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I am brewing this in a few days. The beer folks weren't helpful when i asked about my yeast choice. Maybe you mead folk can offer some insights. NB its a 6 L batch. Thanks Recipe Specifications -------------------------- Boil Size: 9.35 l Post Boil Volume: 6.35 l Batch Size (fermenter): 6.00 l...

Hi, I am using this yeast for a braggot, because of it clean malt forward and soft finish. White labs list it as medium tolerance 5-10%. Normally i find most yeast will exceed label claims especially for simple sugars like honey. Currently my recipe is around 9% avb but I wondering what I can...

I have a Westy 8 clone attempt lined up. I intend to ferment with a semi open (loosely fitting screw top lid) 30L fermenter for a 12 L batch to minimize back pressure/provide favorable fermenter geometry. I will rack the beer to keg for lagering for a month as soon as it finishes up to get it...

I'm going to have a crack at a blueberry wheat. I have never had much success with fruit beers mainly because if the fruit is added during fermentation or to a secondary it tends to dry out due to re-fermentation and imparts very little fruit flavor. Also you have the added complications of...

So getting ready for BBQ season and I have planned a Kellerbier inspired by a lightly smoked version I had at the Spezial Keller in Bamburg last year. This is what I have available in stock, I'm not willing to order any extras. 7lb Bohemian oils 7lb Munich II 2lb weyerman rauch malt 1lb...

I have been looking for ways to infuse my chocolate stout with a more intense chocolate flavour. I have previously used cocoa powder, which is wasn't particularly impressed with. I have had reasonable success with good quality extract like star Kay white, but this is expensive. I have used...

I am having so trouble converting an IPA recipe of mine to a APA. This is potentially part of a commercial venture so I need to be careful with the details so my please forgive me if I don't other forward all the recipe details Originally the beer was an IPA, it tastes great but lacks the...

Can anybody direct me to any literature that goes over the chemistry of conditioning? For example which esters, fusels so on are converted from and to once fermentation of sugars is finished.

Brewer: Queequeg Style: American Brown Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 30.00 l Post Boil Volume: 25.00 l Batch Size (fermenter): 21.75 l Estimated OG: 1.053 SG Estimated Color: 41.1 EBC Estimated IBU: 30.0 IBUs Est Mash Efficiency: 75.0 % Boil...

So wine makers have been using this to improve mouthfeel so can it be used for beer? It supposedly smooths out the flavor and make the drink fuller. It can in large doses add sweetness but otherwise it's tasteless and odorless. You would need somewhere between 10mg/ml-20mg/ml, so that's...

I have a lager in there keg at 33F. I have fined with gelatine (1/2 tsp)and kieselsol (11ml). It's 84 hours later and no sign of improvement in clarity apart from the yeast dropping out. Grain bill was 58% pils, 24.8% vienna, 12.0% Munich I, 3% carahell, 1.8% acid malt Yeast was wyeast 2633...

So I am making a stout soon with a target mash pH of 5.6. I want to bring this down to a optimal kettle pH of 5.0-5.2. Now I could do acid additions directly to the kettle though this is a big faff, drawing a litre, chilling and then making gradual additions before scaling up in the kettle. My...

I'm contemplating using WLP540 in my next brew (chocolate stout) and what to encourage maximum ester production to coax out the dark fruit flavors. I want to minimize bubblegum and banana. I also want to minimize phenol production and spices flavours, honey is acceptable. After consulting BAM...

So I have been working on a chocolate stout for some time now. This will be my 4th iteration. The idea is to get the base beer as chocolaty as possible. Not coffee, not roast but chocolate. Rich velvety dark chocolate. So this after significant experimentation and tasting of grains is what I am...

I normally clean my plate chiller by setting it up to recirculate hot PBW through it for an hour or so, turning the plate around to backflush mid way. I attach a 400 micron filter to the return to remove sediment. Normally this produces a colored elution presumably from dissolved wort sugar...

So like many all grain brewer I manage my pH through the use of acid malt and PA additions as well as adjusting the hardness of my water profile. I have for most part aimed for a target mash pH of between 5.2-5.5, specifically 5.3. The exception to this being stouts which I mash at 5.5. My...

See attached photos. I somehow hit the fridge temperature to max cold when making room for the starter. I would say about 40% is frozen. There is also a thin layer of gray matter on top of the yeast cake, could that be dead yeast? I had another stater in the fridge but luckily that was at the...

I'm am aiming at something like Founders KBS, Great Divide Yeti, Wired Beard Sadako This is what I have so far for a 5 gallon batch Est SG 1.100 EST FG 1.019 IBU's 75 Est mash eff 70% 13.25lb Crisp Maris Otter 4lb weyerman smoked malt 2lb flaked Rye 0.75lb Dingemans de-husked roasted barely...

I'm getting ready to brew one for the first time. I have previously brewed a Marzen and Vienna, the former focusing on Munich malt with a little caramunich III/Pilsner and the latter focusing on Vienna malt with a little melanoidin. I am following the BJCP 4b for guidelines This is what I have...

Just bought a 3 roller grain mill. I have set the rollers to mill at 0.8mm (0.031 inch) I have pretreated the malt with 2% water by volume. I have attached a picture of the grist. I am pretty happy with the result, but for you grist experts how does this look? Also what mash eff gains...