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Anyone use WLP080 in IPAs? It's a recommended usage, according to white labs. The thing is that in my experience there's a noticeable sulfur nose to the beer for a week or two after primary fermentation is finished. 7 to 10 days near freezing temperatures clears up the sulfur for me on the...

I made my first attempt at blending sour beers a few months ago. Of the three beers that went into the blend, only one had some of the cheerios character. Admittedly, it did make up 40% of the blend. After about 6 weeks in the bottle, I tried one, and the cheerios character was VERY...

My wife loves nitro beers, so I got a nitro setup for my birthday. Not bad at all. I'm planning on brewing a pumpkin ale to put on nitro for Thanksgiving. I'm using a slightly modified version of the Pocahontas Pumpkin recipe. It turned out very nicely when I made it with saison yeast last...

I have two pale sour beers which have been fermenting with ECY20 for 15 and 16 months. The oldest is a mix of pils and wheat extract with 8 oz. of maltodextrin. It started at 1.049. The younger beer is 60% pils and 40% wheat malt, single infusion mash at 154 and also had 8 oz. of...

Does anyone have any experience with this stuff? http://www.micromatic.com/draft-keg-beer/hoses-cid-367.html It's time to replace the lines in my keg system, and I'm thinking about upgrading to barrier tubing. Accuflex Bev-Seal has good performance based on what I've read, but it sounds...

A couple of years ago I had a sour stout at a brew fest and I really liked it. The mixture of sour and roast was surprising and awesome. This was at a sour beer festival, and I had it at the end of the day. I have no doubt that my palate was wrecked by then. So, I don't actually know if the...

Do you condition your English-style IPAs for a while before drinking them? For American IPAs and pale ales, I like to drink them as quickly as possible. I like them dry and hop-forward. I have my first English IPA on dry hops right now, and it'll be on tap about 4 weeks after brewing. I'm...

It's my first time using Dupont yeast. I brewed a saison, OG of 1052 and pitched a 1L starter of 3724, which I let go for about 24 hours on a stir plate. The plate kicked the stir bar some time overnight, so the growth may not have been what I was expecting. I started fermentation at 74...

Does anyone have any experience with ECY05 used in primary fermentation? I'm going to try out a 100% brett beer, and am curious what I can expect from this yeast. The description describes more traditional secondary-style characteristics: I'll probably start with a basic lower-gravity saison...

Rather than seek out the big, popular breweries this year at GABF, I think it would be fun to check out some of the smaller breweries at the festival that brew great beer. To that end, please give your favorite local places some shine and list them here. The list of breweries that will be at...

I have a RIS that I've been aging on 1 oz. of oak cubes for about 4 months. I added the cubes to a keg, and I've been pulling samples from the dip tube. What I'm wondering is whether the keg should be periodically swirled or mixed, or if there's some sort of natural movement within the keg...

I'm making a golden strong style beer, and the recipe uses 2.5 lb of sugar. I'm using Wyeast 1388, and the last time I used that yeast I pitched the yeast in the mid 60s and raised it into the low 80s over about 8 days. I want to follow a similar temperature profile with this beer, as the...

I've had a few batches with a slight sour taste to them, and I'm trying to narrow down the problem. So, I'm revisiting my sanitation practices to make sure everything is okay. I'm going to replace my auto-siphon and racking tubing, and I want to start out with good practices on the new stuff...

Summer is coming up and I'm looking to make a tasty Belgian-style beer without the usual high alcohol content. I read Farmhouse Ales a while back, and am thinking about making a saison-inspired beer. I'm looking at something that finishes dry with an ABV of 4 to 5%. The yeast I'm going to...

I got a little overzealous, like just about everyone, on my third brew a year and a half ago and made a Russian Imperial Stout. I didn't know much about the yeast I was using and I only got about 60% attenuation. I ended up with an 8% RIS that finished at 1.035. Needless to say, I've been...

I'm brewing a high-gravity beer, and the recipe calls for 2 lbs. of sugar. I chose to use turbinado sugar. Last night I boiled the first pound in just enough water to form a syrup. By the time the syrup cooled down, it was pretty thick. Thick enough that I had to get some of it out of the...

My LHBS recently put in a new grain crusher. I didn't pay attention to the crush at the store, but when I mashed in today, I noticed that it was pretty bad. Lots of whole grains that made it through the mill uncrushed. I got busy and didn't have time to measure my gravity until this evening...

I recently acquired a 10 gallon cylindrical cooler that I'm going to use for the first time this weekend. I wanted the larger cooler so I could make higher gravity all grain beers. However, I'm not sure what batch sparge approach I should take. The recipe I'm making calls for 16 lbs. in a...

My wife gave me the okay to build a keezer :rockin: I've been putting a list of parts together, and I'm undecided on whether to use 2 taps or 3. The keezer will hold 5 cornies once I get the collar built. I'd eventually like to use some of that space to lager, since my wife really likes...

With the cold temperatures we've been having lately, my beer fridge, which sits in the garage, has been dropping in temperature. It's gotten close to freezing a couple of times. I've heated it a few times by putting a covered pot of hot water in there, but I want a lazier solution. I have a...