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I've been reading quite a bit about the interaction between mash duration and temperature, but I can't seem to get a satisfactory answer to this question... Last weekend, I was making a batch of Denny's excellent rye IPA, but I mashed too hot, around 159 to start. To try to compensate for this...

Here's my first recipe contribution to the forum. This is probably the best beer I've brewed to date. I really love the frutiness of Wyeast 2565, and I fermented it hot to bring this aspect out, but you can ferment lower or substitute an American ale yeast if you want a cleaner flavor...

This topic has been covered in a hundred other threads, but all those threads are long on speculation and conventional wisdom, short on actual experimentation and results (with the notable exception of Revvy, whose posts were quite informative.) Winter is fast approaching, and I want to try...

I wanted to make a wheat beer to use up some hops and yeast that I had sitting around. I don't really know what to call it... too hoppy and too high SG to be a hefeweizen, I think. I'm fermenting it warm (68F) to get the wonderful esters that 2565 makes. What would you call this beer? 7# Pale...

Hi all! I just checked the gravity on my Kolsch I'm making, and I found that, even though it's nearing its FG after one week, there is a thick head of yeast at the top that I'm tempted to skim and harvest. Am I asking for trouble by skimming this, given that it's already a very low flocculating...

Hi all! I have a crappy commercial merchandizing cooler that I'm using as a ferm chamber. It works great for fermentation temperatures, but I cold crashed a beer in it for the first time this week, and the evap coils iced up... not terribly but I definitely got about 8oz of water in the pan...

A question for someone with HVAC/refrigerator knowledge: I have a commercial cooler that I use as a ferm chamber. The condenser fan assembly started making bad noise last week, so I replaced it with a fan that has higher CFM output than the old one. Is this going to put strain on the...

Hi all! I've just decided to register an account after lurking since at least 2006. I've always been impressed by the amount of knowledge on this BBS, and I appreciate the lively debates about the finer points of brewing. I dropped out of homebrewing for a while around 2008, and it seems like...