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I have just made a lager recipe (5 gallon, og 1058) and I pitched 2 packs of wyeast 2278 into it last Monday (7 days ago) at 12 degrees C. I see no active fermentation yet and the gravity has not budged. I smacked the packs and they started to swell, the yeast was manufactured on 15 June so is...

I have made a batch of porter, and am slightly concerned it might be infected. I have never had a batch get infected before, but make mainly lighter coloured beers. Fermentation is complete, 99% of the yeast has fallen down, there are a few floaters, but they look quite gloppy. There is also a...

I have been brewing a porter (OG1.058, and target FG1.016). I pitched the yeast last week into 23degC wort and the fermentation went well and was vigorous. When I brew normal bitters (OG in the 1.040's) i am usually ready to bottle after about a week. This one is taking longer, as one might...

I mainly brew standard/ordinary bitters and ESB's. I have made loads of batches of these, and have used many different variations of ingredients and procedures, but am battling to get that "fruity" taste you get when you drink some of the commercial ones (Youngs Special, Seafarer, Sambrooks...

I just got a bag of smoked malt. Iam trying to find some inspiration for what to do with it. Anyone have any good ideas? I dont want anything with alcohol over around 6% though.

From the internet calculators, I see that if I want to have beer at 5 degrees celcius, and want that beer to have 2.2 volumes CO2, I need to set my regulator on my CO2 tank to around 9.5psi. This makes sense. If I have a medium length pipe off my keg I should get a decent pour pressure. Now...

I have just dry hopped some Stygian goldings leaf hops into a glass carboy directly (no hop bag) and I have noticed it is not sinking but just sitting on the top (in fact some of it is actually not even touching the beer). Will it sink as it gets waterlogged or have I done something wrong?

I am bottle conditioning beer at the moment, and have read a number of things about the relationship between carbonation level and temperature for forced carbonation, and wondered how this translated to bottle conditioning? For example, I determined I wanted to carb an amber ale to a 2.1vol...

I have been brewing bitters and lagers for a few years, as this is the predominant style of beer drunk in the UK (apart from porters and stouts, which I drink seldom). last night I tried an American Ale made by a local pub and it was awesome. Given this is predominantly a US site, I thought this...

I have a STC-1000 controller and a refrigerator which I use as a fermentation chamber. I also use a "brew-belt" around my glass carboy as the heating source. Sanitation aside, what is the forum's view on placing the temperature probe from the STC-1000 into the actual fermenting wort? I have...

I have moved from bottling to kegging my beer, and have a corny keg and a Co2 cylinder with regulator. I have used calculators online to determine the correct pressure setting for carbonation, depending on beer style, and, after determining the temperature the carbonation will happen at, I set...

I have an all grain process, producing batches of 5 gallons and get good yields and nice beer when fly sparging. On my latest batch, I must admit I was in a hurry and simply added the Beersmith calculated amount of water to my mash tun (the mash water + sparged water amounts all in one go, at my...

I have made quite a few batches of all grain beer, and with my ales and porters, i get a taste in them which is slightly chemical in nature. it is definitely not a sanitation issue, or a cleaning agent residue issue (i have tried every cleaner and sanitiser from non-rinse to rinse). i am...