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I'm planning on doing a sour mash based on the THE IMPATIENT MAN'S LAMBIC-ISH FRAMBOISE, found at http://www.brewboard.com/index.php?showtopic=29637&st=0 My intent is to create something kind of like Lindemans Framboise (the one beer my wife will actually drink) except I don't want to wait a...

I have some raspberries I'm thinking of playing with and I'm very curious to know how they worked out for you!

I've used my coffee grinder with wheat malt (no hulls to worry about!) and had good results. I stick with the barley crusher for barley, obviously.

I've been thinking... what if I just pitch the saison and wait a few days to see what happens?? Worst case scenario I end up pitching the kolsch, right?

So I'll shoot for low 60's and hopefully the kolsch yeast will consume the probably mostly dead saison cells as extra nutrients to make up the old age of the kolsch and the fact that it was just smacked an hour ago and I don't have a starter... Does that make any sense??

My work schedule only allows me to brew on Saturdays so I'm going to go ahead and brew today and pitch both of them. I think I might stop back by the LHBS after work on Monday and see if they have any more of the free expired Wyeast packs and I'll brew a simple Kolsch or something similar next...

Today I was planning on brewing a saison but my Wyeast 3711 FR Saison froze in the refrigerator! I smacked the activator just to check and see if it was still good last night and absolutely nothing has happened so I'm pretty sure the freezing killed it. I went to the LHBS today to buy a new...

Alright, it sounds like the verdict is in, I'll be dumping the nasty IPA sometime soon to make room for better beer in the bottles. Next up in the pipeline is my Moose Drool clone, which fortunately turned out pretty darn good, or at least the uncarbed hydro sample was pretty tasty. Thanks all...

I have an IPA that tastes like solvent. It was brewed back and the end of December and I had some efficiency issues and didn't get near my planned SG so I added two pounds of brown sugar to the boil (stupid I know). Ever since I bottled it I have been trying about one a week in the hope that...

I sprinkled, didn't bother with rehydrating. I'll let it sit in secondary for a while and then bottle, I'm not in a huge hurry anyways. It tastes good as it is, my only concern is that I might be making bombs when I do get around to bottling it.

Alright, two weeks later and here's the latest: it took off right away, vigorous fermentation and large krausen within 8 hours, two days later it stopped. Two weeks later now and it seems to be stuck at 1.022. Is this typical for old yeast, especially old Windsor?? I racked to secondary...

Thanks, will do.

No extract for this guy, its all-grain, all the way! I stopped by the LHBS and picked up the C90, I'll save the special B for something else, maybe one of those "whatchagot" brews at the end of the year... Do you recommend just changing the half pound of C120 to a half pound of C90 or should I...

*on its own

Nah, the darkest anybody had was C90. The recipe also calls for 0.75 lbs of C60, I have a full pound of that which I could use in addition to a smaller amount of the special B, or maybe just one its own.

I'm brewing an ESB tomorrow, roughly inspired by Red Hook. My recipe calls for 0.5 pound of C 120 but neither of my LHBS's had any. I found and bought a pound of Dingemans Special B malt which has a lovibond of 118. There's not much of a description on the packaging other than "Heavy caramel...

Yeah, there is a greater chance of infection because you aren't adding it to the hot wort in your boil but its not very likely. I've added honey to active fermentation plenty of times and never had any problems.

I'm laughing really hard right now (on the inside) imagining someone trying to feed 12 lbs of grain into a paper shredder!

I was losing a lot of heat in my mash tun (5-6 degrees in an hour) until I started preheating. I add all my strike water at 180° and then let it cool down to my strike temp, usually around 169°. Surprisingly it only takes about 10 minutes but by then the cooler has absorbed all the heat its...

My scale can only handle about 2 pounds of grain at a time so I just gave each couple of pounds a quick spray after I measured them and then transfer them to the bag, then I let them sit for about 20 mins before crushing. I don't know if that is exactly how it's supposed to be done but it...