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I am in the middle of planning a Hefeweizen brew day so I have been deep in research. Jeff Alworth talks about open fermentation in a few of his books. In the Beer Bible he says: “Weizen yeasts also have a special ability to turn ferulic acid into a phenol that gives the beer its spice. They...

I think some people (myself included) might be switching from bulky three tier systems to all in one electric systems and are happy to give stuff away just to get it out of the house.

I organized a weekly Zoom meeting for my homebrew club at the start of the pandemic and we are still doing it every Thursday night. A great way to wind down the week with friends and not have to drive home after. And we had quite a few beer swaps during the pandemic. We’d all meet in a parking...

OG is more likely to be accurate in fresh wort, but kräusen or trub or hops stuck to the device can effect the FG reading.

If the rapt is anything like the Tilt I don’t trust the FG number. The trend is probably right but maybe not the number. Can you confirm with a hydrometer?

I hear amber ale is making a comeback…

Fair enough. Ron Pattinson has shown that German beer was very poorly attenuated in the 19th century and many people like to recreate those historical styles, so maybe @4Mesh has unlocked the secret of how to create an underattenuated beer.

Did they have any beers at Mr Gattis in the 70s with 47 IBUs? 🤣

Kellerbier is properly attenuated so please don’t do that!

I have been chasing info for a Yorkshire water profile and came across two links that argue the opposite: water profile for special bitter? Old Peculiar - Water profile - Home Brew Forum This one you'll have to read for yourself. After experimenting with bitters and AK for a while I am...

For example, all those hops in the hop back in the Timothy Taylor brewery tour video.

What calcium level would you target? I do have very soft water, which is a great starting point for almost anything. Given my additions of gypsum and calcium chloride my calcium was around 50, so not super high, but not ridiculously low either. I usually aim for a more sulfate profile, but for...

Since we are discussing yeast blends I thought I’d give an update on the bitter I brewed in February with Windsor and Notty. I ended up keg conditioning rather than bottling. I had a regular dip tube in and I kept hoping that the next pint would finally be a clear pint. It never happened. So...

Kräusening is the real deal. When I brew lagers I set aside a small jar of yeast from my starter and also a 2 liter soda bottle (sanitized) of chilled wort which goes into the freezer (the wort--not the yeast). When the beer is done fermenting I thaw the leftover wort and pitch the saved yeast...

Pilot Brewery – Weyermann® Spezialmalze Click on a beer and there is a link to a pdf on each individual beer page. e.g., https://www.weyermann.de/wp-content/uploads/2021/06/7_RyePA_ene.pdf

Another article on various bread names in England, including barms: Bun! A Taxonomy of the British Bread Roll — Pellicle While we are on the theme of English brewing terms, St. Mars of the Desert (SMOD) in Sheffield* recently posted a nice article on the history of cooling trays (which they...

Bootleg just announced that they are re-releasing the Kellerbier yeast soon.

No idea really. I repitch lager yeasts all the time with no difficulty. Maybe it was the batch we got because two of us with different packs bought at the same time had the same off flavor. My family is out of town this weekend so I’m definitely brewing a Kellerbier. I need to make a starter.

I was really looking forward to using this yeast and the first beer I brewed (a pale Kellerbier) was excellent. But the Festbier I brewed with repitched yeast has a weird not quite sulphury but I don't know how to describe it flavor. I brewed it in August and it has been lagering away in my beer...

I brewed a best bitter last Monday using a half pack of Windsor and a half pack of Nottingham. 7.5 lbs Maris Otter (Crisp floor malted) [80.%] 1 lb Wheat malt [10.7%] 4 oz Crystal 77 (Crisp) [vorlauf] [2.7%] 1.5 oz Carafa Special 1 [vorlauf] [1.1%] .5 lb Invert #2 [boil] [5.3%] EKG at 60...