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So I'm attempting a rye ipa, and my OG reading came out much higher than planned at 1.082. I've been reading that 'big' beers can be more of a challenge when it comes to fermentation and sure enough there is no sign of anything happening at all after 36 hours. I pitched with a wyeast 1056...

I'm brewing in a hot country and so far I've managed to maintain a fermenter temperature of around 72-74 degrees but it has now gone up to 78. As this is the maximum temperature that my liquid thermometer indicates for ale I'm assuming this is the maximum temperature the beer should be before...

I've just read another post about this and it seems that it's not too much to worry about but I checked my beer today and the level of water in the airlock has dropped. I last checked it 2 days ago so I'm wondering what would have happened yesterday to cause this. The beer has been fermenting...

I'm currently in the process of coming up with my first recipe. I have spent many hours so far researching equipment and ingredients and feel as though I'm nearly there. I am sure this is a common problem but the main challenge is knowing what grains will produce the flavours that I know I like...

Just to explain my situation, I am temporarily living in the Bahamas and have established to my delight that brewing here shouldn't be a problem. I have been reading through plenty of posts regarding the plastic water bottle vs Better Bottle debate and if my circumstances were different I would...