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Yeast companies hate this one weird trick! (photo of beer yeast on butter shelf).

This saison blends a crisp, dry malt backbone from Weyermann Barke Pilsner with layered depth from Ashburne (light toast), Abbey (dark fruit and subtle sweetness), and small amounts of Carafoam and Melanoidin for head retention and malt richness. Light bitterness from Magnum supports late...

This sounds interesting. Yes, please post photos -- it's allowed.

Check this out: https://beermaverick.com/hops/hop-comparison-tool/ They also have this: https://beermaverick.com/hops/tag/ And suddenly you have a podcast!! Can update it for 2025, no problem.

Sounds good. I got the 34/70 yeast packet in the mail today and the stated temp range on the package is actually "ideally" 53.6-64.4F. For the record.

How does it handle 65F? I am going to do a Czech-style Pilsner with this and I think it will stay around 65. Brulosophy fermented comparison beers with 34/70 at the temperature range extremes and found no discernible difference between the two! Just curious what the real-world experience is. The...

It's more than that. It's also the little tiny bubbles of air that get trapped inside the husks and other compartments that can trap little air bubbles as soon as the grain hits the water. One solution I can think of is using a vacuum to remove as much as possible, but this is exceedingly...

I do use all 3. However I think brewtan b in the strike water is enough. It can remain viable all the way into the finished beer. Vitamin C (ascorbic acid), on the other hand, can diminish over time in boiling wort, so I also like to add that again at bottling/kegging. I only add campden to the...

Thanks! I'm aware of the trifecta

I do, actually. But every little crushed kernel has some air bubbles stuck to it. Some oxygen is going to get introduced no matter what. How about pre-soaking in coldwater? No thanks for me

Every time I add grains, I can't help but think that all the bubbles floating to the surface contain harmful oxygen rising through the stike strike water. And this happens after I cleared my strike water of most of the oxygen by using yeast. How big of an issue is this and does it negate...

I brewed with this malt today. It might not mean much to the final product, but the aroma during the boil was the best I've ever experienced in my several years of home brewing. It was the smell of delicious, enticing malt. Really smelled like a brewery! So I'm pretty excited. I simplified the...

The latest I read, which might be the link posted above, is that an investor backed out but another group still wants to brew it, but it will be at another site, not in San Francisco. If they don't get their brewers back, who's to say it will be the same? I could. I have some bottles leftover.

You're on the right track pairing Idaho 7 and Amarillo. A 2:1 ratio keeps Idaho 7 dominant with its intense resinous, citrus, and tropical profile, while Amarillo adds bright orange and floral notes without overpowering. For the grain bill, stick with mostly pale malt, 5–8% Munich or Vienna for...

I use a $10-15 electronic kitchen scale. It's quite precise all the time. I usually don't weigh more than 5 lbs at a time, and it's good down to the 0.1 gram in case you're measuring spices or other additions like vitamin C.

I have a MASSIVE Belgian farmhouse ale brewing with WY3711, the famous French Saison yeast. After 33 days, it was still not quite ready to bottle. The OG? 1.108! I added some concentrated wort after fermentation peaked so as to not shock the yeast with such a syrup-like wort (OG includes this...

What was the FG? Sounds off. I don't use it, but It's supposed to be super clean.

It's modelo for sure. But it's not as cheap as some of the others. Back in the day I used to stomach Old English, Mickey's, Steele Reserve -- those are cheap "malt liquors," which used to come in glass 40 oz bottles. Mickey's even had a green glass bottle. Those were amazing to carry around on a...

The contrast between dark beer and white head is like nothing I've ever seen. And I've seen a lot of beer in my time.

Oil slick stout. Made with over a lb of random jams (fig, pepper, cherry, etc) in 4 gallons. Aged 1 year in the bottle! Here is a 12 oz in a pint glass. Actually pours just like used engine oil. Tasty though.