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Hey. I mainly brew imperial stouts nowadays, as it's my favourite style, and I personally love to session drink it. Usually with my homebrews I experiment with infusions of cocoa nibs/whole coffee beans / chopped up vanilla beans / chilis and so on to make stouts by infusions. The way I do...

Just that I'm not a huge fan of sweet IPAs, like them as dry as possible really... I purchased wlp099, but with your comment I haven't decided if I should use it yet, what I would do ismake a starter for 2 days with the WLP099, in a 1.5 gallon carboy, and then discard and add siphon 1.5 gallon...

Using hydrometer, shows 1.000 in water. Might be correct, the newly pitched us 0-5 activated with yeast nutrient did nothing, 1.028 as of today. Maybe worth give it a last shot with WLP099?

I believe the problem was serious underpitching. It started out pretty vigorously, though. I've repitched US-04 1 week ago, but no difference whatsoever since. Should I rehydrate/make a us-04 starter and repitch another pack to make sure it will be viable? I'm actually leaning towards...

1 week later, 1.029. Pitched another bag of US-04 with yeast nutrition. Fermentation speed doesn't seem to have changed...

5th October I brewed a "triple" IPA with a OG of 1.098. I'm using WLP009 Australian Ale Yeast, with a 1.2 liter starter of 2 days, made with a 1.040 extract in a 2 liter pet bottle. I mashed at 147 for 90 minutes, mashed out at 178. The problem with this beer is that it's fermenting...

Brewed this, was thinking of splitting the beer in 4 batches and different aging, one in oak + bourbon, one coconut, vanilla, one coffee cocoa nibs. Anyone got any recommendations for last one? Rum/Port?

I'm making a pale ale with stuff that I got over right now, my inventory is pretty much; 4 kg Pale Ale Malt 3 kg Vienna Malt 0.8 kg Amber Malt 0.8 kg Carapils 0.5 kg Crystal malt 80g Challenger hops 80g EKG 100g Citra pellets 25g Citra leafs Recipe I've came up with right now is...

Perhaps an infection, but there's no off flavors, they really do taste fine, just that 75% of the bottle disappears, I've tried to freeze the bottles, but the cap opens in the freezer after 2 or 3 hours, and all you got is a bunch of frozen foam around the bottle.

I've got 5 gallons of gushers. The problem was not overpriming (1.8 oz in 5 gallons) but that it wasn't done fermenting. The beer was 1.074 OG, and bottled at 1.022. I'm using WLP090 strain, which people frequently report done fermentation in 3 days on. I put it in 23th February, I first...

It's actually been bubbling, slowly, but bubbling. I opened it today, 5 days later, again. 1.024! I guess I just have too many unfermentable sugars. I decided to dry hop it now anyway.

5 days later from putting up the yeast. It bubbled first 3 days, every 30 sec or so, then the yeast settled to the bottom again, seeing as this is WLP090 and its suppose to be superfast and people report fermentation done in 7 days, and I'm 14 days in, I decided to check with the hydrometer...

I have worked the yeast off the bottom, it's now incredibly cloudy. Should I expect it to create foam again? Because it is most certainly not. Temperature is steady 67-69.

If I want to dry hop it, can I just dry hop in primary now? 4500g (10 lb) Pale Ale malt (Maris Otter) 800g (1.75 lb) Vienna Malt (Weyerman) 200g (0.45 lb) Carapils 200g (0.45 lb) Crystal malt ---- 1.069 pre-boil gravity, around 26L 75 min boil, 10g Amarillo -- 75 min 10g...

Hey! I'm using WLP090 and yeast been in primary for 10 days. Day 4-7 I wasn't home and unaware of temperature, when I left it was 19c (66 f) and when I came back it was 15 c (59 F). It is probably certain that day 5-7 it was 15c (60 f) and day 4 15c (60 f) most of the time. The first 3 days...

I guess my beer was just too sweet because the unexpected efficiency, which then overtook the bitterness. Right now it's pretty malty, and mostly hop aroma.

Hey. I just did my first BIAB, I'm new to this technique. The recipe I made myself; 4500g (10 lb) Pale Ale malt (Maris Otter) 800g (1.75 lb) Vienna Malt (Weyerman) 200g (0.45 lb) Carapils 200g (0.45 lb) Crystal malt ---- I added 23 litres of water (6 gallon) After 70 min mash...

I'm only capable of making 5 gallon batches. I'm worried that will be too sweet, am I wrong?

Hey there. I've got some Mosaic, Amarillo and Citra hops and was planning to make an IPA this weekend. But I'm a bit weak in the malt department, and malt is something without shipping is hard for me to come-by. What I've got is 5 kg/11lbs Vienna malt (Weyermann), 1 kg/2.2lbs Pale...