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So I have made about 6 or 7 homebrews now and I have found that all of them, regardless or recipe, malts, hops, or yeast, all have one thing in common. It is a very distinct flavor in the background that taste almost papery. I have only done extract brewing, and after fermentation, I do a 2 week...

I just brewed an imperial stout, that has an OG of 1.072. How long should it stay in the fermentation vessel before bottling for the bottle condition phase?

I am brewing an imperial stout this weekend. The recipe tells me that the OG should be around 1.082. I bought 2 packages of Wyeast 1028 London Ale because the back states that more yeast is needed for beers with an OG over 1.060. My question is, should I just dump both packages in the wort in...

Perhaps it's too early to tell, but I pitched yeast yesterday at around 4 pm and still no signs of fermentation at all. It has never taken this long to show any signs before. Temp 74 degrees White Labs WLP 530 Should I wait another day? Any suggestions?

I am brewing a Belgian Tripel tomorrow and am wondering what time in the boil I should add my DME. The recipe says to add it at the beginning, but I have had some bad experiences boilng DME too long. Off color, and off flavors. Any suggestions? Ingredients below. Ingredients: 3.3 lbs. Pilsen...

What is a good method for dry hopping with pellets in a carboy?

I'm starting a NEIPA this weekend and have some pale malts and flaked oats to steep as specialty grains. My question is how long or at what temp (or both) should I steep these grains? Shooting for an SRM around 6.

Help! Brand new to homebrewing and to this site. I moved my first homebrew into secondary fermentation almost 2 weeks ago. Last couple of days i've started noticing these small floaty white things in my beer. I am wondering if this is an infection or if its normal. Pellicles? Yeast Raft...