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Hey guys, Quick question regarding stepping up a starter. I'm making an IPA this weekend with a target OG of 1.075; according to the Brewers Friend calc (http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/) I need 379bb cells for a good, healthy fermentation. My question is...

Just went to take a look at the bottles of the Oktoberfest that I describe in this thread. I knew something was wrong from the moment I picked one up; weird, chunky foam on top of the beer and a ring of crud around the neck of the bottle at the level of the liquid, something I've read about...

I just posted this in Ed Wort's Oktoberfest recipe thread: And after reading through all of the past hosannas and awesome pics in that thread and considering again a sample of what I just bottled, I have to say I'm pretty bummed. There were a *ton* of variables in this one that could have...

Brewed a Simcoe/Optic SMaSH on 9/2. Having never done one of these before, I'm keenly interested to try it, though I'm guessing it to be heavy on the BU side and not as balanced as I'd hoped due to missing my OG because of a bad crush. Anyway! Was curious to hear from people with SMaSH...

Brewed the Number 8 AG kit from NB yesterday; pitched a 2l Wyeast 1762 starter at about 7.30. Came back from the bar at midnight to vigorous fermentation. Have the fermenter sitting in the swamp cooler to hold her steady at about 70F. Just popped my head into the closet to check the water temp...

Made a big starter last night (2l with Wyeast Belgian Strong). Hoping to pitch by about 9pm this eve. Is there any premium in trying to cool this thing and decant? How long should it cool for the yeast to fully flocculate? Thanks, guys!

The Wyeast product info page for this strain recommends a diacetyl rest after fermentation--does this essentially just mean let it sit on the yeast cake in primary for a while after fermentation is complete? I'd like to rack this ESB to secondary simply to free up the fermenter; should 15 days...

Ordered this on a whim today after enjoying the ever-living hell out of a Rochefort 8 last week. Anyone brew this before? How'd it turn out? Things to watch out for? Good fermentation temp target for Wyeast 1762? Any thoughts on when to do the sugar additions--during the boil, or after...

I pitched some Nottingham into a SMaSH at about 70F last night (I know that's high; I couldn't get my temp down any lower with the tap water being ~74F) and put the bucket in my new Rubbermaid swamp cooler. Covered with a t-shirt and tossed in a few bottles of ice. Fermentation has started ~9...

I just upsized my mash tun from a 5gal Igloo to a square 10gal Coleman. I've still got the bazooka tube I was using in the Igloo, and having done one batch with it in the new tun seem to get in the neighborhood of 65% efficiency. I'd like to do a little better. I'm torn between a longer braid...

Evening, friends, I'm scheming on a brew tomorrow that's going to involve some combination of ~12lbs Fawcett Optic from Northern Brewer and a bunch of Simcoe I snagged at Listermann Brew Supply in Cincy this evening (they have a couple of boxes right now, though there's a 5oz limit per...

Twice now, I've brewed 5 gallon all grain batches using a two-step batch sparge method--dough in, stir once halfway through the mash, collect first runnings, add half the sparge water, stir, settle, collect second runnings, repeat for third runnings--and it's worked pretty beautifully. 70%...

Made a stupid mistake with my fifth AG batch today, first saison. Everything went perfect until racking/pitching. The last temp I took when chilling was around 82F, and I assumed (as on other brew days) that it would chill around 5-7 degrees F when racking to the fermenter, so I didn't take the...

I made a starter this afternoon for the IIPA I plan on brewing tomorrow afternoon. I've had great luck with 24hr DME-based starters in the past; this time I used a bomber of pale ale wort from last weekend. The bomber gravity read 1.054; I topped off with water to get it to about 1.040, boiled...

https://www.homebrewtalk.com/f36/stone-cali-belique-clone-177419/ https://cdn.homebrewtalk.com/gallery/showphoto.php?photo=16539&size=big&cat=all&ppuser=8531 Just wanted to register my thanks for the thread above and the recipe therein; a buddy and I made a partial mash Stone IPA clone...