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At a recent trip to Chattanooga, I visited Big River Brewing, where I sampled their Sweet Magnolia Brown Ale. It's one of the best browns I've ever had, so naturally, I must clone it. Here's the description from their web site (they wouldn't give me the actual recipe - I asked) : British...

Thanks for the tips on YeastCalc. I'd never used it before, but it seems like a great tool. The yeast I've gotten before has always been much fresher, so age was never a concern. aubiecat, that 14% viability is exactly why I was concerned about making a bigger starter for this one, or at...

I plan to brew this weekend, and just today I picked up a vial of WLP320 with a use by date of 5/11 (three days from now). According to BeerSmith, the viability of this yeast is only 40%. I'm making a fruit beer, 6G batch, OG=1.052. Mr Malty says that for this, even using a stir...

Thanks for the quick advice, Nateo. I picked up some bread yeast and will get this started tonight. Keeping my fingers crossed...

Thanks, Nateo. I will try doing this. So if I perform the fast ferment and find the FG of the fast ferment sample to be 1.010 (for example), that is an indication that there was not a problem with the mash, correct? In other words, there were not so many unfermentables in the wort that the...

Hi all. I have a Scottish 60 /- that's fermenting, and I'd intended to use the yeast cake for my next batch, a Wee Heavy. Problem is the fermentation seems to be stuck. The details: 3.4G A/G batch, measured OG 1.036 I used JZ's recipe in Designing Classic Styles, scaled down to my batch size...

Hi all. I'm Stats. I've been brewing for about six months and am slowly working my way from extract into all-grain via BIAB. I've brewed about 10 batches so far, some good, some bad. :-) I mostly brew about 2.5-3G batches fermenting in icing buckets just because I like the option of...