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Duchesse is highly variable for me. I've had bottles that were overly sweet and barely sour while others were like drinking vinegar. My personal favorites are La Folie and Rodenbach Grand Cru.

I repitch dregs from the previous batch along with a fresh Roeselare pack for the saccharomyces yeast each time. Works like a champ.

Flanders Red has been my main brewing side project for the last two years. Obsessed with this style, this is my personal pièce de résistance. I am finally happy enough with my recipe and process to post, so here it is. Grain Bill: 6# German Pils 6# Vienna 4.25# Flaked Corn 2.1# Aromatic 1#...

Got 1st place in the 1st round (west) of HBT comp but got bumped at BOS with the 1762 version. The judges really liked the dark fruit character of the beer. I fermented it at 62*F and ramped to 70*F at the end. The other keg I pitched bottle cultured SN yeast because I figured (correctly) it...

Wow, never in a million years would have thought to try WLP002 on a RIS, but I'll have to split my Gatos Locos with half WLP002 next time I brew it.

What did your water profile look like? From the above it appears you went for Munich but it isn't explicit. My water is a bit too alkaline for a beer this pale, but I can dilute it and get close to Munich with CaCl2.

I wanna do this one but there are a few problems replicating it: 1) It doesn't get down to 10*F here. 2) If I almost burn the house down with a propane leak, SWMBO will never let me brew in the garage again. :D Looks delicious! And, I bet the 3711 has a lot to do with the finished...

About a year, based on Paul's experience with theirs. Gave it the shot of O2 this morning at the end of the lag, along with some Wyeast nutrient. Dang fermenter nearly foamed over, even with foam control drops. This is gonna be one exciting fermentation to watch.

Yikes if it isn't a white RV hose you found your issue. A regular hose is made with pvc and leaches enough chlorine into the water to render a beer undrinkable.

The yeast autolysed. Now you know what dead yeast smells like. ;)

The Chico strain can ferment up to about 15% under the right conditions. I don't think carbing will be an issue unless the beer sits in secondary more than a few weeks.

You don't need pure O2 if you use an aquarium pump. Aerate, pitch, wait an hour for the yeast to take up the oxygen, and re-aerate. I know brewers who use this method with great success.

Hit 1.123, but got 5.5 gal. I'll up the sugar additions slightly to compensate. Pitched the three packs of US 05 after rehydrating. Yeast hulls and zinc will go in at the end of the lag along with another shot of pure O2. The hop bitterness of the wort is assertive but not overpowering. It's...

Brewing this up tomorrow. :ban: First mash, 45 min at 158*F: 10# 2-row Runoff the first mash to collect 7 gallons, which will then be used to mash in: 18# 2-row 2# Mesquite smoked malt (from Austin Homebrew, smells wonderful!) 1# Caramunich .5# Special "B" Second (reiterated) mash rest for...

I don't think it's uncommon, brew pubs are notorious for re-pitching yeast in perpetuity. Really, I think it's a matter of common sense: if the beer is coming out great, why mess with it? On a homebrew scale the repitch rate is going to be lower because you aren't brewing the same beer every...

Our water in Pflugerville seems to have more chloramine in it than anywhere else, I don't know what is up with our utilities guys... grrrr :mad: Anyway, I would suggest using Campden in at least 1/2 tab per 10 gal if not 1 tab per 10 gal and let it sit overnight. I use a Chlorplus 10 filter...

I'd go with Lalvin 71B, or D-47, rehydrated with GoFerm. I have had success with the sweet mead yeast myself, but I think it's best suited for melomels.

Pierre Celis was one of the great brewers in Austin, Texas, and is largely responsible for the tremendous craft beer scene here, in a state that drinks more swill per capita than just about any other state. He will be missed by all, especially by Kevin Brand at (512), who spent quite a bit of...

Wines lacking in body are usually treated with additions of glycerin and/or tannins to increase body. The best way to do it is to take a sample, split it across several glasses, and play with the adjustments until you find what works, then scale it up to the whole batch. For tannin you can boil...

I don't think so. They will naturally climb the posts, just give them time, they are too short at this point to climb anything. I have a centennial rhizome that is three years old, it can probably be divided in two, if you want it you can have it, just need to come to Pflugerville and dig it...