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Curious if anyone has experience fermenting BRY-97 on the cold end of the spectrum. According to Lallemand, its ideal temp range starts at 59F. Im planning ahead on a Blonde Ale I'd like to have ready to kick off summer in a month or so. I considered going the warm-fermented lager route but I...

For anyone with experience using Brewer's Crystals, I am curious as to the usage rates. Looking at the product spec sheet from BSG, they appear to be fairly similar to DME in terms of sugar composition: 8% glucose, 55% maltose, 17% maltotriose, and 20% higher saccharides (which I assume are the...

Curious if anyone else noticed this. Firestone Union Jack and Sierra Nevada Pale Ale both took gold medals in the latest World Beer Cup… in English ale categories. Union Jack by name alone sort of makes sense, but it’s crazy that the other beer, that essentially defined the American Pale Ale...

I've been wanting to brew this Altbier recipe for a while now, as well as a few others from this author, that call for Wyeast 1007. Since I've pretty much only been using dry yeasts these days I was wondering if perhaps Mangrove Jack's M54 would be a good substitute. I'm wondering even though...

I’ve never done a co-pitch of multiple yeast strains in a batch before. I’ve got one pack of Lalbrew New England which has a notoriously low cell count, and also, I’ve got a slightly “expired” (12/2024) pack of BRY-97 that I thought might be fun to throw in with it. Most likely in a simple pale...

It's been a very long time since I have done any sort of bottle-conditioning. I'm starting to notice as well, especially in the past year or so, that my taste preferences and overall drinking habits have really begun to change. I'm also finding that I'm in much less of a hurry around brewing...

So, I don't typically like to rush my brews, but I was recently asked if it would be possible to have a beer ready by Thanksgiving. And I think I wanna go for it. The challenge sounds fun. So here is what I am thinking, and if anyone has any other tips or pointers feel free to chime in. The...

I'm curious as to whether anyone using the Fermzilla Tri-Conical Gen 3.2 has any experience using the collection jar for dry hopping and/or other additions. I've been looking into the hop bong, but it's as expensive as the fermenter itself. Plus from what I've heard getting the cooling coil and...

Why aren't Tripels more popular commercially? To me they hit so many of the same marks that a lot of IPAs and DIPAs are going for these days. Super lean, dry, fruity. Not to mention 8%-9% ABV. Plus, they last. I don't worry if a tripel is 6 months old. They can actually take a fair bit of...

I’ve been trying to stay away from the drunken rants and go for a more sober nuanced approach to thoughts about modern beer. So here’s one for fun. I hear quite often in interviews with brewers of hoppy beer these days the avoidance of “OG”, the dreaded onion/garlic aroma that can come from...

I feel like I’m starting to understand the old “fool me once, shame on me, fool me twice, shame on you” saying. I picked up a 4-pack of canned IPA from a very respected brewery here in Southern California. Packaged on 2/4/24 printed on the bottom. I crack one of these cans open and pour it into...

This may sound a little weird, and quite possibly its just me, but there is a particular flavor that I feel like I've noticed in a handful of newer IPAs lately that I'm curious if anyone else has gotten. For those who are old enough to remember these, the flavor reminds me of the old chewable...

With most extract producers suggesting that extracts are about 75% fermentable, do we know much as to the composition of the remaining unfermentables? In particular, could what's remaining potentially be a concern when it comes to hop creep when dry hopping extract batches? FWIU, brewers...

I’m curious to know if anyone else has experienced this… I’ve been brewing for about the last three years on an Anvil Foundry. I’ve got the pump so I can both recirculate the mash as well as recirculate to whirlpool or while chilling. But for some reason lately I’ve been feeling less inclined to...

I’ve always been curious about how beers would age in cans vs bottles now that cans have become so ubiquitous. I have my first data point tonight. Picked up a 4pk of Allagash North Sky from a local shop. Didn’t realize it was over 2 years old until I cracked my second one and was commenting on...

I want to brew a batch of BYO’s Stone Imperial Russian Stout Clone. Most Stone recipes call for something like WLP007. But lately I’m only using dry yeast, plus I don’t wanna pay an arm and a leg to have liquid yeast shipped in the summer time with ice packs and risk it still not surviving. So...

I recently got myself a pack of Lalbrew Verdant IPA. I’m wondering however if anyone has a suggested non-IPA style that they’ve either had good experience with this yeast or just suspect might be enjoyable. Cheers!

I’ve been considering doing a few smaller experimental batches and I’ve been wondering, would force carbonating 3 gallons of beer in a 5 gallon corny keg be a waste of CO2? In particular I’m trying to decide wether or not it would justify purchasing a 3 gallon keg specifically for these batches...

https://www.morebeer.com/products/nitrogen-cartridge-18.html?gclid=Cj0KCQjwz8emBhDrARIsANNJjS7rSs7-bkuM5wEkzAgkKy16URCHhR9wbg8U4njjnsHk_Q2oARN9suIaAg-zEALw_wcB Has anyone had any experience with these? I've been toying with the idea of getting a small 1.5 gallon torpedo keg for some small batch...

Sorry if this is a dumb question, but I just need some clarification... Does the "Shaken Not Stirred" starter method effect the need for wort aeration/oxygenation? That is, do you pitch an active SNS starter a kind of the way you would pitch a pack of dry yeast?