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It is my understanding that OYL-004 is Omega's version of US-05, white labs and wyeast american ale strain. I have used all of these with great success at recommended temperature. That's said, where I am located, it is miserably hot, right now. We have a temp controlled fermentation chamber...

Originally brewed using WLP500, then transferred and innoculated with wlp655 at transfer. 3 or 4 months ago we put in 28 oz of montmorency sour cherries. Within a few hours, we had a vigirous re-fermentation that lasted days followed by months of slow steady fermentation. 3 days ago we noticed...

Triticale is a hybrid between wheat and rye. I was given several pounds of triticale upon agreement that I would split the final product with him. Currently I am 24 hours into the sprout. I have tiny agrospires showing in 95% or more of the grain. The germination rate is really...

Below is a picture of the solubility data of co2 and n2o. One is listed in grams per liter while the other is listed in fraction of grams per 100ml. Im not sure how to convert it, but if its just a matter of adding a zero and moving a decimal over on the n2o, then it looks to me like the...

Just transferred our WLP670 peach saison. I want to store and reuse the yeast cake, since it has been 'customized' with my new brett blend. I stored a bit in a mason jar in the fridge, but as a back-up I have made a one gallon batch of "farmhouse graff" I had a bit of left over sterling hops...

Brewing tomorrow. Grain & hop bill: 5 gallon batch 5 lbs bohemian floor malted german pilsner 3 lbs white wheat malt 1/2 lb unmalted red wheat 1/2 lb honey malt 1/2 oz rakau hop 11.2% AA 60 min 1/2 oz rakau hop 11.2% AA 30 min 1 oz rakau dry hop (not if using rosalare?) I have...

So I have a tube of WLP670 that expired a few weeks ago. I want to use it to brew a peach farmhouse ale. I figure the tube being expired should not be an issue, and may even add some nice profile to the beer, since I assume the brett numbers are unaffected and the sacc yeast would be lower...

Our chimay looked to be infected, so we went ahead and soured it with WLP belgian sour mix. Is low abv an issue? This batch has been an issue since we started it. First we missed our numbers, coming in at 1.045 instead of 1.058 and now we had to sour it to try to salvage it after a film formed...

Made a beer 1.082 no hops. Lots of 2 and 6 row, pound of peated malt, 8 oz of cara aroma. Used 5 oz english ale WLP001 trub from IPA to pitch. Is the beer going to cover the hop profile? It was meant to be totally unhopped.

Here's the deal... 6 gallon batch 4lb 2 row 8lb 6 row 2lb smoked malt 1lb peated malt 2lb light DME Mash one hour at 150 F No boil off OG 1.085 - 1.090 Target final gravity= as close to .995 as possible. Normally I would use champagne yeast to get that low but since it is barley sugar and not...

Just thought I'd mention it, as it has It has been needed. Next closest stores that I know of are Oklahoma City or Albuquerque NM. Amarillo Brewing Supply 2300 bell street 806 681 6687 Owner: Shiloh Baker Http://WWW.facebook.com/amarillobrewingsupply

A couple came into our brew store wanting a recipe for a beer (cider) they had at Flying Saucer called "Hummingbird". I can't even find a beer by that name. Does anyone know of this beer and/or tried to clone it?

Due to a prior engagement with the lady and some friends, I was forced to pitch my yeast at 76 F. Yeast was white labs English ale harvested from primary fermenter of other beer hours before use oin ipa. My ferment went nuts within 3 hours, and blew out through airlock the next morning. Will...

Just put together my first "normal" mead. One gallon batch 3.5 lbs honey 2 hand full dried currants (like raisins) 1/2 lemon juice 1/2 lemon zest Champagne yeast red star I heated water and tossed in currant raisins to to dissolve honey. Squeeze in juice and add zest. Cool down to 70 F take...

We made this using BeerSmith2. we want to use honey malt as the corner stone of our beer. We origionally just wanted Pale malt extract, 2 row, and honey malt to be the grain bill, then fill in hops as needed. however, we were worried that this would make a thin beer with low head retention. so...

I would like to make an ale that will be both cheap, creative, and "old time" to be served at our wedding. We have several really nice beers and wines in the make now, and i have an open 6.5 gal that i would like to make a two grain beer in. The only grains that i want to use are 2 or 6...

Koumiss is a fermented dairy beverage made in central Asia. Its origins go back thousands of years. Normally a low alcohol drink, I have found and modified a recipe to boost the alcohol content while adding a twist to tradition. Normally made with mare's milk, we are instead using what is...

OK, on hand i have: 3 lb Amber LME 1/2 lb Pale DME 2lb 2 row 2 lb aromatic 2 lb 150l crystal 2 lb 40l crystal 2 lb 10l crystal 2 lb alder munich 1 lb black roasted barly 1 lb black patent 2 lb brown malt 2 lb acid 2 lb red wheat 3/4 lb coffee 1 oz cascade hops 6.6% AA 1 oz...

Ok.... Ordered a kit from Austin homebrew supply about 6 weeks ago. Mini mash. 9 days in primary, 9 days in secondary, three weeks in bottles naturally carbonating. Here's how it went down: Used tap water. Tested at 7.8 on ph. Used a ceramic coated pot for mashing, no cracks on enamel. Mashed...

I just set up to transfer my beer from primary to second. My son wanted to watch a movie (MIB III) so I figured I would let new auto siphon and hose soak in hot, light bleach water. Forgot about it during movie, picked it up after our movie was over, and it has turned slightly opaque. I rinsed...