Dry Yeast Brewers, I have two packets of dry yeast that have an expiration date of 9/2018. I know dry yeast has a pretty long shelf life, but is that getting too close to the expiration date to use?

please add Omega Yeast Labs German Bock OLY-111 to yeast list. It has same specs as White Labs 833

I'm contemplating going small batch (1-2 gallon) BIAB brewing to simplify things, as well as make more different kinds of beers. Any tips from small batch brewers or BIAB brewers?

I would love the ability to post photos to the brew log, so I could "see" some of my end products of brew session's past.

Just asking anyone if they have a favorite non-Belgian ale yeast they use for high gravity ales (1.090+) original gravity.

I've been brewing for over 20 years now. I've just found the equipment to make a lager. Anyone out there have an idea for what to make for my first lager recipe, one that's pretty fault free, for a newbie lager brewer to try as his first lager recipe? no fuss yeast?

Instead of "dry hop", could you make it "dry hop - primary", "dry hop - secondary", "dry hop -keg"??

I've been wanting to replicate a British Bitter/ESB, something along the lines of Old Speckled Hen, where that unique butterscotch flavor of diacytle (sp?) comes in subtly, separating it from American pale ales. Anyone know how to produce this? Yeast strain? fermentation temp? Looking for...

I've been using a new 10 gallon igloo mash tun for my beers this year, 10 in total so far. With belgian pilsner and maris otter, I'm getting great pre-boil efficiencies of around 80-90%. However, in about half of the brews I've used American 2-row, 2-row with 6-row, or 2-row with American...

Using the mobile app on my iPhone 6, recipes sync, but not brew sessions.

I've been reading several articles about mash hopping; ie, putting your flavor/aroma hops in your mash. People swear that if you put around 1.5x the amount of hops that you normally use for flavor/aroma/dry hopping in your mash, you can get amazing hop flavor and aroma in the beer. None of...

Beers such as Milk stouts call for original gravities around 1.050-55 and final gravities around 1.025-20. Anyone know a good way to get yeast to attenuate that low (ie, 55-60%) mine usually attenuate in the mid70s to low80s for percent attenuation...

All grain mash ... getting conversion efficiency 101.5% I guess maybe the PPG for malts in the application are estimates, and could in theory be higher, allowing me to get > 100% conversion? Or is this just within the errors of measurement + malt PPG figures? Any other thoughts?

anyone know what the possible PPG for cherries would be??

I've been noticing for a while that I'm just don't seem to be getting the bitterness that the recipe builder is calculating for the hops I use. I'm using pellets, I always have a nice rolling boil, i put them in when the recipe calls... my beers all finish out missing that bitterness, tasting...

Anyone out there ever use homegrown hops for dry hopping? I was wondering if you had to prepare them anyway, or do home grown hops have any local yeast embedded to cause issues with the beer?? Was thinking of putting the hops in the secondary fermentation.

I was wondering if anyone out there could tell me if the aroma and flavor introduced into the beer from a Belgian Yeast strain increases over time in the bottle?

how do get to Brewing Calculators using the app on Iphone 5??

I just got the IPhone app, performed a sync, and many of my recipes are doubled. It that due to showing snapshots from brew sessions as well as the recipes from my list?

This is getting nit picky, but I was wondering if anyone know of any references on changes in SRM due to boil length. Boiling (and the consequent Mallard reaction) darkens beer, but by how much, and what's the difference between 60 minute and 90 minute boils??