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I made a Nut Brown a few days ago. I pitched the yeast (Nottingham Ale) and after 36 hours there was a little bit of activity. I mean everything prior to that was settled on the bottom with no bubbles or anything suspended at all. No visible signs of activity at all. Then around the 48 hour mark...

I have a Belgian Ale that was made using White Labs Belgian Golden Ale Yeast (WLP570). It has been in the carboy for 4 weeks and 3 days, in temps between 72 to 78 degrees F. However, it still has a small, 1/4 inch ring of bubbles on the surface with small streams of tiny bubbles rising from the...

I have brewed all of my batches (appx. 30 extract) based recipes from beginner section of The Complete Joy of Homebrewing. These recipes instruct you to bring your specialty grains to a boild and immediatley remove from the heat and sparge. From what I have recently read, this adversely affects...

I already bought ingredients for my next batch of beer, this includes 1 vial of White labs Belgian Golden Ale liquid yeast. After all of the research I have done on this site, I think I need to increase the amount of yeast I use for my six gallon partial mash batch. I don't want to spend...

Do you have any suggestions for this experimental recipe I'm working with? It is for 5 gallons, I may even bump it up to 6 gallons. It is an extract recipe with the 2 row and crystal being partially mashed and/or mini mashed. Too much 2 row? Too much crystal? Brown sugar? Too much rice syrup...

What would happen if I steeped 1 pound of 2 row pale malt with 1 pound of 10 lovibond crystal malt at 150 degrees for 30 minutes? What about 45 minutes? Will I get any fermentable sugars out of the crystal malt, or will this just result in flavors and mouthfeel? I am a beginner extract brewer...

I just can't stop looking at my carboy of wort. I store it in a dark closet. However, I can't help but look at it and admire its beauty 3 or 4 times a day (twice that when the fermentation activity is vigorous). Do you think exposing the brew to the 60 watt incandesent bulb in the closet...

Does 1 lb of brown sugar equal the amount of fermentable sugars in one pound of dried malt extract? What about 1 pound of rice syrup solids?

I have been "tutored" over the years by way of Papazian's "The New Complete Joy of Homebrewing." I still brew extract recipes. In these recipes, he instructs the brewer to add specialty grains (e.g. crystal malt, chocolate malt, black patent malt, etc.) to 1 1/2 gallons of water, bring to a...

Okay, here is a silly question that can come only from an inexperienced brewer. Here goes: Can priming sugar be used as a diastatic malt? I know that if it can, it would not be ideal. Just curious.

I am brewing an experimental extract recipe, a sort of honey blonde. I am doing a "mini mash" with a pound of Crystal malt. Of course I am also using a few pounds of extra light dry malt extract along with 2 lbs of flaked rice and 2 pounds of orange blossom honey. Do you think I need to...

This past Saturday I brewed an experimental Chocolate Ale I came up with that has an original gravity of 1.080. Is it necessary to rack it into a secondary fermenter? I only have one, and I'm just wondering if I should go buy a second one for this batch. Here are the ingredients if it helps...

I began brewing 3 weeks ago after having 9 years off. I brewed for 4 to 5 years prior (30-40 batches "under my belt"). I don't know why I didn't begin again sooner. I stopped due to losing contact with friends that where fans of homebrew, moving into an on campus apartment when I went to a...