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Oops, forgot to post my favorite word! In the brewing context, it's gotta be bunghole.

1) Even if the gravity stays the same, meaning fermentation is complete, you let the beer sit in primary for a month to let the yeast do it's job. If fermentation is complete, what other job does the yeast do? I've read that it "cleans up after itself" and improves the flavor a bit. Is that what...

Partial mash temp was at 160. At first, after the grains were added the temp was only at 150 for about 15 minutes, but then I raised it to 160 for the last 30 minutes. My sparge was also at 160. My intent was to mash, not just to steep, but honestly the difference between the two sometimes...

I don't know if my fermentation is stuck, or it's just as low as it's going to get. The two things I can think of are my wort is just not very fermentable, or the yeast I used is too flocculent. (Or maybe I wasn't sanitary enough while brewing, would that cause low attenuation?) Measured OG...

I've read that the general rule is 1 pound of base malts to 1 pound of non-enzymatic grains. So in order to mash my half pound of oats and half pound of torrefied wheat, I'll need a pound of base malt. If I add a pound of base malt to the mash, how much of my LME should I take out of my...

I may be able to get my hands on some malts for this batch. How much base malt should I add to this recipe, and how much dark LME should I take out? I don't really know how to figure out how much base malt I need in order to mash the half pound of chocolate malt and half pound of torrefied...

I do think I'll leave the chinook out at the 20 and 7, I was questioning whether or not I should do that in the first place. I did think about dry hopping, but I'll only have a half ounce of fuggles left. Maybe I'll just use that extra half ounce at 7 for more aroma. As far as the mash, I was...

I'm about to brew a new batch of Oatmeal Stout, but I want to have some noticeable hop flavor and aroma, maybe more like an American Stout just with oats added. I've got an idea for a recipe laid out, but thought I would ask for some suggestions as this is the first recipe I've tried to...

Yeah that's a great idea. Next time I hit the brew shop I'll do that.

I don't think you have to worry if your yeast is dirty or not. It's like a bunch of little "creatures" and I think they're either alive or dead. You just have to sanitize the vessel and anything the yeast touches to avoid contamination. I'm a retard cause I don't remember if I sanitized my jar...

I guess some history of the yeast would have been good to include. It was on the top shelf of my refrigerator, and when I pulled it out it was partially frozen, like slushy. So I decided it would be a good idea to make a starter to get the yeast numbers up. I've never made a starter before, so...

A little more info: After I pitched the yeast, there was a cake on the bottom almost immediately. Also, after I swirl it up really good and mix it all up, most of it falls and the cake forms again within just a couple minutes. Is that an indication of anything? When I first made the starter...

I made a starter about a day and a half ago, and I just went to go swirl it and all of a sudden thought "Did I even sanitize this container?!" I honestly can't remember if I did or not. I don't know why I wouldn't have, but maybe I just completely spaced it. I didn't take an OG, and so I'm...