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I started brewing in California, and have recently moved back to Denver. I brew traditionally English Ales. However, the water profile here suits Wheats, and Belgians, so I have been moving in that direction. I read a ton, and brew almost every to every other week. I tend to plan my...

I disagree with the posts above completely, but in the end your experience is what matters. Brewers make wort, yeast makes beer. WhiteLabs, and Wyeast both make products that are superior to dried yeast. There is a reason that they (White Labs and Wyeast) sell a hundred different versions...

1. Pitching rates are all over the board, both in bottling and in fermentation. In "Brew like a Monk" for refermentation in the bottle here are some of the rates that are listed. Duvel - 1 million cells per milliliter Orval - 3 million cells per milliliter Rochefort- 1-plus million cells...

Ingredients 15.00 lb Golden Promise (2.0 SRM) Grain 70.59 % 5.00 lb Mild Malt (Ashburne) (5.3 SRM) Grain 23.53 % 1.00 lb Smoked Malt WK (5.0 SRM) Grain 4.71 % 0.25 lb Roasted Barley (300.0 SRM) Grain 1.18 % 2.00 oz Goldings, East Kent [5.00 %] (120 min) Hops 22.5 IBU 1.00 oz Styrian...

My recipe is posted on my blog. I didn't shoot for as high a gravity. I went for a more traditional export quality. http://www.nolabelbrewing.com/2009/11/wee-heavy.html

I would suggest moving to a 2ndary if you have the equipment. Your OG is so high @ 1.092, and I suspect if you brewed according to tradition and boiled for 2 hours or longer, your ending OG is probably even higher; your primary fermentation could last up to two weeks if you are keeping your...