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Thought I'd share some info on how I built my mash paddle. It's a very easy DIY project. I used a 1/4 inch thick, 3' x 6" plank of untreated red oak. Drew the paddle basically by freehand, using rulers or rounded objects here and there to even things out. It's 27 inches tall, 3.5 inches wide...

I have a berliner weisse in a keg at fridge temps (40ish). Will the lacto in the beer continue to sour or drop out and cease operating like saccharomyces?

try it. you'll notice the difference.

+1 for 60*. I ferment my house pale ale with WLP001 at 60* for a super clean finish. If you're worried about attenuation and/or a low FG, try your best to bring it up to ~68-70 for a few days.

I had this problem once with a stout. Even with a starter, I saw no signs of fermentation. 72 hours later I was getting worried. I pitched a pack of S-05 and fermentation began in <6 hours. Like Dan said, if your sanitation is good, your wort should hold up. I've heard of people leaving wort at...

Thanks everyone. I warmed up the starter to room temp (~65) for 24 hours and started seeing signs of fermentation. Brewed today and pitched the starter at 50 degrees F. In the future, I will make a bigger starter (1800ml probably) a few days before.

Made my starter (1.040 OG) 48 hours ago and pitched some WLP800 Pilsner Lager Yeast at 50 degrees F. No signs of fermentation, probably because it was 50 degrees (and it just takes a while to start). But I'm brewing tomorrow, so I warmed it up to speed up the starter's fermentation (let it...

That's exactly what I do, and my beers come out very clean.

Hmmm... Ok. That makes sense. Thanks for your input. I won't worry about it then. Thanks.

Forget brewing the coffee at all. Just dry hop it with beans ("dry bean," I guess) for 48 hours in secondary. If you want more coffee aroma, steep them in the keg once the beer is cold for 48 hours (in a hop bag, of course). Cold extraction makes for more aroma, less flavor/bitterness. That's...

It takes a while to chill wort here in Miami, and sometimes I worry that my late addition hops (especially flameout additions) aren't being utilized correctly. (Maybe they're bittering more than I want them to.) So I'm thinking of transferring the wort to another kettle - straining the hops out...

While racking my berliner weisse (6 months old, very sour) into a keg, I siphoned about a cup of the beer into a jug and added some starter wort. Does anyone know whether the starter might start to propagate more bacteria? It's been 24 hours and there are no signs of fermentation. Basically...

While racking my berliner weisse (6 months old, very sour) into a keg, I siphoned about a cup of the beer into a jug and added some starter wort. Does anyone know whether the starter might start to propagate more bacteria? It's been 24 hours and there are no signs of fermentation. Basically...

Haha! That is precisely what I hope to avoid. I ask because I'm beginning to wonder how necessary a HLT is. You can use to BK as the HLT if you have a place to put your first runnings. My first runnings are always 2 gallons, so a household spaghetti pot or two works fine. Just a thought.

Does anybody know if there is a temperature maximum for fermenting buckets? I've seen people drain their (~152 degree) wort into a bucket then into the kettle. Just wondering if it's safe. BTW the buckets I use specifically are from William's Brewing. Thanks

I've got a brown ale that I've done that is great, but the color was way off (too light) at around 13 SRM. Without changing anything else in the recipe, if I boost the chocolate malt from .25 lb to .40 lb I get the exact color I'm looking for. Is this a dangerous technique? Will it add too...

Yeah I'm thinking of skipping it overall and just doing the Rogue Shakespeare Stout hop regiment which is: 3oz Cascade @ 60 1oz Cascade @ 10 Simple and not too complex. Thanks!

Doing a coffee stout with a buddy's recipe. It calls for some aroma hops. I wonder if they'll come through in the nose. Here's the recipe: All-Grain, 5 Gallons 8lb. 2-Row 1lb. Roasted Barley 1lb. Caramel 60L .5lb. Chocolate .5lb. Rolled Oats .5oz. Warrior @ 60 minutes .5oz. Chinook @...

Mostly out of habit I guess. Also because my carboys aren't the smooth ones, they're the italian ones with a window-pane looking design, so sometimes when the yeast and trub settle they fall not to the bottom but onto the sides of the carboy. A good swirl helps clean it off the sides, but I...

My keezer is at about 42* F, so maybe a bit too cold for aging. I guess the method I use for carbing isn't really a "set-and-forget." I put it at 40psi for a few days and then lower it. But I understand the aging/temperature thing. I'll see if I can be patient enough to let it age one week...