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I would use fresh cherries, local if you can find them. 3lbs should be enough but to get the most aroma you will need to leave them in the fermenter the shortest amount of time you can. I add fruit to the secondary (I wash but don't pasteurize) and once the gravity stabilizes for 4-5 days I...

The answer to your question is in the name of the beer you like. Outburst IPA is most likely a pun on the hop burst technique. If you really like that beer, I'd suggest using the same technique for your IPA, ie. only have hop additions at 20min and less. That means using a lot of hops but its...

I mash all my starter wort. DME is too expensive for my broke college !%%. Is it a little more labor intensive? Sure, but not that much. I make a large batch of 1.040 wort, boil for 15 mins to sanitize and store in airtight containers for later use. My yeast have personally thanked me for all...

I've used it on a APA and was pretty happy with it. I thought the esters it produced when fermented at 72F were pretty subtle in the presence of the hop flavor and aroma. It produced a moderately dry ale and was really enjoyable. I would use this strain again but it was lost in a move and I...

I'd be concerned with loosing some of the peach aroma if the beer was left unbottled.

You should leave the beer in the fermentation chamber until its finished. I know that sounds *****ey but that's how you do it. How do you know it's done? The gravity hasn't changed in 3-5 days is a good indicator that the yeast has finished fermentation. However, that doesn't necessarily mean...

Yep, this is a pretty common procedure around here. The viability of the yeast will be the same as that of the original except it will start at the date of your yeast starter since that's when those yea sites were born.

Pretty cool. I use an old 1/2 gallon E&J bottle with tin foil on top.

I usually dry hop 5-10 days depending on the hop and what I'm going for. Dry hopping won't add bitterness to the beer unless you leave some of the hop material in the beer. I usually don't dry hop my cream ales but there's nothing wrong with it. But I'm one of the more liberal posters on here.

The temperature you pitch at is going to impact how fast a beer takes off. I usually have a lag of about 4-8 hours with wlp500 but I pitch at 72F. Whatever temp you pitch at, you want to get the temp of the yeast and the temp of the wort as close as possible.

That sounds amazing. I want a slant of it.

What yeast is it? Some yeast strains produce esters that are the same as apples. Personally, I would kill to get my hands on a yeast that consistently produced these esters.

Pilsner malt produces more dimethyl sulfide than other base malts and is why most brewers suggest a 90 boil when using them. This allows the compound to be evaporated off and is why the previous poster wanted to make sure you had a nice rolling boil with the lid off. If you're using a...

Sounds like dimethyl sulfide. Did you happen to use Pilsner malt and a 60 min boil? If not, are there any other similarities between the beers such as grains, boil times, yeast, aeration etc.? Also, are you getting these aromas in the final carbonated version or are they still fermenting?

So, is there no wheat in your wheat beer?

There's no way to figure this out that I'm aware of. Sure you can guess but it's just a guess and it could be way off. For this reason, I use a microscope.

I inadvertently did this experiment after culturing the yeast from a bottle of Franziskaner (apparently they bottle with a lager yeast). The amber ale I made at 73F ambient turned out remarkably clean. It put off a little sulfur while fermenting but there was none in the finished beer. No...

If you cold crash an ale you will most likely halt fermentation and retain any unfermented sugars resulting in a sweeter beer. If you warm the beer back up, the yeast will likely begin to ferment the remaining sugars and result in over carbonation if there's only a small amount of residual...

Man, I really hate that book, Yeast. So much bad information in it. At least it's got people thinking about yeast in a more detailed fashion. Here, that advice isn't helpful. Taking the middle layer. Is applicable to conical fermenters. Presumably, the op only harvested the yeast once from a...

I've used Glacier hops a lot. So far, I've been really disappointed. In one blonde ale I added 2oz at 8 min and dry hopped with 2oz and the resulting beer had only faint hop aroma. This hop has disappointedly too much but I still have hops of finding a beer that they will pair well with. Also...