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Green Bay Rackers handy Can I Mash It? calculator.

I think Liberty is a Hallertau off shoot and there shouldn't be much hop presence anyway, so it should be fine.

ah, the fifth food group

Makes sense. You drink that case of beer and before you know it you'll get a new kid, you'll have to wait til fifteen years before the kid starts bringing home beer.

Try fresh orange zest instead of the dry peel, and throw a chamomile tea bag in too.

Good point. I would say to have a couple of packs of dry yeast handy. When you tear open the smack-pack give it a good smell, if it doesn't smell clean and happy use the dry yeast instead.

I aim even lower in my Belgian beers, between 1.006- 1.010. Next time skip the cara-pils since it just adds body. With an appropriate pitch of yeast from the beginning, you should not need to add another yeast. Your starter sounds huge. I would only worry about over pitching with the 2/3...

How long has the beer been fermenting? Did you rehydrate the yeast with water? Check that your hydrometer if properly calibrated. Stirring isn't the best aeration method, but your yeasts shouldn't stop at 1.030 because of it.

I've had a similar problem. The pack did swell and the yeast was fine for a few batches with no noticeable off flavors. Don't worry it should be okay. But definitely pin hole end UP.

An addition to this old thread: The use of champange bottles is to keep them from exploding from the higher carbonation in this beer. You should use heavy bottles if you are carbonating beers very high and value your fingers.

Awesome, good luck with that. I've been looking for their beers around here, but they only seem available in Tokyo. If you haven't already, check out the interview with the brewers from DeStruise on the Brewing Network. Apparently they are using fermentis 58 as their house yeast.

Yep, there are some members here from Japan. The spaces can be small, but outside major cities it is not insane. Yes you can get ANYTHING in a vending machine; from beer to used womens underwear, from 22lb bags of rice to batteries.

Try Dougweiser from the Maltose Falcons.

I would say no secondary for any style unless you are adding a fruit or a second yeast (like brett or bugs) or if you are bulk aging more than one month. The old knowledge (aka the first printing of How to Brew) was all geared toward using a secondary, but experience has shown that for most...

Happy Birthday, BeeGee. Have a great year! Catfish

1.010 from 1.094 is pretty good, you might be able to eek out a couple more gravity points lowering mash temps, but it would be easier to just increase the percentage of cane sugar. The honey and clear candi sugar shouldn't add any final sweetness (you could replace them with simple table...

I have not done any barrel work. All of my ideas come from reading. That being said, it is my understanding that: The temperature fluctuations encourage the beer to move in and out of the wood of the barrel. Of course this increases the exposure to wood and wood flavor in the beer. There is...

I suppose that timing the mash could give you an estimation of DP. More reliable would be to contact the shop you got it from or the maltster that made it. If it is home malted you could mix it 50/50 with unmalted grain and see if there are sufficient enzymes to convert in 30, 60, 90 minutes...

Thought I might enter the Belgian Wit I brewed yesterday (depending on how it ends up) and the Orval-type beer I brewed a few months ago, it's been sitting on the bret for a couple months now and has a nice fruity/ kiwi or pineapple smell. I'd enter a few more things but shipping is going to...

I don't think that rhymes. You're right, BUT it doesn't rhyme, and the meter is all off.