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I know. I know. Been brewing 9 years. Starters, stir plates, and lagers. Nothing new there. But I've never had this happen before

What the hell?!?! I made a starter using wy2042 (danish lager) stir plate was going for couple of hours with foil covering the top like I always do. At some point it threw the bar and stopped spinning. When I came home (6-8 hours later) I went to re-center the bar and gave the flask a nice...

1-I used the water calc on GF site and used the GF app too. Both were similar. Even the beersmiths GF settings (customized) were close. What water calc do u use? 2- And I am pretty sure I had mash and mash settings during mash...99.9% sure 3- crush my own. Havebeen for many years

Finally got to brew my first batchwith the grainfather. Very happy. Even not being used to the process, it simplified the day, and lessened the time and cleaning I have a few questions. Don't want to call them "cons" yet.- I used GF website to calculate water (5.85 g strike/ 3.1 g sparge)...

14 days is well enough time for the sulfur to dissipate if there is any. Btw- Thought u wanted to start drinking it in 15 days. I usually keg my hefeweizen in 10-12 days. If its done fermenting- no need to let hefe's age anymore. And yeah, forgot to mention- hefeweizen yeast is explosive

Onething I forgot to mention- fermentation temp Start temp 62-64 (62 preferred) by 3rd day let temp rise to 67-69, 70 is fine. Hefe yeast can produce good amount of sulfer. I've found increasing the temp near end helps drive off the sulfur quicker

Hefeweizen is great younger than older. Hefeweizen yeast (wy3068 in particular) ferments fast- 3 to 5 days for me most of the time. Even if u bottle I've had them sufficiently carbonate within 5 days. So u need to factor in your serving method (keg/ bottle) and how long it takes to carbonate...

I would say its Belgian pils and Belgian pale malt

Looking for a nice crisp pilsner recipe for the early summer. I've made Czech and German piles before and have been more than happy with all. This time around m looking to tweak the boundaries- I have plenty of NZ/AU hops, even some German bastards with noble parentage. I'm definitely looking...

During the podcast I mentioned in original post- the guy from Drake's did mention a particular hop that had onion/garlic flavor in which he used as a flameout/hop stand/ whirlpool. The oils causing garlic/ onion seem to volatile easily than the other oils and the fruityaromas came through. He...

Anyone have any news on the 2015 hop crop. There is some info regarding generalities- performance, expected vs realized output, etc (high temp, low snow cap, drought conditions). I'm more interested in specifically if their has been any noticeable change in specific varieties. For example - I...

Awesome. Just absolutely awesome. I was looking for a "normal" everyday beer. Something that was away from the American hops. Gotta say I'm not a huge fan of this style- but this recipe was just perfect. I admit I tweaked it slightly- increased OG to 1.046, used British crystal equivalents...

Add fresh bourbon with the oak. If u want to up the oak flavor, add the soaking liquid

I've made the allagash curieaux clone on here. Awesome awesome recipe. Considering it is a bourbon Oaked Belgian tripel - think recipe might've called for 2, maybe 3 oz of bourbon soaked Oaked cubes for a month or so to taste. I recall using 2.5 oz of oak cubes- soaked them in makers mark for a...

I researched hop combos. Amarillo & simcoe were great together. Citra and Amarillo also. And then Columbus and either simcoe or Amarillo. So I figured they all could play nice in the sand box. Plus Columbus just gives something that the others don't. I really wanted a tropical fruity, good...

Just recently made my take on zombie dust. Did a little research. Made a few changes. It is awesome. Great tropical fruity citrus mango flavor from hops. Surprisingly malt keeps it steady. And not a palate bruiser either. Only 6% abv and IBUs are nice and easy. Although beersmith calculates...

Everything I read has stated adding acid to water at room temp to get the desired ph (also salt additions based on your grist- roasted malts, etc). However, it is known that as the water temp rises the ph changes also. So my question is.....if I am shooting for a mash ph of 5.4, am I using ph...

WY 3068 fermented at 62-63* has given me my best hefes. Also i posted a while back about a BYO article regarding pulling "banana" esters. If recall- I step mash starting at 95* and make steps at 105*, 125*, and 149* etc. I always follow these routines making Hefes and love the balanced yet...

No spices. Belgian yeast is a must. Temp control with ability to raise temp up to 70*, even 80*, would greatly aid belgian character given off from yeast- pepper/clove or fruitiness depending on yeast. I always start 65* then depending on style let temp ramp up to 73-75 or even 80*

I recall reading several months back that guys were complaining about the 2014 (or maybe it was 2013) harvest of Amarillo hops being too grassy......at least I think it was Amarillo.