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Back in November I brewed my first lager, a Baltic Porter, which I've been lagering at 33 degrees for about a month now (post fermentation). I'm ready to bottle, but I'd like some guidance on adding fresh yeast for the bottle conditioning. I fermented with Wyeast 2206 (Bavarian Lager), and was...

I brewed my first whole-grain batch about 10 weeks ago and made the rookie mistake of pitching my yeast while the wort was still somewhat warm (about 85 deg F). I was using an immersion chiller but only had warm summer hose-water for cooling, and I couldn't seem to get the temperature down...

Hello everyone, Well, I took the plunge and tried my first all-grain adventure yesterday. I started with a nice American pale ale. My batch has been in the fermenter for about 24 hours now and I've got my fingers crossed. In the past I've only done a couple extract batches which tasted...