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So how do we group buy? I word love a few bags

2 weeks in primary and the rest in bottles.

I brew extract alone and AG with my buddy. He bought a blichmann burner and I supply the brew kettle and MLT. We brew 10 gallons and split the cost of materials 50/50 so it works out well. It's nice b/c I can have that long brewday while eating pizza, drinking beer, and generally relaxing...

Great, and I forgot to mention that this yeast is the Wyeast Canadian / Belgian Strand that has an alcohol tolerance of 12% ABV. I've read that people are concerned that the high ABV will kill the yeast and I assume that they are talking about yeast that isn't generally used for high ABV beers...

I'm resurrecting this to ask the same question rather than starting a new thread. I've got some yeast I want to harvest from a beer sitting at about 8% ABV. I pitched well, and kept the yeast at their optimal temps. I also added the sucrose (table sugar) 2 1/2 days after fermentation took off...

Let me guess, you have a child and you call beer daddy juice? Me too.

I'm too lazy to use a glass most of the time so I drink everything in the bottle. If I used a glass I would leave the yeast at the bottom. I've never experienced gas like others have said they have, so cheers to that!

You can pitch the other yeast but you will end up with a blend of yeast. That's not necessarily bad just know that there were probably yeast alive in the original packet.

I've heard there is no difference in taste between honey and dextrose, anyone have any experience?

I think I love the results just as much as the process. I mean, I'm brewing to make delicious beer. In other words I get joy in making the beer and I get joy (and calories and a fatty liver) drinking the product!

If for some reason you ever need to use oxyclean again, you may need to add more of it to the solution. It sounds as if there wasn't enough in the bottle to work away at the residue. PBW is amazing though so there's that, too.

The title says it all. I currently use dextrose because it's cheap and available at my LHBS. I'm interested in what others use. One recipe calls for honey as the priming sugar but I wonder if it actually make a difference in taste/health benefits. So what do you use? Maple Syrup...

O have the same quwstion . Or do we just put the grain in a sack an leave it for the farmer?

You can brew whatever but the yeasts are going to make some really funky flavors. What I have done is to visit white labs website and browse their yeasts to find yeasts that work in my temperature range. Start with saison then check Belgians. Avoid lager strains.

Thanks for making the effort! :rockin: We're here and ready to get some grain! :mug:

There are truly inspiring. I'm getting back into pottery because of you! Totally jealous of your wood fired kiln though; I only have an electric one!

I can't answer the first question but I may be able to help on the second. If you are aging a beer in a carboy then I wouldn't worry about leaving it in there more than a month. After that go ahead and bottle and let it sit in the bottle for however long you want it to age. The benefit here is...

Dude, never throw out beer. If you are worried about the FG being high just check your gravity over the course of a week. If the gravity readings don't change then there isn't too much to be worried about since it's probably not going to change in your bottles either.

I open for malt, dme, wheat, or whatever. Just let me know!

I have no contacts or the experience with groups buys to organize this (if I did I would go ahead). Is there anyone who knows where to buy the grains and will organize this for us? I promise at least 1 6 pack of homebrew :mug::tank: