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1st settling: 30 minutes - this took care of most of the big crud (mostly pelleted hops) 2nd settling: 3 hours Then poured it off a final time and stuck it in the refrigerator. Probably didn't get it perfectly "pure", but it looks pretty good to me!!! Hopsnort ***Edited - I...

"2 oz. chocolate malt" Sounds good!!! Almost a Weizenbock. So, does it have the color of a Nut Brown Ale (maybe like a Newcastle)? Any haze hrom the wheat? Thought of trying it with WL either Irish or British Ale yeast? Hopsnort

I usually just save the trub from the bottom of the secondary and re-pitch that, but I wanted to try to something a bit more "pure": http://www.wyeastlab.com/hbrew/hbyewash.htm Easy procedure. I used bottled purified water instead of boiled/cooled - hopefully it won't be an issue...

10 - 12 hours. It's the dead of winter here and the Wifey has a problem with fermenters in the office, pantry, or the dining room (don't ask, long story - it already cost me a new range...), so the temperature does start at 72 but ends up in the 65 range after a couple of days. I still...

Saving yeast question: Contrary to some, I save the yeast from the secondary. My theory is that all the "crud" is left in the primary. After racking from the secondary to the keg, I swirl up the yeast cake with the small amount of remaining beer and fill a sanitized quart jar with...

Newbie here, I visit a few homebrewing forums quite often, and one of the biggest complaints I read about is long lag times and supposedly "bad" yeast. In ten years of homebrewing - first Wyeast smacks, now exclusively White Labs tubes - We've never done a starter and have never had a...

I've got a quart of pure Vermont Maple syrup. Tried to put in on the kid's pancakes but they hated it - wanted the genuine imitation Log Cabin instead. Anyway, what can I brew with this: Maple Porter? Maple Stout? Maple Hefe (now that just sounds nasty...)? Any suggestions or...