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Would anyone recommend using hop oils, or could suggest where to get it? Thanks

Oops. I didn't know where I got the idea you are using a bucket to ferment your 5 gallon. I mis-read your post. Although, I am guessing you are not using a 5 gallon conical now.

I have no experience with the conical fermenter, but I read somewhere that the nature of your primary fermentation WILL be different in a conical, which will definitely change your final product. I wouldn't say your beer will be "hurt". I could think of some factors: 1) your 5 gallon...

assuming that you may not have a cold basement, cellar or a beer cave, a laborious method would be to do put the entire carboy containing your premature beer in a cold water bath refilled with ice 2-3 times a day. I did this for a week in summer a year ago, my primary was in a 5 gallon beer...

I am wondering what are common causes of excessive foaming in a commercial beer? The bottle of commercial beer foams excessively especially when the beer is cold. Gently pouring the beer onto the side of a pint glass will cause head to foam up almost the entire pint glass. I bought this...

I have experienced a similar phenomenon: After secondary, I do natural carbonation by mixing some sugar into a bottling carboy, then add to it the premature beer from the secondary and mix thoroughly. No extra yeast. When I bottled, I experimented with dry hopping by placing a variable...

Thank you all for the reply. higher carbonation rate does help with head. But the carbonation in this one is quite weak,as indicated by the slow floating bubbles. The frothed egg white head is still there though.

In Ontario Canada, there is a pretty decent pilsner call "PC pilsner". Its a decent beer to have while waiting for the next homebrew to mature, only for a low price (in Canadian terms) of ~$1 a beer. The label doesn't hide that fact that it is brewed with no preservatives, and with only...

Using 7.6lb of DME alone could get you a decent beer. It is true that some people use corn and rice as part of the beer, but the vital point is to find some way to convert the starch in the corn and rice solids into sugar. In beer, the only thing that can convert the starch to sugar are malted...

I was attracted to the necessity of dry yeast. Fermentis WB-06 brings the promise of a decent Hefeweizen beer in a convenient yeast package. I myself have wonder, and ventured to experience this yeast on several occasions by committing a good 9-13lbs of grains/5 gallon batch. As spring is...

Great post. I found this through searching the forum for "Morgan's Yeast", as I was contemplating on getting some from an Ottawa homebrew store. Quite clearly, they are not confident about the lager yeast. No chance in hell I am going to buy any of their stuff.

Lately I have been thinking about creating a "belgian" style beer, such as a dubble or triple. I have been drinking some commercial examples as well. Drinking the beer while reading the labels on the bottle which say: "refermentation in the bottle...". Well, that's not a big deal. This lead...

It's been 28 days now since bottling I opened another one yesterday (regularly 1-2 everyday), and this time I rinse the glass well. The head held up for a while. There was good lacing too, but the head eventually falls and end up in curds. I am wondering if that is normal...

Windsor Yeast Cake... I was thinking of the same thing today on my way out the door to work. I had brewed with Windsor for a few times. It always starts fast and agressives, finishes the primary in 2-3 days. The cake is always quite large in quantity. Maybe a nice Barley wine or wheat wine...

The Five spice powder has a very "sauce" like flavor. If you want your beer to taste like stewed meat or sauce, go for it. Its always safer not to over do the spice component.

Hi Its been a while since I polished up that batch of beer. Here is a little update. I left that thing in primary for 11 days before moved it to secondary. I didn't cold condition my secondary. The beer has an "odd" taste. A touch of rubbery "yeast lysis" flavour to it. That strange...

Hello I have brewed a hefeweizen recently using the WB-06 dry yeast. This is my second time using this yeast, and it has worked out well so far. On my first attempt, I had use 50% wheat and 50% 2-row. 10 lbs malt total. The head of that brew was creamy and good. This time, I used around...

Golden Draak is a lovely choice. Question. Does anyone know why all these Belgian recipes calls for "Pilsner" malt as the base? Golden Draak is going to be dark anyway, why not use 2-row? Just curious...

Its great to hear you had good experiences with this yeast. I am also a fan of wheat beer, and have several 11g packets of this yeast. I am wondering what you have done in particular to get the good results. Did you control the temperature really well? or is it room temperature? How much of...

Hi. I have a beer in primary right now at room temperature. It has been 11 days now, and the yeast is still floating firmly on the top. No apparent activity though. Does this mean fermentation is complete? or is it still going? In other words, can the ale yeast remain afloat even when...