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That's awesome, very excited for this batch. I had some great dark lagers in Prague and this should be similar enough. Thanks for the help,

Thanks! And of course, special II. How'd it work out?

Hi all, I'm brewing a Bavarian Dunkel next weekend and making up the recipe. Really want to use Weyermann's Dark Munich (9 L), which they say you can use up to 100%. It's planned to be basically a SMaSH with a couple ounces of Carafa, double decocted. Even with a decoction schedule, will...

Yes, I've definitely seen some male flowers, but I think they're coming off a female plant. Funny thing is I've only brewed with them fresh, but I've never found seeds in the kettle. I didn't have the idea to check them for seeds, I just figured "free hops!" I call them redneck Citra. Actually...

Hi folks- Just ran into this thread as a new member. I live on a farm in NJ and have tons of hop vines across the property-- I'm guessing there used to be hop production many years ago. I'm guessing this because most vines produce very nice large cones and just seem 'commercial'. It's a 290...

Nick, thanks for the response. I ordered a vial of your sour blend with some lager yeast a few days ago. Looks like great product! It sounds great. I appreciate you for putting together high quality sour blends.. I did it myself by trading strains for years and maintaining dozens of flasks...

Hi all, I've been an avid sour brewer for three or so years and have tried every kind of microbes available. Most don't cut it acid wise for me. I just discovered The Yeast Bay and their Melange sour blend... Any reviews/experiences?

I would wake the yeast up with some 1.020 wort- more to test viability than raise cell count, maybe 500 mL at most. You could pitch it straight also. Pitch rates are pretty much a non factor in long term sours, so your choice. Given your location and I'm guessing the lack of WL availability, a...

I'll give it a taste (not used to them, so unless it's awful I might notice). There are definitely some small bubbles rising through the carboy. My only worry is I plan on bottling some for Christmas gifts and don't want bottle bombs (or vinegar).

I brewed a pale ale with 1469 thirteen days ago and left it to ferment in the mid 60s. I returned home from a trip last night and the carboy was still bubbling once a minute. 1469 is usually a vigorous and fast fermenter for me. There was definately blowoff on this batch. The last batch of...

46 oz. can at 68 Brix. Probably only use half a can to avoid a 12%+ beer. http://www.midwestsupplies.com/chenin-blanc-alexander-s-sun-country-concentrates.html

Has anyone used the Alexander's grape concentrates in a saison or other beer? Adding a can of white wine concentrate might make a really interesting product. Not quite beer, not quite wine.