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I ordered hops to make a hefe and froze them for a few weeks. I took them out to thaw since I thought I had time to brew but I didn't so I put them back in the freezer after about a week thawing. Are they still OK to use?

I use an electric stove for 5 gallon BIAB. What I do is get the water up to mash temp, then turn the burner off and move the kettle to an unused portion of the stovetop where it stays until the mash is over. Then I move it back to the burner, turn it on, and start the boil. I've never had any...

I just brewed a Saison and have been keeping it at 72 F. I used Imperial Napoleon yeast which has a range of 65-78F so I'm right in the middle. I'm going to let it raise to as much as 76 F on its own. But it all depends on your yeast.

OK. I'll considering trying Nottingham. Any other comments on the recipe? Should I use Cluster instead of Glacier? Are the amounts of malts correct? I converted the original 9 lbs of 2-row to 3 lbs of 2-row and 3.6 lbs of DME.

I want to brew a 1 gallon pumpkin ale (partial mash BIAB) as an experiment to see whether I like it and how I should adjust the recipe before I brew a full 5 gallon batch for the fall season. I've looked around and found a number of recipes. The one I'm using as a reference is...

I used 1 oz of Citra for my last IPA (5 gal). Dry hopped it for 3 days. I wanted a light citrus aroma.

OK. I believe my LHBS has the Belle Saison dry yeast so I can try that. I really want to make as close to an authentic Saison as possible since I've never made one before. Any recommendations on what to use the Safbrew T58 yeast for?

What yeast would make a good Saison? This is the yeast that came with the kit but I'm open to going to my LHBS to get a yeast better suited for a Saison.

I'm planning on brewing a Saison tonight and I have Safbrew T58 yeast. Any suggestions on how I should ferment this? Everyone has heard fermenting Saisons warm-hot, i.e., 70+, can bring out nice flavors. Does anyone have experience using T58?

This is exactly what I do and haven't had a problem.

Excellent links! For WLP300 , it seems like a lower pitch rate of 50% at a fixed fermentation temp of 65 F gives more banana which is what we could expect, i.e., under pitching produces more esters. However, in the next experiments, for the same yeast, at 50% pitch rate and fermentation temps of...

I'm planning on fermenting at 70 - 72 F with 3068. From some of the starter calculators I've used, they recommend about 180 billion cells (OG 1.051, wort vol 5.0 gal, liquid yeast date 4/17/17). If I want to under pitch, how many yeast cells should I use, 150 billion? 100 billion? 50 billion?

OK so I'm going to be brewing the hefe this weekend. I purchased Wyeast 3068 smackpack. One question I have is how do I underpitch? Is there a number of yeast cells I should aim for?

For the L2B kits, I usually mash with 1.5-2 gallons of water and sparge with 1.5 gallons. This is about 1.5 qt / 1 lb ratio for most of their kits.

Paint strainer bags aren't fine enough to catch all the hop debris, at least not for pellets. If you cold crash and/or filter then you're OK.

Leave it alone. Airlock activity, or lack thereof, is not a good indication of fermentation activity. I would wait a week or so and then look inside the grommet where the airlock sticks in to see if there are any signs of krausen (i.e., foam caused by fermentation). If there's a lot of krausen...

Little update. I brewed this yesterday. Mashed at 149 F as suggested by rhys333 and ended with a preboil gravity of 1.030 which gives ~56% efficiency which is pretty bad. I'm not sure what happened, my temperature was between 145-149 for the entire hour (it slowly decreased). I wonder if I...

Why not just chill all the way down to pitching temp? Why let it sit if you don't have to?

2 tablets for 5 gallons seems like a waste but the question that arises from this is what does it mean to "treat" the water? If the necessary treatment of the water we use in brewing is different than their definition of treatment then the amount of campden / water may need to be adjusted. Until...

Mold?