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I had a stalled fermentation (1.020) and tossed in some Imperial B64 Napoleon that I top-harvested from another batch (B64 is similar to Wyeast 3711). It was at a ferment boil the next morning with a fresh krausen. Champagne yeast is useless because it only eats simple sugars. By the time your...

I've made ales with the Imperial B64 Napoleon, which is supposed to be similar to the Wyeast 3711. It works out fantastic. The B64 is a monster. It ferments everything it finds. I'm about to transfer one from the fermenter to the keg today or tomorrow, after 3.5 weeks in the fermenter. It was...

I recently switched to DME altogether and swore off LME. I've been tweaking my process, yeast, and equipment, but my last Hefewiezen was still twangy. I used very fresh wheat LME that just arrived at my LHS. The date code was fresh by a matter of weeks. Nevertheless, the resulting beer was...

I've been using the Imperial B64 "Napoleon", which is reportedly similar to the Wyeast 3711. My first warning is to reinforce your floor. I was afraid this yeast would burn straight through the fermenter, and I'd have a big hole in the floor the next morning. It works hard, and fast. I made...

Wow. So much to say here, so I'll sum it up: 1. You need to wait AT LEAST THREE WEEKS. This is very important, because by then, I'll finish mine, and I can come over and drink yours. 2. It's better if you wait AT LEAST THREE MONTHS. That guarantees you'll have a reserve supply when my kegs...

I'm racking a Hefeweizen tomorrow and immediately starting an Ale, which will take 3-4 weeks in the fermenter. My Hefeweizen has a fantastic yeast cake in the bottom of my conical. I have been carefully purging the trub of the conical, leaving a beautiful yeast cake. I have another...

What if I used my 300μ hop basket to filter the chilled wort from the boil kettle to the fermenter? Would the mesh catch the cold break trub? Or is the trub loosely coagulated, so it'll simply break up in the mesh and pass through? It would be a simple affair to hang the hop basket in the...

I have been enjoying the ease and convenience of extract brewing, and haven't noticed a detrimental effect on the quality of my brews. The most important flavor/taste consideration is YEAST SELECTION and FERMENTATION CONTROL. I have found the single most contributory element is the yeast...

Here are my experiences with the FastFerment. I purchased the FastFerment as part of my equipment overhaul. I identified the major obstacles that were preventing me from more frequent brewing. This resulted in some equipment upgrades: - Larger (8 to 10 gallon) brew kettle with spigot - Hop...

I had a Three Floyds Yum Yum from tap last night. WOW! This stuff is great. Backstory: I love the summer version of Sun King Fistful of Hops. Their winter version (blue) tastes too "dark" for me, but the summer (orange) is bright and lively. So last night, I tasted the Three Floyds Yum Yum. I...

At 15 minutes of boil remaining, I dropped a Whirlfloc Tablet and BOOM! I have a 10 gallon kettle boiling 5 gallons (leaving 5 gallons of headspace). When the Whirlfloc Tablet hit, the kettle foamed up and filled the entire headspace. I had to wait 10 minutes for the headspace to settle down...

5 gallons IPA 5 gallons APA (big 9oz'er) 5 gallons Hefeweizen ---> 2600.75 gallons

Very nice golden color. Photo link directly from the Eisgrub web site.

I made a visit to Eisgrub-Brau in Mainz, Germany, and tried their house brew. They were serving two beers, the Helles Märzen and Schwarzbier. The Schwarzbier (dark beer) was really good, malty and creamy, but that can be found elsewhere. The Helles Märzen was special and deserved some...

Rinse the yeast. If you haven't purchased Yeast: The Practical Guide to Beer Fermentation by Chris White then get yourself over to Amazon and pick up a copy. It's invaluable. To rinse the yeast, sterilize some water and let it cool to room temperature. Pour the water into your sample of...

I found one on Amazon. Small one for $70 and large for $100. Expensive! One solution is to hang this inside of the conical fermenter and drain the kettle through it. That way, it filters everything coming out of the kettle. In this case, 200 micron (or maybe 100 micron) would be even better...

The the 90 elbow trick ... pictures, please! I googled "hop spider", hop basket, etc. I'm envisioning suspending the hop basket (or hop spider) over the conical fermenter and draining the kettle through the basket. Perhaps a hop spider with a paint bag would be the simplest trial run. My...

My last batch used 9oz of pellet hops in the brew kettle (bittering, 10 minute, and whirlpool). I have a bazooka screen at the bottom of the kettle. Nevertheless, my primary had tons of hop pellet particles. It clogged the bottom of my conical. After a week, I cleared the trub from the bottom of...

I edited the OP with final results. The final gravity of the first experiment of Saccharomyces Boulardii attenuated to 1.024. This suggests the yeast processes the simplest sugars and is unable to attenuate more complex sugars. The yeast sentiment from the first experiment was rinsed to use...

From Yeast: The Practical Guide to Beer Fermentation. Buy this book, it's excellent. "You will see a small layer of dead cells, brown yeast, and hop bits settle at the bottom. The layer above that should be the largest, with a creamy layer of yeast and water. A layer begins to form on the top...