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Yakima 728
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  1. M

    Rye Bitterness

    I recently brewed three beers using varying amounts of rye: a pilsner, a dark lager and a session saison. The pilsner was 10% rye and turned out very well (quite smooth with a bit of bite from the rye). Both the dark lager and the saison, however, have a strong, up-front bitterness that is not...
  2. M

    Stuck Fermentation?

    I am fermenting a Trappist-style ale with a starting gravity of about 1.092. I typically would have made a 1 gallon starter for this type of high-gravity beer, but couldn't this time. Instead, I pitched two packets of Wyeast (one each of 1762 and 1214) at about 68 degrees. Fermentation...
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