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Save it. A couple of days before the brew decant it, let it warn to room temp and pitch some more wort on it. This will not only "awaken" the yeast but it'll boost your cell count closer to what you'll need for a quad. I'm not sure why this would make a "sub-par" batch of beer.

Anyone?

About a week ago I procured a bottle of Saison DuPont with the goal of growing up the dregs for my own DuPont clone (I love doing this because the yeast comes with free beer!). I poured off most of the beer and poured the rest into a 200ml starter at about 1.020. In about three days there was a...

Crap. I meant yeast!

I'm just stepping up my starter on some dregs from a bottle of Saison DuPont and I'm getting really antsy to brew this. Im getting a lot of clove from the starter at this stage. Have you guys done this before? What was your experience like?

I've been tossing around the idea of a SMaSH brew lately and i wanted to try a few ingredients I've never used before in it to get a feel for their profiles. I have four oz of Amarillo and some WLP 007 dry English ale yeast in the fridge. I was thinking about 10-11 lbs Marris Otter along with...

I was hoping for some critique of an IPA I plan to brew soon. 12lbs 2-row 1lb Crystal 20 1lb Munich .5 Carapils 1oz Columbus @ 60 1oz Centennial @ 15 1oz Simcoe @ 15 1oz Centennial @ 1 1oz Simcoe @ 1 1oz Centennial Dry Hop 1oz Columbus Dry Hop OG: 1.072 IBU: 78 SRM: 6 ABV...

I'm a new dad, a new homeowner and no stranger to a tight budget. So when I was able to squeeze $25 out of the paycheck my first thoughts were obviously, "What should I brew?" I have 1oz of Columbus and some washed 1056 American Ale yeast on hand and both are very versatile ingredients. The sky...

I just transferred a Kolsch to secondary last night for lagering and I planned on reusing the yeast in the next few days for an American wheat. However, when I went to wash it like I normally do with all my yeast I didn't get that white layer on top of the hops and trub junk. It was just the...

I don't think adding more yeast will be necessary. I've lagered many a strong Belgian ale for months before bottle conditioning and had no problems carbing them up.

So I've never entered any of my beers into competition but I plan to do so in a few weeks. I plan to enter my American wheat and it got me thinking about why judges expect about a style that's appearance can vary from very cloudy to brilliantly clear. I don't remember all of the styles that this...

I've run into a bit of a problem with my last two batches. It seems that no matter how long I recirculate my mash it will not clear up. This is very strange to me because I've never had this problem since I went all grain over a year ago. I'm particularly frustrated this time because the batch...

That thin white layer is the yeast. The darker stuff below it is what you don't want. decant as much of the yeast as you can without disturbing the gunk underneath it and build up a starter. Then you can either pitch the whole starter into your next beer or decant the yeast from it and pitch that.

I use Styrian and Saaz as late additions in all my Saisons. Also great in Dubbels.

This is fascinating.

Very interesting. Curious to see the results!

I would kill the flaked rye and flaked corn and add more rye malt if you really want that flavor. My understanding is that the best practice is to primary with a neutral ale strain (001, 1056), let that finish out then transfer to secondary and add the bugs then. They will eat up a lot more than...

+1 on the syrup. You can't get that flavor anywhere else. And to hell with the guidelines! Homebrewing is about originality and experimentation. I think you'll have one tasty beer there.

Brewed this last night and it came out really well. At the last minute I swapped out the C-60 for C-40 to lighten it a bit. I also did a 90 minute boil because of the pilsner. Most of the Red Chair clones I've seen only have about a pound of pilsner in their recipes but I have a hard time...

I love this beer. Always have. Every January I'm frantically searching the aisles for the new year's batch of Red Chair. When summer rolls around the Red Chair dries up and I fall into a deep depression. Based on the specs Deschutes gives on the website I'm going to brew this until I get it...