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I think so. I got home from work 9 hours later and it was fermenting away strong. There was one tiny pellicle forming already. Once the gravity is down around 1.010 (hopefully within a month) I plan to rack the beer over into a secondary to age on some french cubes for 6 to 8 months while the...

I thought the same thing. This morning my yeast starter was complete so i just pitched the entire 1 liter starter into the fermenter

So I got a refund on my yeast from kegworks.com , must say they have good customer service. I was able to locate a 4.5 month old packet of GB150. Talked with giga yeast and they recommended a starter between yeast being between 3 to 6 months old. Opened the packet it up and there definitely a...

Ya I have been having difficulty finding information if brett has similar viability shelf life to sac. I was hoping not to pitch sac for this beer and just use the bret to ferment as my plan was to primary for 1 to 2 months then secondary this beer for i could rack some fresh wort on top of the...

How long after pitching your yeast did it take for you to see signs of fermentation? I pitched my last night in 1.060 wort with a pH of 4.6. (ibu around 7). I noticed that the manufacture date of my pack is from this past May - so roughly 8 months old. This has me worried some with the brett and...

did you ferment in glass or a bucket? Just curious how "vigorous" the fermentation was. how thick was the krausen on top before falling out? did it rise up allot? Reason I ask is im thinking of using my 6 gallon carboy that i normally use for wine to ferment this sour and want to fill it with...

Awesome! My plan was to ferment mine 2 months on the yeast cake and then rack over to a secondary and age it on some french oak cubes for 6 more months (or until the sourness level is where i like it). Reason being is i want to rack another beer on top of the yeast cake so I can get another sour...

lol yup i went ahead and brewed it. I did make some tweaks to my recipe though.Instead of wlp007 i used wlp028 - edinburgh scottish ale yeast. I also lowered my ginger to 0.5oz and added 2 cinnamon sticks at flameout. The beer came out great, people seemed to enjoy it. Only changes i would make...

how it turn out? and what was your FG?

Questions for those who straight pitched GY150 into their flanders red. What mash temp you use? I was thinking 155 as the beer will be aging for a long time. How long did you let the beer sit in the primary before racking over to the secondary? also what fermentation temp did you use? I was...

Has anyone tried using gigayeast saison sour GB124? If you have used it what was your experience? I am looking at brewing a sour saison using this yeast strain. http://www.gigayeast.com/saison-sour-gb124

Agreed. I do the same and use a food saver and store them in my freezer.

A good resource to use for water is Bru-N-Water. You can insert your recipe and mineral additions to see the impact on your mash pH https://sites.google.com/site/brunwater/

I see allot of people adding 60 minute hop additions. Has anyone tried eliminating this addition? Home brewing association has an article with tips from the pros in which they state to use little to no hops during the boil. Only hop addition they recommend is adding a small percentage of FWH...

Just curious what mash temp people are using when fermenting with WY1318. I know the conan and wlp007 have a higher attenuation rate than WY1318. I was thinking maybe mashing lower around 150/151 and adding 5% carapils to the grain bill. thoughts?

So I am preparing to brew a new recipe I put together for my holiday beer this year (see below). I have never brewed with juniper berries before and am curious what experience people have with them? I do not want the juniper to dominate the beer so I am thinking maybe only a 0.5oz? Here are the...

Id expect a very dry finish with that much sulfate. Could be good water for a west coast IPA :)

My recipe is a sweet stout - see below. I am still deciding on yeast. between wlp004/wlp006/wlp007. I am leaning towards wlp007 and mashing higher, but maybe using wlp004 would leave more residual sweetness and hopefully retain the graham cracker notes. Ingredients: ------------ Amt Name...

Grain bill looks good. I would definitely increase your hop addition though. For this style you should aim for an IBU/SG ratio of around 0.75. You will need the IBUs to balance out the sweetness in this beer. Even commercial examples that you may perceive to be on the sweet side have a healthy...

Did you add the syrup at flame out? my only fear of using syrup after boil is that it will sweeten the beer with the sugar it has in it.