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thanks for the advice! - when you say "reprime" with regard to the tripel, are you saying just introducing some live yeast from the starter prior to bottling, or re-pitching a portion of live yeast during secondary ?

Hey guys, heres the recipe I used for this one: 6lb NB Wheat Malt syrup 3lb2oz NB Gold Malt syrup - late addition 1lb Briess Wheat DME - late addition 8oz Carahell - steep - 1/2 oz US Hallertau - 50 min 1/2 oz Czech Saaz - 35 min - White Labs WLP380 (Hefeweizen IV) - O.G - 1.074...

I started off wanting to do an imperial/double hefe that would be a solid spring/summer brew with some extra punch. I looked into the style guides and wound up realizing that I am trying to craft, essentially, a Weizenbock. However, I want to keep this on the pale side of that style (Brewers...

Forgive my ignorance, but I'm not sure if I can use the stuff at the grocery store that is labeled "brewer's yeast". If I can, I may go with that....if it's decent. Otherwise, I can always figure out how to pick up some yeast from the LHBS (I will only consider that a minor failure of my mission...

I am brewing a Dunkelweizen next weekend and am pumped about it. However, it was my first time building my own recipe and ordering the ingredients a la carte, this has left me with an exciting and terrifying opportunity. The Challenge : I want to brew a small batch of beer using ONLY the...

Im thinking about piggy-backing on this recipe. Im thinking about 1lb CaraWheat and 1lb Dark wheat as my steeping grains. Also , im thinking about chucking some clove into secondary and maybe some bitter orange peel. Will this be too dark ? (there's no chocolate malt so im thinking not ???)...

your updated hop schedule looks pretty solid. im guessing thats around 40ish IBUs? Which is probably on the average to elevated side of the style beer you are making. this is something I do that may not actually be correct, but i'll throw it out there. If you are going for an amber ale, its...

I, personally, wouldnt mind a really really light fruity flavor to the oatmeal stout, i would maybe even lean more toward currant or apricot. But with this brew I want it to be more of a dead of winter, no vegetation to be found anywhere, black as midnight kind of experience. which leads me...

I have a Northern Brewer partial mash oatmeal stout kit comin in November to be brewed right at the beginning of December. Any body got any good ideas about what I could do to give the brew an extra winter-ready kick. Spices, grain modifications, pre-boil, boil, primary, secondary. Any ideas are...

Just brewed my first batch. project with my buddy, so i gotta give him some label love. otherwise it would just be Shed Brewing. here were the options: