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Love this beer. Great clean hop flavor and aroma. Does anyone know or recognize the hop varietal used? I've searched a little for a clone recipe, and can't seem to find one.

The hops I have on hand include Magnum (lots), Hallertauer Tradition (1oz) and Saphire (1oz). My plan was to bitter with the Magnum, and use a 50-50 mixture of the Hallertauer and Saphir for flavor and aroma additions. You guys think this sounds OK?

I made a 3 gallon (huge, I know) starter on Friday night, and I am planning on pitching Sunday night (48 hrs). I am planning on cold crashing the starter and decanting the beer before pitching. 2 questions: 1) At what temperature should I cold crash? Is 50F too warm? Since 50F is...

Wanted to get some of your guys input on what I'm doing: I'm making 5.25 gallons of 1.050 lager. My plan was originally to brew 10.5 gallons, but I do not have enough yeast since I'm brewing Sunday. I have 3 vials of white labs yeast that is 6 months old (only 14% viability according to Mr...

I am planning on brewing 10g of 1.050 lager this Sun. Using 2 fresh vials, the Mr. Malty pitching calculator calculates that the starter volume should be 1.43 gallons with a stirplate. My question is this: Do you guys think I have enough time (2-3 days) for the starter to 1) ferment out...

I've been thinking of tossing in around an ounce of fresh orange zest to my wit that's carbonating in a keg right now (of course, I'll use a hop bag). Anyone try this before with good results? Should I expect to get mostly aroma, or flavor as well. When brewing the wit, I tossed in about an...

I pitched a large starter between two 5.5 gal batches a few days ago. One of the batches is fermenting much more vigerously than the other. I am guessing it's probably because I did not split the yeast equally between the batches when I pitched. Do you guys think it would it help to skim some...

I'm planning a brew tomorrow which will have 60% wheat and 8% oats. My LHBS doesn't have any rice hulls, or apparantly anything else that might help with a good runoff and prevent a stuck sparge. Does anyone know of anything else that might help in this dept. Thanks.

I just made a 9.5% belgian ale and I'm bottling today. I was wondering if it was really necessary to add fresh yeast to the beer when bottling with sugar. If so, how much is generally added to 5 gal. I'm not concerned if it takes a little longer for the beer to fully carbonate w/o fresh yeast...

I added 3 lbs of cherries to the secondary 2 1/2 days ago and there's still not a bubble of activity. I added the cherries in a grain bag, which I think is most likely the problem. Still, the yeast should be able to move freely into the bag. Also, I added the cherries whole, so this might also...

I just bought some sour and sweet canned cherries. I'd like to puree the fruit, boil it, strain the cherry syrup, and then add to beer. This way I can extract all the goodness from the fruit without the fuss of dealing with whole cherries in the secondary. What would be the consequences of...

I've just accumulated just about everything I need to start my own yeast bank: stir plate, 15ml plastic tubes, sterile water, and glycerol. I even managed to find a cheap centrifuge. However, when I received the bottle of glycerol off ebay, it had already been opened, and about half of it...

77.8% pale 5.7% caramel 2.3% chocolate 1.9% roasted malt 12.3% turbinado OG= 1.080; 24.5 SRM 3oz East Kent Goldings (60min) 1oz Belgian Saaz (30min) BU= 28 Use WLP500. Use v. small starter, Primary ferment at 68F, ramp to 80+ over 1 week Add 6 cans tart cherries, 3 cans...

A while ago I decided to primary in a couple of 5 gal sanitized + purged cornies. I fitted airlocks for the primary fermentation with a tight wrap of electrical and duct tape to make a seal, and once bubbling subsided I refitted the pressure release valves. Throughout the rest of fermentation I...

Does anyone know how many volumes of Co2 will dissolve in beer per gravity unit at a specific temperature? I'm thinking of bottling a beer with a brettanomyces and bacterial blend that will hopefully consume all residual sugars. I'm currently at 1.010 and and wondering how many volumes of...

I'm working on a Saison which has been sitting in the primary for about a month. It's O.G. was 1.070, and now it's at 1.010 (85% attenuation). I'd like to add the Wyeast lambic blend in with the secondary to hopefully get some complexity and a slightly sour finish. Will this work? Should I...

I've used a plate chiller on my last 3-4 batches, and so far its been inconsistent. It's cooled the wort to different temperatures every time I've used it. This last time I had to recirculate the wort 3 times to just bring the temp down to 90F, at which point I gave up and just let the cold air...

I'm putting together a bare bones stirplate, and am wondering how strong the magnets need to be- 3lbs of force, 20, 100? People have suggested rare earth magnets, but they are not all the same strength. Also, why is a special manufactured stirbar needed- in other words, why wouldn't any...

I've currently got a batch going with the white labs saision I, which is a notoriusly bad attenuating strain. I just checked the gravity after a week of fermentation and its 1.038 from an o.g. of 1.070. The temp right now is 76F from 68F a week ago when I pitched, and I'm still slowly raising...

First off, I love my cornies! They are beginning to have more and more uses. I brewed a saison a week ago, and split up the batch in a couple of kegs with fitted airlocks. They leaked at first but with a little electrical tape and duct tape I got them snug. Primary fermentation is a week...