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Morning all, So I made a 1L starter last night in prep for brewing tomorrow. I can down this morning and gave it a quick swirl without much though. Just looked at again and there is stuff leaking out from my aluminum foil cover. HERE'S a pic: It smells like yeast but there is still some...

Hey All, Just a very general question as to why some beers are boiled for 90 or even 120 minutes as opposed to 60. Is it to only develop a more complex hop flavor or does it correlate to having a higher OG? Or is the reason something totally different?

Hey all! I've been gifted this nifty kit that claims it will allow me to catch some natural yeast from my area to use in a batch of homebrew: http://bootlegbiology.com/backyard-yeast-wrangling-tool-kit/ Therefore I am looking to make a grain bill that will be pretty mild so that I can...

Hello All, So I am relatively new to all-grain brewing (wish I had switched sooner; I love the flexibility) and one concept that I have read about but am having trouble understanding fully is sparging. Let me give an example relative to me: I typically brew 2.5 or 5 gallon batches. When...

Hey All, I've read some other threads on this topic but I've seemingly screwed up more than anyone else that has posted ;). When calculating my liquor volume for my mash today I totally spaced. I was aiming for 1 1/4 quarts per pound of grain but instead totally forgot to divide by four and...