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Did you happen to go to the Ufleku brewery in Prague? Czech has some great dark lagers. I'm on a quest over the next few years to find a dark or dunkle lager that I remember from my days spent in Czech. :mug:

The IBU's seem a bit low. for a hef, not horribly low, but maybe you want to bump them up just a bit with an additional .25 saaz for bittering. Other than that, looks like a nice simple recipe for a great style. Edit: when I wrote this I didn't notice that hef's can have IBU's lower than 10...

I use a piece of foil on every brew. That is until the krausen starts to drop. Then I replace it with an airlock. I also keep it out of the way of people/pets, so as not to disturb it either, especially when it only has a piece of foil on top. Never had any problems doing it this way, so if...

Oh, no I didn't tighten those set screws. In fact, I didn't know they were set screws, because they look to be in fully and holding the side plate. I will do this and try again to see what happens. Thanks for this information. Also, yes, a good idea to give it a good cleanup too.

I've had my BC for years now and it's never failed me. I never changed the settings on it as it seemed to give me a good crush. This year I decided to tighten the gap a bit to see if I could get a better utilization. First two crushes seemed to work great and I got a 10 pt increase in...

1 infection out of 80 batches. Why change anything? I use foil too for fermentation and when krausen drops I'll pop on a airlock. Never an infected batch either. May your next 80 batches be infection free! Edit: just curious, what yeast do you typically use for your hefe's?

I did a smoked porter earlier this year and used about 45% Weyermann smoked malt in the recipe. First smoked beer ever, so I didn't know what to expect. Aroma is smokey, although not overly so. Taste has definite smokey flavor, like it was brewed in a cabin in the mountains! I did miss most...

I am doing a test right now of the difference between Staro Prague and WLP 838 (southern German lager) yeast in a Munich style dunkle. I split the batch and they just finished fermenting. Unfortunately, I won't know for another month, but they seem to have similar characteristics based on the...

I've finally brewed a caramel cream ale. When I joined HBT, this was the talk of the forum at the time. I bookmarked it but never got around to doing it. Made a small 2 1/2 gallon batch. Wow, that is just TOO sweet for me. I even cut back on the lactose/vanilla based on other experiences in...

What if you added the spices at the end of fermentation? Would that have kept them from disappearing so quickly? I've been wanting to make a spiced winter ale also and also want to find something that doesn't quickly lose the spice flavors, but maybe that's just the nature of aging beer with...

Hmmm, I had forgotten the fact of wheat beers are best young. I also like my wheat's cloudy, and if 550 flocs well, then that would defeat the purpose. Probably best to let wheat's be fermented with yeasts specific for them. I still may give it a shot, make a 5 gallon batch and split it...

An update from Jason:

Belgian/Belgium wasn't even in my search, as I used "550" and "wheat" in my search. Anyway, the point is taken about using the adjective. I wasn't paying attention!

I did a search here and came up with one thread where someone tried WLP 550 Belgium Ale with WLP 400 for a wit beer. Never posted the results, unfortunately. Anyone ever do a Belgium wheat with 550 and compare with other wheat beer yeasts (belgium or otherwise?) Wheat beers seem to get a lot...

Unfortunately, I can't remember the podcast/show I heard it on about putting in hops into canned wort, but I wonder now if it was for protection from bacteria when making a starter. Especially when making a starter up from a slant. Doesn't one need to be extremely careful there as the yeast...

I also use second runnings from all grain for wort starters. Not always, though, as now I have WAY more than enough starter for 8 months or more. As to the shelf life of canned starter, I am not sure, but I do remember hearing an interview (I think on basicbrewing.com) that mentioned dropping...

After much research, I did mine at 154 that dropped about 2-3 deg in an hour, so say 152-3 average. I didn't want it too thin and don't want it too heavy. Will be bottling/kegging this Friday, so can't give results yet. I think anywhere in between 152-5 would probably do well for this style.

Yes, definitely going to do some experimentation this spring/summer on this. I have a sack of red wheat malt and will try to make so crystal wheat, or something along those lines. Here is an email I received from Jason who did the roasting of the barley malts...

I have done this before. I used a wheeled 70qt cooler like this: http://www.amazon.com/dp/B000F6UJ5K/?tag=skimlinks_replacement-20 I then replaced the lid with 3 layers of white foam insulation and a hole in the top for the airlock. Water surrounded the carboy, so as to make the mass...

meee toooo!