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Or if there's a Wyeast/Wlabs product that is the same yeast, that would work too. Basically I cultured up a bunch of yeast from the dregs of a half dozen bottles, and made a Hefe Fermented at 70F, it turned out ok, but with muted clove and banana flavours. I made a new batch Monday...

So I built a variation on the Son of a Fermentation Chamber, out of plywood and the pink board. Of course only now I realize that my apartment fridge/freezer just can't keep up with the freezing of 2L bottles that the chamber is demanding (2 6gal carboys are easily eating 3 2L bottles worth of...

Imperial IPA Type: All Grain Batch Size (fermenter): 11.50L Boil Size: 14.00L Boil Time: 60 min Final Bottling Volume: 10.00L Brewhouse Efficiency: 70.00 Ingredients 2.00 kg Munich Malt (7.0 SRM) 50.0 % 2.00 kg White Wheat Malt (2.4 SRM) 50.0 % 100 ml US-05 Washed...

I make a lot of Saison, in my uncontrolled closet that ranges into the high 80s in summer, I would like to make some non-saison Belgians now a well. Criteria: 1) Able to tolerate mid-high 80's temps 2) Available readily (No Private Platinum Ultra Limited unless it's upcoming and not...

Type: All Grain Batch Size (fermenter): 6.08 gal Boil Size: 7.13 gal Boil Time: 60 min Final Bottling Volume: 5.70 gal Brewhouse Efficiency: 75.00 Fermentation: 68F Pitch uncontrolled 3 lbs 4.9 oz White Wheat Malt (2.4 SRM) 1 lbs 10.5 oz Munich Malt (7.0 SRM) 3 lbs 4.9 oz...

What is the tolerances on these bottles, I'm assuming since most of these are bottle conditioned they run into the mid 3.x volumes of C02?

Mt Hood Hallertau Purchased both of these last year as plants, and got about 2oz from the Hallertau at the end of September, and zilch from the Mt Hood, it actually looked like the runty sibling of the two. Planted them in pure triple-mix last year and this year added 3 inches of composted...

I see a lot of people talking about sweet cherries, extracts purees, etc. Wondering if it's a regional thing but I've always found that the eating varieties lacked the flavour punch of the sour cherry varieties. When I make pies or jams I tend to favour sour cherries because cooking sweet...

I have a little 11.5L (2.5gal) Carboy sitting here, and I figured I had some spare time today while I'm cooking up the appetizers for SWMBO's "girls night" on Saturday (I'm going camping thankfully). I haven't done more than a double decoction before, and I kind of messed that up, but I've...

Style: Saison Brewer: Big Rob Batch Size: 23.00 L (6gal) Boil Volume: 27.00 L Boil Time: 60 min Brewhouse Efficiency: 80.0 % 3.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 60.0 % 1.00 kg Munich Malt (9.0 SRM) Grain 20.0 % 0.50 kg Vienna Malt (3.5 SRM) Grain 10.0 % 0.50 kg White...

So, given space constraints, I have been looking at a dual-solution for keeping kegs at serving temp, and also being able to ferment with some actual temperature control. I came across this build and wondered if anyone had attempted this with a 5.0cf chest freezer. Is it pointless...

Did a quick search on this topic and came up empty. Last year I brewed an extract wheat saison about 7%, and racked it onto 5# of organic apricots I picked in the Niagara region. I bubbled ozone through a stone weighted to the bottom of a bucket filled with water and the apricots for about an...

Sorry if there's already an answer for this, I have no end of trouble getting the whole counterpressure bottle filling from a carbed keg working, so I thought this time around I would fill a gallons worth of bottles from the keg before it's carbed (but after priming), using just a couple PSI...