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I was doing some research last week on oat malt and ran across this article: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf It says that people with celiac disease can tolerate oat malt. Is that not true? I don't have celiac disease, but have several friends and...

Glad to see this, I am at hour 40 into fermentation with Funk Weapon #3 in a 1.054 OG pale ale with citra/mosaic and don't have much going in the fermenter other than a few wisps of pellicle forming. I left the 1.2L starter on the stir plate for 3 days, then let it rest for another 36 hours...

This one is drinking really nice now!

Lol... my first thought is that it looks like BRRRAAAAAINNNSSS :eek::eek::eek:

This is my first time using summer, but I am impressed so far. When my co-brewer and I were weighing out the post-boil additions we were so blown away by the aroma of the summer hops we changed the dry hop additions to feature that hop. It smells like tropical fruit (papaya/mango) and bright...

Holy haze, batman! First time using 1318. I've made half a dozen NEIPAs before all with Imperial Barbarian. Would've kept using it but a friend brought over some 1318 on brew day so we used it. Ended at 1.009 and tastes like a tropical fruit smoothie...

I really want to try Dry Hop as well. Only problem is that I already have 3 jars of barbarian and 2 jars of 1318 in the fridge so it's hard to justify buying more yeast right now 😟

Very cool, I am brewing my first 100% spontaneous beer as well. I've been posting about it on Reddit https://www.reddit.com/r/Homebrewing/comments/5amv8g/100_spontaneous_fermentation_update/ Purely fermented with wild yeast from the DC burbs! :rockin:

My last batch shot to 90F 6 days into fermentation due to an issue with my controller. I posted the random tasting results on the previous page :)

I poured a version of this beer at an event last weekend where folks I didn't know filled out tasting cards and indicated if they "Like/Buy/Recommend" the beer (Affirmative = yes response; Negative = No response). Went with 70% pils, 20% wheat, 10% quick oats, with 2nd gen Conan. 1:1:1...

I was wondering if anyone has had oxidation issues aging this beer for so long, or if anyone has tips for aging high gravity beers during conditioning/bottle storage? I recently upgraded my system and have capacity to brew high gravity beers and want to take a shot at this, but I've only aged...

Hey folks, I brewed a 1070 saison 3 months ago and pitched dregs from Hill Farmstead Dorothy and Anchorage Mosaic Saison alongside the sacc yeast and it now how this beautiful, veil like pellicle on it. Is this a pure brett pellicle or do you think that there are some other critters in there...

Just a quick update, by Monday night fermentation was cranking away and the ferm chamber smelled like hoppy peaches. It was awesome. I popped the ferm chamber open last night to get a gravity reading and add the first round of dry hops and I was almost knocked over by the sulfur smell. Hoping...

Ohhhh.. of course! That's exactly what I did. I used a little over half a gallon to dunk sparge, and that is how much I overshot my pre-boil gravity. Thanks for pointing that out.

I have a question for you folks. So I had an issue with my fermentation chamber (user error), and I'm curious what you think about how I handled it. This is 2nd generation Conan that I pitched into 5.5 gallons of 1.063 wort Sunday night. I got the wort down to 65.5F, pitched the yeast, tossed it...

I use 0.03 on my Cereal Crusher and with one pass I usually get 75%-80% efficiency. Last few brews have been 78% spot on. I mill the grain by hand so I am not sure if a drill can handle it that low of a setting or not.

I tried out dunk sparging last night for the first time. I use biabcalulator.com to get my water volumes nailed down, and it is typically reliable. I plugged in all of the same numbers I usually use yesterday and after the mash I ended up with ~0.5 gallons of extra wort pre-boil but my pre-boil...

Brewed my first beer inspired by this thread. WOW is this good!! Super bright hops, dry maltiness, so crushable which is dangerous since it came it at near 8%. Here's my recipe http://www.brewersfriend.com/homebrew/recipe/view/379265/citra-mosaic-galaxy-ne-ipa

I use the Cereal Crusher grain mill set to 0.30 and get around 75%-80%. I rechecked the mill a few weeks ago and last 2 brews were 78% spot on.

I found a big fly in my wort once and have been pretty good about covering it ever since