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Me too. I think it set me back 10 bucks and I don’t have to manhandle a glass carboy or giant bucket. I’m convinced it does much, but it’s fun to make the tornadoes of wort!

I think you hit the nail on the head. Just pitch fresh active yeast and there’s a couple ways to do that. I save slurry because it’s easy and I’m lazy. I also think it’s fun to plan subsequent beers based on the slurry I have. That said, if I wanted the purist yeast and was concerned about...

I found a couple beef steaks this year. This is the first year i’ve ever found them and I came across four clumps of them. They had a very unique sour flavor to them which was great in curry and not so great in a regular old mushroom gravy. We also found a pile of boletes and oysters. My kids...

I know nothing about root beer but I used fresh mint in a stout once. If you are boiling at all make sure you add fresh leafy herbs after the wort is cooled otherwise your brew may turn out tasting like collard greens like my stout did.

Turned out gross. I’m not a 100% that it was entirely the yeast or the slightly higher mash temperature, but if you’ve ever tasted a wheat bear with that wheaty-silky mouthed feel. I don’t like that mouthfeel or the flavor of the wheat when you get that. I won’t be using this yeast with...

I bottled this up this weekend and it thasted pretty darn good. The folks that know an authentic mild might be offended, but it’s what I was shooting for. The grain bill for 11 gallons looked like this: 12# maris otter 1.5# midnight wheat 0.5# 80L crystal 0.5# brown malt 0.5# toasted oats...

Yeah. It won’t taste exactly the same, but both will convert and bothe will taste like wheat. I think of wheat malt as a softer taste and flakes as a thinner dryer taste. If you’re only using a little bit I wouldn’t worry about it.

I finally got around to brewing this. The wort tasted great. Definitely not a stout, but still pretty close to black. That’s pretty much what I was shooting for. I did end up using some brown malt and a bit of crystal. I can’t get pale chocolate malt at my LHBS so I stuck with midnight wheat...

You can definitely make a solid kolsch at room temps. I like kolsch a lot and I’ve done plenty with and without temperature control. From my experience it’ll have a little more bite, not quite as smooth at room temperature but still really good.

I wouldn’t start to worry until 3 weeks. Some yeasts are faster than others. I can prime bottles with healthy second or third generation Nottingham in about a week but WLP 006 usually takes two to three weeks to fully carb. I’d just chalk it up to slow yeast for now. If your beer is still in...

I’ve left plenty of pale ales on yeast for over a month. I wouldn’t recommend it for a juicy, hop forward NE style, but for a regular old, balanced pale ale, no problem sitting on yeast for a month plus.

I’m not sure? Or maybe too old after bus burst? I’m mainly replying to bump the thread ‘cause I’m interested too. Maybe you should make two batches of that black IPA. One with young shoots and one with branches further back and see which one gets the flavor you’re looking for. Also, you...

While i’ve never brewed with spruce tips myself, I am a forested and talked with a couple folks that have. Early in the spring the young new growth will be an obviously lighter color. Those young, lighter tips will have a higher resin content. Alternatively, you could chuck a whole branch in...

I don’t have a mint kolsch recipe but I did try a mint stout once. If you use mint from your garden dry it before add it to the boil otherwise you’ll end up with what taste like a turnip green kolsch! You might just try your favorite kolsch recipe and adding some to the boil or making a...

I recently tried bottling in 2 liter soda bottles because I ran out of glass. It worker well, really well go a recent camping trip. I’m not crazy about my beer being in plastic though. I also bottle in 22 oz bottles and growlers. I’ve been using growlers for years with no problems. That said I...

You know, I can’t tell a huge difference between five degrees in mash temperatures but I do notice it at ten degrees. Part of that might be ‘cause I’m rarely able to do a side by side taste of the same recipe with different mash temperature. I also prefer my staple beers on the dry and thin...

Yes. It sure will diminish with time. And yeast selection will drive some of the flavors too. It’s good to taste your beer though out the process, but the flavors will change along the way. I’ve tasted the exact thing you’re describing in wort. Where it taste really bitter and doesn’t have...

Two things to consider here, the type of actual wheat and any sort of malting. And the fact that often times “light” and “white” are subtlies in translation. There’s two main types of wheat. Red and white. It could be referring to white wheat. The too if the wheat is malted, it could be a...

I used 066 in a wheatwine over the holidays. I’m finally getting ready to dry hopping and packaging next week. I’m glad to read it’ll take the dry hop well. The sample were really good. I liked the mouthfeel and the british-type esters. That mouthfeel might be too from the heavy wheat in the...

I just leave it in my basement, so mid sixties with good results. I don’t think temperature is too big of a deal so long as it doesn’t get hot, like in the eighties where yeast starts acting strange.