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I have yet to see anything remotely close to the darkness of chocolate malt have diastatic power. 20-30 degrees lintner is usually considered the cut off for self conversion, so thats pretty much your 20 degree lovibond toasted malts (something like a dark munich or aromatic malt). As your...

I have asked them about this and the answer I was given was that all acidity was formed before the boil so that takes care of any nasties that were there. Just the bell's yeast is added post boil so your culture should be fine providing you took the proper precautions. As long as you can find...

It is produced year round for a few select states. Bell's definitely doesn't pasteurize, all their packaging pretty much says that. Lots of places do purchase large quantities of Oberon and sit on it till the next season, which in my opinion is pretty shady and drives a large portion of the...

As a general disclaimer I would be careful with how many times those of you who harvested from two hearted bottles try to reuse that yeast. Bell's dry hops two hearted as it is finishing up its primary and they do not filter, which means there are microflora from the hops in there. They don't...

Flocculation is pretty medium low for sure, it doesn't like to drop easily even with some colder temp coaxing. I would say fermentation temps are in higher range 67-72; you could probably push it a little warmer than that without too much worry. even at 70 in a homebrew sized batch the...

Well it is more likely a mutated english strain rather than a chico variant, they have been using that same yeast since at least 85 and I doubt sierra nevada was being distributed near michigan at the time. It is not as clean as 1056 and is noticeably different, it has an apple type...

If this says anything for the longevity of his product, my LHBS has one of his stir starters that has been running for years nearly non stop (yes it stays on over night too). Not to mention Dan is one of the nicest guys I have ever met and stands behind his product 100%.

In terms of who has the right practice, Macros are probably the best example to follow. This isn't to say that most craft breweries are doing it wrong. Also what you can get away with and what is best usually don't go hand in hand. I agree that home brewers biggest issue is most likely...

Its a White Labs Belgian strain that throws banana and clove, so I don't know how it would work for a traditional hefe but that doesn't mean you can't try it! The recipe should be pretty straight forward since there are no spices, pretty much just two row and wheat malt or a wheat extract...

1.6L is probably on the low side for your starter, but that really depends on how much initial starter wort you used with your 3 bottles, and type of aeration among other things. All of Bell's non lager or non belgian style beers use the same "Bell's yeast", so your best bet is actually Oberon...

Not quite as simple as finding an employee to tell you. They didn't invent the strain but it sure is a mutant of some strain Larry Bell started using in the mid to early 80's. Whitelabs maintains the culture for them but I doubt even they know where it started. I have asked around and even the...

No weird Krausens here, but tons of yeast in the head that is quite fluffy. My guess is that it just has a lot of break proteins caught up in it but I doubt its infected. As permo said it doesn't like to flocculate well but give it a good 5 day cold crash to convince it to drop out.

The problem was that it was in the middle of the 25th anniversary so there were already a lot of people there. From what I hear the batch named Oscar's Folly was brewed already since they were able to source the crazy hops from New Zealand, I would imagine that it will be on tap sooner than...

At peak fermentation the temps can be 5-7* higher but that is usually in the first 48-72 hours of activity for an ale yeast, the temps start to slide back towards ambient as yeast activity subsides once most of the sugars have been consumed; at which point slowly raising to a reasonable temp can...

Not to be discouraging but bell's also has a Kalamazoo IPA, although that is an eccentric cafe only beer so I'm guessing it wont be an issue.

I definitely agree with you, I was simply trying to say how they initially handled the issue was just as bad as what happened to them. After that they handled things extremely well but the masses had already grabbed their mash paddles and were heading to war. There are lots of ways to break news...

I am a fan of Northern Brewer but aren't they just as much to blame for breaking the news via Facebook? While some prior notice to the C&D would have been preferable I don't see it as grounds to post: This just kinda comes across to me as childish and unprofessional; the manner in which they...

You could check out LD Carlson http://www.ldcarlson.com/wholesale_inquiries.html, they should be able to get you a solid selection but they are out of Ohio but seems like they service Florida home brew shops. Another option would be Crosby & Baker...

Is there a particular issue with dry hopping after/at the end of lagering? This would allow you to do your bulk conditioning and retain more of your dry hop characteristic.

You could try asking your LHBS to possibly add onto their order (the next time they make one) but the down side is it may take a while but odds are it will be cheaper. My LHBS does this and orders from foxx equipment which does have the posts you are looking for.