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What's the collective wisdom about yeast starters now? I've been making 1.040 starters for years, but I hear people are trying 1.006 and other shenanigans. Chris White said lower sugar can be better for cell propagation, but I did not get a number. What have you done...

No not your pretty good recipe. Not your "I brewed it once and liked it" recipe. Not even your "I won an award" recipe. Your greatest recipe. That means you brewed it enough to dial it in, step by step, ounce by ounce, pour by pour. Something you brewed *at least* five times, and plan to brew...

My brew club is hosting a smoked beer challenge next month. They gave me a pound of cherrywood smoked malt as an incentive. The only smoked beer I brewed was terrible, and I have almost no space for another beer, so I want as tiny a batch as practical. I'm thinking a 2 gal batch fermented in a...

Is it possible to lager a beer too much? Every year I brew a festbier for drinking in the fall. Ideally I want to lager it 6-8 weeks to develop that rich lagery goodness. This year's schedule forced me to push it earlier than normal, so I brewed one batch last week and I'll brew another in...

Brewed a 10gal batch of Festbier today with 2 quarts of yeast harvested from an actively fermenting Pils last week. I don't have the ability to count cells, but seems like it should be a plenty large pitch. Here's my concern: * In the jars, there was much less yeast than I expected: about 2mm...

Anyone else brewing today? Post your recipe and brewhouse! I'm rebrewing the best beer I've ever brewed - Schönramer Pils. LODO techniques, step mash with single decoction, mash and boil pH control, cold ferment in conical, spund while lagering. Split batch using WLP835 to see if I like it...

Every year I brew a Festbier around June, and the recipe has gotten quite good. This year I'll be traveling around Germany for much of the spring and summer, so I plan to brew it earlier than usual. I'll brew two 15gal batches in February and March. Recipe: Process: Double infusion 140F ->...

I've been homebrewing with ye olde mash tun cooler for a long time, and my wife finally said it's time to upgrade. I brew 10-15 gal batches, with my mash tun maxing at 30 lbs of grain. I do frequent decoction and step mashes, so the ability to direct heat the mash tun is good. I brew on...

My last two brews wound up overattenuating. Does anyone have any advice for this? Munich Helles (split batch): OG: 1.043 Yeast strain: WLP860 Munich Helles Lager Target FG: 1.011 - 1.013 (68-72%) Actual FG: 1.007 (83%) Munich Helles (split batch): OG: 1.043 Yeast strain: WY2308 Munich Lager...

I read about malt conditioning and I thought I would try it. The idea is you spray the grains with a little water before crushing, and it makes the grains more pliable for a better crush. I tried it on a Best Bitter: 4 lb Munton's Maris Otter 4 lb Warminster Floor Malted Maris Otter 4 oz...

Every year since 2016 my friends and I brew a big beer to age. Then we sample each year's batch. We've done 3 Russian Imperial Stouts, an Old Ale, and last year a Doppelbock. This year we want to brew a barleywine, and I have a second use whiskey barrel to age it in. I've made several...