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I made an IPA with Northwest ale yeast 10 days ago and the fermenter is still bubbling along. I used a stir plate and the yeast was very active and ready to go. Normally my yeast finishes out after 3 to 4 days. Has this happened to anyone else?

I have a 5 ounces of each and am wanting to brew a west coast style IPA hop bomb? Has anyone used either of these? Thanks

I have been following this forum pretty consistently lately and the idea of making your yeast go farther popped into my head. I normally make a yeast starter at 1.030 of 1200 to 2000 mL for my beers. Usually you can expect the cell count go from 1 bill to 4 bill, but what if you could take it...

I brewed a porter about two weeks ago. The OG was 1.040. It should've been 1.046 (I'm still working on figuring out the efficiency of my brew system, topic for a different time). The Last gravity reading I took yesterday was 1.024. I used a stir plate. 1200mL of wort for a few days. First...

Pretty sure I already know the answer to this question but can I take a carboy out of my fermentation freezer after fermenting is complete? My freezer is kept at around 65 (depending on what's being chomped on), my house has variable temps. I have a 7cu freezer and only room for 2 carboys. Will...

Does anyone know of a book or whatever that has a decent list and description of malts, hops, yeast, etc.? I don't have a computer so I want something that is easy thumb through (tired of squinting at my phone).

Hello brew people I for a little insight on helping create an India brown ale. I was really impressed with dogfish head's version. Does anybody know what yeast they use? Here is my possible ingredients thus far: Grains: Maris otter or pale malt Bairds carastan Flakes oats (lightly toasted)...

I pulled these calculations from Designing Great Beers (great read btw) but they don't make any sense. Can some one help me out here? Terminal gravity x 105 = alcohol by weight ABW x 125 = ABV The end results usually gives me a number in the 200s? Thanks

I commandeered 15 lb of mystery grains (probably grains for an ipa: pale, Vienna, carapils,) and I'm planning on making a basic ipa. I plan on mashing 4.6 gal at 168 deg, based off the 1.25 l to lb to grain, but I'm lost at figuring out how much I need for sparge (still relatively new to AG)...

I am still bottling (I know) and I am wondering if I really need to clean them before I sanitize. After I use a bottle they are always rinsed out well, so there is never any crud left behind. I alway give a long soak for sanitizing. Starsan recommends cleaning before bottling but I am not sure...

I have basil coming out of my ears in the back yard and am really interested in involving some in my next brew this weekend. I have never done a beer with basil so I am not really sure which direction to take it. For starters I think it would work best in a lighter beer like a blonde or...

I don't always prefer to rack to secondary, but when I do....I have better beer. No but seriously, I normally do have a much clearer, better looking final product when racking to secondary. On the other hand, I have heard plenty of talk about this being an un welcomed step due to the...