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Hello everyone, Yesterday I collected my first batch of yeast using the Simple Yeast Storage procedure which seemed to go fairly smoothly. I collected about 2 jars of 24 oz (700 ml) of slurry, which each settled to a few oz of sediment. The sediment dropped out into 3 layers (see below) and I...

Hello all, I am trying to set up a decoction profile on beersmith that has 3 temperature rests, followed by a batch sparge. I have the setup shown on the attachment, but I don't understand where the volumes all came from. I have also only done one previous brew with the software so I am not...

Hello all, I'm not sure the best location to post this question exactly, but here goes... The other evening I was enjoying some tastey homebrews (Belgian Whit and an Amber), when it occurred to me that my beers seem to have a mouth feel in line with a pop in terms of carbonation and bubbles...

hello, i was just wondering what the yeast number means exactly? im bottling my first batch tomo, and am currently looking into recipes for my second and got to thinking about this question. i first thought of it when i spotted someones belgian wit found here and he says "I used Wyeast...

Hey guys, ive been reading here for a few weeks now doing research on brewing. Im going to make my first brew this weekend and im thinking about doing an amber ale. I feel like i have a pretty solid handle on what to do, but im confused about using the hydrometer. i mainly dont know...