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I would dryhop in your basement with the consistent temperature. With your fermentation done, I would not expect much harm at that temperature. I'd be willing to bet that this yeast finished fermentation well within the two weeks you gave it. Next time, consider checking earlier and get the...

I'm curious about the ones you've made and liked/disliked. There is very little feedback out there about this book and recipes. Any thoughts from you would be appreciated!

By sit you mean lower attenuation? With 50-70% wheat, it seems the more munich/vienna/cara/etc I have as opposed to pale malt, the less banana/clove I get, even with a long ferulic acid rest. Maybe balanced, but definitely lower, with 3068.

I don't think you'll come close to your temperature targets with only 5qt decoction to raise the temperature of the rest of your wort. Without running numbers for your situation, I've found I need to take 1/3rd volume of my mash as my decoction, or at the very least, double the volume of what...

RedlegEd, my last lager utilized drauflassen for the first time 11 days ago. Used 1 Wyeast 2007 smackpack on 1-1.5 gallons at 52F for 24 hours then added the rest of the wort up to 5 gallons at the same temperature. I'm sitting at 1.018 now. I decided to warm it up to see if I can get it going...

I'm in, thank you!

Having had the brewer at a recent club meeting, the grain bill is different from what I provided. The beer is made with "85-90% Golden Promise, premium English caramalt, some munich, a touch of dextrin and german wheat", probably in decreasing amount of use. The beer is also about 50% citra...

Congratulations on the NHC talk and gold at the Stein Challenge, your hard work certainly has paid off, particularly in finding your perfect hefe. Do you think the ferulic acid rest is necessary for the combos you've selected and that it actually contributes the phenols you want? Many have...

Of the two berliners I've made, I boiled maybe 20 minutes tops. Each had at least 50% pils. These beers did not have notes of DMS (one was judged in a large competition). I'm tending to believe that DMS is not much a concern on the homebrew level as it is for professionals and the scale they...

I do not claim this is the true recipe for this great Wisconsin IPA but I've gleaned some notes from articles, interviews, and field research and came up with this to share. Alternative hop schedule might be FWH/20/5. First attempt was spot on color wise and tastes similar to the original...

I recently cultured up a Berliner from uncrushed malt and while my initial starter was a citrus creamed corn, my wort souring grew pinkish peach pellicle and smelled of cherry pie. Not sure if that's Brett that tagged along or something else. I saved a sample but haven't checked yet under the...

What's your reasoning for keeping it in primary the whole time?

Thanks for sharing, I'm planning on brewing this up in the fall/winter. What was your final gravity on this and how did you handle the dryhopping? Any time frames would be helpful if you have them. A couple of my recent bigger beers have been falling short on attenuation even though I believe...

I believe its at the point now that the amount of yeast in one package is a disservice to new homebrewers and that to really get to know a yeast and get the best out of it requires more than just a first-and-only pitch. Not everyone is a production brewer.

I apologize for the lack of specific detail, but I was able to bring 4 gallons of water to a nice rolling boil on an Avantco 1800W using a non-magnetic "economy" 5 gallon kettle. The kettle was bought over 6 years ago so it may not be the same models you find today. I double-wrapped the sides...

I would cut out the wheat and either add another lb of Pilsner or a lb of rye. That way you isolate what the rye brings to the beer and still be good comparison to your first beer. I would wait on the crystal 20 for the same reason. I believe in order to get "rye" you don't want to cover it with...

Ken, I'm a bit surprised, and then again I'm not, that you haven't chosen to brew the same beer twice with the same ingredients and proceedure during all this. Last week I brewed up a dopplebock and mashed in a bag in my kettle. Like Matt I could not believe the level of temperature...

You might be best to start anew. Keep your starters low in sugar and step up gradually while keeping a schedule. I recently took the dregs of one bottle to 10ml, then to 100ml and finally to 1 liter over the course of a week or longer. If a step sits around idle you may either expose it to...

Don't worry about the mash rise time. The idea behind the elevated temperature mash out is to either improve lautering and/or to stop enzymatic action to set the fermentability limit of the wort. This has a greater effect on the commercial scale because it takes longer to get to boil (I think)...

70+ batches here so I might qualify to give some advice. ;) 1) corn sugar - The corn sugar might help shift the balance of your beer between malt and hops. Dryness in an IPA helps as I've found with that much crystal malt (and perhaps extract) you get a candy-like sweetness and body. By adding...