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The last beer I made was a strong scotch ale that I double pitched nottingham on, and it was very active. Yeast was bubbling out of the fermenter (bucket) lid. Since that means the bucket lid isn't air tight is my beer under threat of infection? The dried yeast on the top of the bucket...

Ive brewed 7 or 8 all grain batches so far, and a consistent problem in almost all of them has been under carbonation. From the beginning ive been mixing in my priming sugar solution just as Palmer describes to do in how to brew (occasionally using more sugar as prescribed by online...

i made a 1085 scotch ale last night, things didnt go as well as i hoped with my new wort chiller, and i simply forgot to aerate before pitching two packs of unrehydrated nottingham yeast on 80ish degree wort. its been probably 14 or 15 hours since i pitched. ususally when i aerate i just dump...

ive been looking over diptubes/screens to put in my kettle and saw these ones that appear to be in blichmann kettles, can you buy these somewhere? Ive seen you can buy the screen, but what about one with the SS shield?

ive been using an immersion wort chiller since i began brewing, and this summer it has been taking me as long as an hour in some instances to chill my wort just to 80. so im wanting to get a plate chiller since the duda diesel ones can be had for 70 or 80$, but i need some help understanding...

They've just been sitting on the top like this for 4 days now. There is 3oz in there; how can they add tastiness to my ipa when theyre not even in contact with it? should i press them down into the beer?

Two weeks ago i brewed NB's number 8 all grain. It was my first strong ale and my fourth all grain brew(i started all grain). The OG was 1.081 @ 67F. I only used one smack pack that was in a starter for 24 hours. Fermentation was at about 65-68(lower acceptable end). Despite all the reviews...

it looks like i only have 1 lb of the soft brown candi sugar when the recipe calls for 2lbs with 10min left in the boil. i already begun mashing and draining wort into the kettle. should i substitute the missing 1lb with corn sugar, or dme, or just use the 1 lb i have and see how it turns out?

I just made my 2nd AG batch ever, a double ipa. As i was draining the wort from the tun it was initially 1.072 and was supposed to be 1.07 so i was pretty happy, but after 5.5 gallons i noticed it looked pretty clear and when measured it was 1.03. The overall pre boil gravity came out at...

My first batch was NB's dead ringer all grain which is still in secondary. My next one is going to be their Plinian legacy which has a couple new steps that im a bit uncertain on adding to Beersmith: 1- on the first wort hop with amarillo for time should i just do 90min? 2- how exactly...