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I casually mentioned to my father-in-law, who is a farmer, that it would be cool to have some local wheat to put into one of my beers. Well he showed up today with 25 lbs of wheat. I have two separate questions? 1)What extra steps will I need to take to get conversion? Protein rest...

So I have a saison that I brewed with the infamous Dupont Wyeast 3724. It's stalled at 1.015. I was really hoping to get it below 1.010. I mashed at 147 so it should be perfectly capable of getting down that low. I have a washed jar of 1056 in the fridge. If i make a small starter to wake...

So I'm brewing a dry stout next weekend and I'm a little unsure of which way to go. The distinguishing characteristic of the Irish Ale yeast is that it doesn't kick so many esters. However, it doesn't attenuate as well. If the idea is to dry this beer out and 1056 is neutral AND attenuates...

So I was right in the middle of bottling my 5 gallon batch when my 12 week old twins decided to lose their minds. After helping SWMBO get them back under control, life took over and I wasn't able to return to the bucket. Here's the problem. I had already added the priming sugar before I...

Does anyone else have this problem? I do my primary in a better bottle, let it sit for 3 to 4 weeks and rack to a bottling bucket. As I siphon, the yeast that has settled on the sides of my fermentor falls right into my perfectly clear beer and clouds it right up. Am i being neurotic...

I pitched Brett L onto a pretty basic pale ale, along with some blackberries, about two months ago. I got a really nice pellicle about a month in, but it's already starting to fall. I have read about people saying that it's ready to bottle when the pellicle falls, but I also thought it would...

So the following recipe was loosely based on Janet's Brown Ale from Brewing Classic Styles. My question is. Did I go too crazy on the hops? Is this beer going to end up being more of an India Brown than an American Brown ale. Our local competition is coming up and I'm not sure if I should...

Out of sheer ignorance, I racked a batch out of a 5 gallon better bottle for bottling and forgot to soak in oxyclean as usual. My last trip to the brewroom made me aware that I went nearly two weeks without cleaning it at all. I just soaked in OxyClean today. I didn't notice any horrendous...

So it's december and of course the beer that's caught my fancy is the saison. I really want to use 3724. I have a good old fashioned heating pad. I also have a Johnson Controls temp controller. Will the heating pad stay hot enough to keep fermentation temps close to 90 to dry this thing all...

I recently brewed a very simple pale extract kit at a local demonstration. After tasting the result, I realized this might be a good chance to try my hand at a sour. I pitched a pack of Brett L (along with 3 lbs of blackberry puree) about a month ago and the pellicle is just starting to form...