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I seldom do a secondary, but presently have a 10 gal. primary of IPA separated into two five gal. secondaries for different dry hop additions. I always transfer when there is still a bit of active fermentation. Gives the yeast a chance to scavenge any oxygen pickup from the transfer and the CO2...

Had a bowl on our first trip to Scotland last summer. Delicious!

I'd appreciate additional info on how you use Go-Ferm evolution for step-up starters or repitching, eg. dosing rates, stir plates, timing, etc.

It's been awhile, but I used to get called on quite often for programs ... from nursing homes to Rotary Clubs to a church Father-Son Banquet. Topics have varied a great deal depending on the audience. Brewing process, history (Oktoberfest, local, etc.), production and economic impact of beer &...

I sometimes fill to the top for my own use, but the "proper fill level" is still cited on the BJCP scoresheet. Getting consistent capping foam on competition beers is where I seem to run into the most problems.

I'd love to have that water! My last Ward tap water report showed TDS-486, Total Hardness-293 and SO4-S of 92. Therefore, I schlep RO water from Culligan for brewing. For an easy approach to salts and acids with your very soft water take a look at Gordon Strong's technique in "Modern Homebrew...

I also use a tapcooler, and I can consistently get "dark" fills with virtually no foam. My issue is how to generate a consistent amount of foam to cap. I've tried bouncing the bottles on the counter (little foam generated) to giving a quick shot of CO2 in the bottle at final beer level (often...

I wonder if WLP860(dry) is their response to Lallemand Diamond (Doemans 308), which is also reported to be a Munich strain. Looking forward to trying it.

My local circle of brewers from the '90's no longer exists ... quit, moved, or aged out. As one explained, "We brewed when good beer was exciting and hard to find. Now I can pick up anything I like at the corner carry-out."

I'm in on both AHA and Beer & Brewing, but for different reasons. AHA is more of a support for the hobby with some benefits while B&B has the videos and a slick publication with lots of well written articles. I typically read in bed at night and one evening my wife looked over and said "Another...

I started with bread yeast back in the early '70's because there were no other options. Yes, it made beer ... something that I might loosely compare to a dry saison today. We drank it because it was a novelty, not because it was especially good. Bread yeast was probably one of the reasons that...

My LHBS is also an hour's drive away, but that's where I buy the bulk malt for my Euro pils and domestic 2-row bins. Specialty malts are purchased by the lb. as needed. First Thursday of the month is 10% discount for seniors, so that's when I time my trips. I order malts that they don't carry...

Your first paragraph mirrors our experience so perfectly that I called my wife over and she totally agreed. If a brewery can't at least equal what's on tap at home we seldom return.

I have a 1.5 oz. jar of King Arthur Speculaas spice that I'd like to try in a Christmas ale, but have no idea about the amount to use or the potential results (though I know the flavor from Christmas cookies). Just asking if anyone has any experience with this mixture in a recipe and can make a...

Just like the above, I've wanted to play with corn syrup but the only type I can find locally includes vanilla (what's up with that anyway?). Heavy and expensive to ship otherwise. I guess that corn sugar + water = corn syrup anyway.

I commonly add 1-2 oz. of dried elderberries to 6 gal. red wine kits. Have never experienced the goo factor.

Just wondering if anyone has noticed a change in WY1007? It's been my standard Rhine River ales yeast for decades, but this spring I had a pack (within age specs.) that make a lethargic starter. When pitched I applied the blow-off, which I've usually only needed for this yeast. Slow ferment & a...

I've found Nottingham to be much cleaner in the lower portion of the stated temperature range ... get a tartness in the upper part of the range that I don't care for.

Count me in. Many thanks!

Hope for 10 but expect about 7.