Search results

Okay, so we were talking about what adjuncts and other unfermentables will ferment with wild yeasts/bacteria and what flavor profiles they would impart on the resulting beer. I mentioned that wheat flour was used as a starch, some have mentioned oats, some have mentioned flaked barley. So what...

Wondering which strain is in these beers. I'm tasting distinct brux but I can't hang my hat entirely on this. Checked the Goose Island site and they aren't specific on this for obvious reasons. Sent from my SCH-I535 using Home Brew mobile app

Recently I did a small one gallon batch of beer for a friend of mine out of a kit. I have all of the brewing equipment of a larger batch brewer, but I started thinking about doing small scale fermentations of a gallon across 5 fermenters totalling 5 gallons. I can see a lot of benefits to...

Alright, my wife and I got a good deal on a place here. It's not far away from where we are now but I get concerned about moving and oxygenating a bretted beer. I have a bretted brown ale and a bretted saison. Both are aging in the primary. I havent racked off them yet. I probably wont in this...

So I'm planning a large brown (over 1.100) ale this weekend and I'm hoping to use one strain of the 3 different strains I have on hand. I've got B, C, and L to choose from. The only pure strain is C. The B came out of some Bruery saison and the L is from another blend. I plan on tossing in a...

This is a two-fold question: 1. Does brettanomyces only feed on dead and decaying yeast? 2. Do you think that brett would eventually become the only yeast in a yeast cake of a Sacc. strain and a brett strain? The reason I ask is that I have a yeast cake (plus about 1 inch of stout) of...

My brother and I were at the park with the dogs the other day and found an overgrown grape vine hanging over the fence of an abandoned house. First thing in my mind was to get the yeast off the grapes. So I made a very thin starter wort at about 1.012 and let it go for a day before stepping...

I did the 11.11.11 old ale and it's currently aging. I also washed the Wyeast 9097 yeast in the primary and harvested it. I'm sure there's probably SOME low quantity of brett yeast left in there but it's going to be minor in comparison to the Saccharomyces. I'm thinking about using the harvested...

This thread is designed to put into words what only your tastebuds and your eyes can perceive. What is your best homebrew? Color, taste, mouthfeel. Every facet of the brew you are most proud of. Mine is my most recent kegged beer, an IPA I call Zero Pointe IPA from a recipe I kicked around...

I have a recipe that I want to formulate for an IPA with the name above. Maybe it's been tried before but I have created this recipe for your parusal. 6 gallons 12lbs Pale malt 1lb Crystal 15 .5lb Crystal 45 .5lb Honey Malt .5lb Carapils 1 oz Amarillo 60 mins .5 oz Willamette 45...

I brewed BarleyWater's Dark Chocolate Stout recipe yesterday mostly according to the recipe. The only changes I made were to the hops, I used 2oz of Liberty and .5oz of Saaz. Both at 3.1% AAU and to the process, instead of a mash out I sparged the grain because I had the equipment to do it...

I've been talking a bit about the setup I came across and bought off of a friend of mine. He offloaded it at an unbelievable bargain for me and I thank him greatly. Thanks Jon! These are the bottles and carboys in the set This is the complete brewing system together...

I kind of want to do a pale ale with a little bit of a rounded off bitterness level and a killer amber color. So I was thinking of maybe doing: 6lb Pale Malt 1lb Black Patent 2lb Crystal Malt I would use White Labs 001 California Pale Ale Yeast and 2oz. Cascade hops with a half ounce of...