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My plan was to bring an Oktoberfast ale (loosely following BierMuncher's version) home for Thanksgiving. I used the Wyeast 1007 German Ale yeast since it sounded like it would produce a nice clean flavor profile. I fermented in my basement using a swamp cooler setup with wet towels and a...

I brewed a special bitter based off the recipe in Brewing Classic Styles using the Wyeast 1968 London ESB yeast. The Wyeast website describes that strain as follows: "A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels...

I'm at the bottom of my first kegged homebrew. When I poured a glass last night it seemed to have a bit of a harsh/metallic taste at first. As the beer warmed up a bit that seemed to dissipate and the beer tasted more as I expected. So being new to kegging I figure this is due to three...

New to the forum, but been lurking and researching for a while now. I'm pretty new to homebrewing but transitioned to all-grain brewing after a handful of extract batches. My first all-grain was a Saison that I put together after looking at a bunch of different recipes and here's the quick...