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I am about to bottle an 11.5% beer that fermented down to 1.000 with WLP545. I would like to brew up a Belgium Blonde with an OG around 1.056. Do you think I could use this yeast, or has it been stressed to the limit?

Found this thread in a search. Recently did a batch similar to this recipe, but used dark candi sugar for added color. I did a single infusion mash at 144. Fermented at 69 for two days with WLP545, then ramped it up to 75 and added 2 pounds of corn sugar. Finished at 1.0005. Pretty darn dry and...

If you are going to Fort Collins, and you have never been to New Belgium, I don't think you can pass up the opportunity to visit. Very cool tour, great tasting room and you can get a fresh 18oz pour of La Folie for $4.

I have had a batch go bad after tasting great before bottling. After a bit of research I learned that you can pick up the infection at any point in the process. However, it may not have the time to really grow and compete with the alcohol until it has time to sit in the bottles for a while. Do...

Not that unique, but I like using coriander in my golden strongs and saisons. It seems to meld well with the fruity character of the yeast.

I recently did a beer where I completely forgot to add the bittering hops. I boiled a half gallon of water with 2 ounces of hops for one hour and added it to primary (after cooling to room temp) on the second day. After bottling, the beer started very bitter, but mellowed nicely in a few weeks.

You may be alone on this one.

Crazy question for the collective: So I recently made a porter based on a recipe I have used before. It ends up as a super dark, roasty good beer. This batch, however, may be struggling. Fermentation is just about complete and the sample I pulled is much lighter than it should be (I know...

The idea is that by reducing the amount of time the dark grains are exposed to heat, you reduce astringency. I would guess that the roasted character of the dark grains should still come through. But, this is my first time trying, so I guess we'll find out ;)

My last batch I decided to take Gordon Strong's advice and not include my dark grains in the mash for a porter. Instead I added them in at first running vorlauf. My process: 1. Mashed my pale and munich malts for an hour 2. Dumped: 1# Chocolate, 1# Brown and #.5 of C120 on top of the grain...

Any double pilsner from any brewery. Not a style thats needs to be "doubled". And a big vote for Summer Shandy.

I toasted a pound and a half of canned pumpkin and added it to the mash with a healthy amount of hulls. No stuck sparge, actually one of the easiest I have ever had. I also did not want to add any spices as this was an Oktoberfest and I just wanted a hint of pumpkin and the orange color. Well...

Same use to happen to me until I hose clamped the tube to the cane.

I use a five gallon paint strainer bag. The bags are dirt cheap and the wort flows through just fine. However, I would say 25-35% of the overall hop particles get through the bag. I have begun using a second bag and putting it into my fermenter. Then drain the wort through that and it catches a...

Thanks. I was not expecting a clear beer necessarily. I am sure a lot will still drop out, but right now I have a 6 gallon fermenter full of fruity milkshake.

Thought I would share what I would consider an odd fermentation of a batch I brewed this weekend. Style: Belgian Specialty Ale TYPE: All Grain Taste: (30.0) Pureéd 2 pounds of chopped peaches and added to the boil with 10 minutes left. Pitched a 3rd generation of 566 at 83 degrees and...

I love this yeast. Also just finished an Oktoberfest. Fermented at 58 for 5 days and then ramped up to 68 for another 7 days. Crashed for 7 days and bottled. Great malty beer and few esters. I messed up the recipe a bit and used too many hops, so I am a bit out of style.

You could try raising the temp. Steam yeast is good up to the mid 60s. You are on the colder end of the range for that one.

This is exactly what I do. Ground water is 85 degrees, so I cant get it colder than that (at least not until winter rolls round). But after a few hours sitting in my ferm fridge which I preset to 40 degrees, it gets to pitching temp in about 6 hours.

Whatever you prefer. Yes, it is called a lager, yes it can ferment at higher the normal lager temps as well as typical lager temps. My experience has been fermenting in the high 50s for a faster ferment, retain clean taste and bypass lengthy lagering.