Search results

I bottled it 6 months ago on 6/22. Stored in my fridge around 35-37 degrees.

I'm new to brewing with Roeselare. Last night I kegged up my first batch that I let age for 6 months. While the beers still young the taste was smooth with a mild souring. I'm not a fan of wicked sour ales. Anyways, I washed this yeast to re-use when I transfered to the secondary and bottled it...

For me it was my first trip to Winter Park Colorado and Apres @ Cheeky Monks! I've been hooked on Belgians since. A must go to Belgian beer cafe if your ever in the area! Top favorites: Gulden Draak Chimay Avery White Rascle Whittier White, Haverhill Brewery Scotch Silly My own Belgian...

Ahh gotcha. I was planning on decanting the top fluid down, leaving a little to help pour out the top layer of yeast into my half pint jars. I think I'll give your comments another try. Thanks for your help.

This is my first time trying to reuse yeast. I've followed the directions I've gathered from this site using the washing technique. The yeast I harvested is White Labs Irish Ale WLP004. To me it looks like three distinct layers. The white creamy top, tan creamy middle layer and the bottom looks...

I wasnt smart enought to figure out how to move this one or delete it. Apparently no one feels like being creative and helping me build a receipe.

So I have the following ingrediants on hand and was thinking about brewing up a batch this weekend. The question is what should I make? Or what style should I shoot for based on what I have? Please feel free to be creative and share your thoughts. I dont mind running out and grabbing a few...

So I have the following ingrediants on hand and was thinking about brewing up a batch this weekend. The question is what should I make? Please feel free to be creative and share your thoughts. I dont mind running out and grabbing a few extras to make it special. Briess DME 5.0 lbs Sparkling...