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How often do you find a beer that has within a reasonable shelf life, say 6 months, become unpleasantly oxidized? Which are the worst offenders? Which are the best?

-You have a 5 month old smack pack of Wy2487 Hella Bock. -It showed swelling 8 hours after activation. -You need to pitch a 1.054 lager in 36 hours. -You have a stirplate, wort, nutrients and various sized flasks to work with. How do you propagate the yeast for the best possible pitch?

Jesus Christ! My first brew of 2012 is a drainpour! Hmmm... I hope this isn't a bad omen. What are you brewing rituals and superstitions? How should I go about removing the bad ju-ju from my brewery?

This is a super duper easy and totally free. There is no reason you shouldn't be doing it. Take your sample for Original Gravity just after you pitch the yeast. After you take the reading, cover the sample with foil and ferment ~10 degrees higher than your primary temperature. Check it...

Pitched 2 Activators of 1338 into 20 litres of 1.045 wort at 60*F. Raised to 62* @ 24 hours. Krausen @ 48 hours. Activity slows @ 7 days. Raised to 66* @ 10 days. Gravity is 1.030. Re-Pitched with 1056. I don't see myself using this yeast again. Is there anyone who actually...

Did anyone else go ahead and order this? Any reviews yet? There is very little information on this new variety. Legacy Leaf Hop 2011 NEW CROP Alpha Acid 7.8% Dual purpose hop, with a floral, blackcurrant and spicy aroma. Typical brewing styles: Ales, Lagers, and Stouts...

Ok, I was just wondering what people are brewing. Are you typically using kits, recipes from the 'net, recipes from books or magazines or ones you've created yourself?

73% Munich (10*) 27% Pilsener 0.5 oz Northern Brewer @ 70 1 oz Tettnang @ 30 =24 IBUs Protein Rest @ 130 °F for 20 mins Maltose Rest @ 144 °F for 45 mins Dextrinization Rest @ 158 °F for 45 mins Mash-out @ 175 °F for 15 mins Wyeast...

I decided spur of the moment to brew today. A Marzen ready for tapping in October. What do you think? 6 lbs. Cargill German Pilsen 6 lbs. Cargill Munich 0.6 lbs. Crystal 80 (also Cargill I think) 4.5 oz Organic German Saphir (3.7% AA) into the mash Mash @ 67* for 60 mins Wyeast Bohemian...

It's just a sitting around the house kind of day and even though I brewed last night I want to brew something up. Out of all the assorted ingredients I have in my closet I'm going with: 11# of Gambrinus EBS (already crushed and getting rather old) 1/2# Crystal 60 1/4# Chocolate Magnum...

I just popped the first bottle of an AG Pale Ale the other night and it was great. For about 1.5 seconds. Nice body followed by perfect malt leading to fresh hops and then PLASTIC or ASH or something wrong that really sticks in my mouth. Has anybody had this flavor before? I'll do the...

In the DIY spirit of home brewing, since batch #1, I have always written my own recipes. A few weeks back I decided, last minute, to brew on my day off. My LHBS is great and they have a book with house recipes so I figured I'd just pick one of those. No big deal. I was decided on extract...

I had an vision of sorts. One day I'd be drinking the best beer I'd ever tasted and I would realize that I made it myself. Better yet, I'd be able to make it again at little cost. Such a simple idea. I had a moment of clarity some time ago. It occurred while I was brewing a triple...

If you are anywere near Surrey, BC check it out. Beautiful interior, great food, reasonable prices and the best beer selection I've seen in BC. I had a La Fin Du Monde, Bangers and Mashed, an Innis and Gunn and a dram of Talisker for about $35. Both beers were served in appropriate (branded)...

Hi, First post here. I've done lot's of reading already but i just can't figure out why my mash efficiency/brew efficiency is so damn low. I just did my 4th all grain brew yesterday. I was going for 1.052 OG for a 6 gallon batch of wheat beer. At the end of the day I read 1.032 OG on my...