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Rebel Brewer is out to TN and ships almost same day.. They are good with great customer service

Just to note it is still bubbling about once every 30 seconds or so still

Nope.. I just follow the same routine with all my brews during the winter just to help the clean up towards the end of fermentation.. I have grown very lazy about checking gravity over the last few years

Brewed a Belgian Blonde with 3944 about 2 weeks ago, and after fermentation seemed to die down after about 10days i wrapped a blanket around the fermenter.. Activity seemed to pickup a little,, and then overnight it came back to life with a vengeance... Airlock filled with yeast, and the top...

After doing some more research it looks like an issue with needing yeast nutrient.. I added some and a few raisins to help feed the yeast.. Hopefully this kills off the rhino farts.

I thought I would make a simple table wine (1gal) with White Grape juice and a little Raspberry juice.. For fun I decided to use Nottingham yeast to see how this would turn out,,, AND OMG.. This thing is throwing off some serious skunk smell... I am assuming the yeast does not like the...

I have been working on session brewing for a little while and wanted to see if other folks have any suggestions for recipe formulation... Over the last year I have noticed that some folks suggest keeping non base malts at higher percentage or having a higher mash temp.. I have found that...

I don't see this in there product selection.. How is the yeast??

You are absolutely correct.. I left the starter sitting in my brew room since I posted this and low and behold magic happened.. The yeasty came back to "life" and magic happened!

It was a no go on the yeast.. The starter did not help.. Looks like this was to long for the yeast to remain viable

I am going to throw together a simple small starter and see where it goes from there

I harvested a quart of yeast from a yeast cake of WLP530 about a year ago and had it in my Keezer but never got around to using it.. I wanted to throw together a simple Belgian Pale Ale and wanted to know if folks think it would still be okay to just pitch in or create a starter and see if it...

Thanks folks.. Going in keg this week

I brewed a Brett saison last year in November and forget about it until now!![emoji15]🙄. Just wanted to know if folks think it is worth putting in a keg or should I dump it??

So I had to sub extra special malt for special-b and it is 100% true that they are definitely not alike.. Extra special malt gives a toasted marshmallow flavor as opposed to the raisin type rich flavor I had hoped for!! :(. Oh well now I have a Belgian Table beer with a unique flavor and hope...

I would do a simple 80-20 Marris Otter-Vienna with East Kent Golding and Nottingham dry yeast. Mash around 154 to keep some body in the final product as notty can eat a lot more than one might think.. This recipe can change to an APA by changing to 2-Row and switch hops to a US "C" hop

Has anyone use the wyeast Belgian witbier yeast for Belgian pale ales.. Seems like the description from the website would make an interesting Belgian PA. Anyone have any experience using this yeast??

I am cool with that,, as I was thinking the Brett would give some sour funk anyway

I made a Brett Saison using the white labs farmhouse yeast blend. I just added some dried tart cherries by just dumping the pack of cherries into the carboy... I am not concerned completely but there is certainly a new layer of funk floating on top with the fruit that is now rehydrated with...

I have been kegging for a while and now I am travel every week and now will be bottling 2 gallons and putting the remainder in my kegs.. I was just questioning if anyone else is doing this???