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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?

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...

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...

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...

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...

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...

I am finishing a diacetyl rest on a Marzen. In one carboy I made a starter with 2 WLP 830 German Lager yeast that I used a stir plate with. The other I did the same with WLP 833. I gave both two thirty second shots of O2 and shook them for a minute between and after each shot. The results where...

Have had a few issues with sulphur in my hefeweizens. I was told that reversing the dip tubes and running CO2 can flush it out. I am going to try this but I was wondering if any of you have had success doing this and how did you do it.

Purchased a sack of Briess Pilsner malt. I used it in a Belgian blonde and the wort color was a lot darker than I anticipated. I would expect it to be a little darker with break matter and other things in suspension. My anticipated SRM on it was was around 6-8 and it came out looking like 18-20...

Am brewing a Belgian blonde this weekend. I have a sack of Breiss pilsner malt I will be using as a base malt along with some aromatic and a little wheat malt. The color of the Breiss is 1.2 compared to a pilsner malt like Dingemann's which is 1.9. Being that this is a North American malt what...

So if I want to do a decoction and I want to use a less modified 2 row. Does adding a portion of unmalted barley to my grain bill to get the same effect as an under modified 2 row?

I plan on brewing a Hefeweizen this weekend. I am dong my first decoction. I plan on just doing a single ferulic acid rest at 111-113. For 15 min. I will then do a sacch rest at 150 for 45. The plan goes like this: 12.78 lb white wheat 7.3 lb pils .37 carastan 35 1.5 quart/lb 7.67 gallons of...

Have entered a few competitions in the Saison category. I carbed it at 3+ volumes so I bottled it in a short Duvel-style bottle and I have gotten back two comments that I should use a standard bottle. I use those type of bottles because I don't want them to break obviously. I just want to hear...

I am brewing a creme ale on Monday. I have collected 250 mil of washed WLP 001 that has sat in the fridge under water that was boiled for close to 4 weeks. I was planning on taking about 75 mils of that yeast and make a starter in about 1 liter of 1.040 wort with nutrients. The starter will sit...

I was just wondering if anyone who has used WLP 550 Belgian Ale yeast has tried different ferm temps. Is there a sweet spot as far as temperature that gives a good balance?

I brewed a German Lager Monday. I went by to check it and mysteriously the sensor for my fridge was outside the fridge lying on the floor. Temp was in the 30's because the fridge ran the whole time. I know it will be fine. I just wanted to ***** about it in this forum where people understood. I...

So I brewed this Bohemian Pils two months ago. My recipe as follows: 90% dilution with distilled. Added salts to mash and kettle ( I dont want to type it out) 12 gallons 1.056 OG IBU 40 93.75 % Pilsner Malt 6.25% CaraPils 60 Saaz 101grams 30 Saaz 86.2 10 Saaz 31.2 0 Saaz...

I use 6.5 gallon glass carboys. I am trying to come up with a way to draw samples out my fermenter by just removing the airlock out of the stopper and inserting a tube through the stopper. I have shopped for large plastic syringes but I am just curious if any of you have come up with anything...

I am brewing a Bohemian Pilsner this weekend. I am doing a 75% dilution of my tap water with distilled. I wanted to see what the consensus is if I either batch sparge, or fly sparge with my sparge water acidified with lactic acid. Which of the two would be best? I typically do a fly...