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I have a New England IPA recipe that I have brewed many times with great success. I recently made two 5 gallon batches, one dry hopped with 5oz of Galaxy and the other with 4 oz of Citra. Both taste more like American pale ales or IPAs than New Englands (no “juiciness”) and the clarity is...

I brewed a witbier with this strain two weeks ago (OG = 1.050), and went to rack from bucket to keg tonight, and was surprised to see quite a bit of krausen still present when I took the lid off the primary. I used a starter, and things took off pretty quickly after pitching. Is this typical...

I have brewed multiple beers with cold-fermenting yeast strains, most recently a Maibock, Czech Pils, and a hoppy pilsner. In each case, I have followed the practice of fermenting at 52 degrees (using a chest freezer with a temperature controller) and then doing a diacetyl rest with 20-25%...

First, I will acknowledge that everyone thinks I am crazy, but here goes... I have brewed close to 50 all grain batches in the last two years, and have had consistent success from brew day through kegging. However, I have had a nunmber of recent batches (4 of the last 9) that have tasted...