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Am making my first lager...My SG was at 1.040 at 68 and I pitched 2 packs of the Wyeast 2007 into this. . This is the recipe I followed: my question is, should I have enough yeast to complete fermentation? Thanks for the input. 5 gallons, extract and steeping grains; OG = 1.045 FG = 1.008...

Today I started a VERY simple first attempt at a hard cider type recipe. I used 5 gallons of Mott's Apple Juice. Added 5 camden tabs, yeast starter, and pitched WLP 775 English Cider Yeast. Starting gravity at 70 degrees was 1.050. How long should I let this ferment for? What flavors...

The crisp wonderful fall weather is upon us here. Who is brewing what for the colder weather? I'm considering a pumpkin spice ale. Any other ideas?

I am brewing a Bavarian Hefeweisen. Starting gravity last night was 1.080 and I pitched the yeast WPL380 at 72 degrees. It has been approximately 18 hours and I have not started to see any activity in the blow-off and no krausen has started to form. Should I be worried? The wort is at 72...

After fermenting in my primary for 7 days, I racked into my secondary. I had a small krausen form on top which settled within a day. The wort has now been in the secondary for 4 days and I still have small bubbles rising to the top enough to bubble the airlock... Temp has been average of 72...

So here's what happened.... After pouring my wort through a strainer into my primary fermenter I had a clean, but not sanitized bowl fall into the wort. The bowl was removed, yeast added, lidded up and blow-off attached. I was just curious if this batch even stands a chance or if...

I just started a Bavarian Hefeweisen. Pitched it less than 24 hours ago and it is bubbling foam out of the air lock. I resanitized the airlock and moved it into a cooler room...about 60 degrees...any other ideas or suggestions? I don't think this is an issue but its a first for me...thanks!

I bottled my beer 5 days ago today. When I first bottled it it was completely clear. Now it is still clear but I noticed some small particles suspended in the beer that seem to be settling. Is this normal for this stage?

I am brewing a Belgian Blonde Ale. I just bottled it after 3 weeks in the the secondary fermenter. The total amount bottled worked out to be just over 4 gallons. I added 3/4 cup of the priming sugar to this amount which was boiled in 2 cups of water for 15 minutes. During the boiling the...