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I'm planning on brewing a Belgian golden ale and was thinking of combining wlp500 (Trappist) with wlp568 (Saison blend). I planned on starting fermentation around 68 and letting it ramp up naturally. I'm wondering if there is any way to tell which yeast would be dominant in terms of flavor profile?

We take a yearly vacation to Wisconsin to enjoy the Dells and when I'm in state, I make it a point to drink as much of the good local beer as possible. Typically, I'm not a big fan of wheat beers, but I picked up a sampler from New Glarus that had this beer in it and fell in love with it. I...

Long story short, we moved houses and downsized about 3.5 years ago. Until recently, I didn't have a place to brew and so have been on an extended hiatus. Prior to moving, I purchased about 5 lbs of various hop pellets. They have been kept in the freezer since we moved, most unopened. I'm...

I brewed an oatmeal milk stout in January and it turned out quite well. However, it was an extract/partial-mash recipe and I'd like to do an AG version of it. I'm in the process now of converting the grain bill and was looking for some feedback. Original Bill ========== 6 lbs Munich LME 1 lb...

I am now a 100% believer in using starters. I just brewed an ESB (modified Fuller's clone) and used WLP002 with a 2L starter. OMG! That stuff took off within a couple of hours and has been one of the most vigorous fermentations I've seen to date. It actually blew the cap off my carboy...

I've brewed up a 1 gallon batch of English Barleywine that I would like to spice and have ready for next Christmas. My recipe is as follows; 1.5 lbs Maris Otter 1.5 lbs Mild Malt 0.5 lbs Crystal 75 0.25 lbs Honey Malt 0.25 oz Williamette (4.5) @45 min 0.25 oz Williamette (4.5) @30 min 0.25 oz...

I am making a small batch (2 gallons) of Cherry Chocolate Porter. I used chocolate malt for the chocolate flavor but am still undecided on the cherry flavoring. What I'm wondering now is what the recommended route is for the cherry flavor. Should I rack onto a pound or two of fresh cherries...

Does anyone have any information on what the different kinds of extract are made from? I'm trying to formulate a couple of recipes. One for a SMaSH and the other for a porter. Unfortunately I don't have the capability to do more than a partial mash on the stove top at the moment. As such, I...

I have been given the opportunity to obtain 5 gallons of second runnings from a batch of Double Red that the brewmaster at our local brewpub is putting together. The expected gravity of the SR is 1.050 and I'm currently waiting on the grain bill. The reason I'm posting here is that I'm...

I have an opportunity to pick up 5 gallons of second runnings on a batch of Double Red that our local microbrew is doing. What are second runnings?

Ok, I brewed the following on the 30th of December (I know, bare with me here). Jake's Oatmeal Milk Stout Grains/Extract -------------- 6 lbs Munich (Amber) LME 1 lb ESB/Mild Malt 1 lb Roasted Barley .5 lb Crystal 120L .25 lb Chocolate Malt 1 lb Flaked Oats Hops ----- 1.5 oz...

I just finished brewing (I really need to start earlier in the evening) a Milk Oatmeal Stout. I added 1 lb of Lactose at 10min left in the boil. After putting the wort in the carboy with the extra water, my gravity reading is 1.070. I'm wondering how much of that is due to the lactose addition?

I put together my first cider two nights ago. Recipe: 4 1/2 Gallons of Tree Top Apple Juice 2 Cans Apple Juice concentrate (no preservatives or additives) 1 lb Dextrose (to help boost ABV and dry it out a tad) WLP028 Edinburgh Ale yeast The gravity reading after mixing and aerating...

So I bottled my first batch of beer last night. What an experience... I ended up having major problems siphoning the beer from the carboy into the bottling bucket. I tried all the different tricks and methods and nothing would seem to work. I could get a good flow going for a few seconds...

Ok, I've got a Scottish Ale that I started three weeks ago. It's still in the primary, but it was nice and clear and ready to be bottled. I brought the carboy downstairs (oh so carefully) and set it in the sink. My son goes over and washes off his dinner plate with hot water. I'm guessing he...

So I'm at my LHBS today and I'm talking to the guys there about making EdWort's AW and they recommended I go with the WLP028 yeast instead of the Montrachet yeast saying that the Edinburgh yeast won't be quite as dry and will leave a bit more of the full flavor. Has anyone tried this? I've...

Does WLP300 leave the apfelwein cloudy, as it does a Hefe?

I have a quick question about the fermentation process of the Ancient Orange Mead. I followed the directions as they were stated (for the most part, I zested the oranges instead of keeping the peel on). I pitched the yeast at room temp, which was around 71 and put it up in the cabinet. After...

Just out of curiosity, do you have to switch out the blow off tube for an airlock? The reason I ask is that I want to throw together a batch of Ancient Orange Mead and I only have one airlock. Currently I have a 5 gal batch of ale that is just shy of a week old. I've got the blow off tube on...

I've noticed a number of people on here from the Denver area. I'm just curious if anyone can recommend a good home brew shop locally? I'm much rather support a local business than order online. I'm in the Castle Rock area, so something on the South side would be good, but not a requirement...