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Let me just add my thanks to the 100's of others. I haven't tried this yet, but I do wash my yeast regularly. I get good results, but the idea of basically washing the yeast from the starter wort makes sense and seems a lot cleaner than washing it after a full fermentation. You've opened my...

Let me just add my thanks to the 100's of others. I haven't tried this yet, but I do wash my yeast regularly. I get good results, but the idea of basically washing the yeast from the starter wort makes sense and seems a lot cleaner than washing it after a full fermentation. You've opened my...

Just an update: I bottled mine in early March and still have a few bottles I'm trying to save. But it's hard, because I love this beer, am damn proud of it, and want to show it off to my fellow beer enthusiasts and homebrewers :mug: Again, I used menkros' as a baseline, and made some...

Submerge it in a bucket/tub/bathtub of cool water. That's the quickest/easiest way to cool things down quickly, as opposed to cooling your ambient temps, which at this point will have little effect on your fermenter's temperature. Surrounding it completely with 60-65 degree water will keep the...

Why did you ferment so low? I usually try to keep my saisons with 3711 at 75+ degrees ambient to get that nice yeasty saison goodness in my beer. Currently fermenting a batch for about 2 weeks, and it's in my spare bathroom with a damn space heater on to keep the ambient temp around 80. I...

About to brew my 3rd batch of a version of this beer over the past 12 months. Since I've only brewed about 20 times total, it's quickly becoming my house ale :) I do AG and use the exact grain bill provided in the first post. Can't find Pacman here, so use 1272 instead. Used all Perle in my...

Subscribed. So is the Wyeast 3787 Trappist High Gravity a good sub for the WLP here? I have no access to the WLP at the local homebrew store. My first Dubbel. Cant wait!!

I do something like this. I always heat my water to 180 (beersmith usually recommends 162-165 for me), then dump it all in the cooler. Slowly add and mix the grains, and I usually end up at around 155 when this is done. If that's my mash temp, close lid and ready to go. If I'm shooting for a 150...

I picked up the voile curtains from Walmart and had my mom sew me up two gigantic brew bags and a hop bag with a drawstring from 1 package. Plenty of material in there for <$10

1098 is the fastest to start yeast I've ever used. I don't make starters and often use the dry US-05, but I've also used 1054, 1272 and the 3711 Wyeast, and all of them take about 12-24 hours to start showing airlock activity for me. I've used the 1098 twice, and both times (without...

I used menkros/Mike's recipe as a baseline for a cocoa mole beer I made a few weeks back. I transferred it to secondary today, and it's pretty much exactly what I was looking for and maybe the best tasting uncarbonated 10 day old beer I've ever made. I went with AG, lightened up on the grain a...

OK, I love this yeast. Previously used it to brew my favorite ever Saison this summer. Tried to replicate the recipe with a brew on January 1st, went well - 5 gallon batch, mashed at 150ish, OG 1.060. After the first few days of fermentation at 65-70, I kept it in my bathroom with a space...

Similar thing happened when brewing my first Saison. Ended up killing my gravity, and I thought the extra hose-tinged water would kill my beer too. But it turned out awesome!

Can't compare, but can tell you that you will not regret brewing this recipe :)

Update - I bottled this puppy today. Smelled and looked great. Tasted a sample and it was fantastic. FG was 1.020. I tried swirling the carboy after the first few days of rapid fermentation + raising the temp. But apparently it was done and I couldn't squeeze any more points out of it. Not...

Brewed a version of this on Friday (subbed Fuggles/Goldings for Willamette, used British Ale 1098 b/c couldn't find the British Ale II). Brewday went excellent. Made a 4 gallon batch. Hit numbers great. Aerated like normal, pitched yeast, and....bubbles within about 3 hours. That is very...

I'm all set to make this (again - 1st batch this summer turned out great!) But, I've only got 1oz. of Hallertauer hops left at the moment. I'll probably sub Williamette for the other 1 oz. addition. Where should I keep the Hallertauer, the 60 min or 15 min addition?

Hello everyone:D I've brewed about a dozen or so batches now. Gone from extract to BIAB to my current AG batch sparge setup in the past several months. Looking back over my Beersmith recipe numbers for my beers, most of the time I'm missing my "post-boil" OG by a fair bit, but I seem...