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I once got a very strong Old Ale restarted by taking a small amount of the yeast from the fermenter and making a starter with that. Added the starter in at high krausen, and it did a great job.

This Saturday, the 17th. I will start brewing at 10:00 or so, and the meeting is at 4:00 374 Clubhouse Dr, Lusby Md. Food is potluck, and feel free to bring homebrew to share. We do have a theme of wheat beers, but anything is fine. We may have an informal hedonistic competition.

I successfully restarted a stalled fermentation in a very strong ale by pulling a small amount of the yeast sediment and making a starter, which I added back at full krausen. It worked wonders.

I am the president (if I have to, I guess) of MALT, and I live in Lusby. In fact, I am hosting the August 2013 meeting. Meetings are held at the homes of members, so if we get more members in Southern Maryland, we can shift the center of gravity. Sometimes they are in Laurel, sometimes in...

Actually, I think I misidentified the off flavor. I'm wondering if the fact that I added water at the end of the boil, then let it warm back up to a boil for sanitation, but did not vigorously boil at that point could have resulted in a large amount of DMS. My wife does not agree that the off...

Hi all, I just kegged my Mild a couple of days ago, and there is a powerful band-aid phenolic flavor. There are three conspicuous things I did differently this time, and I'm trying to figure out which was the most likely culprit. First, I used PBW to clean the kegs and it is possible that...

Here's my motorized Corona mill in action.

The top burner on mine (above) is a Banjo Burner screwed to hollow iron square stock I bought at the hardware store. I also later did the same on the bottom to replace the Turkey Cooker style stand.

I used a wooden brew stand for years, until I replaced my pot with a larger 15 gal. pot. I found that the heat from the burner mostly went up and the wood didn't get all that warm. After a couple of years of use, I guess the wood had dried out more, and it started to scorch.

I used sleeve bearings. I was lucky to find the right inside diameter and outside diameter, and improvised the rest.

I was fermenting an ABA with Whitelabs 001 in a room that has been staying in the high 60s pretty dependably, when we had a heat wave. For two days it was about 80 F in that room. I think the main fermentation was probably finished; it was the sixth day in the fermenter, but my only choice...

Dry yeast is inexpensive, but liquid yeast is not. Also, if you have cultured yeast saved from some other source, it may not be easily replaceable.

I just saw this article a few days ago. http://woodlandbrew.blogspot.com/2012/12/yeast-washing-exposed.html I have saved yeast in the past by simply swirling the yeast cake with that last bit of beer in the fermenter, then pouring it into a Grolsch bottle. After a few re-uses I get rid of it...

I have a motor from a grinding wheel my Dad used. It is a 1/4 HP type KH motor rated at 1745 RPM. I bought two pulleys, a 2 inch and an 11 inch, but I'm worried that the speed reduction won't be enough for my Corona mill to handle. Can I use a dimmer switch to slow the motor, or will that...

My Flanders Brown (first version) is now 18 months old, which is what they say it takes for the full character to develop. Thought I'd provide some comments. My grain bill for a 5 gallon batch was 12 lb. Marris Otter malt 2 lb Crystal Malt 40L 1 lb Munich malt 1 lb Aromatic Malt 0.5 lb...

I realized after my 10 gallon batch of Wit was already in 2 fermenters (a carboy and a plastic bucket) that I had completely forgotten to add the spices at flameout. :0 I put the spices in a couple of quarts of water on the stove and brought it to a boil for a few minutes. Since whatever went...

For the Chocolate, I really like Carafa II.

After tasting my first and second Oud Bruins alongside Rodenbach (which is what I would like to emulate) I find the flavor quite similar, but the body and mouthfeel disappointing. Is this a matter of how the yeast works, or should I crank up the crystal and/or other grains? The first batch...

After tasting my first and second Oud Bruins alongside Rodenbach (which is what I would like to emulate) I find the flavor quite similar, but the body and mouthfeel disappointing. Is this a matter of how the yeast works, or should I crank up the crystal and/or other grains? The first batch was...

I wound up using 2 layers of Reflectix loosely fitted to the keg with polyester quilt batting between, and a piece of Styrofoam with Reflectix wrapped around for a lid. Only lost 1 degre F in an hour mash, no recirculation or heating needed.