Hi guys, I have just bottled an ale using a saison yeast strain which says it attenuates out to a FG of around 1.012 but mine finished at 1.006. Do you think that could be an infection issue? Due to illness and time constraints I had left it in primary for 28 days, so it was an extra long...

I know this isn´t a huge issue but why do brew shops put the labels of hop packets at the top where it is cut off when first opened. It would save me a little effort if they put the labels at the bottom. Just complaining

Hi was wondering if anyone could help. I brewed a Dunkelweizen and bottle conditioned a week ago after 3 weeks fermenting. As a test I thought I would try one tonight but the bottle gushed and only stopped once I poured some off into a glass. Any ideas why? A few points, it is a weizen so...

I live in an area where it is hard to buy anything more exotic than a Bavarian wheat beer and the odd craft brews that are springing up. So ordered a selection of Belgian sours and a few British ales oof the web as a bit of 'research' ;) oh and a Sierra Nevada pale thrown in for good measure...

So here´s the problem. There isn't a home brew store within driving distance so all ingredients have to be shipped which is fairly expensive. A solution I am thinking of is buying specialty grains and hops in bulk. Now I know it depends on taste and what you are brew, but what specialty grains...

Looking to go all grain soon so looking into buying mash tuns. I currently have a kettle that is only big enough for 5 or 6 gallon batches but would be interested in scaling up to 10 gallons in the future. The question I want to ask is should I buy a mash tun/ hot liquor tank for the bigger size...

Hi guys, Have just finished my fourth brew, a robust porter and have a English style IPA in fermentation. Drinking my Rye stout which has been bottle conditioned for a week so needs a bit more time but still good. Heres to more brew days and good beer