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Looks like we got a yeast whisperer on our hands. I guess you've never heard the saying brewers make wort yeast make beer huh? Ya you can pitch certain number of cells within a batch, control temps, sanitize until your fingers fall off, but you cant really know exactly how yeast is going to act...

I've gotten a 1.070 beer to attenuate out to an FG of 1.013 by sprinkling it in lol. But like I have said beer is all about what you want to do with it sprinkle it in let it sit...hell introduce oxygen into it. People think they can control yeast and how it acts and how to keep it living but the...

Good question! Whenever I use dry yeast there are two ways I have done it to success one is very simply. Simply sprinkle the yeast over the cooled wort after aerating and let the process begin. A lot of people think dry yeast HAVE to be re-hydrated which really just isn't true. I have done many...

Hello all, due to the influx of question I have been not able to reply. While I was sanitizing bottles I was thinking hey I should check what my good people over at HomeBrewTalk are doing. So today while my bottles are getting a good wash I decided to answer a few questions! 1. does my mom know...

Haha this is great and I did say **** and totally didn't mean to making this even more ridiculous!

You give the internet some free room to post and this is what happens pure anarchy it was a dumb post anyway just trying to do new things and **** myself!

Ya reboil might work. That's copper for you though way too soft for my liking!

7 and a half!

Also raw grains can introduce wild yeast which might sour or also might cause molding and can have adverse effects. Stick with what you know and dont hope to get the right wild yeast strain.

What kind of a yeast did you use first off. While acidic malts add a bit of a souring effect the type of yeast used also plays a huge role in producing flavors within fermentations. In a gose and many other sour ales you want your yeast to produce phenols in which also provide your beer with...

I am trying to gain knowledge on all things beer. I find one way to learn is to answer questions that others have. That's what this thread is for! Ask any questions you want answered and I'll do my best to provide concise, practical information! I might not be able to answer everyone's...

Nice I'll check those out thanks for the replys guys! Keep the comments going!

Hello all you brewmiesters out there! I have a couple questions! First of all I need good products in which I can control mash temps preferably digitally and help with my mash production of enzymes. I hate playing the guessing game and want more precise temp control also want good temp control...

I have used up to 40 percent specialty malts and made greats beers. I was curious to what was the norm though. I dont use any software or anything like that. I use the beer judging guidelines as a reference and my knowledge of grains in generally to figure out what could be used in certain...

Hello all you awesome brew people got some questions! When I am formulating my recipes I use pretty size able amounts of non base grains. For example I use 65% grain bill for my base and than comprise about three other malts like a Cara hell at 15% and etc. Anyway I am reading Dave millers brew...

Hello all, I'm looking for some information regarding Grains/adjuncts, hops and finally Yeast strains. I'm looking for a comprehensive list of most grains/adjuncts, hops and yeast strains and their effects, uses, etc. Basically what I'm trying to do is print this information off and have it in...

Those are awesome is there any of what strain to use for different types of beer? I.E for an oatmeal stout use British/Irish yeast or Brown ale use California yeast.

Hey everyone. I'm looking for posters about beer brewing information. I saw one the other day that had wyeast yeast strains on it and the type of beer they are best used in. If anyone can find me these posters and others with cool and helpful information I can use to hang on my brewery wall that...

Hello all looking for good suggestions on base malts and other grains that are good choice is a lift to golden and also an amber beer. On Friday I'm going to try doing 3 all grain brews in one day and hit the full spectrum of color! Any addition information like lovibond and other information...

Hello everyone. I'm new to all grain and am trying my first batch very soon! I was curious to see if I could make a good stout. I have extract brewed my stouts before and it always came out very watery. I want my stout to be thinker with more of a creamy full body to it. My question is this...