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I'm brewing a Dunkel using Wyeast 2308 Munich Lager yeast. I live in Florida, so obviously brewing at cellar temps cannot occur in a cellar. I have a refridgerator, but even on it's warmest setting it cools to about 40 degrees. The temperature range for this particular yeast is from 48-56...

I'm getting ready to brew my first Lager. The folks at the beer supply store seemed to think a starter was not necessary, but I made one anyway. However, my starter is only 64 oz. The concensus here seems to be that I need to make a much larger starter (at least a gallon). I would...

My last two batches have had a funny chemical taste to them. Any ideas on what might be causing this? I used Irish moss for the first time in these batches. Primary fermenter is a plastic bucket, secondary a 5-gal glass carboy. using one-step leave-in sanitizer. thanks for your help.

I was all set to brew my second batch today, so my friend, Mike, wanted to come over and help me brew. I brewed a Franziskaner Hefe clone from a recipe I got online, modified slightly due to lack of availability of certain...

The recipe that I used for my first batch did not account for secondary fermentation. It called for priming sugar to be added at the end of primary, just before bottling. I decided that I wanted to do a secondary fermentation stage, so I siphoned my brew into a secondary bucket, but added the...