Search results

I was thinking of doing a beer with WLP644 (saccharomyces "bruxellensis" trois) as the primary strain. I do not have dedicated sour/funky equipment, and I'd like to avoid going down that road (at least for now). I've been reading that WLP644 is not actually a Brett strain, it is in fact Sacch...

I recently brewed a saison with Wyeast 3711 French Saison yeast. pilsner and wheat malts, no spices, Sorachi Ace hops. I was trying to keep the esters in check as I wanted a very light and easy drinking beer. I chilled down to 62F or so before pitching the yeast (one smack pack, no starter, 3.25...

I am interesting in racking part of one of my beers on to some tart cherries, probably a pound or so. I'm thinking it would be easiest to go with a pre-frozen variety. Any one have good experiences with a certain brand? If so, where did you get them? I'm in Boston, so I have Trader Joes and...

I recently brewed a 3.5 gallon batch of double IPA, all grain. The beer is pretty good at 7 weeks old (1 month in primary, 3 weeks in bottles) but peaking out from behind the hops is this sweetness I can't understand. It fermented from an OG of 1.076 down to 1.010 so incomplete fermentation...