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Hey guys, Brewed a Saison with an SG 0f 1.054. Its currently at 1.031 after three weeks in the primary. It's a 5 gallon all grain batch and temp was holding steady at 70F. Used the Wyeast Belgian Saison strain, should I be patient or try to repitch more yeast to get it going again? Thanks.

Brewed a double IPA yesterday and pitched two packs of mangrove jack west coast yeast. Its been almost 24 hours and have no activity in the fermenter. Anyone else have delayed start time with this yeast or do I have bigger problems?

I've been all grain brewing for about 1.5 years now using the batch sparging method, and have been getting efficiencies around 60%. Next brew will attempt fly sparging to try to get a better efficiency. Has anyone noticed a rise in efficiency after switching to fly sparging? Any tips would be...

What do you think guys? Amber ale transferred to the secondary about a week ago and this showed up.

Hey guys, just finished my fifth all grain IPA and have been disappointed with the hop flavor and aroma. The last IPA I did used 1oz citra at 60, 1.5oz cascade at 30, 1.5oz cascade at 15, 1oz citra a 5 and then whirlpool with 1 oz citra. The bitterness is there but can't seem to get the...

I made an ipa a few days ago. OG of 1.070. I usually double pitch wyeast or white labs but didn't this time and didn't make a starter. When I put the white labs in it came out clumped in the primary and now three days later haven't really seen any activity in the airlock. Could there be a...

I dry hopped an IPA about seven days ago with about 1 1/2 oz of pellet hops. They broke apart and have formed a "hop cake" about a half inch thick on top of the fermenting beer. Is this normal or should they have sunk into the beer?

Was wondering about yeast nutrient and if its worth putting in the beer. If I do add it, at what stage should I put it in?

Been extract brewing for about four years now and never had carbonation issues. Bottled four cases, two three weeks ago, and two, two weeks ago and they have no carb. Did everything the same as I always do, 2/3 cup of dextrose in 2 cups of water in the bucket. Could it have been bad...

I bottled my first cider about two weeks ago. I just opened one and there is no trace of any carbonation. Should I have added extra sugar in the primary? It was in the primary for about one month and secondary for two weeks. Crystal clear, nice taste just no carb.

Hey guys, I have a 3 gallon batch of cider which I treated with pectic enzyme and campden tablets about 30 hours before pitching the yeast and yeast nutrient. When I added the yeast I stirred it a little bit and kicked up the sediment. Its been about 20 hours now and there really isn't much...

Hey everyone, im gonna give hard cider a shot but have a few questions. I have 3 gallons of pasteurized, preservative free cider bought at a local orchard. Do I need to add camden and pectic enzyme before pitching yeast? If so is there anything else I need to add as well. Thanks in advance...

Making a blonde ale and im gonna add some chipotle chilis to the secondary. Anyone have any input as to home many and for how long the chilis should be kept in the fermenter? Don't want it to be too overpowering.

I'm planning on brewing a beer that requires a starter but I've never made one before. Do I use the yeast provided in the kit or do I use yeast in addition to what is in the kit. Im a little confused. And, could I just use two packs of yeast instead of making a starter?

I've read a lot about the Bourbon Barrel Porter from NB but haven't heard much about AHB Whiskey Barrel Porter. I'm thinking about ordering one of the kits but i'm not sure which one to get. Any suggestions?

Looking for a little info from anyone who has brewed the Honey Kolsch. I brewed mine three weeks ago. It spent two weeks in the primary and one week in the secondary. I want to bottle it but the directions say to keep it in the secondary for 2-4 weeks. Is it too early to bottle?

I have some questions about beer finings. I've always used irish moss 15 mins before the end of the boil but I've been reading a lot about gelatin and cold crashing. What exactly does irish moss do to clarify the beer and which method is better?

Brewed an extract amber about week ago. Let it ferment for about seven days. Went to open the fermenter and an incredible amount of trapped gas came out and on the bottom of the fermenter was a very thick, white sediment. Never saw that kind of sediment before and not sure why the C02 didnt...