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Ok. Brewed a 1.060 beer using nottingham (first time using dry yeast) I typically reserve some of the slurry in mason jars for later use. Seems I didnt keep enough of the beer in the fermenter to swirl around and act as a bit of a cover over the top of the slurry. I did have another beer...

Re- produced a spiced beer from the past and think I may have read the notes wrong and added too mach spices in secondary. Thinking about cold crashing then fining with gelatin now (only been in secondary a few days). Anyone have experience knocking out spices with gelatin?

Made a kolsch about three weeks ago. Over the last week, I put it in a room at 50 degrees, as I dont have room to do a full crash cooling in a bucket. Racked to keg today and was planning on washing yeast or maybe just saving slurry and saw this on the top of the beer. I dont think its...

I am ashamed......... 11/23/12 Made two 5 gallon ag batches, a Helles (1.053) and a Czech Pils (1.047). Both got a healthy starter of wlp810 (used 810 because still dont have a full lagering setup, but its in the works) and fermented at about 59 degrees. Both got a 2-3 day d-rest right...