Recent content by beerbelay

exactly the answer I needed,thanks. I like the sour and funky but have yet to brew one. I do some more research.

I have 10 gallons of tripel o.g 1.088 f.g. 1.010. I also have 3728 I have been wanting to use. I'm wondering if anybody with experience can give me input on this . I want to experiment but the tripel tastes so good out of the fermenter I don't want to loose 5 gallons of it. If it's a thumbs up...

There are a couple of brew clubs in Nashville. I belong to the Music City Brewers. Antioch Sudsuckers is another and there might be one more nearby. How did the brew go?

If anyone has used montueka please let me know whats up. I have read all about it. Some sites say definite replacement for saaz some say otherwise

I've never used monueka. I ended up picking up some saaz. Thanks for the input

I have some montueka that I would like to use in a bo. pils. I don't have enough for bittering but do have enough for 20 min down to 1 minute. I have a bunch of hops here but no saaz. Can I bitter with magnum? should I bitter with the german spalt I have? I have done some research on the motueka...

I have a magic bullet ( like a small blender if you don't know) that I would like to turn into a stir plate. My stir plate I have now is about dead. Is it possible to install some sort of rpm control? The rest of the modifications should be pretty easy. Thanks

Thanks. 11 gallon maibock fermenting away.

thanks, I'm reading that it attenuates pretty well. Doesn't that mean that it should bring the gravity down enough to dry out a pale ale?

I have a beautiful starter on the stir plate ready for Sundays brew. I have a bunch of different grains incl: M otter, pilsener and 2 row plus a handful of character grains. Having never used 007 before what would you brew with it? I'm thinking of a Stone clone but need some ideas. Vanilla...

Stir plate and 1week old smack pack. vital information i forgot, sorry. Thanks for the answers. Ill try the wyeast step up thing. Thanks

Starter with 5000 ml of 1040 wort. Pitched 1 smack pack. Let that ferment out. Cold crashed and decanted then pitched that into another 5000ml of 1040 wort. How many yeast do I have? A whole ****load is not the answer.

Ok, now I have to research the 007 a little more.

I was thinking 002 myself. I guess Firestone Walker uses this yeast. I like the idea of the 1332 also. Thanks for the ideas.

I love pale ales and IPA's. I make starters and re-pitch washed yeast. What are you all using for these styles besides 1056/001. Is there a yeast I should try? Thanks