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Here's something I've never quite understood about mashing. Going in lower activates beta amylase and gives you more fermentable sugars. Going in higher activates more alpha amylase and gives you more dextrins and unfermentables. So, if you do a step mash with a rest at, say, 145, then ramp...

Hello, yeast heads! Here's one for you... I brewed a 15 gallon Saison batch last Sunday. When I was picking up supplies, I saw they had some Wyeast 3031 Saison/ Brett blend at my LHBS. I asked if they'd had any experience with it. They hadn't, and the smack packs they had were over a year...

I'm doing a 16 gallon high gravity (1.075) Belgian beer this weekend. Last time I did a big beer, I made a 5L starter in a 5L flask and put it on a stir plate. I ended up with a volcano overnight. Using the Brewer's Friend calculator, it looks like I can get what I need if I use six vials of...

Second brew on this new 1/2 bbl system. Still figuring out how to keep my mash temp constant on this system, but I was particularly careful to watch my temps and make sure they didn't stray too far from 152. Target OG on this beer was 1.07. Admittedly, I didn't account properly for the 90 min...

I just got back into all-grain home brewing with a new 1/2 bbl system, and my maiden voyage was a Lagunitas Censored clone. I think I overshot the mash temp a little trying to figure out the HERMS system, and both OG and FG were higher than expected. Fermentation was vigorous and quick, but...