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I took a tour at a local craft brewery where they claimed that they used something like 22 different strains.

I love Kolsch yeast and use it just about any time I want something neutral-ish. My favorite: 10 lbs of good Munich malt with 20-25 IBUs bittering from a German noble hop. It produces a nice, malty amber beer, flavorful but very drinkable. You can sub in a pound or two of dark Munich for more...

I just came across this on Wyeast's "New and Notable" section of FAQs at: http://www.wyeastlab.com/faqs.cfm?website=2&CategoryID=12#r178 I am making a high alcohol Barleywine at 12% and really want to make it as sparkling as champagne at 4 vols or more. I am looking to make the beer in the...

Beano, alpha amylase, etc., all just break unfermentable sugars down to fermentables. If you're talking about underattenuation, then there are probably fermentable sugars left that the yeast just didn't eat. Warming it up, repitching yeast (specifically a clean, high-ish attenuation yeast)...

This is my first post here - please forgive me if I chose the wrong section. I made a pretty standard stout Saturday. Fermentation started by Sunday morning and built up to a good inch and a half krausen. Last night, Tuesday, I checked and the Krausen had started dropping. This evening...