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I was planning on bottling this traditional mead today but noticed this wispy cloudy white smoke-like substance near the surface. Should I be worried about this? Airlock still has liquid and it's been kept in my ferm chamber with regulated temps. Not sure what this is.

I have over 200 lbs of raw wheat in storage that I would like to brew a wheat beer with. Since it's unmalted and I don't want to go through malting this much wheat, I have a couple questions about grain bill and mashing: I have researched and it looks like I can do a Hefeweizen or Witbier with...

My basement is around 56ºF and I need a little warmer place for fermentation. I got a free (broken condenser) chest freezer off craigslist today and want to turn it into a fermentation chamber, the added krausen containment factor of the enclosed chamber is a plus for reducing any potential...

Up to this point I have been brewing with a buddy on his setup which mainly consists of a double burner camp chef stove and a KAB4 floor burner. For christmas my wife is getting me my own equipment to brew at home (woohoo!) and I have come to a decision point. We currently have budget to either...

When I purchase an extract kit, how do I know which yeast to select from the options? I have no idea what the differences are. Any tips or general guidelines on this?