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I've read something to this effect in a couple different sources, but I want to confirm that one of the hazards of a long lag time is a serious DMS problem. To point: I had a chocolate rye brown ale into which I re-pitched some 1056 that had been sitting in a quart jar under beer for about a...

We started talking about this in another parti gyle thread, but thought it might be better to start a new thread instead: Let's say I'm planning on doing an IPA/Imperial IPA and then a Bitter/ESB. I'll do my first runnings and then "cap" the mash with a little chocolate malt or dark crystal...

I don't know what I was thinking, but I put in an order for an all-grain version of my very first recipe - "Brown Ryed Girl," which is an American Brown Ale with chocolate rye malt. For some unknown reason, I bumped the amount of chocolate rye up to 1 lb., which is 7.41% of the grain bill: 9...

Does anyone have ideas for how I could build a false bottom for my 48 qt. rectangular cooler MLT? I was thinking about using a piece of plastic corrugated roofing and drilling tiny holes throughout. Other ideas?

So I brewed one of my regulars recently (recipe below) - about 10 days ago (July 15). I was in a hurry - started brewing the day that UPS showed up. I made a 1500 ml starter for my WLP001, and was only able to give it about six hours. So I pitched at about 80/85 F and stuck it into my...

I have a Kolsch in primary right now, and I'm thinking that crash cooling when it comes to secondary time would help clarify a bit - but does crash cooling drop out too many yeast to allow for proper conditioning? All the research I've done points me to discussions from people who only...

We all hear it - "sanitize everything that comes into contact with cooled wort." But this solid bit of advice guesses the question - what is the best way to sanitize something as big as a 6.5 gal glass carboy? Or a 7 gal bucket? I presently use BrewVint Cleanitizer, which comes in 8 oz...

Well, I think this batch is ruined. I started with an adaptation of Papazian’s Rocky Racoon Honey Lager (it became an ale – recipe below). Everything about the brewing process seemed to go normally (OG 1.052 @ 66F), and I fermented in a 7 gal. bucket, turned down my AC, and went out of town...