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Hi. I'm a very green noob with Brett. I want to batch condition then bottle a Saison I have with the dregs from Saison Rue. My Saison is down to 1.006. Am I safe? How low does a brew need to go before you need to add priming sugar? Does batch conditioning and bottling from a keg negate the...

I'm sitting here enjoying a Sam Adams Noble Pils. My wife loves it. I long ago abandoned Boston Lager because I believed it was no longer what it once was. But, tasting this Pils it takes me right back to the Boston Lager of the early 90s. Anyone else get this?

So I have a smack pack that if from Feb 2012. Bavarian Lager. It has been on the stirplate, at 70 degrees, for 24hours now with no visible signs that it is fermenting, but it does have a green apple smell underneath the malt extract smell. Is it typical for lager yeast to start slow? Is the...

So I have two almost full boxes of Gerber Baby Oatmeal and Mixed Grains that won't get eaten, about two pounds. I also have a couple of cans of pumpkin, honey, and various brewing grains. I want to do a small batch with theses things using minimal barley malt. How much barley may be...

Is it harmful to rehydrate dry yeast with distilled water?

I saw the commercial and it made me laugh. I have never been to a BWW, but I will. They sponsored a home brew competition here in Maryland. Best in Show winner gets their beer brewed by a local brewery and then it gets served at the local BWWs. That doesn't sound like a company that looks...

I am looking forward to brewing something Thursday night. Not exactly sure what. I was going to pick a style today. Should I make a starter with this new smack pack? Mercifully use an aging smack pack. Or, use this Saison yeast I harvested? Tonight was going to be starter night. Then at...

Anyone out there ferment any beverages using persimmons? I have access to a lot and don't know a thing about them except they can be made in to pie.

Is it worth washing and saving the yeast from brew that went from 1.107 to 1.020? Is it too pooped out and tired? I would more than likely not be using it on another big beer.

I have a Belgian Strong Dark fermenting away. It started out at 1.107, I intended lower but boiled off more than anticipated. After 21 days it is down to 1.022. It tastes awesome and I would love to bottle it now, but in the last five days has dropped a point. I know on point could be a...

Anyone have to open uncarbonated beer in bottles and pour them in a keg? I have a batch that didn't carb but I want to salvage. It was too bad, as it was split batch and the legged half was great, but the bottled half earned me a 16 in competition! Any tips for doing this? I plan on...

I have just brewed my first Saison using the East Coast Yeast 08. High fermentation temps seem to be the thing to do, so I just put it in the garage at about 85 to 90 deg. In nine days I went from 1.049 to 1.002. The garage smelled of Saison and yeast all week. I am sure all is well. I...

The wife never can appreciate a good day of brewing. I love her, she loves good beer, she supports my brewing, but has no interest in the actual brewing. So I figured I would congratulate myself here. Yesterday I had a great day. I parti-glye brewed a Belgian Dark Strong and Saison. BDS...

Anyone else out there use yeast as a yeast nutrient? I cannot remember where I read or heard about it, but I toss a teaspoon or so of dried bakers yeast in to the boil. It seems to work, but I also started aerating with o2 around the same time, so who knows. Anyone else out there do this, or...

Hi, I just got a stir plate for use with my higher gravity brews specifically. How long is a starter viable for after it has been cold crashed? I am looking at doing a parti-gyle and using two different yeasts, but only have the one stir plate. Any suggestions or advice would be appreciated...

I was wondering if there were any drawbacks to cold crashing a beer to clarify it, then priming and bottling it, bringing it up to cellar temps and conditioning? Are there any pressure related concerns? Thanks.

Am brewing a wheat beer and plan on pitching fermentis safbrew 06. I plan on trying to stress it to get optimum esters etc. in my brewery I have a temp between 65 to 75 degrees this time of year. If I pitch at 65 and just let it fluctuate with the ambient temp would that be ok? Or is the...

Hey All! I'm new to the forum, but I've been looking around here for a while now. I have been brewing about 16+ years. I've recently upgraded my whole system and procedures, so I've got a lot to relearn! Hopefully I can brew as much as I would like. I look forward to learning here.