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I agree..! That's a long mash and should make a very fermentable wort. This one will be fermented with WY3711 French Saison which is a beast... an extra dry beer would be ok in this scenario! Looking for a very low FG golden strong/saison-esque brew. I'm about to keg up my "Scottish" Heavy--the...

Brulosophy has a great podcast and article about Short and Shoddy brewing methods that I've been thinking about lately. He extensively covers shortened boils (even using pilsner malt in a SMASH beer). They also have one about lonnnng mashes (I think 16 hours) and the relative inability of his...

I use both. Refractometer for pre-boil and for OG, though I always draw off a hydrometer sample after chilling to double-check (I never use a refractometer for FG--even with the adjustments for alcohol it never seems to be accurate; I just don't trust it). Just not entirely sure if I should...

I brewed a Scottish Heavy (love the misnomer) approximately 64 hours ago. The OG was 1.043, and I pitched an appropriate starter of Wyeast Irish Ale 1084 into 63F wort (0.84M cells / mL / °P). The temperature dropped to 60F in there (it's in my garage), so I thought it stalled out when I...

Hi all, I brewed 7.25 gallon batch of imperial porter with the following grist, with a piddly 56% efficiency in fly sparging (bad crush + higher gravity I'm guessing): 20 lbs Maris Otter 2.5 lbs Crystal 45 2.5 lbs Chocolate Rye 2.5 lbs Brown Malt 1.25 lb Flaked Oats 1 Lb Brown Sugar I mashed...

Thanks for sleuthing! I noticed the phrasing, too. Looks like they're based out of Pasadena, CA (area code) but that could also just be a google voice number. I'm definitely leaning more heavily in the direction of boil kettle with some sort of airtight lid configuration. It's half the price...

Alternatively I could pick up another 15 gallon GasOne Kettle and just rig up some sort of silicone clamping lid with airlock...? I would miss out on the conical bottom, but it's not like the one pictured above has a yeast collection valve anyway. That'd be $100 cheaper. Thoughts?

I'm trying to come up with a solution to my fermentation annoyances. I brew 10 gallon batches and keg most of what I brew. I hate glass carboys--they're hard to clean, they don't have a spout for easy racking/gravity checks, and their shape makes them inefficient for my mini...

That's a good idea. I think I might just brew a slightly larger batch and dilute the smaller beer down to 1.065 or so instead. That should work, I'd think. DME would help accomplish the same but I rarely have it on hand--just sacks of grain and my mill. Anyone out there brew both a Strong...

I've been brewing Belgians since I started in the hobby (in fact, it's the sole reason I started brewing!) and am familiar with patersbiers, but have always shied away from them due to the extra long brewday (boiling and chilling the first runnings, cleaning the kettle, and then putting the...

I hear ya on 3787 vs 3522, and on Quads/Barleywines. Those are two of my favorite styles, yet I've spent the least amount of time/energy thinkingabout or developing them. You'd think a homebrewer would pour their heart into perfecting their all time favorites... My fourth beer ever brewed was...

Dang, three kids in the NICU--I'm sure that was a rollercoaster. Sounds like everyone is healthy though? Such a unique and (at times) scary experience. With COVID, our firstborn wasn't able to meet her sister for 6 weeks while she was in the hospital. Such a strange year. Having brewing as an...

Oooh, I like that idea (with 3522 especially). I might have to try this on the next go around. I plan to harvest the slurry and culture it up into a few different mason jars and experiment with it across my go-to Belgian Trappist-style beers, so I probably should wait to blend yeasts until I've...

Yes indeedie. The BU:GU ratio is about 0.40 which may be a tad high for a saison, but I think it'll be ok? 17 IBU for a 1.043 beer seems pretty good for something crisp and not overly malty or hoppy Sound like good experiments! I'm very curious to hear how your Kolsch turns out. I did a WY1007...

Nice! I did that a few times when I was experimenting with Kveik yeast: Kveik Kolsch vs Traditional Kolsch Belgian Golden Strong vs Kveik Golden Strong Irish Red vs Kveik Red Belgian Blond vs Kveik Blond It was a great way to find out which classic beers can be "hybridized" with good results...

I had planned to brew a version of my house Tripel recipe soon, which is 76% Pilsner malt, 10% pale wheat, 11.5% table sugar, and 2.5% Victory, when I came across a recipe for a pale session-strength saison utilizing a very similar grain bill and hops. My tripel comes in at an OG of 1.085 with...

That is really good to know about the 'Rochefort' strain! And also about the Chimay strain. I have brewed with 1388 before and like it--it made a killer Golden Strong and a convincing Affligem Blond clone for me last year. My attenuation with that one was off the charts, though--and I've heard...

Thanks everyone! Ok, I will not reuse this yeast. Hmm... I was trying to avoid the LHBS before embarking on my next brew, in an effort to be parsimonious and resourceful with the ingredients on-hand, but that's an excellent point that smata67 made above--its not worth bending over dollars to...

I've repitched a few generations of 3522 without obvious negative effects, but they all went into my house Tripels so maybe the repeated exposure to that same wort and the 8%-9% ABV environment wasn't out of the norm for that population. Sometimes I make a starter. Other times I just pitch a...

Cool cool. Man, I was thinking about harvesting and repitching this yeast into 5 gallons of a 10g tripel batch (the other half receiving WY3522). Not so sure I want to chance it now. I'll get this beer in bottles soon. Thanks again