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I am about to make a starter from some yeast I overbuilt about 2 months ago. I have three mason jars of the slurry and in one of there there are where bumps that I've never seen on top of the yeast layer. There is no sign of infection in the mason jar, anyone have any idea? Two pictures...

Brewed 5 gallons of Jamil's Best Bitter Recipe on New Years Day! 266+5=271

I just finished this beer. I had it in the primary for 3 weeks and then kegged it. The gravity sample I pulled tasted pretty green. It's just now rounded out and I kegged it 2 weeks ago. So for me; it took about 5 weeks for it to be ready to drink. Edit: I also mistakenly substituted the Munich...

Yeah, would attempt that if it was an option. But when i get my grains from LHBS, they are crushed and mixed...so no way to substitute. So cant try to substitute anything, because I got what I got.

Good afternoon all, I've recently gotten into focusing on my water profile in order to up my brewing game. I've started using RO water along with mineral additions to get the profile I want and ensure that no chlorine/chloromines are introduced into the beer, but there lies my question; how...

So, funny thing... I went to the LHBS today to pick up the grain bill for this recipe. Didn't realize it at the time but acidentally got 1lb of Melanoidin instead of the Munich. Sooo, we're gonna see how this recipe works out with that substituation instead! Stay tuned for the results.

WOW! I feel like the biggest dope now. I definitely forgot to mix the pre-boil wort; oops! That would explain it though. My post-boil OG turned out to be 1.060 as well, which I knew something was most likely wrong with my original pre-boil reading. Thanks all for the help!

This is only my second AG batch. My previous efficiency was around 70% with over shooting my preboil volume and multiple stuck sparges.

Good afternoon all! I just collected the wort from my mash for an APA. I cooled the sample down to about 70 degrees and I measured a gravity reading on 1.06. My expected pre-boil gravity was supposed to be 1.046. Below is my equipment setup and mash bill, could anyone give me insight on why...

Hey all! I have a 15 cu.ft. keezer right now that I keep set at 38 degrees. I don't want to buy an entire new appliance just for a fermentation chamber, because the wife wouldn't be too pleased with it. Could I just use a fermwrap on the carboy; place it in the keezer, and have the...

I've also been thinking of adding 12oz of Cara-Pils and bring the 2-row down to 8.5lbs; in order to get some better head retention and keep a similar ABV. Thoughts? What are you thoughts on moving the 35 min addition up to a 45 minute addition? What would the change about the hop profile...

Hey all! I've decided to try my hand at creating my first recipe. I'm going for an American Pale Ale recipe with a lower IBU content (for the wife), but with a noticeable citrus hop flavor and aroma. Recipe created on BeerSmith2 Batch Size: 5 gal OG: 1.052 SRM: 7.8 IBU: 34.9 Mash @ 150...

I've finally been able to convince the wife to allow me to use our extra space in the house for a home bar setup. I've acuired all the furniture and equipment for it, but I am still looking for one last thing; beer coasters. Does anyone know where I could find some cardboard coasters that they...

I've looked in multiple places, but I can not find much more additional information about it. Any help would be greatly appreciated.

I once overheard a Marine in my platoon state that he didn't drink IPAs because they cause manboobs. I asked him why he though that, and he said because of the hops in them. I proceeded back to work and had a nice little chuckle.

Good morning all, I just recently got on the cider train as a way to convince my wife to allow the keezer in the living room! (It's worked so far :) ) So long story short, my wife tried this new dry hopped cider and loves it. It's made by Bold Rock, located in Virginia. The description is...