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If you want complex, use brett. All of these strains are great to work with. I only do them in the 70's. Around 50% attenuation pitch some brett and leave it alone for at least 3 months. Try different combinations of brett with different recipes. That's the fun part. Start with a simple 3711...

It looks like you have some break material floating on top. Totally normal. I'll bet its tasty.

Give me a pack of US-05 up against WLP 001 any day. I love the convenience.

Let it go for a while. It will only get better.

The first thing people would suspect is that you didn't get a good boil. DMS can also form if you don't cool the wort soon after your boil. If not either of those then it is more than likely infected. I had this happen to a Munich Helles last year. A real bummer

I am trying to make a starter with som Orval dregs. After one week this formed. Any thought?

With all the talk about water reports and salt additions, I was wondering how much calcium and magnesium would one expect to get from the mash alone if I used regular 2-row and distilled water. Any thoughts?

No, this is for secondary. I guess my question is what should I do since there is a pellicle on the surface. I can't really decant or step it up without either disturbing the pellicle or losing cells.

Three weeks ago I pitched 2 Brett C vials into a 1.5 liter starter. I left it on a stir plate for 8 days. The starter formed a thick pellicle on top. My question is this. What do I do now? When and what should I pitch from this starter? My plan is to keep a culture on hand to pitch to some beers...

Yes, I will be kegging. It just seems to me that it makes sense just like you would with back sweetening a cider. Like I said I would be heating the juice in a bag. I plan on consuming this fairly quickly so I dont have to worry about shelf life.

Okay, I am looking for a little input for plan to make a strawberry wheat beer. I currently have 10 gallons of this fermenting: 8# wheat 8# 2 row Mashed at 152 for 60 min. 1 ounce Hallertau at 60 (3.4 AA 6 IBU) My question is when It comes to adding fruit. I am going to juice the fruit and...

He last club competition people where laughing about a scoresheet where one of the entries had notes on it where the judge said it smelled like human feces. Well I got my score sheet back for my Schwarzbier and got a low score the judge tore it to shreds. It wasn't really that bad. Well I found...

Sulphur does not mean infection. It is typical for some strains. If it is coming out of your airlock then it is being released from fermentation. Give it time and it will clear up.

I currently have some WLP 838 Southern German Lager yeast that I harvested and rinsed in a jar that I kept for two weeks in the fridge under boiled cooled water. I went by a few calculations to try to get 15 million per ml. I measured 130 ml (150 grams) of yeast I pulled out of the middle of the...

+1

I never paid much attention to how well my thermometer worked. I have a collection of about 6 different ones. My Uncle's girlfriend works in restaurants and she showed me the best thermometers are he ones that you can calibrate by adjusting the nut on the back side. She gave me one of hers and I...

That really is funny. I was just thinking of this too. I was looking at the White Labs website at the profiles of the different strains. I would love some some insight on certain strains and which are more prone to creating compounds that contribute to nasty hangovers.

I brewed a Belgian Golden Strong on 11/11/12 (mashed 148 for 90 min) I have used this strain before about a year ago. I pitch 240 bil/liter cells,1 min of O2 and fermented it at 80 degrees. It finished at 1.008. This time I pitched it at 68 and fermented it at 72. It has gone from 1.066 to 1.022...

Sounds to me like you could be dealing with some sulphur produced by the yeast. You mentioned that it went away after kegging. That would be from CO2 clearing it out. I have had this before. What yeast strain are you using?

I am going to brews Schwarzbier this week and my question is how dark malts are used. I would like to brew one on the darker side of the style and I would like to see some of your recipe suggestions. I know German dark malts are preferred but I have seen many different uses of pale chocolate...