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I started this 1.080 dopplebock at 50F and now 9 days later I brought it out to basement temps at 58F. I'll let this go for another week and then up to 60's for a quick D-rest to be assured the yeast clean up well. I mixed wyeast's Bohemian, Czech, and Pilsen lager yeasts in a 1 gallon starter...

11 lbs Franco-Belges Pilsen malt 2.5 lbs sucrose 6.0 oz flaked oats 4.0 oz. acidulated malt 4.0 oz. carafoam malt 0.6 oz Magnum 12.4% at 60 mins 2.0 oz Ultra 4.5% at 10 mins A brett yeast as primary? Why not? I wanted to draw out as much flavor from this yeast as possible. Having done...

1.Shake it up after opening 2. Pitch S-04 with a 1/8 tsp of yeast nutrient 3. Put on a stopper with airlock and wait a month?

I'm brewing up a German/Czech/Bohemian hybrid Pilsner and was going to load up on the late addition hops. I was wondering if this might be a big mistake or not. We're talking about 10 oz of ultra 4.5% and 8 oz. of Hallertau 3.75% all at the 5-0 minute mark. I have the same hops going in for...

I'm looking to find if someone does what White Labs does on a very small rudimentary scale to bank yeasts. Not so much to store them but more to identify, grow, isolate, etc. If per chance a nice wild yeast was found I would love to keep it for longer periods of time. Just an inquiry is all :mug:

I have a few yeasts that I will be blending or not blending for an 8 gallon batch. My question is what yeasts to blend for a complex saison? Also I am aware of the sources and temperaments. Being that I have only brewed a saison once with 3711 I wonder whether more experienced Brewers may have...

Had a 1/2 pint of leftover belgian strong dark wort that didn't go into the fermenter and was placed in a fridge on 12/2/14. Fast forward to my intention yesterday to do a starter for a Belgian yeast and what do I find? A bulging lid and active fermentation..... I was wondering how this...

I've been adding these specific salts to the mash maybe but I'm thinking it's best to keep them for the boil and sparge water? Do they get absorbed by the grain in the mash precluding them from the boil?

Now I've brewed many brews and a few have had a ring around the collar but were never infected, though this one has me intrigued....It was a bsda fermented with Wlp545. My bottling regiment as usual left the caps on loose a bit to fill the headspace with co2 before the baron lays a smack down. I...

Just a heads up that I used this deal and it's good for everything in the store. $15 for $30 voucher. Excellent deal for ingredient etc.

Here's the recipe: https://www.brewtoad.com/recipes/impish And my current water profile is: Ca-9 Mg-1 Na-10.7 So4-11.3 Cl-26 Hardness-26 Alkalinity- 12.7 HCO3-15 This water has been great for lighter colored belgian ales up to an amber color although my belgian dark strongs...

So I brewed up a Belgian pale ale back in December with 3522 that accidentally hit 106f in a ferm chamber for about 3-5 days. Of course this was on the tail leg of fermentation and to my chagrin I thought all was lost. I decided to still roll with it and pitched Orval dregs per my original plan...

Has anyone tried their hand at a bsga with Brett Anomolus/Clausenaii? I did a BPA with it and it had that pineapple/tropical fruit component that seems to fit the style just right.....thinking Piraat ale. I have about a cup worth of top crop from that pale ale batch.

The Brewtoad link: https://www.brewtoad.com/recipes/impish I've brewed many many Belgian beers; very high, high, and moderate gravities. I'm aiming to simply brew a very strong and very flavorful imperial stout. This would be very first trip outside of Belgian styles. Thanks!

So I decided to grab this yeast since it's very fresh and very local. By the aroma and taste it appears as if it's the Westmalle yeast as they may have either a.) bottle conditioned with it to protect their house strain after filtering or b.) used it in primary and in the bottles. I have two...

I already grabbed about 1 cup off a 1 gallon batch and the karusen keeps coming back. This makes me happy since the vial of about 10ml from White Labs was about $8. That makes for great savings.

I don't quite now what to brew with this 1000ml starter I have going but I know some of you do! Should it be a light colored grain bill with low ibu's? Should I pitch the whole thing or decant off to taste after a few weeks? I started this one at 62F 12/18 and now around midnight on 12/20 I...

Hi all, I'll be brewing up a belgian pale with the Huyghe yeast and plan on a secondary with brett C. What would be a good mash temp to allow the Brett to have something to work on? Wlp545 is a very attenuative strain and I'd like to match those flavors with the mild barn and fruitiness of...

This was into a Ball jar pint starter with an airlock. This was actually open air in my basement for 2 weeks and nothing happened. One of the starters had mold in 4 days though. What can I expect to grab from this starter? Pedio, lacto, brett, etc.?

Hi all, I'll be brewing up a belgian pale with the Huyghe yeast and plan on a secondary with brett C. What would be a good mash temp to allow the Brett to have something to work on? Wlp545 is a very attenuative strain and I'd like to match those flavors with the mild barn and fruitiness of...