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I want to cold soak some dark grains, then add this wort (colored water) in the fermenter (split batch IPA and IDA). Anyone familiar with a factor (or ancectodal experience) for reduced color extraction compared to fully mashing the grain (which is how my brew software is calculating Lovibond)...

I have a berliner weisse that has been aging at 60F for 2 months. Would you disturb an intact pellicle (white powdery film on surface with sporadic pinto bean-sized raised bubbles) to taste/bottle, or wait for the pellicle to drop?

Great thread, hoping to contribute here. I'm fermenting an ESB using Safale s-4. I was aiming for 70F (2 degrees higher to clean up additional sulphourus compounds from dry yeast--anyone chime in on this?). When my temp controller trips the heater on it is reset without turning on the heating...

Hoping it's best to post my question on this related active thread than start a new one.... I pitched Lambicus onto a new wort about a week ago and the fermenter has been at 49-52 F the whole time. There's a single layer of pea-sized clear bubbles on the surface. (It's also spiked with dregs...

You might want to go a bit higher on carbonation. Also, consider lagering some of it for a month for clarity. I brewed a dubbel last month, split between 2 yeasts: wyeast 3787 and safbrew s-33. Let me know if you want to swap a bottle. I'm in Santa Rosa too.

Have you looked closely at the underside of the leaves in the area of discoloration? Look for mites, whispy webs, etc.

What variety are the two plants (are they the same)? No expert here, but you may count the infected one as a loss this year; cut it to the ground and remove as protection for the other.

Moonlight & st bernardus

Brewed a weizen (wyeast 3068) by triple decoction and It's been in primary fermentation 7 days. Thoughts on how to get the appropriate carbonation and conditioning without pitching another yeast? Plan: When FG is in range (tomorrow?), rack some of the batch to bottles (some primed with...

I've used matcha green tea powder (as have others). I read that John Palmer has used mushrooms. How about seaweed in a gueuze?

I've stayed away from brewing tea or using leaves for the reasons mentioned, but have used matcha green tea powder dissolved in boiled water to bottle-condition a winter ale in combination with spices. You mentioned you're brewing an AG bavarian Weizen (not an American Wheat), so you're using...

Thanks Kaiser.