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Just transferred an Amber Ale to my keg and wondering if having it chilled just prior to carbonation is an issue. I've stumbled on a article that says you shouldn't chill and/or carb until it sits a couple of days at room temp. The wort had reached final gravity and then I chilled it.

Unique situation here that I'd like some opinions on. I brewed an Oktoberfest 5 weeks ago, original gravity hit 1.066, fermentation took off fine with German ale yeast. Had issues with cooling and maintaining correct temps. Very hot here in Georgia and our A/C took a dump. At three weeks gravity...

Just brewed the Raging Red Irish Red and it's not red at all. I took my recipe in to the LHBS and several substitutes were made. After having brewed I started a little research that provided answers that will make me question substitutions in the future. I would love to hear commits on what...

I'm attempting to use harvested yeast for the first time and not sure how to check for healthy yeast. I made my starter and combined the yeast and have it on the stir plate, but not certain what to look for.

Just tried a yeast starter for the first time and something (maybe several things) aren't right. It's been 36 hours and the yeast has dropped out at room temperature (68*). I followed the guidelines from Beer Geek Nation on the recipe which I find contradictory to others available on-line...

I'm brewing a modified Red Ale and plan to use Wyeast London ESB, which is described as being a highly flocculation yeast. Do you think Whirlfloc is necessary?

OK, I think I have a stuck fermentation. I brewed a partial grain Surly Cynic on Thursday 1/16. The next morning I had a good steady fermentation going, but the temperature was a bit low for the yeast at 65 degrees (Wyeast 3522 Belgian Ardennes 65-85 degrees). Before leaving town for the...

I love sorghum, just bought some today and I'd like to try adding some to a porter. Anyone tried adding some sorghum content for the flavor? Any thoughts on using it at bottling time? Any ideas would be welcomed, I can also keg it. Partial grain is my speed thus far. Thanks for any feedback...

I'm worried I may have ruined a good beer. I decided on a last minute whim to add orange peel to my weizenbier in the secondary fermentation. I didn't pasteurize the peel and added the entire peel of a medium orange. The info I'm seeing after the fact is: 1) I've added too much. 2) I should have...

Can anyone help with this? The secondary fermenter airlock had blown off and had been off for at least 24 hours when I discovered it. Do you think my beer is okay? Has anyone had an experience like this> Thanks.