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Time to ease off the training wheels and do a partial mash. Plush I'm going to do a unique recipe: Smoked Pepper Chocolate Bock! 2lb Munich Malt 1lb Caramel Munic 8oz chocolate Malt 3lb Dark DME 3lb Amber DME .5 hallertauer .5 hallertauer .5 Spalt (finishing) 2lb Brown Sugar...

I was just wondering what happens when you use 2 kinds of yeast weather it be 2 different wyeast or a dry and a liquid or two kinds of dry yeast?

I brewed some pumpkin ale yesterday and pitched some wyeast Belgian yeast and today there is still no airlock activity at all

Going for a nuclear hard cider with abv around 15%-18%. Used 5 gallons pasteurized honeycrisp cider, wyeast champagne yeast, 4 lbs white sugar, 4 lbs Brown sugar. I can't seem to get my og above 1.092. So it should only be about 11-13%. Should I have used more sugar?

A couple of years ago I brewed some beer at gallahger's and it was a fun experience. I got a ale pail kit for christmas but didn't have time or the rest of the equipment. for 2 years the kit mocked me in my garage...well I finally picked up a burner, 16.5 gallon brewkettle, and wort chiller...

So my first brew attempt was a bock style with a dry lager yeast. I was also told I should use wyeast along with kit yeast for better outcome, also because I added a pound more brown sugar and a bit of honey to try and get higher gravity. I pitched with wort about 60 degrees with original...