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Its very similar to sanctification. 2 row, then equal portions Vienna, white wheat, and acidulated all around 5%. O.g. 1.054. No o2, just aerated from transferring out of the kettle. Pretty sure its not krauesen. I made a ten gallon batch and pitched wyeast roselare in the other one. It was...

So I know patience is key and I have been doing my homework on wild stuff, however I was under the impression that I shouldn't see a pellicle for some time. I pitched wlp 655 just 4 days ago and now see a big one. I guess I should just RDWHAHB but wasn't expecting this so quick. Any thoughts?

@ 944play, breweries using magnesium sulfate? I have never heard of that. Have you heard of any other locals with similar complaints. Are you a member of the Sonoma beerocrats? @ v2comp, I have thought of yeast strain before, And they definitely have a house flavor. However I do not feel...

A new phenomenon has shown itself. I live close to two great brewpubs, one of them quite famous. I use to frequent them very often. For about a month though I noticed something has changed. Every time i drink at one of these places I fell terribly hungover the next day. Might not seem...

holy crap. is it 100% brett? and still with the lime leaves? thats sound amazing. we should work out a swap sometime. How long have they been going so far and how much longer will the brett take? thats sounds so good. I just visited my local brewery, which happens to be russian river, and...

i've subbed table sugar before for a jamil recipe, and it was fine. the 04 sounds interesting, i never tasted that one. kaffir lime leaves? that sounds awesome

yea i tried the 08 when it came out and loved it, problem was i couldnt save any. I have made the syrup before, but was only successful for dark colors for dubbels and dark strongs. Whenever i've tried to make the light stuff it seems like it goes from clear to dark pee colored in a...

40 views and nothing to say. im just wondering about the flaked oats even in such a small amount, and if anyone has tried this recipe?

so I've done a handful of ag brews, and i think i've gotten it down fairly well. My efficiency hits around the mid 80's. So, i thought i would try something a little more daring, and decided on the Stone Vertical Epic 08 clone from their site. Stone Vertical Epic Ale and with beersmith this...

I'm pretty sure my problems were partially due to an all extract brew. I told myself I wasn't going to buy any more ingredients until i got some groundwork done for my sculpture. So I had a bunch of extract stuff and decided to put it to use. The taste isn't bad. It tastes great actually...

so I checked the grav. it is now at 1.024. So i got a few clicks but dont know how much longer it will go. Everyday, I swirl it up, and I can see some activity. Someone mentioned some yeast nutrient. I have a little bag of yeast nutrient and thought about putting in a pinch. I was just...

so i made a 1L starter with US-05, waited till it was really chuggin then pitched it. Havent checked grav yet but it is actively fermenting. Im keeping it around 76 and making sure to give it a little swirl everyday.

my og was 1.078. I thought about adding the sugar in increments, but with a sudden move, I spaced it out. I definitely plan on doing this for any new belgian brews. Im just now at the point where i realized I should have done things different, but am now stuck with what I got. So I'm gonna...

thats the thing. It sat in the back of my car for six hours being agitated. I'm keeping it around 72. I dont have an o2 stone. Thats why im debating between a repitch of the same yeast or just a safale us-05

searched for ideas on here and couldn't find specifics, so sorry if this is already covered or in the wrong place: I made a belgian golden strong a la Jamil's recipe, and it's stuck at 1.030, and am wondering what to try next. details: all extract, 8.5 lbs. pilsner lme. 3 lbs. plain...

I know there are other brew schools out there, and I know many of us have thought about going. But is there anybody here on HBT that has actually gone to the program? If so, I am wondering what the difference is between the certificate and the masters program, (besides the money and time)...

oh I got one or a few... my lhbs, only has two varieties of hops. These sit out in the open at whatever their room temp is, and have been there for several months. When I was making a pale ale and asked about a safale us 05 or nottingham, I was told that the Munich wheat beer yeast...

looks like no one posted here in awhile, but thought I would say hi. Any humboldt brewers out there? I just moved back and am trying to find a good club.

"(It wouldnt be a DFH60 clone, at that point... but the way I brew it, it isnt a DFH60 clone anyway, more like an "inspired by a DFH60 clone"...)" thats what came to mind after page 10. So many inspirations with the clone as the starting point, why not? I guess this would be off topic...

so anyone try oaking? My guess is it would hurt that beautiful hop flavor, and the time it would take to age would as well, but curiousity always gets the best of me