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A little :off: but related to WLP007 and WLP002. I have only used WLP007 once (ran it side by side with WLP022) and noticed it dropped to the bottom of the fermenter within a day or so, but, it continued to throw 3/8"-sized chunks of yeast up from the bottom of the carboy back up into the...

I was reading the third edition of the book put out by CAMRA and noticed that many of the EBC values given for beers seem ridiculous. The first beer listed is a mild with an EBC of 100; which is like 50 SRM. Guinness is listed as 203 EBC. But, there is a porter listed as 33 EBC, and another...

New Jersey? That's practically Florida for Pete's sake. I've seen snow on July 2nd. My frost line goes down almost 3 feet. The ground just goes all tundra on me until May. EDIT: I brew in my barn. It's a little roomier than most garages. Either way, I open the doors in my hay loft and...

+1 on keeping the percentage of crystal low. (~7%) Crystal when it is malted is malted in the husk to be dextrinous. If my memory serves me, I think it is made at over 160F.

First things first. A thicker mash helps keep the mash pH nice and low. There is less water (with it's higher pH) diluting the low pH grains.

That UK Amber Malt can come through real strong. You may consider scaling it back to half a pound.

When using hop pellets put them into fine mesh nylon bags.

You know... I miss the days when White Labs sold WLP007 as dry yeast.

The answer is yes. I recently posted a few videos on Chimay. In one of them there is an old man who has spent his life breeding yeasties.

I am not a kit-brewing guy but they are good guides... Following the link shows the Northern Brewer recipe. http://www.northernbrewer.com/brewing/recipe-kits/all-grain-kits/all-grain-ale-kits/barley-wine-all-grain-kit.html EDIT: You might notice that they are assuming you have an 84% with...

If you must know, I used to live in Shrewsbury and Worcester. I'm one town over now. Although Shrewbury isn't on the MWRA. I think it's on it's own system; either that or with Worcester. Your water is roughly what is listed on the MWRA report. A little harder, but not terribly so. If...

Did you ever figure this out?

Looks good! I was just reading on the Briess website that torrified wheat has a higher yeild in the mash over flaked wheat. http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_TorrifiedWheat.pdf It would be interesting to put the claim to the test. I also wonder how the flavour...

Sounds like a yeast for Belgians.

Briess answered the question for me. The answer is yes sir it's okay. And, torrified wheat yields greater extraction. http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_TorrifiedWheat.pdf

Maybe I am. Or... maybe I've been drinking too many 6 month old starters from out of my yeast fridge.

Far and by far the easiest way hands down to build a yeast library is to eat a whole bunch of peanut butter and jelly sandwiches. Take the jelly jars, cleanse them with OxyClean Free, and sanitize the heck out of them in a pot full of Iodophor solution. It is rinse free at 1 oz per 5 gallons...

I kind of use a grant I guess... I too knew that word but had long since forgotten it. I use a large super-fine mesh nylon bag and stick the 1/2" hose coming out of my mash tun into it. I do happen to have an extra 15-gallon Polarware stainless mash tun laying around. And, I have thought...

The Mr. Malty yeast starter calculator thing is on drugs. It tells me that I need 6.47 liter starter aerated on a stir-plate for my 10.5 gallon batch of 1.048 wort. I have better pitching rate calculator.... It's a genius system I picked up from a head-brewer. It's called the 4 oz jelly...