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I harvested wyeast 1056 from a beer and washed it following instructions I found here. I later brewed a cream ale. It has been in the fermentor for a week bubbling the whole time. Everything seems normal by sight and smell but the Krausen hasn't fallen. I feel like a cream ale shouldn't take...

After my first two brews I kept noticing a similar aftertaste. It was definitely off. It was hot and sharp and overpowered the other flavors. It did slightly go away with some time, but not fully. After tons of research here and other sites, plus a number of questions and suggestions. I...

I bought my kettle for brewing at Good Will (trying to save a buck or two) and after brewing two batches have noticed the same odd flavor (astringent/sharp) in the aftertaste of both beers. After a much more careful examination of the pot I have noticed some minor scratches on the bottom, could...

I cracked open one of my first brews last night after it had sat at room for 2 weeks and then chilled for about 2 hours. It looked wonderful and smelled great (pale ale) but then when I drank it, it had a horrible aftertaste of sharpness at the back of the tongue. Kind of a metallic/astringent...

My first batch is in bottles and my second it in the fermentor. The second batch is roasted brown ale and it bubbled up just like I would expect, but now that the bubbling has stopped and the Krasen (sp?) has dropped there is a bit still hanging around with a light brown slimy looking...

My first brew (a Pale Ale) is fermenting nicely in my closet and I was talking to a friend today and he said that he thought it would only have to ferment for about a week. I had read that it would be two weeks. What do you all think?

I just brewed my first brew on Thursday and felt things went really. Now I am sitting back watching the bubbles and reading posts here and it has lead me to a couple of questions. I keep reading about how important controlling the temp during the fermentation is, but I just have the carboy...