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Like most folks, by choice or necessity I've occasionally substituted yeast in a recipe, like Wyeast 1056 for WLP 001. They're both Sierra Nevada and universally considered substitutes for one another. And yet WLP 001 lists a very different temp range for its yeast (68-73) than Wyeast 1056...

I get some great feedback on here, was hoping to get a bit on a coffee and cherry imperial stout I'm trying to brew. 5 gal: 11 lb 2 row 3 lb dark Munich 8 oz carastan 8 oz crystal 90 8 oz chocolate malt 8 oz brown malt 5 oz roasted barley Mash 60 min at 155 1.5 oz northern brewer...

I attempted a rye IPA a couple months back. It turned out ok but lacked some hop presence. I came up with the below which I am guessing will yield about 70 IBUs. Anyone think I'm overdoing it? 5 gal 9 lbs pale 1.5 lbs munich 2.5 lbs rye 10 oz crystal 20 4 oz crystal 80 3 oz carapils 3 oz...

I brewed the following attempt at a red rye IPA a couple months ago: Grains: 10 pounds 2-row 2 pounds rye 10 oz Carared 6 oz Carapils 4 oz Crystal 80 2 oz debittered black barley 8 oz rice hulls 8 oz flaked rye I mashed at about 152 for one hour, followed by a 60-minute boil...

What are your thoughts on drawing a sample from under the krausen to see if my beer has off-flavors? Here's why I ask: I started fermenting a brown Ale with WLP051, a notoriously fickle yeast. I pitched five days ago at about 65-66 degrees and fear that the beer got too warm during the first...

I feel quite dumb. I've been brewing for a while and have started to use an old fridge with dual temp control as a fermentation chamber because I realized one of the major problems I was having was pitching/fermenting too hot. I monitor the fridge temp but not the wort temp, with a probe that...

I'm considering this recipe. I'm going for a smuttynose brown dog or Indian brown ale-type maltiness. It's a modified version of a recipe I've made in the past but I cut back on the caramel malts: 8 lbs 2 row 2 lbs Munich light .5 lbs wheat .5 lbs caramunich .5 lbs crystal 80 .5 lbs...

I plan to brew a red rye IPA. I've posted versions of this a couple of times, in the General Discussion forum, 'cause I'm a Dumb, but I realize it's more appropriately posted here and hope to get a little more feedback after incorporating some suggestions and tweaking the recipe. I'd appreciate...

I posted a draft red rye IPA a couple of weeks ago and based on feedback I came up with the following. Would value any feedback the experienced folks on here can give! 10 lbs 2 row (was going to go with 9.5 but hbs only sells in bags of 10 - waste not want not) 2 lbs rye 10 oz Carared...

I'm trying to make a reddish rye IPA. I'd like to use some willamette hops. They don't have a high alpha so here's what I came up with. I'd appreciate any feedback from the folks on here. 3 gallons - which seems like a lot except my efficiency sucks, hovers around 60%:(. If I could get...

I've been brewing for a while but I only noticed this problem recently: during primary fermentation, something, presumably trub, sticks to the sides of my fermenter. This is an all grain batch. I cooled the wort with an immersion chiller and racked it to the carboy. I didn't filter or strain...

I was going for a strong IPA that's little malty, a little sweet, and hoppy (obvs). I'm worried I may have built this wrong - maybe using Vienna when I should have used Victory. Help would be appreciated! This is a 2 1/2 gallon batch so if it's bad I guess that's some consolation. 6.5 lbs...

I've got two gallons of cider going. I added some previously washed and harvested Nottingham yeast to one gallon of cider, then two weeks later I racked it onto a gallon of white grape peach. It's very tasty, but over two weeks after I racked it's still aggressively bubbling/fizzing when I...

I've got two gallons of cider going. I added some previously washed and harvested Nottingham yeast to one gallon of cider, then two weeks later I racked it onto a gallon of white grape peach. It's very tasty, but over two weeks later it's still bubbling/fizzing when I take a sample. Because...

About 10 days ago I brewed something like an old ale - OG 1.072. After about a week the krausen began to subside but for the last three days there's been a single layer of bubbles covering most of the beer - see photo attached. This layer does not appear to be shrinking or otherwise subsiding...

All, I know there are a lot of posts on sulfur odors in cider, but I haven't found an answer to these two particular questions: For background: I started a 2-gallon batch of cider about 10 days ago. I used apple cider, apricot and peach juices (all 100% juice, no preservatives), and also...

I have a problem with some of my beers having what I think is an astringent quality – an unpleasantly, not hoppy, bitter aftertaste. I know there are a lot of posts on the topic here, but none seem to match up with what I'm experiencing. I would describe myself as an amateur all-grain brewer...