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I am brewing this weekend and have a yeast cake that I would like to use for the brew session. I haven't racked off of the cake yet. I am trying to avoid doing a starter. I am doing a small belgian beer and don't want to risk over pitching. Is there a way to harvest the yeast from the cake with...

I brewed I Saison I brewed last weekend. I am really wanting to have kegged and ready to drink in another two weeks. The hydrometer reading was at 1.002. So it has ate through most of the sugars. I realized that the yeast could still have quite a bit of cleaning up to do. I used the belle saison...

Hello fellow home brewers, I recently decided to try my hand at water adjustments. I now feel like I am in over my head. I have beersmith 2 and have monkey'd with a couple spreadsheets and what not. I have not paid to have my water tested yet but I do have my cities water report. I live in...

Does anybody have an opinion on whether partial mashing two pounds of grains is worth the time or does it just make more sense to stick with steeping grains. My boil volume is low right now because of my stoves inferior heating abilities. I can't mash much over two pounds due to not being able...

Hello all, I'm doing a brewers best wit kit this Saturday. The kit includes a .5 lbs of flaked wheat, .5 lbs of oats and a pound of 2 row(I think). It has a steep to convert step for these grains. I've never done a partial mash so I'm a little nervous. From searching on here I came up with a few...

I'm five weeks out on this Irish red fermented with notty. I missed my bottling day last week so I was going to do it today. The fermentation appeared done last week. The hydrometer readings were stable and the top of the beer was clear. This week new foam has started to form at the top. Now I'm...

I'm using 3711 to ferment a saison. I've never used this yeast and don't know what to expect. I'm on day 8 and thought this looked suspicious. Any thoughts? I have a killer cold and can't really smell it.

Hi all :mug: I plan on doing northern brewers le petite saison. per kit instructions: This session-strength Saison of summer pours tawnygold and perfumes the air with tangy yeast and pungent hop aromas. The flavor is lightly earthy with spicy, flowery hops and a grain-and-bread malt...

Hi all. :mug: I'm a new brewer, with only one batch under my belt (and it is still sitting in the fermenter only a week old.) On my first batch I added a little more than half and a little less than 3/4s of the extract at the 15 min mark of my boil. On my stove I am lucky to get a rolling...

I was at a beer tasting recently, put on by the fine folks at Boulevard brewing Co., and the sales rep said that he wasn't a hop head but more of a malt head. That got me thinking. What kind of a beer head am I. I like Belgium beers and saisons, also sours. Anybody have any thoughts on this?

Hello all. What kind of beers can only be brewed all grain or at least with a large amount of grain? I am an beginner extract brewer and I don't have a drive to jump into all grain. At least not comparable to the drive I had to get into brewing in general. Thanks.

I am fermenting my first brew right now. It's at the 36-48 hour mark. I rehydrated the yeast a.couple of hours beforehand and pitched it at 60 degrees. My ambient temp in my basement I believe is about 70 degrees. The temp has slowly risen to 70 in the fermentor. I was hoping it would hold off...

Hello hello hello I have been reading about home brewing for about a year now. My exposure to craft beer was initially from boulevard brewing co. I'm especially excited about brewing Belgian style beers. I have bought the northern brewer deluxe kit with plastic carboys. My first two beers...