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Picked up some of this yeast blend for a saison batch I am making soon. I've never brewed with brett before. Anyone know how long I am going to be looking at for fermentation in order to let the brett do it's thing? I know brett is often added to secondary and that it takes a long time...

Hmm, ok. I might try that. What about the grain bill? I'm worried I need some Pilsner to help convert the others.

I have an all grain Cascade/Citra IPA in primary that I started 3 days ago! My hop schedule was/will be: 0.5 oz Citra, pellets, 13.4% AA FWH 0.25 oz Citra, pellets, 60 min 0.75 oz Citra, pellets, 10 min 2 oz Cascade, whole, 7.1% AA flameout 2.5 oz Citra, pellets, dry hopped in secondary My...

I think I want to brew a faux marzen next. I do not have the ability to lager as I live in an already cramped apartment. I know that rogue's dead guy is a maibock with an ale yeast, so maybe I can make a marzen with pacman. Here's my recipe in progress: 5 gal batch 5 lbs vienna 4.5 lbs...

Holy crap this stuff is violent. This is with 14 drops of fermcap-S in 5.5 gal, 1.060 OG. http://s157.photobucket.com/albums/t79/gtrwndr87/?action=view&current=PacmanyeastinIPA-2.mp4

Well, it definitely worked. Airlock was bubbling away when I woke up. :D

It was definitely active once it started. I got a good half inch of krausen about 3 days after I started it. It's been about 5 days, the krausen is all but dissipated now, a small bubble ring is still there and I can still see a few bubbles rising along the sides of the flask.

I have about 700 ml of Pacman starter in a flask that I harvested from two bottles of Rogue Chocolate Stout last week. There is about 1/4" of sediment on the bottom, do you guys think that is enough to pitch into a 5 gallon 1.065 SG IPA? My LBS said that it was already way more than a vial of...

Oh yeah, Hangar 24. They do a beer dinner at one of my favorite restaurants around here (Farm Artisan Foods). I'm actually not that big a fan of their beer though, maybe I haven't tasted the right ones. I prefer the San Diego breweries like Lost Abbey/Port and Alesmith and a few out of Orange...

Hi everyone, I am a homebrewer living in the greater LA area, originally from SF. I've been brewing on and off for about 7 years now, just coming back from about a year long hiatus. Right now I have a "Pueblan" stout in secondary. A sweet stout with a few of the spices of mole poblano: cacao...

Lurker posting for the first time here. I harvested some Pacman from two bombers of chocolate stout last week. It looks like I have about a 1/4" of sediment in 700ml of wort, there are still small bubbles rising to the top. I want to brew soon, when is my yeast pitchable? Should I feed it...