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I made a starter from a couple different beers that were bottle conditioned (a couple of my own and a couple Paulaner Hefe's) and while the starter seemed to grow, the fermentation looked odd. A big krausen never rose and it looks like this. Opinions? Comments? Suggestions?

How does one go about measuring the amount and effect a dry hop has on the brew? I've read that it adds no bittering, only aroma... and that can translate to sweetness. Is that correct? And how can I measure it the way I would, say, IBU's..?

Haven't made a cider yet, but want to in the fall. Can I use pasteurized cider from a local apple orchard as long as it doesn't have preservatives in it? Or do I need unpasteurized juice? And what do preservatives in the juice do to the process anyway?! Thanks in advance for the reply

Can you take gravity readings at points during the boil?!?

Would love if anyone would like to chime in on a recipe I'm working on. My inspiration is my love of Mexican hot chocolate, and the wild hair I got to add powdered caffeine into a beer. 6 lbs of Dark Malt Extract 1 lbs of Chocolate malt 1 lbs of Coffee malt 1/2 lbs of Blackprinz malt 1/2 lbs...

I have these lovely bottles from Indeed but I can't find caps to fit!! I've attached a pic to show relative size, though I'm sure many of you know what I'm talking about. HELP HELP!!! I bottle next weekend!!

So I was drinking a Liftbridge Farmgirl, and tried to save some of the yeast at the bottom. I just saved it all in my fridge in the bottom of the bottle and poured them all into one. I made a 1L starter (boiled then cooled water with 10grams of DME) and added the yeast. It was making CO2 for...

Just a quick question as to whether people sanitize their dry hops, if it's even possible, and what technique they use to do it..? Thanks in advance, kids!

I've only brewed a few beers and I've put my hops in a nylon bag during the boil to cut down on the trub. However, I just brewed a Pliny the Elder clone and there were a LOT of hops in that bag. Did I limit the effectiveness of the hops by not letting them have more "room" during the boil?

So I'm using White Labs 530 Abbey Ale yeast in my current brew (Leffe Clone: The Bastard Extract version) and it's fermenting nicely after a 500ml starter. It was bubbling after 24 hours, which did my "newbie-brewer" heart good ;) and has an interesting bubblegum odor to it now (the kids love...

Probably a n00b question... and I think I have an inkling on the answer, but here goes: Within the human palette of taste, who wins the battle? Yeast vs. Hops I'm pretty sure that in general, hops would overpower the subtleties of yeast flavors, no? Are there exceptions? Can a yeast compete...

So I'm going to hack at my first Leffe Clone and I'd love opinions on amounts of ingredients and times in the boil. This was based partially on Revvy's Leffe Clone, with changes based on the fact I'm not an AG brewer (yet) and what was available at the local brew store. 1lb Biscuit malt, 1/2...

I was discussing beer tastes with a friend of mine that states his beer preference as "the hoppier the better", and I thought I would posit: How much is too much in regards to hops? I know they're used to balance sweetness, but at what point could I make a bitter beer drinker pucker and say...

As a new brewer and someone who's just starting to figure out the nuances of what I like, I'm attempting a slight alteration on a Midwest Brew Kit. I'm going to take their Lemon Coriander Weiss, skip the lemon, and use Wyeast's 3711 French Saison strain. Any comments or suggestions, I am happy...