Search results

I love WLP530/Wyeast3787, and I want to use that to do something a little darker (maybe 10SRM). I see trappist single (my go-to beer) as basically a Pilsner with Belgian yeast, so my first thought is that a Vienna Lager recipe might work with the belgian yeast. My second thought is a Belgian...

I wanted to rebuild my SS Chugger Pump (I've had it for 6 years), so I bought the new impeller. I couldn't find the washer/housing disc I need for sale anywhere, so I sent them a message asking where to purchase and I got this response: " with the Xdry impeller you do not need the washers "...

I've been making a Trappist Single for a few years, and it's my year-round beer. I always like it, but I don't feel like I've ever hit on a hop that is quite right. It's the one factor I'm still playing with. I'm curious if anyone has found a hop that works well with this strain? I've...

Has anybody tried the Lalbrew Belgian Wit yeast or the one by Mangrove Jack? Or any other dry yeast? I love WLP400 and Wyeast 3944, but if these are the Hoegaarden strain I am trying to keep fewer liquid strains around. Cheers!

I just bought some local honey and diluted it to 1.030 with distilled water and added some nutrient. 2 weeks later it looks like this. I am going to try plating in another week, but I have no idea what I am looking at. This look OK?

I'm working on a low ABV Saison/Grisette, and I was wondering if anybody has made something like this and had any advice? It's my first attempt, and I just don't know how American hops like Centennial will play with Belgian yeasts. I have Cascade and Citra on-hand as well if those might play...

I cold crashed my conical last night. I woke up this morning and found a perfectly formed cylinder of frozen beer in front of my conical. What in the world?

I consistently make three beers, and I'd like to be able to make them with one yeast rather than three. I'm using WLP530 for a Trappist Single, Wyeast 3944 for Witbier, and Wyeast 3522 for my Tripel. Of those three which would you pick!

My first attempt was with a 122 degree protein rest for 20 minutes. After that I turned on my RIMS tube and set it to raise to 152. (45% raw wheat) I thought something caught on fire the smell was so bad. Pulled out my heating element, and it was coated in burnt starch. Mash was ruined...

I have black patent, roasted barley and english chocolate malt on hand, and I decided 10 minutes ago I want a schwarzbier. I was thinking I might combine roast barley and chocolate and do a cold steep overnight or add during sparge. I could wait, but the LHBS is almost an hour each way...

I was thinking about making a Schwarzbier and I don't have any Carafa on hand. I have at least 15# of raw wheat, so I was thinking about trying to toast it, but I didn't know what the result would be roasting an unmalted grain. I've toasted before, but never as dark as I'd need to go and never...

This my first crack at a Dark Belgian Saison for the winter months. I want something drinkable, but flavorful. 3711 and 530 are two of my favorite yeasts, but I've never used them together. If anyone sees anything obviously silly about my recipe I'd love some advice. Thanks! Recipe: Alarum...

Has anyone tried this yet? https://www.morebeer.com/products/viking-2row-xtra-pale-malt.html It sounds neat, but I haven't tried it. Sounds like Viking's version of a standard 2-row, but I'm curious.

This is my first lager after 10 years of making ales, and I used L28 Urkel. I have gone from 1.048 to 1.015 (FG is supposed to go to 1.012) in 4 days! I'm using L28 Urkel @54 degrees. I calculated the yeast starter and hit my numbers, so I don't think it's that, but I'm shocked how fast it...

I've been making Ales for over 10 years, but I haven't made a Lager yet. I saw some hops on Morebeer.com: German Select and Merkur, and I was thinking about using them to make my first Pilsner. Every recipe I look at online says Saaz or Hallertau. Does anyone have any experience with these...

I just got a spike conical last week, and it looks like one of the welds for the legs came through to the interior. I contacted them, and they said these are only cosmetic and will cause no sanitation issues. Thoughts?

My plan is to add Campden to the water and then dissolve the gelatin so that it sanitizes the water and gelatin before heating. My question: Will Campden react with gelatin or heating in a way that will be harmful? Would it be better to add the Campden to the hot liquid or just keep doing the...

I'm reading all over the place trying to figure out whether or not there is a good reason to step-mash for a Belgian Tripel. I'm reading this: https://beerandbrewing.com/belgian-beer-youre-probably-doing-it-wrong/ Telling me to step mash. I'm reading this...

I'm new to water chemistry, and I'm trying to use the calculators I found online to figure this out. I read the thread AJ posted here, and it seems to be pushing me in the opposite direction of everything else I'm reading online. I have a Ward Labs profile, and I've got all the chemicals to...

I've been looking all over the place at different pitching instructions for lagers. I have found about every possible combinations of procedures I can imagine, so I picked the one that was the simplest for me to do. I made a starter at 72 degrees and 18h later I pitched it into 72 degree...