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I help organize an annual food festival where 15 of my friends and I prepare a sausage food item. This year, I want to brew a beer that's beef sausage-infused at some point in the process, but am not finding existing commentary from a brewer who's attempted something similar. Can anyone point...

Hey all, I brewed a partial mash wee heavy 10 weeks ago and it developed phenolic flavors. I'm not a novice homebrewer but by no means a veteran- I've brewed 15 or so batches but never encountered phenol taste. I'm wondering a couple things: 1) is phenol more common on the east coast? This was...

I brewed a hefeweizen 3 days ago and racked it into my 6.5 gal carboy. I used WLP300 Hefeweizen Ale Yeast and vigorously aerated the wort, which I am wondering if I overdid. Within one day of fermenting, the yeast bubbled all the way up through the rubber cork and airlock. I am worried of...

I brewed a wee heavy 10 days ago using 10 lbs LME and White Labs WLP028 Edinburg Scottish Ale yeast. I aerated for approx 10 minutes and it's been stored in 70 degrees and is still bubbling nearly every 7 seconds. I am skipping the secondary and want to bottle this weekend in order to have...