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I'm brewing a batch of light american ale using the said yeast, and there is a thick layer of yeast on top of the brew that won't settle. This is the 3rd week of fermentation, and it has reached target gravity. Anyone have any suggestions as to how I should handle this?

I am under the impression that hot and/or cold break material, if left in the wort during the entire fermentation, can possibly bind to yeast cells during fermentation, thereby possibly causing inadequate nutrient uptake for the cells, as well as a sluggish fermentation. I am also under the...

is it unadvisable to rouse (swirl the fermenting liquid in my carboy) my brew? i think i remember hearing something about it helping the yeast, but need a second, or fiftieth opinion.

so is it unreasonable to ask that there be a forum specifically devoted to lager, and one for just ale? ... just a suggestion.

Any suggestions on the easiest way to do this... THANKS! hee hee, trub rhymes are fun : ) Beer is GOOD.

I was just pondering the subject because i decided try this out with a 1/2 gallon growler, a filtered aeration system, a quart of wort, and two pretty old smack packs of Wyest california lager yeast. I started a batch of organic lager, got the wort good and ready, but my smack packs...

I used 6# of 60/40 wheat/ malt liquid extract, 1# of briess dark dme, 1 oz German Hersbrucker pellet hops, wyeast german wheat 3333 & a safale wb 06 (cuz the smack pack took a long time to swell), for a five gallon batch. I used irish moss and racked to a secondary after 3 days, with the temp...

I've tasted several home-brewed wheat beers, including the batch in my secondary, as well as wheat beer from a local microbrewery, and they all have the same off flavor. I want to make wheat beer that is just as tasty as O'dell's Easy Street Wheat or New Belgium's Sunshine Wheat, Widmer's...

Thank you all, very VERY much! I luaghed, I cried, I yawned(justkidding), and most importantly, I understood. Thank you ALL so much for elucidating the topic! I love you all for your responses, the honesty, the hilarity, the analogies, and all the different views. Truly. TRULY! I work a very...

I may have missed something obvious, but why exactly is the all-grain method perferred by so many?

Tha bottom of my secondary fermentor from a batch of dry irish stout. I'm a bit worried, if it is actually useable, that the light might have messed with the yeast... thanks a bunch! Homebrewing Rocks!