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How'd the de La Senne yeast harvesting go? If you used the yeast, tell me a little bit about it? I'm harvesting yeast from Jambe De Bois.

Any updates from people who've brewed with the Mystic house yeast? I'm in the process of culturing it, and want to have some data to put into BeerSmith. Attenuation, temps, flavors?

I'd like some feedback on an IPA idea. Trying to get a combination citrusy/dank West Coast IPA. What do people think of Galaxy, Comet, and Simcoe together? Mash at 148 and use Wyeast 1217 (supposedly Stone's yeast) to leave a dry, hop-forward beer. Recipe: Galaxy/Simcoe/Comet IPA Batch...

I just bought a 150g can of hop extract from Farmhouse Brewing for use to bitter IIPAs, etc. Instead of filling up a bunch of 10ml syringes, can I store the extract in an air-tight container, and just warm it up and fill a syringe at brew time?

Would CaraRed be an acceptable substitute for the TF CaraMalt in this beer? I'm ordering from Yakima Valley hops, which doesn't have CaraMalt, nor do any of the homebrew stores in my area. I could also grab some 10L.

I'm trying to come up with a brew that solves 3 problems: 1.) I have 3 pounds of 2012 Simcoe whole leaf hops that I need to use, 2.) My parents are coming in to town for my graduation on May 17th, and 3.) My fermentation fridge is currently full, and my office closet is set to 75F to keep a...

What methods do people use for squeezing the bag when doing a BIAB? I don't have a pulley setup to let it drain naturally in mine. I've tried various ways of pressing the bag against something flat/solid and putting a colander upside down in another kettle and squeezing with the lid. Are...

I appreciate the feedback, particularly about 05 getting "peachy" below 65. For an alternate plan, keep 'em at 67F, then stick the Abbey beer in a closet warmed up to ~75F-80F ambient once krausen has fallen and it's reached 1.02 or so? This leaves the Pale Ale at a consistent temperature...

I e-mailed Ommegang about their fermentation about a year ago, and they told me they start at 21C and let it free rise to 24C, and that their house strain is fairly flocculant. I don't think the BYO recipe for the Abbey is particularly right (though it'd probably make a good beer). So...

Hi all, Is there a general timeframe for when you can take a beer off of temp control, without causing much in the way of off-flavors? Assuming the room you put it in outside the controller is relatively cool and consistent. In the relatively near future, I'm going to be doing a double...

The Stone Enjoy By clone floating around here is pretty much 50/50 MO and 2-row.

Is there a general rule for yeast density for dregs after waking them up in weak wort? For example, I just pitched the dregs of 2 bottles of Duvel into 75ml of 1.04 wort. I'm going to leave that on the stirplate for 3 days or so. What should my starting density for YeastCalc be, once I start...

Pop-Up IPA Recipe, BYO November 2014: OG: 1.042 FG: 1.011 41 IBUs 72% Efficiency 4 lbs 2-Row (Briess) (1.8 SRM) 4 lbs Maris Otter (Crisp) (4.0 SRM) 4.2 oz Amber (Crisp) (27.5 SRM) 0.70 oz...

I'm trying to make sense out of pitch rates, and need a little bit of guidance. I've used MrMalty, etc., for pitch rates, but am still struggling to figure out how it all works. The yeast I'd like to use is harvested Ommegang yeast, stepped up a couple times to a 2L starter, now decanted...

Would this method work for ales, like Strong Scotch Ales, that are supposed to be fermented at near-lager temperatures?

I've stepped up yeast from 4 bottles of Ommegang Abbey, and after a couple of steps (500 ml of 1.02, 500ml of 1.04, 2L of 1.036), have about 150ml of yeast after decanting 2 days ago. What should the yeast concentration be for MrMalty? 3.5B? 4? I'd assume non-yeast percentage should be 0.

I'm planning on brewing a 1 gallon test batch of a Boulevard Rye-on-Rye type beer. OG = 1.093, (=~75% base malts, Maris Otter/Munich/Rye, 15% brown sugar), and using Wyeast 1217. I have what looks like about 75ml of thick 1217 slurry from a Stone Enjoy By clone, harvested 1/27/2015. If I...

A heads-up: my girlfriend and I were at the Portland Deschutes restaurant over Christmas break. After asking, the brewer told our server "to look at Wyeast Forbidden Fruit." I actually grew up the bottling yeast from Chainbreaker dregs before finding this out... then dropped my damn mason...

Seahawks 44 (Hawks 24-20)

I brewed a clone of Stone's Enjoy By DIPA a week ago today (recipe available here: http://www.bertusbrewery.com/2013/04/ipa-clone-series-stone-enjoy-by-ipa.html), with Wyeast 1217. Unlike folks in other threads, I'm having pretty sluggish performance with it. I hit the gravity numbers for...