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Sounds like a good beer. Congrats on the harvest and good luck with the harvest ale :mug:

I would make the starter now as mentioned above. If it ferments out before you are ready to brew the 09-09-09 then just let sit in the "primary" until you are ready. Essentially a starter is just a small beer. I actually prefer to let my starter ferment all the way out and then crash cool it...

My LHBS uses tubs like those to store grain. They keep them in plastic bags clipped with clothes pins. All the grain I've bought from them has made good beer.

When I used to do extract with specialty grain brewing I would always steep my grains at 150-155 degrees for about thirty minutes.

Orphy: I have used Spring water - no help. I do steep grains, but put them in my brewpot with cold water and remove before it reaches a boil (about 20 minutes or so). Do you remove the grains before the water reaches 170 degrees? Water hotter than 170 will remove tannins from the husk of...

I also used some Super Styrian recently. I believe they are similar to Aurora. I've read that they have similar bittering properties to Northern Brewer but are a little less harsh. I've also read that they have some interesting/pleasant aroma characteristics but I've only used them for...

I've actually been thinking about brewing this soon. As stated earlier the different amounts of base grain are due to different mash efficiencies and wlp001 and 1056 are the same yeast. The different amounts of the magnum hops are probably to compensate for the different AA values of those...

I used -05 on my last beer (an American wheat) at 73 degrees. It came out really clean without any off flavors. I don't worry about using -05 up to 75 degrees b/c it's such a clean yeast.

One time I brewed a blackberry hefeweizen and had gotten it chilled and in the carboy ready to pitch when I accidentally set the carboy down too hard on the tile floor and cracked it. I had 5 gallons of purple, sticky wort ALL OVER my kitchen...bad deal to say the least. That was the first and...

Boiling the fruit can extract pectins and create a haze in the finished beer. You're better off steeping the fruit at pasteurizing temps before adding it to the primary, or just adding the "Oregon" brand canned fruit to the secondary. If using fresh or frozen fruit, the seeds and pulp should...