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I would say that hallertauer would work great in this recipe. Just shoot for the same IBUs. Maybe 60 and 20 minute additions with 2/3 of the IBUs coming from the 60 minute addition.

Mashing high is normally suited better for sour beers where you add some Lacto or Pedio. Brettanomyces doesn't really go for the real complex sugars like the bacteria do. I think a good idea would be to pitch some bottle dregs from commercial beers that are 100% brett fermentation. The strains...

I think if you pour off most of the liquid in the vial then you should get rid of all the liquid associated with gluten. Even if you pitched all of the vial in, you are diluting the liquid in the vial by around 200-fold. Should be fine. You could also use the Gluten Ninja stuff from White Labs...

They recommend around 30% of headspace in the fermentor for that yeast and the WLP300 (which I think is the same). It definitely needs all of that headspace and then some. :) We brewed a Roggenbier at the brewery I work at and the blowoff from that was insane! It was a 7 barrel batch and got a...

I would say that what you have from the 2.5 liter starter would be fine. I've used yeast that was well over 6 months old by making a starter to "wake it up". That yeast is a beast, so it should be just fine. Especially because it would be a second generation yeast since it is from a batch that...

I wouldn't worry too much about the temp control of a small mash. Smoked malt is actually pretty high in diastatic power, so the mini-mash of 1 pound of grain would be done in 15-20 mins (even large mashes are converted that fast). Cold steeping the peat smoked malt wouldn't give you any...

It looks like the thickness of the steel is 0.9 mm. Not very thick, IMO, but it should work. Most brew kettles are only a maximum of 3-4 mm thick on the bottom. I think they would be fine with that burner, but it will probably take a while to get it up to a rolling boil. I would recommend...

2.5 kg Best Malz Wheat 1.5 kg Best Malz Munich 1.0 kg Best Malz Pilsner 0.30 kg Briess Caramel 40L 0.10 kg Carafa II 0.10 kg Briess Chocolate malt 25 g Hallertauer Mittelfruh (4.8% AA) (60 mins) Wyeast 3068 This actually scored higher as a Roggenbier than a Dunkelweizen at the 2014 Queensland...

I've had good success with uncracked espresso beans added to the primary fermentor for about 7 days. I did a coffee IPA using just columbus. The whole coffee beans don't add any color. I also did an Imperial Stout with coffee, maple syrup, and smoked malt that I then aged in a 5 gallon barrel...

I've had good success with uncracked espresso beans added to the primary fermentor for about 7 days. I did a coffee IPA using just columbus. The whole coffee beans don't add any color. I also did an Imperial Stout with coffee, maple syrup, and smoked malt that I then aged in a 5 gallon barrel...

I would bitter with something clean like Warrior or Columbus (maybe 1/4 oz for 60 mins) and then throw all of the Hull Melon and Mosaic in at flameout, do a whirlpool, cover and let stand for 10-15 mins. Don't waste all those nice aromas with longer boil times! :) Also, Wyeast 1272 brings out...

For those of you that have built collar keezers or coffin keezers.... Have any of you mounted the temp controller in a recess in the collar/draft tower? I've seen a few external pictures, but no internal ones. How did you approach this? Is the STC-1000, or equivalent, inside a box to...

Great to see you jumping into an extract recipe! Congrats! I would say that is a good amount of crystal, but with the 60L it will be much darker than it probably should. Oh well, it will probably still be good! :) Also, with the Munich, you would need to actually "mash" that grain. That being...

I would drop the Crystal 40 and bump up the Munich instead. I personally think crystal malts should be kept to a minimum in an IPA (around 5%). Also, simpler is better when it comes to IPAs. The hops are the star in this style with enough malt flavors to balance it out. Good choice of hops. I...

How was the flavor with that percentage of Shepherd's Delight and Biscuit from Gladfield? I just got some of those malts and wanted to try them out. I'm just not sure on how much to use. I was going to go with 300 g of Shepherd's Delight and some Redback and Aurora as well. Cheers!

I have done this using Jack Daniels before. I used an old port barrel that was about 15 years old (12 liter). I soaked it in water to make sure the wood was swollen and didn't leak, then added sodium metabisulfite solution to the barrel for a few days, boiling water after that to rinse out...

I only have experience with Brettanomyces bruxellensis trois. Initially, when you look at the vial, you have VERY LITTLE sediment. I made a weak starter of about 500 mLs of 1.024 gravity and let it sit at room temp for 7 days. Crashed cooled it for 2 days, then added about a liter of 1.040 wort...

I've used this strain in a few beers over the past month and it seems to give off some diacetyl aroma/flavor. I'm pretty sure that it conditioned out after a couple of weeks in the keg, but it's a weird malty/diacetyl flavor. Also, it will clear with a bit of time. Not as fast as London ESB...

I usually add about 4 tsp of pumpkin pie spice mix to the secondary only. I don't add any to the boil. Just taste a little bit of it and then judge whether to add some or not. Cheers!

I don't have my recipe anymore (computer was stolen). However, I do remember what I did with the pecans. Put about 2 cups of pecans in a bag and break them up a little bit. Put them on a baking sheet covered in aluminum foil and toast them at around 350 for 30 mins, or until they taste and smell...