Search results

I brewed an Oud Bruin in July 2012. I sort of forgot about it and it has been sitting in secondary in the back of my brew-closet getting funky for about 15 months or so. I added a number of bugs including a vial of ECY, dregs of Orval and other funky brews. In the past 6 months or so it has...

After racking to a keg, I found that I had an extra gallon of an English Bitter. Rather than dump it (or, ahem, drink it out of the fermentor), I decided to transfer it to a 1 gal vessel and pitch some bugs (WLP655). Here she is a few months later. mmmm....yeah, that's good.

People frequently steep the dark grains separately when all they want is color and no roast flavor (eg a CDA). You can also simply throw them in at the end of the mash.

blarp i'm in

This gets into a nebulous area because it is a matter of personal taste -- For me, when I drink and IPA, I am looking for the hops. I agree with your initial thought: English or American, I think the smoke would conflict. You might consider a more malt-forward English style, such as a mild or...

WLP013 is equivalent to 1028 -- That should do the trick fine.

My guess is that the Brewers Association is your best resource for this kind of information. If you are not a member, you should join.

https://www.homebrewtalk.com/f76/

When I have used brett in primary, it was the only yeast I pitched, so my experience may not be entirely applicable here. Nevertheless: what I did was make a big starter (2.2L or so for 5 gal) and had it on a stir plate for 4-5 days. Brett is much slower to start up than sacc strains. I am...

I don't have my notes in front of me, but I suspect I kept the ambient temp in my cooler around 65F. I tend to hold ferm temps at the lower end of the suggested range, which in this case is 68-73F. Good luck with the brew!

My best brew days go this way. Also cuts down on the number of pints I drink while brewing...who'da guessed that leads to a smoother brewday. :D

In that event, I agree with eastoak (and it kind of sounds like you already knew the answer when you asked the question) -- If you are at all worried about it, why not just err on the side of caution. Unless you wanted to split the batch and do an experiment: 2nd gen vs 1st gen :D

Depends on the yeast...

Not trying to be a jerk-- Just that this board would get pretty messy if everyone posted their recipes in both sections.

From the Guidelines: "If you want to post a recipe that has not yet been brewed or you are seeking help, please use the Recipes/Ingredients forum."

This should be in the Recipe/Ingredients thread.

Hello all, I am hoping to tap into our collective memories to track down an article I read a while back and can't seem to dig up -- Not sure if it was in a book, on a blog, in a magazine, or what. I know this is a long shot, but here goes: I came across a piece a while back that cited the...

As was said before, different sites can take a joke better than others. This is why I prefer HBT. The quality of advice is top-notch and the humor is right-in-the-pocket. There are plenty of other forums on the internet to scratch your hombrewnerd itch, but this is the only one I pay money to...

I've never used Midnight Wheat either, but would be curious to hear your experience if you go that route. Cold-steeping the carafa III is the method I have heard others using. Just add it to the last 20 min of the boil, I think, right?

I recently used 3711 for a Biere de Garde. I kept it at 65F for about three days, then moved it to 70F. I was surprised at how clean it came through -- definitely some Belgian esters, but very restrained. It is a pretty versatile yeast.