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Hi all, Are there formulas for predicting the apparent attenuation of a beer, give the estimated attenuation characteristics of the yeast being used, mash temperature and grain bill? I know that there are other factors that come into play - pitching rates, fermentation temps, etc. - but I'm...

That's exactly why I started this thread; I'm hoping to hear from people who've had the problems that are usually only mentioned theoretically. That's what I suspect may be happening, so I thought I'd get that conversation started to see if we can get anywhere. What do you think of the point...

Thanks, I have washed yeast in the past in preparation for long term storage. But why bother if you don't have to? BTW, I started another thread dealing with overpitching here: Repitching on cake - overpitching risk overstated?

Thanks for the advice! So I see that one problem with repitching on a yeast cake is that beers that depend on the byproducts of yeast growth, like Belgians or Hefes, will not develop the desired flavor profile. There are whole classes of beers that don't depend on the yeast to provide flavor...

Thanks for your input! I understand the principle that at some point the trub will have a detectable effect on the beer, just like overpitched yeast can have an effect. What I'm trying to find is someone who has taken it too far and can tell us where that line is. TD

Hi all, I've read quite a bit online about the virtues of repitching wort on top of a used yeast cake, and one concern that always comes up is the risk of overpitching the yeast. I've read quite a few accounts of people who just pitch on top of the old cake time after time with fantastic...

Hi folks, Can anyone with experience repitching on top of a yeast cake comment on how long you can safely go between racking off the last patch and pouring in the next? I'd like to rack the last batch on Saturday and brew the next batch on Sunday. Is that too long to leave the cake alone in...

Hi all, Yesterday I brewed an amber/brown ale, and I overestimated my OG when putting together my hop schedule, ending up with 34 IBUs @ 1.053 OG. I had estimated an OG around 1.059, so the beer's going to come out a little more bitter than I planned. Will adding a little brown sugar - say...

Home Depot has them for around $13; $6 for the RO water and $7 for the deposit. It'd be nice to find a cheaper source; The 4 gal ones at Menards are less than $6 out the door.

I poured two cups of water - one from the cold tap and one from the hot, and let them both come to room temp. I didn't taste a difference in the two cups. I've been brewing with hot water ever since.

Hi all, I've got a Saison that's been sitting in a keg at room temperature w/ no carbonation for a week, after being in primary for 4 weeks. I'd like to cold crash it for a couple of days for clearing, then prime and bottle it. The charts, equations, and online calculators all take into...

Hi all, I started brewing a Dortmunder Export on Sunday (6/28) with an SG of 1.050. I rehydrated 2 packs of Saflager S-23 at 40* F. I thought I would be able to get the wort down to my target pitching temperature of 44* using a pre-chiller in a bucket of ice, but I wasn't able to get close...

Hi all, I've been told that adding a little bit of a darker malt like Vienna or Munich to Pilsener malt produces the equivalent of a Pale Ale malt. Is this correct? It seems to me that while the colors might be the same, the flavors will differ.

Anybody? Brew day's tomorrow; any feedback would be appreciated.

Hi, There's a lot of talk about people having trouble getting the traditional Saison yeasts (WL 565, Wyeast 3724) to hit their target FGs, and I was wondering if a way to help this yeast along would be to hold off doing any sugar additions until the end of primary fermentation, after the bulk...

Those look like standard 5L mini kegs to me. They can be bought from many beer supply stores: midwestsupplies, homebrewadventures. You can also recycle commercial kegs (available at many/most liquor stores.) Around Ohio you can buy a 5L keg of commercial beer for around $15 - less than the...

That looks quite a bit darker than what I have. Maybe you could get a culture started from another bottle, and grow it just big enough to compare colors? Good luck, let us know how it turns out!

I cultured and brewed with yeast from their Oberon wheat beer two weeks ago - I think it may be the same strain as yours. My yeast is darker than creamy white, but I wouldn't call it pale brown either. I would say that it almost exactly the same color/shade as a nomacorc synthetic cork.

How'd it taste?

I brewed a Tripel using T-58; it's still very young but seems to have turned out well. In Brewing Classic Styles, Zainasheff and Palmer list T-58 as a yeast option on all of their Belgian Strong Ale recipes (except for the Dubbel for some reason.)