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No replies yet, and I plan to make my first attempt in about 10 days.

Out of curiosity, what was your OG, and what will be the gravity going in to secondary?

Yeah I really should invest in a stir plate. Having my own private yeast library would be pretty cool!

How would one measure AA content or trub present in a yeast cake? I had always assumed that racking directly to an existing yeast cake was shunned because of natural selection: the yeast left in the cake had a tendency to settle out faster, and the rule of thumb in this regard is 6...

Yeah, everyone's been there. If you're into Maibocks and able to shell out another $50 for equipment, there is a great thread here that illustrates a simple, stream-lined partial mash process: https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/ My understanding is that...

I was feeling a little lazy last fall and decided to directly re-use a week old yeast cake left over from a secondary. There was about 1/4" of beer covering the cake and it had been sitting at about 60F in my basement, with an airlock, kept sanitary since siphoning & bottling the previous...

To answer your questions: 1a) 68F is a fairly popular fermentation temperature. If you go to Wyeast's website and search for the yeast you used: Attenuation: 73-75% Temperature Range: 64-72 F, 18-22C Alcohol Tolerance: 10% ABV If you get over that range, 72+, you risk introducing off...

I generally try to activate smack packs 12-24 hours in advance for every month since the pack was manufactured. I had something similar happen last Fall with a batch that went over a week without any noticeable activity. I pitched a 2nd pack but by the time that one started working I had...

Hey Everyone, I want to clone Boulevard's Saison Brett: http://www.ratebeer.com/beer/boulevard-saison-brett/61449/ I was able to produce a very respectable AG Saison last summer, on par with Boulevard's regular Saison, but it wasn't even in the same beer Galaxy as Boulevard's Smokestack...

My first attempt was OK but it needs more cow bell: it was too light and mild compared to the Ruby as I remember it. The raspberry flavor was very subtle. The recipe was: 7.00 lb Pale Malt (2 Row) 1.00 lb Wheat 1.00 oz Willamette (60 min) 1.50 lb Oregon raspberry puree (Boil 5.0 min) For...

Has anyone had any success cloning any of the Hotlips Sodas? HOTLIPS Soda I have only had this stuff on tap and it was unlike any fruit soda I'd ever experienced. I'm not sure if the bottled version is any different. I was planning on 1.5 pounds of Oregon Raspberry puree, 1.5 pounds...

I love this beer and appreciate all the info. I'm a Portland ex-pat stuck in Wichita and hope to brew this beer often during the summers. Do you think there would be any advantage or disadvantage to adding the puree to secondary? How much raspberry puree do you intend to use next time...

I tried this same extract recipe as my 3rd homebrew and had a lot of difficulty. Wyeast Belgian Saison took my OG from 1.070 to 1.050 in about 2 weeks fermenting at 75F. Then it basically stopped. I tried using a heating pad underneath the carboy, set it to low and raised the temperature 85F...

Thanks, everyone! I'll have an update on my first AG Hefe soon. I had a mold scare in my secondary but I think (hope!) what I saw was just a peculiar ring of tiny bubble clusters. I took some pictures and will share once I upgrade here. Ken

Hello Everyone, I've been lurking for a few weeks and have picked up quite a few good tips. Thanks! I'm new to brewing and I figured I'd introduce myself. I grew up in Santa Cruz, CA and went off to college at UCSD to study Biochemistry. After San Diego I moved up to Portland, OR...