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I made a little starter in a mason jar two weeks ago out of the dregs from some lambics I'd been saving. I'd forgotten about it until today and when I pooped the lid off I noticed this creature floating in there. It literally looks like a black walnut. I've done a lot of sours over the years and...

I'm at a total loss. The last three batches I've brewed have been 10 or more gravity points below my anticipated gravity. I don't understand it. Literally nothing has changed with my system or process. I have a 10 gallon cooler for a mash tun. I did notice that my thermometer was about five...

Brewing an all Pils malt brew today. Gonna ferment with 3787 Trappist High Gravity. I picked up a couple of ounces of Palisade just to see what they're all about. Anyone had experience with Palisade in general or in a Belgian style?

I just checked the gravity on my double ipa and it's at 1.010 from 1.080. 87% attenuation! I used a huge starter of washed 1056 and mashed at 148 for 90 minutes. I also used about 5% sugar to dry it out. I knew I'd come in low but 1.010? Is this just going to be an enamel melter Sent from my...

Have you all noticed a difference in attenuation/flavor/etc when fermenting in a carboy/bucket/conical ? I've been getting much better attenuation when I'm fermenting in my bucket than my carboys and I don't know why. Same recipes, same mash temp, same everything. Just different fermenter. ...

I know the first few days of fermentation are the key times when ester production is highest but if I ramped up a fermentation of an English strain on, say, day 10 of fermentation would I get much character from that? Sent from my iPhone using Home Brew

I brewed up a 1.070 maibock yesterday and hit it with 90 seconds of pure o2 once it reached the ferm temp (50 degrees). I pitched a huge starter of 2206 Bavarian Lager and let her ride. Should I dose it again with some o2 since I hear there's a decent amount of lag time with this yeast? Sent...

(Pardon the messy closet) I brewed up a black butte porter clone yesterday and used wlp002. I was hesitant to use it because my experience with the Wyeast equivalent has been less than desirable. After pitching a 2 liter starter of 002 last night, however, I woke up to this. A far cry from what...

A little over a week ago I procured some yeast (1056) from a local brewery. I made a 2000ml starter that night with a decent chunk of the slurry and pitched 1500ml of the starter into a 1.065 IPA the following night. I poured the remaining 500ml's of the starter into a sanitized mason jar and...

Has anyone ever noticed a difference in flavor or performance out of the London ESB and WLP002 English Ale yeasts? From what I've read they're both supposed to be the Fuller's strain. Just curious if there's much of a difference.

Finally have some cash to burn on brewing stuff and unwanted to stick up on a couple different yeasts to reuse throughout the year. I already have 1056 on hand but would like a few more suggestions. I have temp control so lager strains are fine, too. Thanks in advance!

I have all my ingredients milled and ready to go for this weekend for what was supposed to be an AAA. For whatever reason I went off of something I read and didn't punch it into a calculator and now that I have it's only coming in around 6SRM. Definitely not amber. Below are the grains I...

As the title states, I'm curious how far you've pushed the limits in terms of your beer's ABV. I have a couple 10%+ beers planned but I've never done more than an 8.5% Old Ale (supposed to be 9%... Damned sparge problems). Wyeast 1028 London Ale got me to 8.5% but Wyeast 1056 American Ale has...

Got myself a pretty tight budget these day but I also have a snobbish taste for craft beer. I'm racking my brain trying to come up with cheap but tasty recipes. I'm thinking Saisons will be relatively cheap with just base malt and some sugar. Any other ideas?

Plan on brewing up an ESB soon and have been going back and forth in which yeast to use. It seems 75% of brewers prefer the 002/1968 since it's supposedly Fuller's strain. Then there the other camp that says Fullers ESB isn't very representative of the style and they advocate Whitbread or S-04...

About three weeks ago I brewed the Arrogant Bastard clone given by Jamil and Tasty (the one where everyone but Tasty said cloned). I'll get into recipe and tasting notes later but for now let's see if you can choose the real one from the cloned. *I'm very sorry for the picture quality. I took...

I want to like this yeast. Everything I've read about it makes me want to make it my house strain. My experiences with it have been quite disappointing, though. I've read all about how people are getting near 80% attenuation with it but my last two batches never got above 70%. Actually, 65% and...

About a week ago I procured a bottle of Saison DuPont with the goal of growing up the dregs for my own DuPont clone (I love doing this because the yeast comes with free beer!). I poured off most of the beer and poured the rest into a 200ml starter at about 1.020. In about three days there was a...

I'm just stepping up my starter on some dregs from a bottle of Saison DuPont and I'm getting really antsy to brew this. Im getting a lot of clove from the starter at this stage. Have you guys done this before? What was your experience like?

I've been tossing around the idea of a SMaSH brew lately and i wanted to try a few ingredients I've never used before in it to get a feel for their profiles. I have four oz of Amarillo and some WLP 007 dry English ale yeast in the fridge. I was thinking about 10-11 lbs Marris Otter along with...