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I think I should modify my question. When fly sparging, and brewing a small session beer, if you stop sparging at 1.010 and have not yet reached pre boil volume and you add water you are going to come in low on your OG right? So how do we account for this in recipe design? I like the idea by...

I have always employed a 90 minute boil on beers with a high percentage of pilsner malt.

So I have run into an issue a few times now. On the smaller beers that I brew which also have a 90 minute boil I end up sparging right down to 1.010 before getting to pre-boil volume. I would rather just have another pound of grain in the mash, stop sparging early, and then add water than cut...

I didn't pull anywhere near 1/3. I used a formula to come up with a volume. As memory serves it was slightly more than a gallon. So that is more like 1/5. I used the same formula to come up with roughly a gallon for my second, wort only, mash out decoction and that temp rise was right on. I...

So I brewed a Czech pilsner this weekend using the hochkurz mash schedule detailed by Kai on his wonderful website. I mashed in at 1.5qt/lb and pulled my first decoction at as close to that consistency as possible. I gave it a quick stir before I started scooping. After about 20 minutes at...

That is all great info. I had not considered the time that it would take to get the brett character where I want it and how that length of time would defeat the purpose of the dry hopping. The beer that I had in mind while brewing this was likely a blend now that I think about it...

I am not sure which section to post this question in as it is really just a timing/logistic type of question but I will start here in the Yeast area. I brewed a double batch of Saison on Sunday. I pitched Belle Saison Dry yeast into one of the fermenters and 3711 French Saison Yeast into the...

Saison. Pitched 2 packets of belle saison dry yeast which I have never used before and a large scoop from the yeast cake of a flanders red I brewed two months prior. I was fully fermented in 48 hours. It was very vigorous and fast. Its a few weeks later now and I have a nice pellicle forming.

I posted this in the recipes/ingredients section too... Not really sure where it belongs... I have a large collection of wine barrel pieces and off cuts from some furniture projects I've done. I have a Flanders that I want to add some of the oak to and was wondering what everyone thought as far...

I have a large collection of wine barrel pieces and off cuts from some furniture projects I've done. I have a Flanders that I want to add some of the oak to and was wondering what everyone thought as far as how I should prepare the wood. Should I boil, steam, or pressure cook the wood at all...

If I was going to store it very long I would make a starter from it. I however used it the day after harvesting so I just pitched a large portion into my new batch. I will have to experiment a bit more on pitch rates when brewing lagers but this worked fairly well.

It was a lightly hopped helles and I do get a good cold break that I leave behind in the kettle. I used both jars, poured off the water, poured most of the jar into the fermenter. Not much gunk on the bottom to separate really. Thanks for everyone's input.

Here is a Helles I warm fermented recently. I fermented at 62 degrees for 3 days. Full disclosure.... The temp in the fermentation chamber dipped a little low briefly at the beginning of fermentation, approx 50 degrees, for 10 days. (Likely not significant) Afterwards I dropped this beer to...

I racked a Munich Helles today to a keg for lagering. I put a quart of boiled and cooled water into the fermenter and swirled. I then poured the slurry into two quart jars. Put in fridge and this is what I have... I am going to pour off the water but what is everyone's opinion on the yeast...

Great... That is what I thought. Plans changed again and brew day got bumped back so I went ahead and just left it at 62 the last couple days. It was finished and the krausen had dropped when I got up today. I set it back down to 50 and now when I brew I will just rack that to secondary and...

I am also curious what everyone's process is in regards to racking beer for lagering. Are you racking at your D-rest temp and then crashing? Or are you crashing the get more to fall out before racking? Does your process change if your are planning to harvest or pitch cone to cone?

I brewed a Munich Helles last thursday (8/25) with a very healthy and large starter of wyeast 2308. Plans for this holiday weekend have changed during the week and now I want to brew Monday. My beer has been fermenting at 50 F and I just checked in on it. Today is day 9 and the Krausen is...

As a side note. What should I set my efficiency to next weekend? This beer was a 90 min mash at 147 degrees. Is that part off the reason my mash efficiency came out so high?

Just finished sparge and my efficiency was 90%!! I did my calculations for 75%. This is a new system and I haven't got my efficiency dialed in. What should I do? Boil for 2 hrs still? I have 8.25 gal of 1.044 wort almost to a boil. This wort was supposed to be 1.055 after 2 hrs and planning...

My grain bill is 100% pilsner malt. I read a thread on the board someplace about a saison DuPont clone and to get some color and flavors into the beer the poster tried a 2 hr boil after a 90 min mash and was pleased with the results. I thought it was interesting and wanted to give it a try.