Search results

upload an image Warm pilsner w/L17 Harvest yeast. Tried like crazy to get a pic after wiping off condensation, didn't really work. Its crystal clear though. Really good beer. Took some to the LHBS and they couldn't believe it was 100% 2 row (single hopped w/smaragd). Fermented under about...

This is a "copper lager" I'm just about to kick. I know it's near empty but beer just keeps flowing. Long story on this beer, thread of its own long. In short, no chill, mid 60's under 8psi, finished in about 8 days. 2 days crash, racked to a new keg with gelatin. I used Imperial L17...

Not necessary. I am just about finished with a keg of hot lager that i didn't even check the production date, just used an Imperial pouch. It fermented great, and is clean/clear after about 8 or 9 days. The bigger pitch is specifically due to pitching and fermenting cold. At ale temps an ale...

Sour blends can take a while to really show signs. How long since you pitched?

Brett doesn't need anything to "chew" on. It can take compounds and process them into new compounds without any carbohydrate source. Use a POF+ yeast strain and let it rip.

I doubt it'll take 4 weeks, the surface contact is going to be much higher in that small barrel. I would honestly taste it at a week.

Jolly Pumpkin does NOT do totally spontaneous fermentation. They use a pitch of sachh yeast, originally wlp550 but now a house evolved strain of that yeast, and they do open fermentation with filtered air pumped into the fermentation area. This brings in wild sacch, bretts, and LAB's. There are...

mixing all those 60 min hops won't do anything but add bitterness...no reason to do anything but a clean typical bittering hop in pretty good amounts. most stouts have a lot more hops then people realize, to balance out the sweetness, but don't go TOO crazy. toss away anything after 60. I agree...

Yea its a pain that they don't all really match up. I usually use Brewersfriend to get my cell numbers for the beer, since you can set different pitch rates. The 1 mil/ml was really set for pre brewers repitching. Pure (new) culture doesn't always require as much, that is where you get the...

Are you wanting to harvest just for fun? Because their house yeast is made by almost all the yeast labs. Omega Belgian A, WLP550, Wyeast 3522, and I forget the gigayeast version, and Inland Island Gnome.

http://www.yeastcalculator.com/ http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ Both those calculators have steps in them. Brewersfriend also lets you change the pitch rate. Yeast Calculator lets you adjust the starting cell count which most calculators do not. This is...

I know of at least 2 in CO that opened like this. One moved, i think he used a garage that did not have direct access to the home. The other is in the process of opening, and is operating from an outbuilding. So federally, it should be fine. However state, county and city laws vary massively...

Jason, aka Saison Man, rubs a LOT of people the wrong way. He is very opinionated but very knowledgable. He is also extremely generous and will help those who ask (time considered of coyrse, extremely busy man, works well into the dark AM every night). Loves to talk beer and is very open to...

I am spoiled. My LHBS is only about 10 minutes away and his whole business plan is compete with online stores. Ok compete, and have almost anything you could ever want, guy has 200+ grains, well over 100 hops, 8 yeast companies, always bringing in more variety of everything and sometimes cheaper...

I enjoy Munich as a base malt....depending on exactly WHICH Munich it is, huge difference among the maltsters. If its Weyerman I (6L) then treat it like a darker more flavorful MO. Munich/Smoked/Wheat/Melanoiden could make for a SUPER tasty smoke beer. Especially with the Saaz. Munich +...

5335 doesn't get super low pH levels, its a milder LAB. Your beer will probably taste just fine, in fact it will likely be closer to what a German BW is like. Americans tend to sour them well beyond the original style and make tooth melters (which is just fine, btw). A good traditional berliner...

I have done a few brew days like this now and really enjoy it. In fact last one I did was a barley wine as well. However most of the time I do no-sparge brewing. Not sure if you'd have the room for it in the 52qt, I use the 72qt. I usually plan on 60-65% efficiency and have pulled several 2nd...

Dude....relax. Pro brewers use hops that are SEVERAL years old all the time. Your hops are just fine, its not milk....they keep pretty well. If you are worried, use an extra 10-15% in the boil.

As a SMaSH with wlp029? I think I would go Willamette, to about 30-35 ibu with 80% of the ibu in the last 20 min.

ESB is a higher dextrine malt like mild malt, flavor wise its solid UK type flavor. MO will be very close. Maybe mash just a wee higher to get some dextrines in the final product