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I just brewed a Russian imperial stout and I screwed up. I boiled off too much and ended up with an OG of 1.124. As per the recipe (Czar's Revenge) I pitched US-05 yeast. But that yeast won't be able to ferment it all the way. It's alcohol tolerance is around 9-11%. It won't be able to...

I apologize for posting about not being able to start a fermentation again right after the cranberry thing. But the same issue is turning up. I have spent a week trying to ferment a little under a gallon of Wickson crab apple juice. I got the juice from a local apple orchard (Kiyokawa...

I'm trying to make a batch of cranberry wine. It's a two gallon batch with an OG of 1.080. I have been trying to get a ferment going for a week. First I pitched half a known good (it inoculated something else perfectly), new packet of 71B, rehydrated with Go Ferm. That didn't work so I...

Some time ago on here I inquired about using quince in cider. No one, as I recall, had fermented pure quince juice. I got a bunch of free quince from a friend so I went ahead and did it. The process: I rubbed the fuzz off the quince, washed them, cut them up into pieces and froze the pieces...

I was thinking it might be interesting to try and make a cream soda beer. I don't know if it's been done before. I was hoping for advice and feedback. For the "cream" part I was thinking of using lactose. It would also contribute sweetness. Probably a lot of crystal malt to have...

The latest issue of Zymurgy has a recipe in it they call I Got Your Stout. It looked intriguing but I don't understand what they are doing with the yeast. It calls for two yeasts. Fermentis K97 and Munton's. Dry Ale yeast. What would the effects of pitching both those yeasts be? Wouldn't one...

Has anyone had problems with the Lavlin 71B yeast lately? This is the second time I've pitched (and it was an over pitch, for sure) that yeast and not seen any yeast even a few days later. The first time I had to actually build a starter using apple juice and an entire packet of 71B to get...

This is a problem I've been struggling with for some time now. Every time I make an IPA or something else hoppy, by the time I taste the carbonated beer there is little to no hop flavor. I'm following the hop schedules with the recipes. I'm dry hopping. But when the beer is done there is...

This may be a weirdly specific question but... I've seen quite a few Irish stout recipes that call for acidulated malt or lactic acid I think that is there to try and emulate the Guinness "twang". Which sounds like a good idea. But when I adjust my water for dark beers I always have to put...

I wanted to get some opinions on this. I recently ordered some hops Yakima Valley Hops. Good folks. I've gotten hops there before. One of the packets didn't come with the sticker saying what it was and the alpha acid. I figured out that it was Sterling but I didn't know the AA so I...

I gave some cider to friends of mine recently and they immediately rejected it for being too high in alcohol. It was probably around 7%. I know it fermented dry. They said they are accustomed to want cider that is more around 4% ABV. The problem is that the weakest apple juice I have run...

I went a little nuts this year and got my hands on as many apples recommended for cider as I could. But I'm not sure how to blend them. I think I will end up with a gallon or two of each of the varieties I snagged. Which are: Dabinett, Ashmead's Kernel, Arkansas Black, Hudson Golden Gem...

I was poking around the Internet and happened to take a look at the Fermentis site. It appears they now have four cider yeasts instead of just one (SafCider). They call them SafCider AB-1, SafCider AC-4. SafCider AS-2, and SafCider TF-6. I think what they now call AB-1 is the one they...

I picked some up some of this stuff online at some place called The Beverage People. It's made by a company called Renaissance Yeast, Fresco's claim to fame is that it doesn't ever produce hydrogen sulfide. Also known as h2s, rhino farts, rotten egg aroma, etc. I've used it in two batches so...

I used the search function and couldn't find a thread regarding someone brewing a grodziskie. I found a recipe for Andrew's Grodziskie in the AHA recipe database. I am planning to brew it. I've done a little Internet research and two potential issues come to mind: Hops and clarity. The...

None of the local stores have bread yeast. It, along with the flour, have been cleaned out of store shelves. I eventually found flour but bread yeast cannot be had for love or money. However, I have plenty of brewing yeast on hand. Will that work for making bread? Using a packet of US-05...

I'm thinking of brewing a Russian imperial stout. I got the recipe from Brewing Classic Styles. I am using Bru'n Water and the Black Balanced profile. But I'm having a hard time hitting the pH and mineral numbers. The grist is so acidic that it requires a lot of adjustment. I tried raising...

I had a beer at the Lucky Labrador brew pub in Portland, Oregon yesterday. It was named "quality rye." I found it quite tasty and hence want to try and make my own. There is some published information on the Lucky Labrador rye beer. Thirty UBUs, utilizes Golding and Fuggles hops, 23% rye...

I finally drew samples to test two ciders that had fermented out all the way. They are not the oldest batches but they are the clearest and with the least amount of lees. I had my friend and my mother try it in addition to myself and the consensus was.... no real flavor. It wasn't an issue...

Greetings! I just finished my second batch of beer. And it would seem I am repeating the mistakes I made the first time. I should add that I am doing one gallon recipes only for now. That is what my equipment will handle (possibly two gallons if I push it) and my stove can heat. And I want...