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I made a batch of Federweißer using Welch's White Grape Juice (Niagara grapes) and Lalvin yeast EC-1118. Going for the true southern German style, I let it ferment a few days, rapidly chilled to halt/slow yeast activity, and consumed within a week or so. The Federweißer style calls for: -...

I have a 4 oz bottle of Zatarain's Root Beer concentrate. I have been looking at recipes for fermented root beer. Most of them have beer-like ingredients (malt, hops, yeast). I don't like the current crop of commercial "hard soda" offerings at the grocery store, so I'm looking for a more...

My Hefeweizen has a huge trub. Photo attached. Process: 1.5 lbs grain 30 minutes slowly drifting temperature from 155°F to 160°F. 6 lbs of Briess DME. 2oz Hallertau in steel mesh hop basket. Good hot break during boil and cold break afterwards to 70°F using immersion coil with ~55°F cooling...

I'm racking a Hefeweizen tomorrow and immediately starting an Ale, which will take 3-4 weeks in the fermenter. My Hefeweizen has a fantastic yeast cake in the bottom of my conical. I have been carefully purging the trub of the conical, leaving a beautiful yeast cake. I have another...

What if I used my 300μ hop basket to filter the chilled wort from the boil kettle to the fermenter? Would the mesh catch the cold break trub? Or is the trub loosely coagulated, so it'll simply break up in the mesh and pass through? It would be a simple affair to hang the hop basket in the...

Here are my experiences with the FastFerment. I purchased the FastFerment as part of my equipment overhaul. I identified the major obstacles that were preventing me from more frequent brewing. This resulted in some equipment upgrades: - Larger (8 to 10 gallon) brew kettle with spigot - Hop...

At 15 minutes of boil remaining, I dropped a Whirlfloc Tablet and BOOM! I have a 10 gallon kettle boiling 5 gallons (leaving 5 gallons of headspace). When the Whirlfloc Tablet hit, the kettle foamed up and filled the entire headspace. I had to wait 10 minutes for the headspace to settle down...

I made a visit to Eisgrub-Brau in Mainz, Germany, and tried their house brew. They were serving two beers, the Helles Märzen and Schwarzbier. The Schwarzbier (dark beer) was really good, malty and creamy, but that can be found elsewhere. The Helles Märzen was special and deserved some...

My last batch used 9oz of pellet hops in the brew kettle (bittering, 10 minute, and whirlpool). I have a bazooka screen at the bottom of the kettle. Nevertheless, my primary had tons of hop pellet particles. It clogged the bottom of my conical. After a week, I cleared the trub from the bottom of...

I found an old thread about tasting/drinking wort during high krausen. This is when the yeast activity and concentration is very high. Some commentators expressed concern about gastrointestinal issues of consuming high-concentration yeast. This led me to Saccharomyces Boulardii, a known...

I'm making an aromatic very dry Pale Ale. Hops will be Palisade, Mosaic, and a touch of Huell Melon. No "grapefruit" citrusy flavors. Instead, stone fruit and floral. I'm not filtering, so a medium flocculating yeast would be good. My last batch used Wyeast Northwest Ale (1332). The...

Please comment on this hop schedule for a non-grapefruity batch. I'm tired of the grapefruit-beer trend. I'm looking for a strong (70 IBU) with big aromatics without resorting to grapefruit. The beer is light-pale with OG of 1.080: 2oz Brewers Gold 45 minutes (0.162 utilization at 9%AA = 44...