Search results

Hello All. I will be brewing a second batch of my last beer next week. This batch will have a small gravity adjustment as well as some water adjustments. The beer is a (for lack of a better term) a pseudo German pils (80/20 Pils/Munich) with Mittelfruh hops. I want to bring out a sharper...

After about a 30 hour lag, my test batch for the starter of wild yeast I captured in my yard had developed a thick, fluffy krausen. Then these little curds rose up and floated to the top - looking all cheesy for about a day. This morning it looked as though the fluffy krausen was coming back as...

Group ID# 35485 Password = sack :mug::cross::ban:

The keeper league I am in is beer themed (you name your team after your favorite beer). We have a couple spots that need to be filled before Wednesday the 24th (draft day). I thought it would be fun to have another homebrewer in the league. If this is interesting to you, send me a PM...

I did not think this was possible until about 1:00 this morning. It was witbier force carbonated in a keg and then bottled for comps. I guess the suspended yeast remained active and then boom. Some of this very beer was judged at a comp last weekend, and now I am curious to see if that one...

I brewed a split batch that became black IPA (o.g. 1.062) and Schwarzbier (o.g. 1.055) some months ago. 10 lbs Munich II 9 lbs Pilsener 1 lb Carafa III (an additional pound in sparge) 1 lb Carapils Single infusion mash @ 150 The IPA was fermented with Nottingham, and the...

Grist: 10# pils 3# wheat 3# rye 3# munich 3# piloncillo (in boil) I want, of course, to make a very fermentable wort for ultimate dryness. I am not exactly clear on multi-step mashes though. I am inclined to do a singe infusion to mash at 145 for about 90 minutes, but the wheat and the...

Exciting for a Georgia Boy.

Fire away ( especially those with wit experience): 10 gallons / target o.g. 1.054 Grains & Adjuncts Amount Percentage Name Time Gravity 8.00 lbs 37.65 % Wheat, Flaked 90 mins 1.035 4.50 lbs 21.18 % Pale Malt (2 Row) UK 90 mins 1.036 5.50 lbs 25.88 % Pilsner (2 Row) Ger 90 mins 1.037...

does efficiency take a hit the same way as when you use malted wheat? I am referring specifically to the pre-gelatinized variety, and I am going to use it for about 40% of my mash. :rockin:

I have a Belgian blonde (1.045) that I fermented to FG with 1214 and then bugged with a culture of dregs from Oro de Calabaza, Weizen Bam, Orval, and Oud Beersel Oud Kriek. I was planning on letting it sit for eight months and then add a small quantity of oak for the final four, but wonder...

I have a schwarzbier and a a black IPA both made from the same wort (O.G. 1.055, Black IPA raised up to 1.062 by steeping crystal malt). The schwarz was fermented with the dry Weihenstephan strain, and the BIPA with Nottingham. Both beers are now stuck between 1.020 and 1.021 after 21 days...

I feel like I am wasting money when I buy dry yeast to repitch at bottling -- especially since I have plenty of washed yeast around. How big of a starter do others prepare for repitching at bottling?

I just tasted a hydrometer sample from a batch of Munich Dunkel which happens to be in the same fermenter that held a sour beer made by souring and then denaturing (30 minute boil) a portion of the wort. My dunkel is now very sour with a very sharp flavor. My first guess is that the boil did...

I just opened one of my Brett saisons last night: wyeast Belgian sasion with dregs of two bottles of Orval. The taste was reminiscent of,well, have you ever had one of those artificially flavored, buttered popcorn lollipops? Yeah. I figured the Brett would clean up any diacetyl that may have...

I have been leaning toward Munich, but wonder how much difference it makes once the smoke hits it. Whenever I read someone's instructions, I find they never mention which base malt they stared with. I figured Munich malt is close to what they get in bamberg, and I will use it mostly to brew...

I made up a starter a few days ago that I planned on using Saturday, but circumstances prevented me from brewing on that day. I normally use my starters 48-36 hours after creating them so to pitch at high krausen, but I know others wait for the starter to completely ferment. Since I am not...

I have a Belgian Saison fermenting with Wyeast 3724 (o.g. 1.060) that is only down to 1.017 after six weeks (five of which have been at 90F+). I know this yeast is slow, but I have never expericened something like this one. I can tell that it is still working by the small layer of bubbles on...

I know both beers are made by morgaat, but does anyone know if they use the same yeast for both beers?

This saison has been fermenting with wyeast Belgian saison and Orval dregs. I know this one needs to sit for up to a year or more, but is that commonly done in the primary or secondary? are there advantages to either? Thanks.