for about a year. We had a lot of fun doing it like that, but too much fun in reality. We drank a lot and talked a lot. The beer was good or very good everytime and we enjoyed the time together. Then we stopped for about...