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I have a similar bag of "cereal" and have been wanting to do this as well. Let me know how it turns out!

So, to save us the debate--many people have agreed that certain strong stouts (Goose Island, BCS etc...) have a soy sauce characteristic in both aroma and taste--I'm not saying that this taste is neither pleasant nor unpleasant--I simply want to know what is causing it? The only argument I've...

I'm attempting to brew a Rochefort 10 clone this weekend, and I was wondering if anyone has an unofficial "official" recipe? Any leaks out there online? Every recipe I have come across varies greatly. For instance some say 1lb. of Candi Sugar, some over 3lbs.--What does the brewery use?

But if I DON'T want the sour--can i salvage it with campden tablets and then waiting to repitch some more yeast?

Thanks for these comments! I'm worried because in my last batch I used peaches and I had plenty of gushing and a few mild off-flavors and am nervous some of the those critters snuck into this batch (even though I sanitized as usual). The yeast strain I used for this brew was White Labs: Irish...

I'm fairly certain I have a lactic infection in my beer. There is an oily/slimy presence on the surface of the beer, and after 2 weeks of fermentation, the airlock is still going every ten seconds and many tiny bubbles are still rising, surfacing, and collecting making a ring of bubbles around...

Good call on the plastic tubes! I threw them away today (just not worth it).

The beer tastes fine right now (.013 -ish gravity). I'm just afraid that it will continue bubbling past this. The "gassing" appears much more intense than other big beers I've brewed.

Yes, I do use an airlock. It is still bubbling 5 or so a times a minute.

I just finished brewing a peach wheat ale in which I pasteurized and added 10lbs of peaches to my secondary carboy. After 2 weeks of sitting on the peaches, small white "spider-esque" spots appeared on the surface of the beer (possible Brett infection). Nonetheless, I wasn't too worried; I know...

Wow! Some great info. Thanks a ton, Poobah! I think I'll just do a 3 gallon batch--so I won't need to double mash--so If I'm doing 14lbs. of wheat, would 2 lbs. of rice hulls suffice? I'd rather error on the side of too many hulls. Maybe 3 pounds/bags?

Okay--with that--I'm doing it. 100% Wheat Wine. I'll probably go for a small batch 3-4 gallons, use 100% white wheat malt, do a step decoction, and be sure to have a pound or two (or three) of rice hulls. Any suggestions on the yeast strain and hops? I want the wheat to be paramount here--so...

Another quick question about step fermenting. Having never done this, how might you go about say taking a batch of brew at 1.113 and start your ferment at 1.080? Would you water it down, then add the full strength wort after the first fermentation was complete and so on?

I was reading Mosher's book last week--and I became intrigued at his suggested Wheat Wine. As a huge Barley Wine fan, and an increasing Wheat fan, I wonder if anyone has done one of these. I'm looking for a recipe, tips, suggestions, an one of these comprised mainly of wheat from 9-13% ABV...

I made an imperial espresso stout around 10% ABV last year. I bottled in 12oz. bottles and made it available at my wedding for the few that would be interested. Everyone "liked" it, but I was slightly disappointed with it. Then two weeks ago, with only 2 bottles left tried it--completely...

Slightly off topic: I know people who primary ferment lager stains at ale temps, then cold-condition for a few weeks to promote clarity, etc... I did notice a touch of diacetyl. So, my question is: Can I diacetyl rest be done to remove the buttery flavor, or is that just what you get for...

I am making some fruit wheat ales this summer; I have both a blender and a juicer, and was wondering: What are the pros and cons of both purees and juices? I want to use fresh fruit (e.g., blood orange and peach); I am pasteurizing them, but am wondering which method would be more advantageous...

Okay--another quick question: What if you were to transfer your beer from the primary to the secondary "too early" (e.g., after 6 days). This way, you get the beer off the old yeast, but will the yeast present in the suspension eat up the diacetyl?

Okay--thanks for the heads up! Another quick question: heating the peaches. Some mention bringing the peach halves up to 160F for a while for pasteurization--others mention baking them in the oven for a while. Either way my question is two fold: (a) Is pastuerization necessary here; and (b)...

Well, one week after adding yeast energizer and the gravity is down to .030--exciting. I'll give it another few weeks.