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I recently moved into a 393 square foot New York City apartment. I have NO room for fermentation temp control, but my apartment is at a steady 78-82 year round. I've searched wyeast temp reccomendations and here's what' I've come up with: below is a list of wyeast that have ferm. temps listed...

I wanted to try FWH with a partial mash robust porter recipe that I'm slowly tweaking. I brew in a bag with a pound of 2-row and my other malts, and then transfer the bag into a gallon+ of water at 170 and let them steep for 30-45 minutes as my sparge. I get crazy efficiency with this...

I just got done adding my new 'Blue Agave Nectar Barley Wine' to the fermenter, and am a little concerned that it's under hopped per my tastes. To start off my brew day I picked up both SN Bigfoot Ale, and Anchor's Old FogHorn. I like the smoothness of the foghorn, but couldn't get enough of...

I made a 4.5 gallon partial-mash batch of bohemian pilsner today. BeerSmith said it should have had an estimated OG of 1.044 Three days ago I made a gallon starter of wyeast bohemian pilsner yeast. My original wort (including sparge) was about 3 gallons. I then added the gallon starter...

I made a 2.8 gallon batch with the following recipe: 5.5 cans/6.5L/1.7G Goya Apricot Nectar 30g sugars/8 oz. 8 oz crystal 56L 8 oz flaked oats 1.5 oz torrified wheat 5 oz Special B 145 L 5 oz 2row 2.5L 16 oz light DME 0.5 oz Czech Saaz Whole leaf 3.2%aa 30 min boil 0.5 oz Czech Saaz...

Well I just got done with my first all grain and I'm thinking about converting it to a partial grain by adding some DME, because my specific gravity came out to only 1.026 My recipe (for 2.5 gallons): 1 lb rye .5 lb crystal 56L 4.5 lbs 2 row mashed 90 min steeped 60 min hopping...