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Catch some wild yeast! Order a case of s04 maybe?

Well I just started a new batch, OG 1.024, I'll post results in a week or two. It seems like the scoby will just keep eating ALL the sugar though, leaving you with vinegar. So the whole safe bottling thing is a conundrum. Maybe I'll just keep drinking it as a still beverage, drawing it off the...

Also, I found this thread, there seems to be a few people on the forums brewing in Istanbul, maybe PM them and get some info or maybe have a group brewday: https://www.homebrewtalk.com/f39/brewing-beer-istanbul-first-all-grain-beer-139053/index2.html

Do you have any smaller breweries/brewpubs in town? I bet at least one of them would be willing to help a homebrewer out with some free yeast. I did a quick google search, there seems to be a few to choose from, good luck...

I just made a batch with 2lbs honey. I had added it preboil to avoid scorching. I did miss my OG by about 10 points though. I did some research and found that the sugar content usually does not vary very much, but the 10 point miss got thinking about it. Anyone have a similar thing happen? Good...

I stick it in my storage room where it is usually about 50-60F. Then when I'm ready to tap it, I just stick it in my fridge and force carb it for a day or two. You could just keep it at room temp if you wanted too. The warmer the temperature the faster the hop oils are drawn into the beer. Not...

Before I keg my beer I put my dry hops in a muslin bag, tie it up, then wedge it halfway down between the dip tube and the keg wall. Basically using the keg as a secondary. This is the best method as far as I am concerned.

0.5-1 ounce seems like a lot. Most people don't go past 2 ounces for 5 gallons....

Ah yes, it looks like you used pellets from the picture, that would certainly do it.

Any results from the 300 yet? I have a few jars of 300 saved and was thinking about doing this recipe with it as well.

Must have had coffee milk in it!

Yea it almost looks like first runnings to last runnings left to right.

Min of 3 weeks in primary, then rack to keg or bottle. Unless I am brewing a hef, then it's ~10 days until I am drinking that keg :mug:.

I think you can do a more fine crush when doing BIAB, maybe someone who uses BIAB can chime in. Do you have a wal-mart near by? I think they carry corona mills for about $25.

What's the source of that graph?

I think if you emailed them they would be more than happy to tell you.

ftw!

There was a Basic Brewing Radio about berliner weisse with the mad fermentationist as a guest, you might find it helpful...

Use the summers to make some saisons. Chill your wort low and let the fermentation naturally rise up to your ambient temp over a few days, this is usually what you would want for a saison yeast anyways. Saisons are so diverse (pretty much using saison yeast is the only thing you need to do for...

Just finished my BS in Mathematics from U of Utah, moved here to Oregon to persue Fermentation Science at OSU, currently a restaurant server.