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Anyone have any experience with the Czech Budojevice Lager yeast? I made a starter that was going really slow and then pitched it in yesterday and it is going very slow. I am getting maybe 1 bubble a minute at 57 degrees. Is this normal or should I do something more and if so, What?

I am going to do a Wit with unmalted wheat. With the wheat would it be best to just do a rest at say 152 for a half an hour with the wheat alone and then boil it for a while, just mash it using steps or just boil it for 30 to 60 minutes. It seems that there are a ton of different ways people do...

I plan on using rice hulls. I was told to boil the unmalted wheat for an hour first then add all that wheat malt grain and water to use as a mash with the 2-row. Does that sound right?

I am doing a Wit tomorrow and I plan to try doing it with unmalted wheat. Does anyone have a good process or any tips for doing this. I am mixing the end result with 5 lb of 2-row. I kind of have an idea how I want to do it but the mixing with the 2-row and the timeing and temps of everything is...

Ok, I am making a Wit tomorrow and I have decided to convert unmalted wheat to malted wheat. I have some of an idea how to do this from the guy at the homebrew shop but unfortunately for me he is horroble at explaining things. I guess I am more worried not about how to do it but getting the mash...

I have roughly one pound left of sterling hops that I got from a local brewery. I have no idea what to do with them right now. I have 4 lagers in my two freezers right now so it has to be an ale. Preferably something big and bold but I am open to any ideas. Something that can ferment in the...

I have roughly one pound left of sterling hops that I got from a local brewery. I have no idea what to do with them right now. I have 4 lagers in my two freezers right now so it has to be an ale. Preferably something big and bold but I am open to any ideas. Something that can ferment in the...

Any of them would be fine. I have tried with all of those and have never seen a whole lot of difference due to the low hop usage in a hefe. Go with roughly .75 oz of hallertau and it will turn out great.

Just check the hydro reading, record it down and then check it in a few days. If it is the same reading then you should be ok to bottle. The finish hydro reading should be near your final gravity number. If not, you may have a stuck fermentation.

I know.. Why I did it I do not know. Curiosity killed the cat right. I had just pulled it out of a sanitized bucket so I am not too worried. I just want to hear other opinions on my stupidity.

Ok, I have done maybe the dumbest thing I have ever done as a homebrewer to date. In one of my starter I took the tin foil I had on top and decided to put a sanitized rubber stopper with an airlock on it. Why? I don't know. I have always used tin foil on top and have never had a problem. As I...

I am planning to have an oktoberfest party in the fall. We are trying to plan a weekend to have it and it looks like the people want to have the party at the in laws. The problem is I am the beer maker and they live an hour away. I would have the kegs all carbed up and ready to go but how do you...

I am making a Hefe this weekend and am hearing some people say that they dough in and step mash their Hefe's. Is this something I should do or would a single infusion be ok? I was going to try a decoction but time is not on my side to do that for the first time.

Ok. Here is the deal. I made an Amber Ale that turned out really well. We have a local home brew competition coming up in a couple weeks. Problem is my beer is in a keg. Would the beer hold carbonation really well if I just put it into a bottle and capped it the day of the event? It may be a...

I think I am going to give it a try. I watched the video from BrauKaiser on you tube and it is something I want to be able to do. Is it worth it? Who knows. But it looks cool to do and it is something different. I will know soon enough what I think.

I am doing a Hefe this weekend and I would like to try to do a decoction mash. My question is with the quality of grains these days is it going to make a beer that is that much better. I would love to try it and probably still will but I am just wondering.

You know, I am not really sure exactly what it needs right now. First time ever making this beer. It is not an overly big beer ( 1.061 down to 1.015 gravity ). IBU's up around 34. I just thought aging it a while would be a nice tough to it. The taste of the beer was pretty good when I put it...

I just kegged my red ale last night and am planning on conditioning it for about a month. I initially was planning to just cold condition it in my fridge but now I am wondering if that is the best course of action. Any feedback would be really appreciated.

I brewed a red ale a 13 days ago. Starting gravity was 1.061 and finish gravity was 1.015. On tuesday I checked and the gravity was already down to 1.015. I am about to check it again and if it is still down at 1.015 is there any reason I can't stick this in a keg tonight or should I wait...

I was not sure how the metal would react during the whole fermentation process. And yes, I meant to say bucket. I use both.