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I was confused why a recent brew was taking forever to carbonate. Then after opening one bottle that was carbonated.. then another that wasn't. It occurred to me that possibly the golsch seals were bad. (never replaced the cheap seals with new seals). Is there anyway to recover from this...

I was brewing a porter and attempted the iodine test. the problem, the wort was so dark, i could not accurately determine if starch was present. is there a better way to test for starch-to-sugar conversion?

I brewed an double IPA this weekend. but a few mistakes... 1. must have made a wrong adjustment to BeerSmith equipment profile, after boil resulted in less than 5 gal remaining. 2. forgot to attach dip tube on boil kettle, which of course resulted in more trub in fermenter and more wort...

Per How to Brew: Boil 4 oz of corn sugar in 2 cups of water. I planning to have 3.2 vol carb in a saison (using belgium bottles) which equates to around 5.8 oz of corn sugar. Do I still use 2 cups of water? Or how to determine how much water is used to make priming solution? OG - 1.047...

I recently brewed a 5gal batch of a chocolate porter. In the secondary i had roasted cocoa nibs and fresh vanilla beans for 2 weeks. But my beer resulted in no chocolate or vanilla aroma. What did i do wrong?

Hello: I am new to brewing beer. How important is water quality? Should the water Ph and other mineral levels be within a certain range for different types of beers?