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I pitched my yeast 4 days ago and for some reason there is no krausen. I followed the instructions on the recipe sheet and pitched at room temperature. My only guess as to why this is happening is because my yeast was accidentally left in the car for an afternoon after I bought it. Could that...

I pitched my yeast 4 days ago and for some reason there is no krausen. I followed the instructions on the recipe sheet and pitched at room temperature. My only guess as to why this is happening is because my yeast was accidentally left in the car for an afternoon after I bought it. Could that...

I'm making an Irish Red Ale from an extract kit, and for some reason the OG was waaaaay off from the target. The instructions say it should be between 1.046-1.050. But when I measured it the OG was 1.027. What could have caused this and will it effect the outcome of the beer?

For my next brew I was planning on brewing a 5 gallon batch of vanilla stout. A friend of mine suggested I prime it with molasses rather than dextrose. Said it would give it a nice malty flavor, which is what I am aiming towards. Any thoughts/suggestions? And how much molasses should I boil...

My thermometer readings for the first few days of fermentation were between 58F-62F. After about day 5 I got nervous and decided to use a heating pad to make sure it was around 65F-68F. I took a small sample just to taste it and take a gravity reading and it had a strong alcohol/yeasty flavor...

So, for the first day or so of fermenting my first batch of beer (American Red Ale, OG 1.049), the temperature read 64 F. Unfortunately, the recent change in weather has lead to a temperature drop. It now fluctuates between 58-60 F and I'm afraid that it will continue to drop (it's been 5 days...