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I'm brewing a Belgium strong ale next week and I'm wondering if there are anything I should be on the look out for? I am also thinking about adding raspberry in secondary and wanted to know the best process...first, fresh or frozen raspberry ...second should I put them into a hop bag or right...

Left my yeast out of the frig! It was in my cellar, about 64*. Is it dead? When I opened it it popped a bit, but not like the last one I used. It was British ale yeast wlp005. It has only been 3 hours since I brewed but it looks like everything has fallen to the bottom. Attached is a photo. Or...

Brewing a nut brown ale tomorrow. It will be a partial brew with about 5-6 lbs of grain. Anything that I should be on the look out for or do special? I have brewed about 7 batches so I know the basics. Thanks in advance. One other thing I brewed a Saison in February, everything seemed to be...

Brewing a Russian imperial stout, it's has been bubbling for about three weeks. It looks like it has stalled, and is reading 1.031 and I'm looking to be at 1.018. I have read a couple of threads that I should bring up the temp. and give it a little shake to bring back the yeast to get where I...

Ask this question to you all for my last two brews and received unmeasurable knowledge, son thanks for the people than helped. Now I looking for some more! I am brewing a hefeweizen today, anything different or important when brew this type of beer?

I'm brew a partial brew of a RIS, anything that I should be aware of? I asked this question about two weeks ago about a Saison that is in fermentation and got a lot a GREAT info. So I thought I would ask the same question about the RIS. THANKS TO ALL that helped me with the Saison, took a...

This is the recipe I got with a kit I got from a local beer brew company.

Am brewing a 'farmhouse' Saison in the morning, any thing different about brew a Saison that I should be aware of? I have done three batches so far, double IPA, AMBER ALE, CLONE ARRAGANT

I Am in the process of brewing a double IPA. the directions say to put in fermentation for three days until the 'head' falls. I did this, then it said to rack into another carboy and leave sediment behind and finish fermentation. The concern is that the airlock was bubbling very good when it...

What is the best way to crush the grain, I don't have a mill! Would a blender on 'crush' work?

Simple question...do I use a bag for the oak chips or dump them at the bottom of the carboy for secondary fermentation?

When I am transferring into the second container do I want to avoid getting any of the yeast cake? Or do I want some of the yeast/hops for secondary fermentation? Any thouts would be helpful. I am working on an Arrogant bastard clone.

How many oz. Of oak chips should I use for a 5.5gallon batch?