Search results

Hey all, I have been aging a 12% RIS for six months and am ready to bottle it up now, and was wondering if anyone has any tips for re-yeasting this bad boy. For my options I have US-05, WLP San Diego Super, and Red Star Pastuer Champagne...not sure which one to use as far as alcohol...

So I just got my Brett in the mail today after 5 days of shipping in HOT weather. I ordered it for the purpose of bottle conditioning some beers, so high cell count doesn't really matter to me, I just want to know if there are still viable yeast in the vial. Should I make a starter for a week...

Hey all, I just sampled a 5 month old Belgian Dark Strong I brewed that ended up strangely at 1.002. It is hard to discern any flavor other than hot alcohol. I was thinking of adding maltodextrin to boost body on this puppy but was concerned about the effects of doing that. Then I thought...

This was 4th gen yeast and it took my 1.090 quad down to 1.002! Was hoping to drink this beer soon but after the sample I just took it looks like I'll aging this one for a loooooooong time.

Does anyone have any recommendations as to which books to read or any classes to attend to gain information regarding starting a small hop farm? Maybe around an acre or so? I have read the book homegrown hops and believe it is a great starting point, anyone have any other experience?

Does anyone know of commercial beers out there that use the Trois strain exclusively in either production and/or bottle conditioning? I'm looking to find out what the flavor profile of that yeast tastes like. Thanks!

Can anyone vouche for what this will do to the beer if left alone and not bottled asap? Looks like white mold sitting above the liquid level of the raspberries to me. I did not pitch brett into this one...

I just brewed a belgian quad with a washed starter of wlp500, it is fermenting at 70 ambient and smells horrible, very pronounced hydrogen sulfide smell. I noticed that the starter smelled the same way before pitching, and have never experienced this before with an ale fermentation. Can anyone...

Hey all, I am brewing up a quad tomorrow and wanted to get some last minute insight before I take the plunge. My recipe calls for two bottles of D180 candi syrup in a 5.5 gallon batch, which puts my color in the ballpark of 40SRM with my specialty malts. I was hoping to about cut that color...

I was wondering if anyone knew of a ballpark figure for the lag time experienced with the WL sour mix? I pitched ~36 hours ago along with the WY lambic blend in the next carboy over. The WY needed a blowoff tube after about 12 hours it was rocking so hard, but still no activity on the WL...

Does anyone see any issues with using basic US brewers malt for a base in a lambic style ale, other than being nontraditional? My thinking is that any flavors provided by the malt will be destroyed royally over the next few years. Thoughts?

I just brewed up 15 gallons of Berliner Weisse, and would like to carb it up to ~3.5 volumes. Has anyone had issues with these pressures in regular bottles? If so what is the limit you would pressurize to? I don't have the funds to buy multiple cases of thick Belgians. Thanks!

Does anybody know the water calculation for high gravity brewing? I need to make 15 gallons into my keggle, obviously this wont work so I need to up the gravity then dilute in the fermenter, I have never done this and haven't a clue how much water to add back before pitching the yeast, aside...

Hello, I am having trouble serving kegged beer from a kegerator I modified. Everything I've read says that I need to keep the kegs at around 12 psi and 38 degrees for serving, considering the dispensing line ID is 3/16" and 5 ft long to provide the correct resistance. All of these things...

Hey guys, I'm starting to build a draught system from a used stand up fridge/freezer and am having trouble fitting my kegs inside the fridge with the existing door panel in place (where the butter/condiments go sticks too far into the fridge space) Does anyone know if I can remove this plastic...

I am selling a high flow brewing pump from march, model H315HF, purchased from MoreBeer. Pump has been used one time and looks/works awesome. I have 2 of these and only need one, so the newer one has to go. Best offer gets it.

Hello everyone, I am building a recipe for a Belgian type specialty beer, and was hoping for some honest feedback. I am brand new to recipe formulation, and this is my second all grain batch, ever. I am shooting for a beer similar in character to the 10 Commandments from Lost Abbey. Hoping...

Hello everyone, I am building a recipe for a Belgian type specialty beer, and was hoping for some honest feedback. I am shooting for a beer similar in character to the 10 Commandments from Lost Abbey. Hoping for a beer with deep complex flavors that I can age for a long while. Doing 11...

Hello all, I wanted to get some feedback on why the FG of my American Pale Ale recipe came out so high. I am out of reasons. OG was 1.055. After 1 week gravity dropped to 1.032 where it still sits 3 weeks later. Tasted the beer today and it is not sweet like I expected, pretty bitter and...