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I brewed 10 gallons of saison, split the wort into two clean and sanitized carboys, and fermented one with white labs saison III and the other with Gigayeast saison #1. Both fermented in the low 70s to completion, around 1.006 for one and 1.007 for the other. Both were bottled in October and...

Does anyone have experience with WLP brett c in a beer with lactose? According to some papers published in the 80s and 90s, brett c is supposedly incapable of lactose fermentation, but some anecdotes about the white labs variant would be reassuring. Edit: more reading made it less clear -...

Anyone have experience with this yeast? I haven't been able to find much information. Going to use it this weekend in a fairly simple saison with rye and fruity hops 72% Belgian pils 11% Rye malt 11% Torrified wheat 6% Acidulated malt 1.049 target, 35 IBU with mosaic and Nelson Sauvin late...

Hi, I'm planning a small (even smaller) wit-like beer and welcome suggestions. Half wit 10 gal OG 1.032 FG ~1.008 (~3.2%) IBU ~15 8# (66.7%) Wheat malt 2# (16.7%) Rye malt 1# (8.3%) Flaked rye 1# (8.3%) Belgian pale Mash @ 156-158 1 oz tettnanger @60 1 oz tettnanger @20 2...

I pitched Wyeast brett L into an imperial stout that was first fermented with US-05 from 1.122 to 1.042. How far should I expect the brett to attenuate? I've read that it will go to 90%, and experienced that in many smaller beers, but I'm hoping it leaves a bit more residual in a beer this big.

I recently racked a 10 month old lambic and added a new wort to the yeast cakes. It has been more than 48 hours since and no krausen or airlock activity. Does anyone have experience with reusing a cake this old? Do I need to supplement with an ale yeast or should I just wait it out?

I am planning to make a cider (without added sugar) for the first time and welcome any feedback or correction to this plan: 1. Juice ~55 lbs tart apples (or to 5 gallons) 2. Add 5 crushed campden tabs and let sit 24-48 hours. 3. Add 2.5 tsp pectic enzyme and 0.5 tsp yeast nutrient, pitch wyeast...

Any suggestions on improving this wheat pale ale recipe would be appreciated. These are the hops varieties I am interested in using, but changes to the schedule or the grist are welcome. 5.5 gal end volume, 60 minute boil, target O.G.: 1.052 Grist: 5 lbs. Wheat Malt 4 lbs. American...

Any suggested modifications welcome, especially with respect to hop schedule. 10 gallons Target gravity: 1.060 16 lb. Vienna 4 lb. Flaked Oats 1 lb. C-15 Infusion mash at 152 for 60 min. 2 oz. Northern Brewer, FWH 0.5 oz. each of Nelson Sauvin, Simcoe, and El Dorado at 20 min., 5 min...

Hello, We have 10 gallons of plambic that we began in December 2011, and were thinking about adding huckleberries to a fraction of it when they are fruiting at the end of this coming summer. Does anyone have experience using them for sours? At what rates?

Hello, I brewed an all-grain pils a couple weeks ago and am hoping for some guidance on whether it would be preferable to condition it in the basement where it has been keeping the wort at fairly consistently 45-50 degrees or to put carboys in ice water to try to get condition temperatures...