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I used re-pitched cider yeast for an ale, which under-attenuated...until I primed it. The priming sugar woke up the yeast and it just kept going. Miraculously none of these puppies has exploded. I should say going in the other direction (Ale --> Cider) is fine, since the sugars are going from...

I have a roggenbier almost 2 weeks in primary, and I can't stand that weizen yeast flavor. What can I do to minimize the yeast character at this point to make it more drinkable? Cold crash? Rack to secondary and give it some age? Add another flavor to suppress? Add another yeast to compete...

I was experimenting with a new rye recipe, it tastes and smells bad after a week in primary. I've never had this happen, and this is my 14th batch. Does this look infected to you? Or is it the recipe, or even the style? It is right at FG after a week. Roggenbier All Grain (5...

I started out with apple juice, bread yeast, and a balloon with one tiny hole. The flavor wasn't great, but I noticed it came out carbonated after only a week in primary, presumably due to the increased air pressure inside the fermenting bottle. The balloon was enough for the CO2 to escape, but...