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Pitched dry yeast and no action, so 30 hours later aerated and put in another packet. Another 24 hours and still no activity. Now what.

Re-hydrating dry yeast. I now some guys who don’t bother, just pitch the dry yeast into the wort and cover it up. I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe. I’m wondering now...

Re-hydrating dry yeast. I know some guys who don’t bother, just pitch the dry yeast into the wort and cover it up. I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe. I’m wondering...

Re-hydrating dry yeast. I now some guys who don’t bother, just pitch the dry yeast into the wort and cover it up. I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe. I’m wondering now...

I’ve brewed 5 different recipes and they all but one has the same kind of bitter, estrigent maybe, I don’ t now what, after taste. I have the brewing temp to mid 60s and aging at about 70. It taste bad right after fermentation at bottling and aging does nothing to help. It seemed contamination...

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I brewed a batch and had it bubbling away. Then it slowed down until at about day 8 it was stopped. This seemed normal and fine. Then at about day 17 it started to bubble, like one burp every 5 to 10 seconds. Now at day 18 its still burping. I’d had it at 62 to 66 degrees. I noticed it crept...

I brewed a batch and had it bubbling away. Then it slowed down until at about day 8 it was stopped. This seemed normal and fine. Then at about day 17 it started to bubble, like one burp every 5 to 10 seconds. Now at day 18 its still burping. I’d had it at 62 to 66 degrees. I noticed it crept...

I’ve brewed a few batches of different ales and all but one had a [U]bitter (not like hoppy, IPA, good bitter), sour, almost stale taste. I thought it was because I was fermenting at like 80 degrees, so put my fermenter in a cooler with 65 degree water and had a good Irish Red. I tried this...

I’ve brewed a few batches of different ales and all but one had a [U]bitter (not like hoppy, IPA, good bitter), sour, almost stale taste. I thought it was because I was fermenting at like 80 degrees, so put my fermenter in a cooler with 65 degree water and had a good Irish Red. I tried this...

room temp for me is 75 to 89 degrees. Can I bottle age / corbonate at this high a temp or will it effect taste? What if I store it this high? Any ideas on how to age or later store it cooler if need be? Like put it in a cooler with a bottle of frozen water or something?

I'm using a one step fermenting and then bottling in about 2 weeks. I'm in 77 to 90 degrees all the time. I use a swam cooler to ferment at about 65 to 70 degrees. But I am aging / carbonating at 77 to 88 degrees. I'm not satisfied with the taste, kind of pungent sweet. Is the aging...

The problems I’ve had is like a sweet almost banana taste that over rides the hops even in an over hopped IPA. Some people actually like it. I don’t. I got my swamp cooler going and hope now to brew ale at between 60 and 70degrees. Will I solve this with a swamp cooler? What is the down side...

I am in 70 %to 80% humidity with a constant temperature in the upper 70s at night to upper 80s in the day. I fermented a few batches of IPA at 80 degrees and it had a sweet almost fruity after taste which I think is due to the heat in fermentation. I'd like to try to get the wart down to about...