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I had gotten misinformation about cold conditioning my ale and decided to bring my American stout down to 40 deg around 9 days after pitching. I don't know that the yeast had an adequate chance to scrub out fermentation byproducts. I tasted today and something isn't right. Wondering if I should...

Hi folks - looking for a little input. I want an American stout characterized by roasty, coffee, chocolate aromas, with a full body, roasty, smooth mouthfeel, a little malt sweetness, and toffee undertones for complexity but subtle; enough hop bitterness to balance, but not overpowering the...

I've brought my lager up to room temp for a diacetyl rest. Should I rack to the secondary before or after cooling to lager temp?

Which is better to do - pump water through chiller or to pump wort? My thought is that it would be better to pump wort because you can control flow of water by the faucet.

I brewed a 5.5 gallon imperial stout with 1.115 OG. 2nd time I've lost a gallon or more of wort to the blowoff tube. I tried fermcap which did not help. Is the blichmann conical fermenter the only way to to go for extra fermenting space? Maybe fermenting in the mid 60s would have helped.

I'm looking for a little feedback on this recipe - Would like to end up with a moderately sessionable amber with medium body and good hop backbone. I've never used biscuit so I'm not sure how it will pair with the munich and crystal malts also in the recipe. Thoughts? Last Collaboration...

Trying to create an imperial stout, on par with B.O.R.I.S. or Ten Fidy. Haven't made an imperial stout in awhile. Please take a look. Thanks! Recipe: A Double S Kicker Brewer: Craigweiser Asst Brewer: Style: Imperial Stout TYPE: All Grain Taste: (35.0) Recipe Specifications...

I bottled a 9% scotch ale after aging in the secondary on oak cubes for a month. It's been 3 weeks and there is no carbonation. Is there a good way to pitch more yeast without oxidizing my beer as I dump it all back into a bottling bucket? I'm thinking I could just create a CO2 blanket in the...

Yes, sad but true. For the Wisconsin winter, it's more practical to do extract. Does anyone know of a resource that discusses how best to formulate a good extract recipe utilizing specialty grains for steeping? Is it typical to utilize the same type/amount of specialty grains in extract...

Brewed a Kentucky breakfast stout nearly 3 months ago at 8-9% abv. Took a sample from secondary via thief last week. Saw bubbles on the top of the beer. Does this look like bacteria or wild yeast contamination?

Brewed an ESB yesterday. I checked the gravity just before the boil at 7.7 gallons wort and it was 1.041 (adjusted for temperature). I was aiming for a 90-minute boil to get to 5.5 gallons. Overshot and boiled down to 5.25 gallons. I was figuring for 316 total points with my initial reading but...

I'm bottling a barley wine with 1.096 OG. Should I make a small starter or pitch the smack pack when inflated. Don't want too much unused yeast sitting in the bottle. Also, should I use the same yeast strain (american ale yeast) or the high gravity strain offered by wyeast?

Hello - I'm looking to make an ESB that has a good hop character that isn't overpowering but also has a great malt characture. Better Bitter Beer Brew Type: All Grain Date: 9/12/2011 Style: Extra Special/Strong Bitter (English Pale Ale) Brewer: Craig K Batch Size: 5.50 gal Assistant...

I'm aging a bourbon stout with oak for 6 months in the secondary - what should I use for this, chips or cubes. How much should I use to get a good background oakiness that isn't overwhelming? If it helps, the OG was 1.092 before adding a cup of bourbon.

Anybody have a recipe?

Stupid questions achieve stupid answers, I know...but here it goes: I would like to cellar a prized batch of barley wine but my basement doesn't get that cold. How do I cellar age my beer without a temperature controlled fridge?

There must be a million threads on different variations of how to successfully do a decoction mash...I suppose one more won't hurt. I want to brew a German hefeweizen and have heard that an acid rest helps to impart clove character to the aroma. Can anyone tell me as if speaking to a really...

Brewed a barley wine on 5/23. Should i rack into secondary off this massive amount of trub or let sit for the planned month that i figured before cold conditioning for a week an then racking?

Should I pitch yeast before or after I rack off trub?

I recently kegged an ESB and tasted it immediately while it was still carbonating and thought it tasted wonderful with great hop and malt balance. Now after carbonating a few days I think it might be alittle too carbonated. Is it my inexperienced ability to perceive off flavors or can over...