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Hi, I plan on brewing german hefe during upcoming week. JZ in his Weizen episode of The Jamil Show says that decoction mashing is very important for the style. I don't want to do the decoction, and I remember that on the other show JZ stated that when you do not do a decoction you could use a...

I brewed my first lager - munich helles - on Saturday (using wyeast munich lager 2308 with 1l starter on a stir plate). I pitched the yeast at about 68F, and transfered the fermentor to the basement, where I have about 48F. I saw no signs of fermentation yesterday (that's 48 hours after...

Hi all, I made a starter using Wyeast 3056 yeast, I tasted it yesterday and it's a little sour. I've read on the Wyeast page that tartness and sourness is a part of these yeast profile. I also know that german hefe weizen beers are a little sour, but I'm not sure if the starter is not...

Hi, I've got a couple of vials of frozen yeast strains from a friend of mine. Unfortunately labels from two vials came unstuck :-( These were ESB and Czech Pils from Wyeast. Do you have any idea how could I recognize which one is which? I'd be grateful for any suggestions Y

hi, i made the starter for my belgian tripel. it's about 1.070, and I was wondering if it's not too high? The beer will be about 1.082. what do you think? y