Search results

I'll start off by saying that I am, in no way, an accomplished cider maker. If anything, I'm still a bit of a noob. However, I've been brewing beer for a while (8 years?) and over the last year or so have fallen in love with Brett yeast. It's got just enough funk, can provide some tartness, as...

Modified an oatmeal stout to be a touch more cookie-like for my club's January competition turn-in: 30C Winter Spiced Ale. Battled a small saison yeast intrusion and came out just fine in the end. Check it out!

I brewed a NE-IPA last night. I build from RO, and Bru'n water expected a mash pH of 5.44, I got 5.74! As a result my efficiency dropped from my usual 80% to 75%, I also collected more water than expected (which is weird). Below are screen-caps of my grain bill, adjustment, and target profile...

But really, it's a little out of hand. 16+ pages of spam in the Ferm/Yeast forum? Oh boy. :confused:

First of all, I'd just like to thank HBT for enabling my lurking and homebrew addiction...I mean hobby. For my first 6 batches I just used Notty dry yeast. This is not a thread bashing dry yeast, all of those brews (minus one, issues with extract flavoring/ferm temps) turned out very good...

This coming winter will be my first winter brewing. As many of you mid-westerner's know, the winters up here in Wisconsin get pretty cold. Being a college student and living in a college house, unfortunately the heat doesn't get turned on until Thanksgiving and even then isn't set very high...