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Hey Guys, I'm looking for some opinions on this one. **** really hit the fan on me with this one and I'm not sure which one is causing the taste that I hate. Some details to keep you reading: 1 week of fermentation so far OG - 1.055 current gravity - 1.006 tastes - corny, possibly hot...

I'm brewing an Oktoberfest from Palmer's book as my first lager. I'll be brewing on Saturday. I will be using WLP820 Oktoberfest/Marzen. I've researched lager yeast starters and the best info I can find says I should make a starter at room temp using my stir plate, cool it, and decant...

I'm considering adding wine or champagne yeast near the end of my ale fermentation with a little sugar (its a big beer). I have researched but still have a few questions for anyone who might know... 1. Does champagne yeast add a more champagne-y carbonization in bottle conditioning? 2...

I have a question for everyone that is as old as time but I'm hoping that if I give details someone can point out what I've done wrong... I've been brewing extract with specialty grain for just under a year. In the beginning I had issues getting the FG I wanted but found my problem was in...

I have had a red ale in my primary since noon on Sunday. It has been fermenting at about 72F because it is in a closet in my place in LA in August. But yesterday it got warmer here. My closet got up to 78F so I quickly put glasses full of ice in there to cool it down before I left for work...

Hey Everyone, I've been referring to this site for general info for a while but I just joined because I have a yeast/fermentation question. Going to post it in that forum. Just wanted to say Hi first!