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I'm trying to recreate an old german bier, Danziger Jopenbier There is little data about it, we know that the beer was huge in extract (> 40 Plato), lightly hoped, very long boil (>20h), spontanous fermentation (including mould), sweet, low attenuated. Since the beer was ancient, we can...

I had and interesting discussion with my friend microbiologist, and he told me some interestingng things about yeast, that contradict some "common wisdom" about starters, for this post I will call them myths: Myth no 1: Big Vortex No, in fact you shouldn't stir the starter too strong. If...

I want to harvest slury from a Dubbel (~1.065) and repitch it into a Golden Strong (~1.080). I wonder, maybe it would be better to make a smaller beer (~1.050) between those two batches, to give yeast a chance to regain health and strenth ?

I've heated my Ouid Bruin fermenter up to ~100F (accident - temp. controller issue). Will all the bugs from Belgian Sour Mix survive this temperature? And what now - shall I cool it down slowly or as fast as possible?

A friend of mine just visited Belgium; he says they make Kriek that way: they take fresh cherries, they pulp them a little bit (no sanitation or pateurisation whatsoever), and they rack young (1 year old) lambic on it. After ~2 weeks they filter out the cherries and Kriek is ready. The...

I'm looking for data, how big is oxygen uptake during careful racking. Maybe somebody has measured it with dissolved oxygen meter (in ppm - before and after racking) ?

I am going to brew ~1.080 Weizenbock for a competition, how long should I age it in bottles, so that it is in the best shape? Rather short like weizen or rather long like bock?

It is not a joke - in my country there is no way to buy american 2-row and I have hard time brewing american-style beers. Now I want to make Jamil Z's robust porter, as base malts it has: 11.75 lbs 2-row 1.5 lbs Munich I want to substitute the 2 malts with 13.25 lbs belgian pale...

I mashed my Witbier too high and I got not very fermentable wort. As I expected it fermented out only 50% ; 1.050 -> 1.025. I am ready to dry it out a little bit by addition of water+sugar to fermentation, but I took a sample first, and it tastes... normal. Not too cloying, or too heavy, some...

Looks like my pressure cooker doesn't sanitize at all. Here is the story: I wanted to prepare some wort for a starter. I sterilized it together with a jar in a pressure cooker, and I put it aside, covered loosely with a lid; in room temperature. Theoreticaly it should be sterile and stay...

I'm going to brew my first lambic. The plan was to use Cali-Ale yeast for main fermentation and then Wyeast Lambic Blend to secondary. But my Cali-Ale starter didn't start, can I use slurry from Witbier instead? I have it fermenting right now, almost ready...

I've heard of a simple test to check if the wort is contaminated: - take a small sample of wort from into a sterile container, just before you pitch the yeast. - close/cover the container and keep it warm (~80F) for three days - examine the wort: it should not be carbonated in any way...

I'm short of Crystal 120. I'm going to put some Crystal 60 into the oven and keep in in 120*C until it darkens to ~120Lov, I think it will take an hour or so. Has anybody tried it before?

While trying to find substitute for Crystal 60 amongst Wyeyermann caramel malts, and I've noticed something strange: EBC values given for those malts don't match SRM/Lovibond values! example: for Caramunich III , 160 EBC they give 60 Lovibond...

I wonder if I can use Fullers strain (Wyeast ESB) to ferment English IPA, or is it totally unapriopriate?

I substitute all crystal malts with Weyermann products, because only them I can get in my LHBS. When I recalculate the colors I see that: Caramunich I has 40-50 Lovibond (they dont give exact number, only range) Caramunich II has 56-66 Lovibond Caramunich III has 71-81 Lovibond So in...

In my LHBS there are no fresh german hops from 2008 harvest, only the 2007 Hallertau with lousy 2.2% a-a. The only fresh hop available is Saaz. What do you think is better to use to beer like german pils or dortmunder: old Hallertau of fresh Saaz? Maybe Saaz for bittering, Hallertau for aroma?

My Saison on Wyeast Saison yeast fermented out from 15 Plato (1.060) to 1.8 Plato (1.007) in just 2 weeks! Is it theoreticaly posible? Or maybe my yeast mutated somehow? The slurry was repitched from previous batch, that one fermented only 75% in 3 weeks... The beer looks good, smells...

My LHBS introduced new variety of pils malt: Weyermann Premium Pilsener, specs: http://www.browamator.pl/zdjecia/8/7/5/2759_Weyermann_Premium_Pilsner.pdf it is some 20% more expensive than normal pilsener malt: http://www.browamator.pl/zdjecia/5/2/4/7194_Weyermann_Pilsner.pdf dou you...

I made a Baltic Porter 1.080, it attenuated only 60%, to 1.036. I tried to push it lower: 6 weeks of primary, rousing the yeast, increasing temp to 70F, I even pitched new starter (Cali Ale) - new yeast worked some 10 days, airlock was bubblig, but FG didn't change. I can yet dump the beer on...