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Seems that Wyeast 2575 can't be had. Was a private collection limited release or such. I'm guessing 2565 is the next best?

Some of the over carbing comes from rushing the fermentation, poor control of temperature, and others I don't know. I'd say 1 out of 10 batches is my average and I usually have a good guess at why 75% of the time. But let me redirect the course of my query. Why is it sometimes the beer lets...

Not a newby but sometimes I still feel like I am. I BIAB and brew a large variety of styles. Over/under carbing remains an occasional issue. My question is more of curiosity. Sometimes the overcarbed ales foam out of the bottle when I open them, despite tasting just fine (what's left that is)...

I am looking for a book or other resource on yeast. The focus of my interest is in the qualities of various strains. Both flavor and fermentation characteristics. At this point I am not so interested in culturing, propagating, & storage. Sent from my iPhone using Home Brew

How to delete? I found the answer once I put FG instead of OG in my search thread. Dohh!

I got rushed and forgot to measure my FG before adding priming sugar. 5 gallon batch, 5 oz priming sugar. How much do I subtract?

Hope you've found an answer by now; but if not here's my 2 cents. Late malt addition in the boil keeps a lighter color. The longer it boils it caramelizes adding a more amber color. To other questions I have no experience in which to pull.

Considering this twist on the Porter recipe. My question is regarding separation of the bourbon taste from the ethanol. I am pretty sure that the 2 beers I add to my chili that the alcohol cooks off in the crock pot but the beer flavor is very distinct. So; to keep from "thinning" the ale even...

BAM!! Nothing new to add, just more kudos to the recipe. IMO aging really helps. Bottled the whole batch; OG 1.075 using BIAB; FG 1.018. Boiled 10/6, bottled 11/13. First beer on 12/4 a little bitter. The ginger was at the front from first sip to finish. Second beer 12/10 and man this is a...

So I took the ginger, cinnamon, orange peel, and vanilla bean leftover from this recipe (used 2 cin sticks) and poured a bottle of gin in simmering pot. Simmered for 10 min's, poured through a filter. Chilled pot in ice bath. Mixed a second bottle of gin with it and served at a party that night...

And I'm in

Bottled. Tasted & smelled fine. White film stuck to side of carboy. Would have loved to be able to get sample to better examine. I think will be OK. Put boxes in large yard bags in case of bottle bombs (Murphy's law).

Search this site for "Baron Von Beightol's Oktoberfest" for details but I used S-23, 2 packs straight to wort, not rehydrated. OG was 1.054 gravity now at 1.014. I can think of nothing but infection but it smells and tastes OK; as much as flat warm ale can.

Where is everyone finding the Belgian Special B? Both my LHBS's don't carry. Substitute?

Painful I know. My apologies. Hopefully better homebrewer than techy.

Still fitzing, 2 more to post.

Yep, another infection thread. Sorry, but you how parental one can be over a 5 gallon living carboy of nature's goodness. Boiled 9/2. Cooled w/ wort chiller that was both sprayed with sanitizer and put in boil 10 min's before flame out. Was warm day and could only cool to 80 degrees so I...

Amen on the clogged bag. I put the pumpkin in with the mash and lost 2 gallons of water when I pulled the bag. Tried mashing (a.k.a. squishing) the water out and recouped only a little. So I would increase the volume of the strike water and/or consider sparging with additional water. I used a...

My wart looks like same picture above except wasn't there a few days ago and now it is. It is week 5 & planning to bottle Sunday or Monday. It is an Oktoberfest Ale that I racked on day 11.

I use secondary when its available but if its occupied I don't blink about leaving in primary. If I rack to secondary I like to add about 2 weeks before I would bottle if only primary. I do this as I've had overcarbonation when using secondary. Haven't read anywhere but my novice mind thinks...