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Who has experienced this? Were you able to pinpoint the cause? What did you do to resolve the issue? I've heard water chemistry, I've heard mash temps, I've heard oxidation at different times can cause it. I had one batch that fall victim to this. No clue what happened, because I've never...

I'm a Brew in a Bag guy. I have worked on cloning a very simple SMaSH of one of my favorite IPAs. It's simply Pale 2-row and Galaxy. Schlafly calls it their TIPA, or Tasmanian IPA. My flavors and nose are spot on. Great. It's wonderful to drink ... But I want to create this beer as it's...

I'm a cold-crasher and bottle conditioner/carbonator. I cold crash because I dry hop anywhere from 2-4 ounces for a super pungent nose. Mostly pine-y and citrus-y IPAs. Without the crash, I'm way too cloudy for my liking, but I'm not getting the carbonation or head retention I would prefer. I...

So, I've read many threads how this yeast boggles people's minds. Is it working, is it not? Do I need to throw some other yeast (totally changing my flavor profile) to get it rockin'? Bla bla bla. Well, I'm still in that WTF boat, I guess. Pitched a Wyeast American Ale 1056 and a London Ale...

I've been on the IPA train for some time now and have learned so much about use of hops, which hops I love the most– both blended and single hopped– and they have taught me now that I don't love the malt flavors in big ales that I once did. Maybe there are no yeasts that can fully attenuate...

I only really have time to brew on weekends. I have one chest freezer and I'm a cold crasher. This really screws with my ferment/dry hop schedule in starting new batches. If I brew two weekends in a row, then one batch will end up with two weeks fermenting, and the most recent brew with only a...

I've had 5.5 gallons of a 1.055 American Pale Ale in the chest cooler for 3 weeks now. Pitched a 2-liter Wyeast 1056 starter. Dry hopping schedule ends tomorrow, then cold crash. I've never gone 3 weeks with my fermentation (including dry hop week) unless I've had to re-pitch. And with it...

So, sticking to the Thermoworks brand (of Thermapen fame), I invested in a nice alarm-style thermometer with a 6" fully immersible probe on a 10 ft. chord. I'm looking forward to seeing an accurate mash temp without opening lid on kettle. Question ... I want the probe (which is quite heavy...

I read somewhere that Sweetwater used this yeast exclusively. NO WAY POSSIBLE. With a 2 liter starter for my 5.5 gallon batch it couldn't even finish the job (after 2 weeks). Sweetwater IPA has a (fairly) dry finish – now I'm not talking champagne dry, but fairly dry – but certainly not sweet...

I would like to order one ASAP and receive it ASAP. I love the look of the ones available at http://www.biab-brewing.com/?page_id=11 with the velcro and loops for carabiners. Problem is, they're in Canada and I'm not sure if customs will slow the shipping process or not. What bag do you use...

I have two batches fermenting. Both in carboys in my chest freezer. Both will be dry hopped and cold crashed, but one's yeast will be exhausted before the other one. Will it be OK for the "completed" batch to sit a few days in the cooler until the other is ready? I'm trying to get them on the...

I have been an extract brewer for some time now with quite a few batches under my belt, and I'm sick of the drab colors and extract flavors. I'm not looking to fill half my garage with a large all-grain rig, so BIAB is perfect for me. I'm shopping for a new 15 gallon kettle to get started...

So, we're all focused on a proper wort volume considering boil-off, final fermenter volume, etc. But I have a question about the initial mash volume. In full grain, the idea is to barely cover the grain bed. If I'm using 10-12 pounds of grain in a 10 or 15 gallon kettle, how do I determine...

I'm really wanting to brew my wife a crisp, summer brew. I'm a high gravity hop head and she just doesn't go for my beer style. I've never brewed a saison. I'm willing to use flavoring vs. real fruit to avoid catastrophe, or bad flavor balance, or bittering (again, I've never done one of...

Anyone been able to try both? Opinions? I hear great things about the MoreBeer kit. /Will always still be figuring it out/

I can BIAB with the same grainbill as an all-grainer and get the same beer? I don't see what could make it ANY different, other than just puttin' yourself through the extra pains in the arse. /Will always still be figuring it out/

I'm going to start doing some BIAB's and I am having trouble with my water volumes. I know I need about 6-6.5 gallons before my boil for boil-off to hit 5 (target batch). Problem is I'm not going to use the same amount of grain in every recipe. Is there a simple calculator online, or can...

I am almost always ending up with a lower gravity than my recipes claim they'll be. How sensitive are hydrometers to temp when we're talking just a few degrees? Would a 77° read give me a false? I mean, my final beer is not as big as it's ever supposed to be. Someone help! /Will always...

I'm novice. Been brewing a few months. I often secondary just because I like dry hopping and attempting more clarity that way. Whether that works (clarity) or not is up for debate, but I think it does. Anyhow, when do you consider your ferment complete? I've heard "when your airlock slows"...

Everything was going so perfect. Hit time to pitch and I was using a yeast I've never used before. Lallemand?I think it was called their "West Coast Yeast." Anyhow, my kits instructions clearly stated DO NOT REHYDRATE YEAST (maybe I should have listened), but going against the grain, I...