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I brewed a lager (10 gallons) on tuesday evening and split into two yeasts. One fermenter got 3 vials of WLP830 and that started seeing some activity Friday morning a little over 48 hours after pitching. The second batch got two vials of WLP800 and still nothing. I understand two vials is an...

I'm curious if anyone has had success with a pre-chiller. I live in the Seattle area and generally have no issues using a therminator. I can get 12 gallons of wort to pitching temp in about 15 minutes. I would like to get into lager brewing so I need a pre-chiller. Preferably one where I can...

I took advantage of the "extra hour" today and woke up early and brewed a double batch. The first kettle was fired up around 7:30am and I was done with clean up around 4:00pm. I do all grain 10 gallon batches. Here's some tips: 1) Set up your entire brewery the night before. This includes...

I have a Blichmann Hoprocket that works as a randall and an ESB on tap. I'm thinking maybe apples or cinnamon. What else in a Randall would go good with an ESB?

I'm looking to brew a 5% ABV "Pale Ale" that has the hop character of an IPA but lower alcohol and all IBUs from late additions. I'm planning on brewing this tomorrow. I'm looking for feedback on the hop bill but plan on using some sort of combination of Amarillo & Cascade. For chilling I use...

Hi everyone, I brewed my Chocolate Stout on Monday and checked the fermenter this evening. The airlock is bubbling like crazy but no krausen has formed. Is this a cause for concern? Usually I have a krausen. The main difference in the linked recipe is that I switched from nottingham to WLP001...

Is it possible that I can just rack from a corny back into a fermenter and add a sour culture from white labs or Wyeast? Will the bugs eat away at the rest of the sugars in the beer even though this would be an environment where alcohol is already present and there's little to no oxygen? The...

22# American Two Row Pale Malt 1oz Simcoe 60 minutes 1oz Simcoe 30 minutes 2oz Simcoe 0 minutes (I use a hop back) I mash at 149 Cal Ale Yeast. I start fermenting around 65 for the first few days and let it finish off around 72 degrees to clean up any diacetyl The point of this beer...

Hi everyone, I am wanting to go from an amber ale to IPA on the same pitch of WLP001. I filled the fermenter (I use better bottles) a little high and this resulted a pretty major blow off during fermention due to less head space in the fermenter. My concern is that if the higher...

Hi Everyone, I've been out of the forums for a couple of years so I figured that I'd re-introduce myself. My name is Mike and & live in Bellevue WA and am a member of the Cascade Brewers Guild. I mostly intend to answer "unanswered threads" and hang out in the yeast and all grain sections...

Hi Everyone, I've noticed that when kegging beer if I put it at 30or 40 PSI and shake the keg for a few minutes when the beer is carbonated and ready to be served there is little to no head retention. When I take a beer and set it to 30psi and don't shake the resulting beer has normal head...

I'm probably going to brew this tomorrow or Saturday. What do ya'll think: http://hopville.com/recipe/314715/american-ipa-recipes/extract-black-ipa Original Gravity 1.069 (1.062 to 1.072) Final Gravity 1.018 (1.016 to 1.019) Color 69° SRM / 136° EBC (Black) Alcohol 6.8% ABV /...

Hello. I'm a former all grain brewer who is going back to extract because I moved into an apartment. Anyway, it is recommended to do a 90 minute boil when using Pilsner extract to reduce DMS? Or is the longer boil not needed with extract. Thanks, Mike

Hi Everyone, When harvesting yeast from the top of a fermenter during active fermentation how much would you need for the next batch? Say for example going to a 1.050 ale wort. The Mr Malty pitching rate calculator seems to work for re pitching from a slurry but doesn't take into account top...

I'm going to be brewing beer for my wedding and would like some help designing an APA recipe. I like Edworts Pale Ale but I'm looking for something a little different. In this recipe I took the Pliny the Elder clone from Zymurgy and scaled it down from double IPA toward American Pale Ale. My...

I pitched a 3 liter starter of Wyeast 1028 into 11 gallons 1.064 wort on Saturday morning. The wort was 64 degrees. By Sunday it was blowing off and was about 70 degrees. The krausen had fallen completely by Tuesday and was back down to 64 degrees. There does not appear to be any activity on the...

So the conventional wisdom with this yeast is to ferment it at about 68 degrees. Wyeast gives a range of 60-72 degrees. I'm curious what other people's results were with this yeast. I'm thinking about pitching cold (pitching at 60 and letting it rise up to 65ish) because I am don't want too...

I've pretty much given up on getting a good trub cone with a whirpool. I use a Jamil style WIC. It chills fast but doesn't create a whirpool fast enough to form a trub cone. I then whirpool with a sanitized spoon for 5 minutes then let it sit for 45 minutes after being chilled. the first part is...

I've been brewing all grain 11 gallon batches for a while now. Currently I use 2 six gallon better bottles per batch. I like them and all but it is kind of a pain to deal with two fermenters per batch of beer. It's extra cleaning, extra sanitizing, extra airlocks and stoppers, etc. I only have...

OK so I'm looking for feedback here. Particularity with the Hop Bill and the amount of Carafa Special Needed. The grain bill is very similar to Jamil's "Hoppiness is an IPA" then I added the Carafa Special for Color. I don't want roast character so I'm not using chocolate malt or roasted...