Search results

Hey all, 48 hours ago I pitched a pack of Wyeast 3522 Belgian Ardennes into wort at a gravity of 1.052ish composed of munich, carafa and honey. As far as i know the temperature has been in the low 20s the whole time. I smacked the pack and in about 8 hours it only swelled a little but i...

When brewing two standard batches, would it work to split a premium yeast sachet between the two batches?

I've been asked to make a beer at short notice - 2 freaking weeks? Which variety of beer will taste the least awful after such a short time period? I'm thinking maybe a light wheat bear perhaps? Any suggestions?

Lately I finished fermenting a batch of alcoholic (~5.5%) ginger beer and went about bottling it with priming sugar like i usually bottle beer. I found that the liquid immediately reacted and frothed uncontrollably when it came in contact with the sugar. My only choice was to fill the bottles...

I'm doing a ginger beer for the first time. Despite following the instructions on the pack to the letter it took a full two and a half days for gas to start slowly bubbling out of my fermenter, whereas it's usually only taken 12 hours in the past with ales. The contents still look fine and the...