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I use distilled water for every beer I brew (mostly light-colored beers). I will use some combination of gypsum, CaCl, and acid malt to dial in the (estimated) mash pH. I have had decent success with this, but I want to start venturing into other water profiles to see the differences in the...

I am getting ready to brew a lager with Weyermann Floor-Malted Bohemian Pils malt. Since this is a slightly under-modified malt, I am planning on doing a double decoction mash. In doing research, it looks like the rests temps and times can definitely vary. I was thinking about doing the...

I'm trying to put together an extract recipe to make while my brother and I are doing an all-grain IPA. I am thinking about doing a 3-gallon batch of Porter, with a 100% Brett L. fermentation. Has anyone done a Brett L Porter before? Should I cold-steep the dark grains to keep the roast...

In the next couple weeks, my brother and I are going to brew an IPA. I also want to brew a 3 gallon experimental batch that day, and am thinking about doing an extract batch of Porter w/ Brett L. I haven't brewed extract in years, and I was wondering if/how I should treat my water for the...

I could be wrong, but the last time I used Wyeast Lacto (1+ year ago), it was 5335, said "Lactobacillus Delbrueckii" on the package, and did not have the smack pack inside. I received a pack of Wyeast Lacto from Rebel Brewer yesterday. It was still 5335, but this time just said...

I am brewing a Saison soon, and am unsure what sort of water profile I should target. I use 100% distilled water with additions. Are there any particular water profiles that you've had success with in a saison? I was thinking about adding a bit of CaCl up to 50-75 ppm, then maybe a touch of...

https://www.homebrewtalk.com/f128/matching-ipa-water-profile-questions-377974/ When I brewed the IPA I mentioned in the link above, I missed my OG target pretty badly. The beer itself turned out excellent, but I was hoping it would be a bit bigger. I took another stab at this recipe a few...

I pulled a sample of my Berliner the other day, and I was really impressed what a pack of Wyeast 3191 did to it (http://www.wyeastlab.com/PC-2012-3qtr.cfm). It was slightly tart, had a bit of basement-like funk, and had a great lemony flavor. It has been two months since I pitched the pack. It...

I am getting ready to brew an IPA this weekend, and was planning to try to match the water profile of one of my all-time favorite IPAs. The profile is as follows (in ppm): Ca - 163 Mg - 8.5 Na - 21 SO4 - 365 Cl - 23.5 HCO3 - 104 At this time, I do not have a pH meter. My city water is...

I plan on bottling a Lambic this weekend, and was going to pick up a pack of wine yeast to add beforehand. My question is, when should I add it? When I rack into the bottling bucket? Should I add it the night before? Rehydrate or just dump the whole packet in dry? Thanks!

I have a Peach Lambic that I intend to bottle in February, but want to oak first. I think that Pinot Grigio soaked oak cubes would work well in a Peach Sour, but I had a couple of questions first: - What type of oak do you recommend for a Fruit Lambic? - How long should I soak the oak...

A couple months ago, I tried to make something similar to Jolly Pumpkin's Weizen Bam. Since I was busy at the time, I decided to do a quick extract batch. Here is the recipe: 3 Gallon Batch 3lbs. Wheat DME 1oz Halleratuer 30min Wyeast 3068 (no starter) I let the Weihenstephan yeast get down...

(Sorry in advance for a long read) So, I recently did my 3rd no-boil Berliner Weisse. The first two times I've done it, I've had success with the level of sourness I've achieved, even though I don’t have a way to keep the lacto at its favored temp range (90-110 degrees F). This is what I did...

I will be brewing Northern Brewer's Surly Bender clone kit next week, and I am trying to figure out what a good water profile would be for this beer. Over the past few months, I have been using the tips laid out in the Water Chemistry Primer for my beer (100% Distilled, CaCl, Acid Malt, CaSO4)...

I recently made an oatmeal stout, that I wish to transform into a "breakfast stout." I'm going to cold press some coffee and add it (to taste) at secondary. I also have some Grade B Maple Syrup that I hope to use to prime the bottles with. I have been researching this for the past couple of...

I'm going to make a starter tonight for a Hefe I plan on brewing this Sunday. I just got a stir plate, and I'm anxious to try it out. On top of this, I am also excited to try out 3638, since it seems like this gets no love due to the popularity of 3068. On the Wyeast site, it says "Over...

So I have this friend who brews about 2-3 batches per year, using canned extract and loads of flavored syrups. He basically just makes some sort of beer and dumps flavoring in it. Anyway, he is convinced that he has a brilliant idea to make a cheese beer. Basically, he wants to make a base...

Yesterday, I made a 2L starter and pitched 5335 into it. I had planned to use my brew-belt to keep it around 90 degrees, but I failed miserably. I checked the temp this morning, and it was in the 130-140 degree range. I know Lacto has a high temperature range, but I basically cooked this...

Hi everyone, I'm new to these forums, and still trying to get a feel for everything. I'm planning on brewing a Berliner Weisse soon, and I have read about Kristen England's method - Decoction mash, no boil, big lacto starter, german ale yeast - but not much else. Anyway, here are my...