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I guess I agree with UnionDr. I have to admit, I was at a friends house and opened his fridge to see Budweiser, and I made a snarky comment. He replied "Hey man, Budweiser is good beer". I stopped, pondered what to say next and decided against it. That's the difference I guess. I could...

/\ This. If you have ever had an imported Weissbier that is past its date, and it tastes like stale mushrooms and hay... that's one that was bottled with the same Weizen strain. Lager strains give off cleaner flavors in much smaller amounts and so won't affect the weizen after a length of...

If it was for any beer you actually care about, just get new yeast. You are trying to revive extremely tired, non-viable and dormant yeast... your results will not be anywhere as good as using fresh yeast, in my opinion. Get a new smack pack and make a large starter and save half. Or you can...

You mentioned clove and banana aromas and flavours ? To me that sounds like a German Weizen strain..

Off flavors in a Hefe over 61F? What one person considers "off-flavors" in most beers are not in a hefe! You get more spice and more fruit as you approach 70, and I've made delicious and balanced hefes around and even over 70F. It depends on several factors, pitch rate included. I wouldn't...

Let me know how it turns out. Remember to gently crack your coriander for the Witbier, not crush. I used 20 grams in 5 gallons of Witbier and it shined through nicely; 15g on a Tripel of mine was nice.(not really typical of Tripels, like "La Fin du Mondes" trace of coriander though!) You...

This is a question that I am sort of asking as well. I currently brew Partial mash, partial boil, in a 4 gallon brewpot. (Which Is actually the pot of a pressure cooker.. I know, i know...anyways. I just top up with ice cold RO water. I've never had problems with big creamy heads, never had...

From my readings and single experience, what you are are referring to is incremental feedings. It helps to lower your FG and get your Tripel nice and dry. What I did with 3 lbs of Blueberry honey, was add a lb at flameout, a lb after 3 days, and a final lb at day seven. I think I got it down...

I wrote a whole nice paragraph and forgot I wasnt logged in Vman! Anyways, I have some experience using the Trappist yeast 3787, the Witbier yeast 3944 and the Hefeweizen (Weihenstephaner) strain 3068.. Please keep in mind Belgian yeasts will throw Belgian flavors, and the Hefe yeast throws a...

I know many people that like to ferment Hefes mid 60s to enhance the phenolic experience... others that like to push it above 70... which gives you the banana esters... your choice. 68F is a good balance... mine come out good higher but lack the spiciness... You using 3068 for the yeast?

The recipe is looking pretty good. I would say though, for an oatmeal stout, you might as well double your oats. 1/2 lb to 2lb is a common range, but Ive done a lb in my last oatmeal stout and it wasnt overdoing it at all. I would cut the dark DME for light DME, and possibly through in...

I used a dehydrator/jerky-maker and it took me about 30hrs.

I use all of these, as well as partial mashing (adding DME), to produce excellent 5 gallon batches of partial mash in a 4 gallon Presto Pressure cooker (no lid obviously). Its a serious stretch, but I have been exceedingly happy with what I've created using limited equipment. I also have a 2...

Well I used the 4oz because thats the size they were selling and I wasn't sure I needed to go overboard.. I had enough chocolate malts in my recipe. I will let you know how that turns out. I've heard alot of people using 4oz... thats another reason why I started there. My first time nibbing...

Assuming 5-6 gallons: Looks pretty good, though I would use some roastier base malt, like pale or Marris Otter. I think roasted barley can help with the coffee flavors too, but its personal choice. Coffee has a roasted flavor, so does roasted barley. I'm not certain the purpose of the...

I will shoot, as it seems the pro's are out drinking. Most likely someone can chime in if Im getting it wrong. 1. Maltodextrin is a carbohydrate, unfermentable, that adds body to your beer, enhancing mouthfeel. It can combat dryness. Oats adds proteins, which also are unfermentable and add...

Probably too late now, but I wouldnt bother even thinking about a secondary until your primary is finished. Secondly, there is no point in racking a brown ale to a secondary fermentor/carboy. You arn't fruiting, dry-hopping, oaking. And I doubt you need to clear a brown ale... Secondary...

Haha, yeah no doubt LovesIPA. It is only in Alberta, which is odd because we have very lax distribution laws, so all the other provinces can sell to us, but we can't produce in the nano-brew fashion. We are forced to either open a brewpub and serve onsite only, or become a microbrewery right...

Hey CapeBrewer, Wanted to say a few things, first off, congratulations! I've just finished reading this whole thread after a few days, and it is fascinating for me. I'm a small time home brewer with big dreams, and hope next year to be accepted into the brewing program at a nearby college...

I will take a shot at it. My experience thus far is the last week of doing Stout research, including the choco-milk-cherry approaches many are taking. I've brewed many kits, a handfull of partial mashes and just finished a chocolate brown ale. From the general concensus, you will be best...