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The starter showed some activity, but not what I’m accustomed to. However there is good news, at last check a good looking krausen was starting to form, so hopefully I’m good to go.

I just brewed up a 5 gallon ESB yesterday, which I had bought the yeast for a couple months ago but didn’t have time to brew immediately. The born on date for the pack of WLP 002 was June 10 with a best by date of December 10. Since the yeast was pretty old, I went to a local bottle shop that...

Awesome, I’m a fan of Aying so going there sounds like an easy trip

The wife and I are heading to Munich for a week in November. I’m going to hit the big name breweries, but does anyone have recommendations for smaller or more out of the way places? Non beer related stuff would be great too. Thanks!

Never mind, I didn't have the iterative calculation turned on, so much for my reading comprehension skills today :no:

I tried Bru'n Water for the first time today. Yes, I read the instructions before hand and and filled out the sheets as instructed. The big issue is that no matter what variables I change; water, grist or mineral/acid additions, the 'estimated room temperature mash pH' doesn't change. It reads...

I like the sounds of that, my last lager was fermented at 66 for 2 weeks and is already in the keg so I’ve got no problem doing a quick turnaround.

I came into a stash of grain from when one of my cousins, who was working for a brewery at the the time, hooked me up with some of their supply. Most of the time it is from buying in bulk though, which definitely makes sense when it comes to base malts.

I have some random left over ingredients and am trying to think of what I can make. Here's what I have on hand. If I can figure out something to do with all this all I'll need to buy is base malt and maybe another type of specialty malt. A jar of 34/70 harvested from my last beer, first...

Thanks, I might try that next time, seems a lot easier. I assume When you re pitch the yeast you decant the top liquid layer and the yeast and trub go into the new wort?

My bad forgot to attach, here it is

Here is a pic of my first attempt to wash and save yeast. This a quart size mason jar for perspective. I think the bottom layer is yeast with a little trub on top. Yeast is 34/70. Does it look like enough for another 5 gallon batch? I will be fermenting warm, 66 F

So I finally got around to doing my first ever lager, and after perusing this thread and other online info, I decided to go the warm ferment route. Brewed a Vienna lager on Monday afternoon, made a 1.5 liter starter from 2 packs of 34/70 and pitched it Tuesday morning into my 66 degree wort. 8...

Thanks for the tips, I must say I'm marginally more excited about water chemistry now that I have some inkling as to what it does.

Thanks for the advice, do you have a program that you'd recommend to start with? Also when adding campden and/or salts, does all of that take place while heating the strike water?

I'd like to preface this by saying that water chemistry, to me, is undoubtedly the most boring part of brewing. I have the Water book but have yet to read more than a few pages at a time until my eyes glaze over. I know I need to educate myself about it if I want to make the best beer possible...

I just used this yeast for a blackberry saison, and so far so good. OG 1.048, FG 1.006 for 87% attenuation. I fermented on the cool side, keeping it between 60 and 65 for a week then moved it to a warmer spot to finish up. I wanted to keep the esters restrained a bit to allow the blackberry to...

This is my 3rd year growing my own, and I made a couple of batches last year with them too that turned out well. Also, I'm in central North Carolina, and my hops were ready. I know last year I started to harvest at the beginning of August and they came in even earlier this year, so I don't think...