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Hate to dig up a dead thread, but I brewed the Northern Brewer kit and wanted to report in for anyone thinking about brewing it. Turned out very nice! I haven't had Heady Topper, but if it's anything like this, I'd take one any day of the week. Punch of bitterness at the front that bursts into a...

Just started kegging myself - such an awesome difference! I'm using picnic taps, likely will keep doing so. It's not much of a hassle and the lines stay cold in the fridge.

I always save a bomber full of unwashed yeast from the cake to pitch into a future batch. Haven't had any issues so far and have had healthy fermentations from the repitches.

You'll get more bittering from the amarillo hops, and, from my experience, a bit more citrus pop than the cascade (in my experience). From brewing a session ale before, I will suggest to watch the bittering a bit, it's a bit more important to have the aroma stick out than the bittering at a...

Well, I'll go back through and clarify, that was MY experience. I had brewed a saison with Jolly Pumpkin dregs and am pretty sure that contaminated my plastic equipment. If it is infected, yes, cold crashing your bottles will siginificantly slow the infection down. You'll still want to drink...

Sounds like infection. I had this happening to a couple of my beers and replacing my plastic equipment cleared it up.

This is what I would guess as well from my experience. I would try to bottle a biT later from your planned date to be able to get another gravity reading in - if it's still stable, then it should be good. Better safe then sorry IMO.

Theoretically there shouldn't be a "minimum". A starter is mostly about pitching healthy yeast, and doing it right gives you the ability to pipe in oxygen and feed them nutrients before they start the real deal.

I had brewed a saison and had pitched the dreggs from Oro Del Calabaza into my saison yeast starter and got great results - mild tartness, nice funkiness after two months on the yeast cake. So if you do a starter for your primary strain, that method worked pretty well for me.

I know this is reviving a very old thread, but I brewed this recently and wanted to touch up on it. I messed up the mash temp, and ended up mashing at 149. The batch attenuated all the way down to 1.001! I ended up using the Edinburgh yeast for this, which really brought out some fruit notes in...

Liked Oracle better, but still very nice. Saw one last sixer on the shelf and had to have it!

All grain or extract, if you are practicing proper cleaning, sanitation and fermentation control, then you will make great beer. That said, I'm in the 75% knowledge camp.

I've done both, but my preference is to use organic malts, so even if I like the setup of a kit, if I can get it's grain and hop bill, I'll order the ingredients that I need from it. Some of the better beers I've made have been from taking a recipe from a kit and modifying it.

So I've not found a good answer anywhere for lagering with Wyeast 2112 - California Lager. I brewed a Baltic Porter and fermented with this yeast at 65f for a month with the intent to lager for another month starting this week, but Wyeast on their website states that this yeast isn't supposed to...

I sanitize the bung and then dry it off to increase the friction, getting pushed down to the lip. I made the mistake of putting it in wet with starsan at first and thought that was the issue but it did the same when dry. Solid bung. I'll have to try that method with the saran wrap. Thanks...

Hi all, I've got 5 gallons of Flanders Red (Roeselare yeast) sitting in a secondary fermenter. Hit my intended gravity before i transferred it to let it sit and sour for 8-12 months. However, I've constantly had issues with the bung popping off. It's happened at least 3 times and I'm not sure...