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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...

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...

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...

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...

Recently did an all brett golden ale- much akin to "the muse" by saq, with some minor changes. Stepped up starter using WY Brett Lambicus. Stepped up starter from 500ml to 1L then to 2 L. Each step was about 5-7 days at room temp (65). Mashed at 149. My OG was 1.056. It has been 4 weeks, and the...

I am interested in doing a100% brett beer. After some research, it seems that brett needs to be pitched at lager cell count levels, usually under a couple of steps going from a smaller starter to a bigger one. So I started of with a pack of WY brett Lambicus and made a 500mL starter, put on a...

Brewed a biere de garde 13 days ago using NB recipe. Called for WY2112 (California common yeast). OG was 1.063. Fermented at 58 for 6 days, popped it up to 62 to clean any diacetyl. Then started cooling back down to 55. I assumed all was fine, but noticed after it was still murky (like...

I am curious regarding some recipes i see. I understand carapils is used for head retention and body, adding unfermentables without affecting the taste. I also understand mash temp, simply put, also affects the fermentables in the wort which affects the body/ mouthfeel. 147-149* supports a...

Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.84 gal Estimated OG: 1.092 SG Estimated Color: 25.3 SRM Estimated IBU: 22.9 IBU Brewhouse Efficiency: 70.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item...

Brewed clone of founders breakfast stout 3 weeks ago. OG-1.075, mashed high temp (157*). Coffee grounds and cocoa powder added at flameout. Pitched 2 packs re-hydrated safale us-05 dry yeast. Fermentation was quick and explosive, probably lost nearly 1/2 gallon due to blow-off. Ferm temp was...

Just made batch of weizenbock, mashed, sparged, boiled and hopped. Cooled down wort to 70*....CRAP! washed Wyeast 3068 i had did NOT smell good, i mean maybe a bit sour, bad enough where i think it's bad. After deliberating, i immediately threw the post-boiled wort in the fridge (35*) and...

Just did a batch cloning 5 gallons Chimay Blue after researching various different recipes. 13.25 lbs Pilsner 1.00 lb flaked wheat 8 oz. caramunich 7 oz. aromatic 4 oz. special B 2.5 oz. chocolate 2 lbs Dark Candi Syrup .5 oz Galena (60 min) .5 oz Hallertauer (15...

I have seen directions on how to make homemade belg candy sugar. I have one question, can i make DARK Belg Candi Sugar by using Lyle's golden syrup and then cooking it until desired color, subsequently following the rest of the directions to make it? It seems to make it you need to make invert...

BYO had an article an isue or 2 back regarding maximizing the banana aroma/ taste in a hefe. I just completed a batch and 4 days into bottle conditioning (decent carbonation considering it was only going 4 days) and I must confirm that this technique described in the article produces what it...

I've searched and searched and it really is amazing that this seems to be so difficult to crack. I'm NOT looking for a high alcohol (tea bags in vodka) tea but a nice crisp slightly sweet (yet a bit tart) low alcohol hard tea....i understand Mike's hard Tea uses malt only as a sales issue, but...

I have now used strawberries 2 times. One fresh in a blonde ale, another puree (vintner's) in a mead. The ale was infected- gushers- but also had a very strong plastic smell & taste (I even let it sit for 6 months- got worse). The mead- only 2 months old, 1 month with the strawberries- has the...

Ingredients Amount Item Type % or IBU 5.50 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 52.0 % 2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 18.9 % 0.80 lb Chocolate Malt (450.0 SRM) Grain 7.6 % 0.80 lb Roasted Barley (300.0 SRM) Grain 7.6 % 0.30 lb Barley, Flaked (Briess) (1.7...

Ingredients Amount Item Type % or IBU 1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.6 % 4.75 lb Wheat, Flaked (1.6 SRM) Grain 45.8 % 2.88 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 27.7 % 1.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 9.6 % 0.50 lb Munich 10L (Briess) (10.0 SRM) Grain...

Ingredients Amount Item Type % or IBU 6.30 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 59.7 % 4.25 lb Pilsner (Weyermann) (1.7 SRM) Grain 40.3 % 0.50 oz Mt. Hood [5.00%] (45 min) Hops 9.1 IBU 0.45 oz Hallertauer Mittelfrueh [4.40%] (45 min) Hops 7.2 IBU 0.30 oz Hallertauer...

I had bottled a hefe using TAP and bottles. TAP is down to half. I am going to a BBQ and was considering bring the TAP, but wanted it full. Any problem cracking open several bottles and CAREFULLY pouring bottles into TAP container, Aside from possible oxidation by introducing O2? I plan on...