I've just bottled my first batch and all bottles seemed fine, little bit cloudy but seemed okay. Last few bottles are extremely cloudy and almost look just like yeast. Is this still safe to use or do I discard it? Thanks in advance

tl;dr: Almost half of my pale beers have trouble carbonating in the bottle, being almost uncarbonated after 2 weeks I don't think I have ever had this issue with a dark ale or porter. Details I've been brewing for the better part of a year now, doing a weekly small batch brew. I've been brewing a mix of pale and darker ales/ porters. All of my beers use some protafloc for clarity All of my beers use some Clarity Ferm …

I just brewed my 3rd biab batch last Saturday and pitched 3 white lab liquid yeast(i was told to do that because the yeast were expired). I was left with 15l and filtered it using a cheese cloth as I pour it in mu fermentation bucket. My fermenter is the typical 30l plastic bucket. So I was left with 15l of headspace and controlled the temp between 20-22C. But I haven't seen any bubbling from the airlock but it smells …

What would be a proper BJCP category to enter a Pale Ale with Rye and Wheat? The wheat contribution is nearly 30% but the Rye is less than 10%. It is crystal clear with a nice light rye bite. It tastes like a great Pale Ale to me, but I would imagine it would be disqualified due to the rye content. Alternate fermentable is an option too.

I'm about to brew an American Pale Ale or Pale Ale. I'm only considering a single hop on this time around. Any recommendation out of these options listed below? It’s what I have left. I'd love to go a little experimental. But I know some can lack a bit of complexity for single hop ale. Saaz Huell Melon Polaris Columbus/Tomahawk Azacca Centennial Hallertau Blanc Jester

Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The flavour from conditioning will dominate. I recall getting typical combinations of sweet, brown sugar, caramel, liquorice and sour (lime). I typical get worst result on sucrose (table sugar made from beet sugar) and using residual yeast. Typically Mangrove Jacks M44 or Safale US-05. I get the least amount …

After week 2 my double IPA is still fermenting and has a healthy yeast cap of about 1 inch. Should I leave it be or stir it into the beer? The gravity is 1.019, near to what I'm expecting the final to be (1.010). It smells so good. I will, but can't wait til it's finished. :) Btw I used Safale US-05, extra pale DME, brewing sugar, citra and tap water.

Some friends and I wanted to try to recreate the brew dog Vagabond Pale Ale from their diy dog catalog. The grain bill looks as follows Pale Ale 3.38kg 7.43lb Caramalt 0.5kg 1.1lb Crystal 150 0.19kg 0.41lb My question is, when a recipe simple states "caramalt", which one should you use, cara-pils, cara-vienna, or cara-someother? I read this page to try to clarify things, but that only helped confirm that they are all similar. Is there a way to know …

Brewing a Juicy, All Grain Pale Ale and looking to get the look of a Trillium/Tired hands "orange Juice looking" ale, meaning the hazy, turbid, slightly murky look (see pic below) The base will be Pilsner/MO. Then I have CaraPils in the mash for some head retention, but what can I do for the look? Also, have CaraRed in as well.

changing the yeast is the easiest way to experiment with a recipe. I have my first brew about a week away from bottling. so what's next? there are a ton of websites out there, and I could use a good short list of websites about yeasts, and the flavors they impart. I think i want to run the same recipe again but with a different yeast. what websites are the best to trust ? or feel free to recommend a …

I love the aroma of Juniper and want to feature it in my next pale ale. I'm currently extract/kit brewing, and I had a few questions about how to go about this: I read some tips about adding to secondary over at this question. Does it ever make sense to add Juniper at another time? Say during the wort boil? I'm going for a flavor roughly along the lines of Mammoth Mountain Brewing Co.'s "IPA 395". Does anyone know what …

I'm an extract brewing beginner. My first batch, an Irish Red, had decent head, decent retention, decent mouthfeel. I bottled after 2 weeks in fermentation, and bottle conditioned for the following 2 weeks. The beer was not bad. Problem batch: I picked up the stuff for a Manny's Pale Ale clone. Brewing process was good. I got a chance to use my brand new wort chiller (cleaned and sanitized properly before hand obviously) I kept it in the primary fermenter …

This is already after the fact, since the batch has been consumed but... My pale ale that I made had quite a 'yeasty' taste. It still wasn't bad, though I would have preferred it to be a bit milder. What is a good course of action to take the next time around to help resolve that? More/less time in fermentation? Use secondary? More time bottle-conditioning? Would any of these affect the yeast taste at all? Thanks!