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I used this in a stout Saturday night. I opened the package and something was off. It was a sour smell but I pitched anyways. I had never used Nottingham before so I didn't think much of it. Looking back this was a bad call, something was wrong with this yeast. It was not a normal yeast smell...

So this is my first brew day in about 3 years. I used to do AG, but got rid of all my stuff (disarray, suboptimal,infected plastic, etc.) I ordered (for extract brewing: ) 5 Gallon Kettle (have spoon to stir, for partial boil) Funnel with filter (to pour the wort into the fermenter)...

After a few years of beer brewing dormancy, I'm back! I used to be such a technical brewer. I need to get new equipment badly and pressed for time, so I'll be brewing again but I will stick to extracts. Man hop prices are way lower than when I was full-throttle. New equipment types (big...

24 hours ago when they failed to reach a deal, my ale is got stuck at 1.017. What do I do man? WHAT DO I DO????? What if they don't reach a deal? Can I drink this at 1.017?!??!?? It's kinda tastes sweet!!!!

I feel like a n00b again! I haven't brewed in a year and I'm stuck! Trying to come up with a hop schedule for my first brew in a long time and I would like your input. I still have: All still fresh smelling and fine btw! (proper storage rules!) ~ 1 lb Sorachi Ace 6 ounces Simcoe 6...

In the last 5 months I've really started getting fit and lowering what was a high blood pressure reading, and as a result, I've drank a LOT less beer in order to meet my lessened caloric demand. Obviously there will be more room for beer in a maintenance phase but I'm just wondering who else on...

And **** you if you hold that comment with even the slightest resentment. I was just at a work social function with free beer, grabbed a bud light lime, and it was amazing. To any disparaging comments about that I say **** you in the ass with the dirtiest piece of steel ****er!

What the **** would he drink? I'm thinking Belgian strong, something light like Duvel. After a few we alllll have the power!! Lol

I got flaked spelt, unavailable at my LHBS, at Natural Grocers, questions is, can I mash this without a cereal mash? Directions for food prep on the bag are add to boiling water and reduce to a simmer for 15-20 minutes. Flaked grains at homebrew shops are basically rolled hot enough to be...

Looking for something like a peppery version of a beer that has allusions to a 7-up (I know don't give me no sh*t here lol.) Basically looking with that zing and refreshing quality when I am doing work outside on my house this summer that a standard beer lacks in 90 degree weather. 94.1%...

Is it possible to get a different more relaxed drunk buzz from drinking IPAs all night due to consuming all that wonderful hop goodness? I've googled on my phone but I've had too much lupulin, lol, to do a real in depth search lol.

I figured this wasn't exported but found some at whole foods today. Bad ass.

Used the mild form of Lipase tonight while making my first real cheddar (only did cheddar cheese curds before) and man does this stuff make a difference. I tasted a bit of the salted cheddar curds and they are miles apart from the curds I had made previously without lipase. Just thought I'd...

Does anyone else get a spicy element, almost pepper-like note, from this yeast? Aerated well, Pitched @ 57, Fermented @ 58-59 (actual wort not ambient) per my calibrated thermo on my temp controller raising to 65 very slowly starting at the beginning of week 2 till the end of week 2, and...

1.050 OG chinook vienna smash 5 gallons. Looking to be inundated with pine but avoid cat urine.

Does anyone else get a spicy element, almost pepper-like note, from Sorachi Ace hops?

I'm debating about getting a floor corker and looking for the cheapest source for Belgian or Champagne Bottles (any color.) My LHBS does not have either or I'd go there.

Just brewed a Sour Saison with 18.18% acid malt Grain Bill 6.000 lb Pilsner, Belgian (54.55%) 2.000 lb Acidulated Malt (18.18%) 2.000 lb Vienna (18.18%) 1.000 lb Flaked Wheat (9.09%) I know for a fact all these grains were what I had in the mash, no swapping at the LHBS, I watched...

Mashing with two pounds of acid malt (18%+) tomorrow bitchessss. wish me luck.

Wyeast says this is strain makes beers that "mature rapidly." Does this refer to the lagering phase as well? Search results have been limited to people's problems more than their actual experience with it on a timeframe basis. What kind of results has everyone had lagering this strain for a...