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I have 2 glass carboys in day 4 of fermentation. One is bubbling with a blow-off tube like nuts! The other sits quietly unless I put some pressure on the bung and then it bubbles through the blowoff tube. I always place some Starsan soaked cellophane around the bung and then tape it down because...

With 20 pounds of Munich malt at 15 levibond plus 1 pound of chocolate barley malt at 200 levibond creating a brew with an SRM of 25, would I have more roasted/burnt/biscuit/toasted flavor than using 25 pounds of Munich at a 20 levibond creating the same SRM of 25? In other words, will using a...

I don't like the smell of US-05 but I like the taste. Is there an alternative with the same taste and a different smell?

If I boil for 90 minutes versus 60, will I have thinner, drier beer? What happens with extremes like a 30 minute boil? Sweeter beer? Will a 120 minute boil make thin, dry beer?

I bottled 124 bottles of beer a month ago. I've drank about 12 of them and they range from barely carbonated to moderately carbonated. The caps are extremely easy to take off. You can almost open them bare-handed. Anyone ever have this problem? Is there a way to spot bad caps before you buy...

I run everything through a pretty fine filter before primary fermentation but no filter when bottling to avoid oxygenating. Every bottle is pretty clear a few weeks later aside from a bit of yeast in the bottom. One bottle however for some reason has quite a bit of dark solid matter. Drink it or...

I brewed some phenomenal beer last month with 12 pounds of Munich Malt 20L, 4 pounds dark wheat 8L, 1 pound carapils, and 1 pound carafa weyerman. Hoping to replicate this success I visited my LHBS to pick up the same ingredients. The shopkeep said I had to mix in 2 pounds of 2 row to increase...

I just brewed my 5th brew so now I'm making plans for my 6th. I see that 122F to 138F activates proteinase to convert protein, 130F - 150F activates beta amylase, & 150F - 160F activates alfa amylase. I know there are many other variables that affect body and the sweetness perception, but...

If someone were to do a decoction mash at 136F, 148F, and then 158F, and beta amylase are denatured at 160F and alfa at 170F, does the denaturing of the enzymes during the decoction boil reduce conversion resulting in a higher FG? If your goal was a more complete conversions, would it be better...

I just found out that I messed up the decoction process on my brew yesterday. I siphoned off 5 liters of wort and warmed it to 150F the first time, 160F the second, and 190F the third time instead of pulling out thick mash. How do you think this will affect my beer?

I used 3 ounces of Cascade pellet that I thought were 7 AA but I realized the day after brewing they were 5.5. Also my efficiency was much better on yesterday's brew session so I'm realizing today that my FG may end up too sweet and my BU:GU will also be sweet. How can I get my FG lower than...

I brewed 8 gallons of beer 4 days ago, pitched the yeast and then put 5 gallons in a 6.5 gallon carboy and 3 gallons in a 5 gallon carboy. They both began bubbling in 12 hours and then 2 or 3 days later the 5 gallon carboy stopped. I'm going to check the gravity tonight via hydrometer. There's...

Forgive me, I'm brand new to brewing. I'm not sure what this means.

For 5 gallon batch a brew, how much grist it too much? 15 lbs? 20 lbs? 25 lbs? Also, does adding several extra pounds of grist greatly improve the body of the beer?

I brewed 10 gallons and split it between 2 carboys. On the left we have a yeast cake of SafAle WB-06 from a brew I bottled 5 days ago. On the right we have WLP-300. I racked nearly over ounce of beer from the carboy Tuesday before pouring the new darker wort in. Can yeast change the color of...

5 weeks after pitching WB-06 my beer tastes very sweet and the FG is 1.03. I don't know what went wrong. It was supposed to finish at 1.007. I was getting a bubble every second from the fermenter for the first 2 weeks, 1 every 10 seconds in the 3rd week, 1 every 30 on the 4th, and 1 every minute...

At some point I want to try the no-chill method. I see home brewers transfer their wort straight from the kettle to a food grade plastic container to sit overnight before pitching the yeast but what about just leaving it in the kettle with the lid on?

This year I like pilsners and dunkels. Six months ago I was enjoying crisp, light lagers. If I try those lagers today they taste different than they use to. Do your tastes swing wildly based on whatever you're currently drinking?

From what I have learned since diving into brewing a few months ago, hops act as a preservative so that's great! Hops act as a counter to balance the sweetness of beer and that's awesome because I don't like sweet things but, I don't like hop flavor either. So does that mean for my next brew I...

Does low flocculation mean that I'll have lots of yeast floating in my glass? I recently brewed a fat tire clone, and a few of the bottles has a fair bit of sediment floating around. Those bottles tasted the best.