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Howdy all, I'm making a big Christmas Strong Ale (with spices and cherries) and want to make sure, now that it may be too late, that I don't end-up with a stuck fermentation. Over 17% of the fermentables were adjunct sugars (cane and brown plus cherry juice), I aerated well, and pitched...

Howdy, So I brewed 2.75 gallons of milk stout with 13 oz of lactose, OG = 1.052. I used White Labs Burton ale yeast (expected apparent attenuation 69-75%). What kind of attenuation can I realistically expect with 13 oz of lactose in there? I'm at 57.6% apparent attenuation right now...

Hi All, I want to make a 5 gallon batch of some kind of sour brett. I would like to get the lactic acid in from acid malt rather than pitching lacto bacc into the wort. My question is, how much acid malt is right? The grain bill is going to be about 9 lbs total. I don't want something...

Has anyone out there used pecan wood in their beer? I live in Austin TX and thus have an almost endless supply of nicely aged pecan available. I want to toast some of my own staves and toss them in a dark sour double with cherries that I'm brewing (in primary right now). Cheers!

Hello all, I pitched the dregs of a bottle of Goose Island's Matilda into 2 cups of starter (2tbs DME and 1/8 tsp molasses) yesterday. I don't see any krausen, but there seems to be more sediment in the starter than there was in the bottle.... dose it sound like the critters are growing...

I'm in the process of brewing a beer inspired by two great things that I've been introduced to since December: Three Philosophers style kriek type Belgens, and sour beer. I have a five gallon batch boiling on the stove right now. Grains: Vienna malt, brewer's 2-row, caraveienne, and...

Hello all. I bottled a batch of American brown ale recently and it tasted fantastic at bottling. It was hoppy, dry, and surprisingly clean considering that it is an ale and that the ambient temp overshot 80F for a while in my fermentation closet for a few hours within the first 3 days of...

I pitched 4g dry yeast (Danstar West Coast Ale) in a gallon of wort this morning and five hours later I am seeing very little activity, if any. No gas leaving the airlock and little foam (and this may just be left over from shaking to oxygenate and mix in the yeast). My the ambient temperature...

Hello all, I'm trying to do something like a dry, highly hopped, super crisp blond ale (think- if an IPA and a Pilsner had a baby). It's going to be a pretty small batch and I'm trying to figure out just how thin I can mash it without ending up with blond water. Here's my grain bill: 1.5...

Hello all, I don't know if this is really the right forum (perhaps it should be in yeast and fermentation??) but it is an all-grain beer, so I'm hoping it will not be too out of place. I chilled 4 gallons of wort in my refrigerator with a lid on the kettle and the hops still in. This...

Does anyone know how many grams of dry yeast I should use for one gallon and how much for three gallons (I guess 3x as much for the one gal.) of ale? Cheers!

The tap water here in Austin contains between 2.23 and 2.09 mg/L of "Residual Chlorine" according to the water utility. Is this considered high? Is this something that I can count on dissipating in the boil or should I treat it? To anyone from Austin: do you know if they use chlorine of...

I have a 10 day old single gallon of black IPA going at the moment. The air lock has not been releasing gas (as far as I can tell) for about 4 or 5 days now. Can I go ahead and bottle it, leaving it to condition in-bottle for a while, or do I need to leave it in primary for a while longer...

Does anyone know how long I should leave a black IPA in secondary (I want to do some dry-hopping before bottling too, I don't know if that affects the equation)? As well, this is my first beer and I would love any suggestions that anyone has for priming before I bottle that only involve yeast...

Does anyone know what kind of flavor you could achieve by adding pure maltose to a batch of cider? Would it be... malty, or do you think it would simply get metabolized away without imparting flavor? Also, could anyone give me a quick rundown on the basics of doing a secondary fermentation...

Is anyone working on this? I'm fascinated by this year's product and would love to incorporate some of its character into my cider brewing.

I want to produce a very dry, dark, spiced, and heavily hopped cider (have posted a recipe that I'm planning to use) and I'm wondering if there are any yeast strains that would best facilitate this. I want to develop the body of a winter warmer but with out the syrupy sweetness. Something...

This is an untested and rough outline, I hope it peaks some people's curiosities and gets some people experimenting. I'll post back when I've tried it (early in the new year). If anyone has any tips, advice, or predictions I'm keen to hear them. Any idea what %alcohol to expect, what aging...

This is an untested and rough outline, I hope it peaks some people's curiosities and gets some people experimenting. I'll post back when I've tried it (early in the new year). 2.5 gallons unfiltered apple juice/soft cider .5 gallon water 3 cups dark brown sugar 1/2 cup black-strap...

Has anyone here tried using Lactobacillus in their cider? What did you think? I think I'm going to go for it with my next batch, but would love a few reviews of other people's results if such exists. Cheers