Search results

Check out the Avery website for home brewers. Scroll to the bottom and check out the Maharaja IIPA recipe. I brewed it up in January as written and it was awesome. I also did a portion with the conan yeast strain. Also awesome. Definitely ready in 5 weeks!

No beer will necessarily "suffer" from a month in primary. That said, I would steer clear of any styles best consumed young like IPA or hefeweizen. German lagers or bohemian pils come to mind. Also saison may be a good choice. Happy brewing!

I have a "souring" saison right now. I fermented out fully with INISBC 291 Saison:Farmhouse and then pitched the dregs from a bottle of Crooked Stave Vieille. That was about 30 days ago. It has formed a pellicle now, so I won't venture to sample it for at least another 30 days. Check out...

The yeast has either completed fermentation or stalled due to alcohol concentration. All yeast have a certain tolerance for alcohol in solution and will go dormant when that level is reached. If you do drink this, I am interested in how it tastes. My gut tells me... bad.

I know I'm saving, especially when comparing homebrew clones to commercial examples. Homebrew Avery Maharaja Clone = $1.75/22oz ; real Avery Maharaja = $12/22oz at the bottle shop or suprisingly $4/22oz at Costco. That is paying full retail price for all those hops. I buy most hops in bulk and...

I have had good luck with WB-06 fermented at 68F. It brings a very balanced hefe character to the beer. Especially if a ferulic acid rest is done.. I assume Bavarian Wheat Extract has had this treatment when originally mashed. I also like the 50/50 wheat/pils (or Am 2-row). I have a...

How did this turn out? I know it's been a while, but I have the same idea. I plan to brew a berliner and pitch lacto brevis and brett at the same time.

Most saisons are all about the yeast driven flavors. Most recipes are fairly simple. Mostly pils malt and a portion of munich or caramel for color. Sometimes malted wheat or rye as well. It's a very open style. I have been making saisons as a bonus brew with leftover wort from whatever I am...

Saison. Belgian saison from WYeast likes it hot and so does MJ Belgian Ale.

Adding during active fermentation is probably preferable, as it will mix into solution faster.

I am on my second set of Wilser bags. I moved up to a 10-15 gallon BIAB set-up, so I sold my old 5 gallon set-up, including Wilser Bags, to an up and coming BIAB brewer. I am very satisfied with the quality and workmanship of his bags. Here are some pictures of them in use with a 25 gallon SS...

That's not what he meant. You will add priming sugar as normal for bottling. What he is saying, is that generally within 2-4 months you will have a stable FG (2 readings a week apart) and then you can safely bottle.

One more vote for the plastic Big Mouth Bubblers. I have 2 6.5 gallon size and they work great. Their slim diameter allows me to place both in the chest freezer ferm chamber at the same time. Very easy to move and clean.

I have been looking for a "bubble-gummy" hefe yeast for a while. Sounds like this is it! I have used a few of their other strains and I have been very happy with the results. If you like saison, try their INISBC 291 Saison Farmhouse. High attenuation but leaves a full mouthfeel.

Those cherries all have lighter skins than what I used. You probably won't have near as much tannin. Update with your results!

Correct, after the fermentation of the cherries and a stable SG it was bottled. I did not attempt to recalculate ABV after the fruit addition. If you have the fermentor space to bulk age, it probably isn't a bad idea.

I have some experience to share adding cherries. I added 1lb / gallon of sweet, dark cherries to a wheat beer. I washed them and then froze them before use. On the day of the fruit addition, I removed them from the freezer to thaw. Added to secondary and racked beer on top. When SG was again...

I am also cheap. I do BIAB to save on time and equipment. I did splurge a little on a good chiller from JaDeD Brewing (~$150), but reducing chilling time to 3.5 minutes for a 5 gallon batch makes it worth it. I'd say I am in the same ballpark of around $300 total for my setup. Although, I'd...

If you often decide to brew without much prior planning, then there is nothing better than dry yeast for convenience. If you have the time, overbuilding starters to save healthy liquid yeast can save you money in the long run. I am on my 5th generation of Kolsch yeast currently (a PC offering...

I've done it many times. No real issues, just a couple of pointers if you'd like to go this route. 1. Use a bucket with a spigot for primary. This also helps when taking gravity readings as you don't have to pry the lid off. 2. Place a book or water bottle under the spigot side about 24 hrs...