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Golden Promise does have a relatively low DP compared to most base malt. But the fact that you’re using grain infested with bugs is HORRIBLE & implies that the grain was old and stored improperly. I would never even touch that grain (cross-contamination risk), let alone brew with it. I use GP...

1) Looks good. You don’t need to decant a stepped starter. Just add fresh wort at high krausen and you’ll see the same increase in yeast population. Assuming you’re using a 5L flask, you could start with 1.5L, then add 3.5L on top of that the next day. Once the krausen settles, put it in the...

I’m with Jay on this one. Lallemand CBC-1 is the correct answer. I bottle a lot of mixed fermentation beers and have tried using EC-1118 with largely inconsistent results—sometimes it takes a long time to carb, sometimes pellicles form. Never experienced an under carbed beer or pellicle with...

Gelatinization isn’t the difficult part, it’s extraction and conversion. There are a ton of gummy beta glucans in raw wheat and oat groats that prevent the starch matrix from being “seen” by amylase enzymes. My lambic turbid mash uses 30-minute rests at 113F and 137F to maximize the solubility...

It’s just suspended yeast. Once the yeast flocks out you’re going to see a similar color. And beer always looks darker in a carboy than the glass. I’ve got a 12 SRM Flanders red that looks positively black in the carboy right now.

Chocolate is a pretty easy flavor to get from a standard stout recipe without resorting to non-malt adjunct. You can steep a pound of pale chocolate malt in your boil kettle. If you’re looking for something more assertive, I’ve heard of individuals adding powdered cacao at flameout (2-4 ounces...

Not even close. It would be considered over pitching if you used an entire yeast cake from a previous batch. At those levels (and with viable yeast) you won’t notice any ill effects. Under pitching presents much more opportunity for off flavors and under attenuation. You could always pitch the...

It’s really difficult to get conversion and extraction of the starches in raw wheat — which is why pre-gelatinized wheat flakes are so much easier to work with. It’s no wonder why most commercial breweries use malted vice raw wheat. I’m able to achieve 75% brew house efficiency when I make...

The White Labs strain WLP051 is an analogue of WY1272 and White Labs recently sequenced it as Saccharomyces pastorianus: https://www.whitelabs.com/yeast-bank/wlp051-california-v-ale-yeast Either way, based on personal experience, a 2.5L starter is just not enough to ensure complete attenuation...

Sure thing. 1.049 OG, 1.010 FG, 18 IBU, 3.3 SRM 50% Continental Pilsner 25% Red Wheat malt 15% Unmalted/flaked Wheat 7% Flaked Oats 3% Briess Cara-Pils 20 min @ 125F 60 min @ 154F 10 min @ 168F 16 IBU German Tradition (or any noble hop) @ 60 min 2 IBU Czech Saaz @ FO 0.1 oz/gal crushed...

WY3068 / WLP300 is the Weihenstephan Weizen strain, not Witbier. The yeast flavors you get from that are gonna be vastly different.

Grainbill + hop bill looks good. Personally I’d drop the Munich II for more pale malt—I’m just not sure what 2% is gonna do for you, but YMMV. In the same way I don’t think the EKG at the end of the boil is going to make much, if any difference in the aroma or flavor. Personal preference here...

It might work to prevent oxygen ingress, but only until you pull the hose. Assuming that there’s a perfect seal you will encounter a good bit of vacuum pressure inside your fermenter to keep the water suspended. That can be avoided by using the balloon method or upgrading to one of these...

I love Belgian Wit. I’ve made quite a few of them, and tasted even more. The best Witbier I’ve ever had, Allagash White, uses a pale malt blend, oats, Carapils, malted wheat, and unmalted wheat in the grist. I don’t think there’s a continental Witbier that comes close (though Avery White Rascal...

That’s a different product than the Ultra Barrier tubing... https://www.morebeer.com/products/ultra-barrier-antimicrobial-pvc-free-tubing-316.html

Yep, that’s what I was fearing. Just wanted to confirm my suspicions prior to buying new beer lines. That ultra barrier stuff is 10x more expensive than what I’m using ($0.13/ft). Thanks guys.

I’m with you on the whole “Schwarzbier isn’t merely a black Pilsner” idea — it’s an awesome category of beer unto itself. That being said I would avoid any excessive roast or crystal malt overtones; they can be distracting from the beer’s balanced yet crisp finish. I do two separate versions...

Okay, so I’m no stranger to carb levels falling off in old tap lines, but I’ve recently been experiencing something more severe and damning. It seems like the first pour from one of my lighter beers (Kölsch) is downright disgusting. Butterscotch and papery flavors abound. As soon as I pour the...

When I was there in 2015 VPB didn’t have an IPA on the menu. Not sure if it changed management or brewers beforehand, but there was nothing hop forward about the place. Just a traditional English pub.

The problem with that logic is it chances on the idea that no oxygen ingress occurs during the transferring process, which is inaccurate. Most of the oxygen ingress is going to occur from contact with atmospheric air, which will diffuse into the beer due to the law of partial pressures. If you...