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Hi everybody, When the month of December came around I decided to do some major beer, cider and mead making, as I had the whole month off. During the course of that month I made 50 gallons of beer, cider and mead. To say the logistics were difficult is putting it lightly since I didn't have...

Hey everyone, Just bottled some mead today. I just drankk some ofit..........its a experimentel high alcohol meadd./ I used red star peremier cuvee....and did a step feedign program. That yest is crazy!! The abv IS 23%. This is no jioke! I'll repeat that just =so you dont thin its a...

Next summer my bro is getting married and I'm in charge of the beverages. We are looking at having 200+ people for the reception. I will not and I cannot serve BMC or anything of the sort. Everything will be my own homebrew. So what do you all think are the ideal and most appropriate...

Check it out http://biz.yahoo.com/ap/071228/france_smoking_ban.html?.v=1 Did you know that Heir Hitler was the the first person to successfully impose a national smoking ban? If you don't want to be exposed to smoke then dont go where people smoke. And if you say, "What about the...

I brewed a simple Tripel back on Dec 4th. All Grain 12 lbs Pilsner 3 lbs cane sugar Mash Temp 149ºF for 60 min Sparge Water 170º Boil time 60 min Yeast Wyeast 3787, used a large starter, used pure oxygen. Initial Ferment temp 65ºF, raised to 70º once yeast slowed down and the...

I did a Bourbon Vanilla Imperial Porter recently. The O.G. was 1.104 and the yeast seem to have finally quit at 1.027. Its been a few days now with no activity and the gravity is not dropping anymore. I oxygenated the hell out of those buggers at the start and they fermented very strong for...

Hey everyone, Just brewed "Denny Conn's Bourbon Vanilla Imperial Porter" Type: All Grain Batch Size: 5 gal Total Grain lbs: 17.75 Anticipated OG: 1.086 Anticipated IBU: 31.8 Mash: 150ºF for 70 min Sparge Water: 165ºF Boil Time: 90 min Brewhouse Efficiency: 73%...

Hey everyone, At the moment I have a Tripel fermenting on Wyeast 3787, a Hefe on 3068, a Belgian Wheat on 3942 and a Belgian Strong Golden on 1388. The place that these are all fermenting is 61ºF. The 3787, 3068 and 3942 have a minimum optimum fermenting temp of 64ºF and the 1388's...

From all the different forums I have perused I read that most people ferment in glass or plastic and then they age in glass. Are most people afraid to bulk age a beer in a plastic container such as a Better Bottle because it might impart some kind of flavor to the beer after enough time...

Hi everybody, I've been reading this forum for a couple years now, I just never needed to ask a question as most everything has already been asked. Love the search tool! Anyhow, my question is this. Concerning Wyeast 3787 (or any yeast for that matter) on the Wyeast website it states...