Recent content by williamelvin

I've only used it once, but my understanding is that WLP644 can produce acetic acid in the presence of oxygen. (Though I don't believe it's credited with producing enough to be really sour.) I'd add fresh wort before dumping it.

Thanks, solbes. Here's where I ended up going with this recipe for anyone who's interested. 3 lbs Briess Pilsen DME 3.75 lbs Avangard Munich 1 lb Avangard Pilsen 8 oz CaraMunich I 6 oz Midnight Wheat 1.5 oz Perle (7.5AA) @ 60 .5 oz Perle @ 15 2 oz Tettnang (3.9AA) @ 7 2 oz Spalt...

Been working on a recipe for something along the lines of an Altbier and was hoping to get some feedback. I've only been brewing a few months, but I've put together a few recipes that I've been happy with in that time - just looking to get some opinions from people with more experience than I...

I posted a version of this question over in the Lambic and Wild forum, but thought I'd give it a shot here as well: I have a beer going which was fermented with Wyeast 3942 and WLP672 lacto brevis and dropped from 1.050 to 1.010 over 25 days and had held steady for five more days. This puts...

I'm currently dry hopping a wheat-based beer fermented with Wyeast 3942 and WLP672 lacto brevis which dropped from 1.050 to 1.010 over 25 days and had held steady for five more days before I started the dry hop. This puts it right on target for 80% apparent attenuation as stated by White Labs...

Thanks. Two votes for no agitation, so I'll probably just give it a rest. Thus far I've been careful to give it more of a gentle rock/swirl and no splashing to avoid introducing air into the equation but I guess that without a sealed system there's always the risk.

Hi All, Just started brewing at the end of January, and have been reading these boards a bit and finding good information. So, thanks for the advice already freely given. I'm currently dry hopping my fourth batch and planning to bottle after seven days (seven days dry hop – four weeks from...