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Should I wait until my dry hop period is up before cold crashing? Or is it ok to overlap my cold crash and dry hop times by 2 days?

1.023. Was experimenting with 3787 wyeast to see if any of the characteristics of the yeast would make it through a STUPIDLY hopped DIPA. OG was 1.073. Missed my mash temp due to a thermometer issue. End of the mash was at 160 rather than the 152 I was hoping for. Just added some amylase...

Anyone ever use wyeast 3787 with a DIPA grain/hop bill? If so how'd it go?

I want to drive into St. Louis tomorrow and thought I would pick up a brew for the fourth. Anyone know of a good supply supply store there?

Moving from Seattle to St Robert Mo for work. Where is my new lhbs?

I brewed on Sunday. 5.25 lbs us-2row 5.25 lbs red wheat 1 lb briess pils dme 2 oz hallertau hops 1 at 60 1 at 5 2l starter of washed 3787 Just took hydro reading and this tastes just like a wit. No spices. Nothing but spice flavor. First time the yeast dominated the character of...

This Saturday I am going to transfer a beer that has been in the primary for about 5 weeks into a secondary for bulk aging. Then I will bottle some time in August. The beer is at 10.5% abv and was fermented with Wyeast 3787. Now on to my question. When I bottle in August should I add...

So due to overshooting my efficiency by a long way I have a Belgian specialty ale that started as a saison. The beer is at about 10.5% abv and really dry. It has been in the primary fermentor for about two weeks and has reached its final gravity of around 1.005. Anyway I'd like to rack this...

Brewed an all-grain saison (not really to style). Used wyeast 3787 to ferment. That was last Saturday night. Opened it today to take a hydrometer reading and add some invert sugar and there is still 2-3 inches of krausen and it fermenting away like crazy. This is one interesting strain of...

Grains? I have some 2-row around and wanted to brew a beer that called for Pilsner malt. Any idea how the character of the beer will change? From experience not from descriptions of the characters of the malts?

I am enjoying a very nice glass of scotch right now and am wondering about something. For those of you who have put whiskey in beer, does the quality of the whiskey matter? Would a really nice scotch be wasted in a brew? Would it taste any better than, say, an Evan Williams?

God they taste great. Brewed them both myself. I just picked the habit up again after 5 years off. I am so glad to be back and damn I have made two good beers. Unfortunately the porter is almost gone. But I have another beer to bottle this weekend. Think I'll try my hand at a 3...

called a "dark Hefeweizen." It seems to be a Hefe with a portion of chocolate malt with the traditional grains. Usually the Ram's beer is OK, but this was delicious.

in a brew that is? I'm a little curious. I think it could be interesting in a stout or porter.

I took a gallon of organic, pasteurized, unfiltered apple cider and drained off about a pint and pitched some yeast (safale US-05) that I had washed from my last brew with some molasses. OG was 1.052 and it is now bubbling away nicely. I took a hydrometer reading and it has dropped to 1.04 and...

I just brewed for the first time in about 5 years. I started off with a partial grain partial extract molasses porter. The wort looked beautiful, dark and thick. That was Sunday. I just snuck some to do a Hydrometer reading and it has lightened to the color of a dark amber. Is...