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that is the only explanation I can think of ( the grist: 10 lbs Munich II 9 lbs Pilsener 1 lb Carafa III (an additional pound in sparge) 1 lb carapils). Would the amount of carafa contribute to a larger than normal amount of unfermentables? Bothe beers have spent additional time on a 1214...

Just racked the BIPA ( still stuck) onto a 1214 yeast cake. We'll see how it goes.

You could do your Stout, Porter, IPA, Pale, Brown, and Amber with the same yeast. I would choose an English or American strain you like the best (Wyeast 1056, 1028, 1968, Whatever American II is, etc,) The wheat would have to be a wheat strain, naturally. The Lager / Kolsch, ? California...

I have a schwarzbier and a a black IPA both made from the same wort (O.G. 1.055, Black IPA raised up to 1.062 by steeping crystal malt). The schwarz was fermented with the dry Weihenstephan strain, and the BIPA with Nottingham. Both beers are now stuck between 1.020 and 1.021 after 21 days...

Only a hydrometer can answer this question. The most active phase of your fermentation may even be finished. Though gentle stirring may not harm anything, but it could oxidize your beer or introduce unwanted bugs.

Love it. I didn't see the banana until my second view.

I am already seeing quite a difference after waiting 5-6 weeks. The mouthfeel is not slick like it was, and the diacetyl flavors are very slight. I think another month or two will do this one nicely -- just in time for a funky summer.

no, though that would be a great name for a milk stout. Bread and Milk is a simple cream ale I made from what I had at the house while being snowed-in

Enjoy that 833. It is the Ayinger strain, and I liked the results very much.

A couple of years ago I brewed a 1.090 quadrupel that is truly excellent, but did not carb well at all, which is an understatement. Since then, when I brew a beer that strong, or when I have stored one in a secondary for longer than a few weeks, or when I have cold-crashed a beer, I will spend...

I feel like I am wasting money when I buy dry yeast to repitch at bottling -- especially since I have plenty of washed yeast around. How big of a starter do others prepare for repitching at bottling?

What are your fermentation temps. Beers tend to give up around 1.020 when they get cold ( in my experience ). Do you aerate?

you may also consider a dry lager yeast. I have become a fan of Frementis 34/70. It is the Weihenstephaner strain.

great advice. I have a keg with a slightly bent lip, which make a good seal hard to get. I bet ten cents this trick will work. :mug:

Update: I just tried a sample from the intentionally sour beer, nd the sour nature seems to be rounding out as the Brett takes care of the sugars. If I had been unsuccessful in denaturing the lacto, the sourness would have increased. I am beginning to suspect the infection came from the...

I soured half the wort after the mash with a lacto starter, and then denatured that half. I do keep separate equipment with the exception of glass carboys which I clean and sanitize very well.

I just tasted a hydrometer sample from a batch of Munich Dunkel which happens to be in the same fermenter that held a sour beer made by souring and then denaturing (30 minute boil) a portion of the wort. My dunkel is now very sour with a very sharp flavor. My first guess is that the boil did...

the mouthfeel is certainly slick. I would be surprised to hear there is pedio in bottle dregs, but your explaination does make sense. I'll wait a couple months to open the next one. I am also surprised the Brett did not take care of business since this beer was in a secondary for around three...

I just opened one of my Brett saisons last night: wyeast Belgian sasion with dregs of two bottles of Orval. The taste was reminiscent of,well, have you ever had one of those artificially flavored, buttered popcorn lollipops? Yeah. I figured the Brett would clean up any diacetyl that may have...

I have been leaning toward Munich, but wonder how much difference it makes once the smoke hits it. Whenever I read someone's instructions, I find they never mention which base malt they stared with. I figured Munich malt is close to what they get in bamberg, and I will use it mostly to brew...