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Just fyi. Friend of mine brewed an IPA with this yeast could be the best IPA I have ever tasted. The fruitiness of the amarillo and simcoe hops seemed to harmonize beautifully with the yeast.

I ran across a partial mash recipe for a sierra nevada pale ale clone which called for partial mashing the crystal with 2 row. I keep reading that crystal does not need to be mashed since it's sugars are already converted. So whats the point? Is there some improvement in beer quality by doing...

I've got a jam wine that has been fermenting for a year sluggishly and is still sweet. I assumed I threw something with preservatives in there. Do you think some yeast nutrient would help?

When I started I used "the joy of home wine making" by Terry Garey. He makes wine out of just about anything. Follow his guidelines for specific gravity and Total acidity, throw in some pectic enzyme and a bit of tannin and yeast nutrient and you can't go wrong... oh and some sulfite too

No chlorine here. Well water and star-san for sanitizer. wouldn't cost me any more I've already got the yeast cake I was going to dump anyway.

Thanks for the advice. I guess all I have to lose is the carboy space at this point.

So a friend just gave me 2 1/2 cases of bad band-aid tasting ESB. She also makes cheese and we were suspecting lacto infection?? I know lacto is one of the bugs in lambic so question is am I right about the lacto causing this and can I dump it into a carboy and make a lambic out of it? I will...

I'm sitting at a bar drinking it now. I too need this.

Anyone know the best place to get rhizomes at a discount for like 50 or 100? Im looking for magnum, chinook, cascade, willamette. Any other varieties i should be looking at to cover other flavor profiles? Thanks!

Plus one on the mango. Probably my favorite white. Add 5oz oak chips for a while it's like a nice chard.

do i need to worry about oxygen in the head space if I rack to secondary?

I've made lots of wine from foraged fruit. 15 pounds for 5 gallons is the magic number generally or up to 25 lbs for a port style. Some of my best so far are paw paw and mulberry. Im going to try japanese knotweed and elderflower this year.In addition to adjusting specific gravity you will...

So Im making my first lambic and pretty new to brewing in general and transfer over a lot of trub with a lot of hop material in it. Doesn't seem to be a problem with my regular beers but Im reading about leaving lambic on the primary cake for 8 months/ 1 year?!? Is this to long to sit on so much...

About to start bottling my belgian strong dark. (OG 1.088) I have only ever used 3/4 cup priming sugar but this is my first high gravity beer and I am reading it should have more priming sugar? Is this a good idea for this beer? How much more? Is it safe with the standard sierra nevada bottles I...

I think I'm very clean. I do no chill and let wort cool overnight anyway. Never had problems. Guess i'll wait for the truck.

Waiting for the fed ex truck to get here with my new o2 stone. Im also staring at 10 gallons of wort and a starter. Should I wait for the truck to get here to pitch yeast or can I oxygenate after pitching?

Sorry - I was going to double it for 10 gallons.

I see a lot of recipes that have aromatic as steeping grains. Is this just a waste then?

awesome info stpug! Thanks~! I will go with your advice and do the extract/steep. Im going to make a ten gallon batch and split it in two carboys and dry hop the one with amarillo and other with chinook to try discerning between the fruity and piney hops.

Attempting my first partial mash and first IPA. Switching out 2 row with aromatic malt because that is all I have with diastatic power (am I thinking right here?) What will the aromatic malt contribute to this in terms of flavor? I also have some special B and caramunich im thinking of throwing...