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Seeing the results of Brulosophy w34/70 fermentation temperature experiment (no significant diffrence between 50F vs 66f) Did anybody really tested the aroma/flavor/mouthfeel of a lager yeast (w-34/70, 2124) vs ale yeast (s-05/1056) side by side comparaison using a simple pilsner/ pale lager...

So I brewed a Pilsner 2 months ago and 3 weeks ago I bottled it from the keg. I stored some in the fridge and some in room temperature. Unfortunately those that were stored a room temperature developed an infection. The side and the bottom of the bottle have colonies. It dosent' have a pellicule...

Today I brewed an American pale lager with 75% american 2-row and 25% Mash ready Toasted rice flakes (Gilbertson & Page Gilbertson http://gilbertsonandpage.com/products/adjuncts/) I did a multistep mash 30min@ 122F 90min@140F and 30min@ 158F I noticed during the mash in that the wort had a...

In mid December, I made a Pilsner with Wyeast 2206 Bavarian lager fermented at 48F. For three weeks it fermented and since I was gone on vacation, I couldn't do a D-rest when 75% of the fermentation was completed. When I came back,the F.G was already attained (O.G =1.042 F.G 1.011) but I still...

I'm planning to make a peach Weisen. The thing is, when I add the fruit puree in secondary, I want the fermentation to stop. So my plan is to cold crash primary, rack beer on top of puree in secondary while adding Potassium sorbate and Campden tablet. I'm not sure of the amount needed to...

Hello, I am wondering if my recipe for this oatmeal stout makes sense. Caramel 60l 3.8% Victory malt 3.8% Chocolate malt 5.0% Roasted barely 5.0% Oats 7.5% Maris otter 70% Lactose 5% Not shure for Mash temp but I think I will go for 150F, since I am adding...