Search results

Never thought I'd be having this discussion as my high gravity ales usually underattenuate... but I'm trying to figure out why my Barleywine attenuated so high?? 90 minute mash at 152F/ pH 5.3 16 lb (83.4%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 2.9 °L 1 lb (5.2%) — Simpsons...

Maybe a silly question but , I just grabbed a 25kg bag of Crisp #19 floor malted maris otter for my British Ales and barleywines. Does this need a step mash or will a single infusion suffice? I’ve step mashed my floor malted pilsners but don’t have experience with floor malted ale malt. 🤷‍♂️

Now that I’m up to brewing 8-10 batches a year, I think it’s finally time to bite the bullet and get my own grain mill. I do mainly BIAB 5 gallon batches. Should I splurge for the 3 roller or will a 2 roller suffice? Which brands are high quality and which should I steer away from? Anything...

Wondering if folks could share their experiences using the Scottish Ale yeasts ( Wyeast 1728/ WLP028 ) In NON Scottish brews? I’ve been reading that 1728 in particular is increasingly being used as a house strain for stouts, pale ales, barleywines and even IPAs! What kind of attenuation are...

…those of you who have read my other posts are aware that I am a huge fan of dry yeasts. I stumbled across this company this morning. Crazy affordable prices on dry yeasts! Does anyone have experience with them, results and any ideas which strains they culture their yeasts from...

I’m interested in brewing up some bocks and doppelbocks this fall but my LHBS has a pretty poor selection of liquid yeasts. I’m a big fan of dry yeasts for ales but have no experience beyond 34/70 for lagers. I’d love to hear your experiences with dry yeasts for bocks and which ones were...

My wife and I were at a local brewpub recently where they served an “Orange Creamsicle Ale“… it was absolutely delicious. None of the servers had any clue as to the ingredients so I thought I would try to re-create it. I bumped up the malt bill on a Cream Ale I’ve brewed in the past which was...

Hi all. Im currently fermenting a big Saison with Belle Saison and have been reading about the STA1+ / Diastaticus strain hanging around, like forever…. What is the proper sanitation process after completing this batch? Is a good PBW soak sufficient or do I need to run bleach through every line...

David Heath seems to be a big advocate of co-pitching Voss Kveik in his Belgian Ales ( at 14:40 time mark ) Anyone done this? How’d it turn out? I have a few packs lying around and I might try this …

I’ve heard conflicting opinions on pitching onto a dry yeast cake? I was planning on doing a low gravity, Helles with 34/70 and then brew a high gravity double Bock to pitch on the yeast cake? Any thoughts on reusing the yeast cake at the bottom of the fermenter with dried yeast.

I suppose this is the inverse of a question that is frequently asked on the forum about using spruce tips as hops… I was hoping to brew a spruce tip pale ale, but I am unable to get a hold of spruce tips. Are there any hops which give a “spruce like“ flavor? Maybe a Simcoe - Warrior combination?

Two weeks in fermenting a Baltic Porter, which seems to be finished at 73% attenuation. 85% base malts ( Pilsner and Munich) 15% adjuncts. Mashed at 150° all grain and pitched three packs of 34/70 no starter. OG 1.084 Initially fermented at 58 & seemed to finish at 1.022 on day 5. (...