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I searched through the threads but didn't see actually this question, but apologies if it has been addressed. I asked a friend to pick me up some yeast for porters and pilsners and he came back with a variety of things--not sure why. I used an English Ale smack pack for the porter...nothing. I...

i brewed a dubbel 16 days ago that has hit og/fg pretty well, 1.062 and 1.012. i put it in the secondary today and had a taste and it was pleasant but not that sweet. thoughts about bottling or adding more sugar/syrup to it (i added 2 lbs of candi syrup 90 during the boil--5 gallon size batch)?

I plan to double a pale ale recipe to collect 11 gallons of work to boil. Do I just double the sparge amount or does this ratio change? I planned to collect about 4.5 gallons of the first run-off and then sparge until I'm at 11. I'd like to hit an OG of 1.05. Recipe: 11 lbs. 2 Row 5 lbs...

i'm making a tripel with an og of 1.07. i read--i think somewhere on here--that your starter should be about +/- .01 from your og. i made a 1.5L 1.065 starter in my 2L flask and put it on a stirplate, you can guess what happened. after cleaning my desk, i cold crashed the starter. still looks...

I brewed a chocolate porter two weeks ago and it's stuck. OG before pitching was 1.045 and it is at 1.027 (for a week now). I'm pretty sure I hit all my temps. I did use a lot of coco powder (13 oz.) in the mash tun, but not sure why that would have stopped the yeast. Room temp is 55-60, but I...

I've made about 16 batches of different beers in the last year and at times have some that foam up and spew when opened. It's never been an entire batch, but definitely a good portion of the bottles. It has not really affected the taste that much--maybe some subtleties lost. For awhile I thought...