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6 lbs Maris Otter 2 lbs Munich 1.5 lbs Brown Malt 1 lb crystal 77 .5 lb chocolate .25 lb black patent 1.5 oz fuggles at 60 min .5 oz fuggles at 15 min WYeast 1968 Mash at 152 (with that amount of crystal, I think 154 wouldn't attenuate enough). Recipe is inspired by Fuller's...

WYeast 2206. Because I live in Phoenix, and my house is 80 degrees--so the now-fermenting-with-wild-yeast wort is 80 degrees (probably higher), my starter is 80 degrees, etc. I hadn't had a chance to put the fermenter into my freezer to bring the temp down to proper pitching temps...

Should I pitch the yeast at 80 degrees and let it go for 24 hours, then get it down to proper fermentation temp?

Here's the story...brewed an Oktoberfest yesterday. For various reasons, I put the wort in a sealed Speidel fermenter at room temperature over night (mostly because I was brewing a doppelbock today and wanted to get both in the fermentation chamber at the same time). I happened to notice the...

I made a White IPA with lavender. I used .25 oz of lavender at flame out per suggestions on HBT. I really like what it adds to the beer. I notice it far more now (kegged/carbed) than I did when I took gravity samples. I definitely want to try a lavender pale ale, possibly a Belgian pale.

Needs a much bigger dry hop. I'd add 1 oz each of Centennial/Amarillo at 60 (frankly, I'd probably get an ounce of Warrior or Magnum or Apollo for bittering). Push everything else down to 10 minutes or less plus dry hop, so... Bittering addition @ 60 1 oz each Amarillo/Simcoe @ 10 minutes 1...

Thanks. Did the wheat come out too sweet? That's a fair amount of honey malt in the grain bill.

The wife has requested "something interesting", and has given the stamp of approval for a honey lavender wit. I'm trying to make it hoppy because, well, why not. Anyways, feedback is appreciated: 4 lbs wheat malt 4 lbs Belgian pils .25 lbs Munich .25 lbs Honey Malt .5 lbs flaked oats...

I pulled a sample last night after the krausen finally subsided and airlock activity had slowed. Dropped from 1.060 to 1.008/9 since last Saturday (ferm temp was 68/69 for 24 hours, 74/75 through last night, and will let it rise (if I can) to 78/79 for another day or two). I'm hoping to dry it...

No. I knew what I wanted IBU wise and was working backwards. When I originally thought to use a full ounce for the battering charge, I had probably moved it to like 40 minutes (or whatever would hit my number), but had forgotten when I originally posted.

Ended up with 5.75ish gallons in the fermenter (7 gallons in the kettle, 90 minute boil). I only used .45 oz at 60 minutes (12.2% AA), .55 oz at 5 minutes, and 1 oz at flame out. Beer Tools has it at 22.9 IBU, although Beer Tools doesn't seem to be able to account for bitterness contribution...

I'll report back in the not-to-distant future on the results. By the way, IBU's on this one are going to be in the mid 20's.

I'm also a big fan of 3711. I'm not sure if I have used a more forgiving and fast yeast. I'd hope that I can dry this out to about 1.004 or lower. I'm hopeful that the Nelson will add an interesting twist.

I ended up going the Nelson Sauvin route because the Styrian Goldings at the LHBS were 1.8% AA, and I had no idea how much I would have needed to buy to get the bitterness I needed.

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Hi all, I'm going to brew a dark rye saison next weekend. Basic recipe is 75% Pilsner, 12.5% rye malt, 12.5% flaked rye, with some D180 syrup, and dash of Carafa II for color. WYeast 3711. Two options for hopping: 1 oz Nelson Sauvin at 60 minutes and FO or 1 oz Styrian Goldings at 60...

Has anyone done some late addition hops with this recipe (a la the Mad Fermentationist's Hoppy French Saison)? I brewed it last year and loved it. Was looking for a couple of tiny tweaks...

I use a converted 10 gallon cylindrical cooler for my mash tun. Unless you are brewing some place really cold, I'd be surprised if you have to worry about heat loss while mashing. I never have any real problems with that. When you mash-in, I would make sure to pre-heat your tun to avoid...

So I'm fermenting an IPA bittered with Apollo, then 1 oz each of Simcoe, and Chinook, and .5 oz Apollo at 10 minutes, followed by 1 oz each of Simcoe, Columbus, and Chinook, and .5 oz of Apollo at flame out/30 minute hop stand. Going for piney/dank with this one. First sample after about...

Pretty similar to an IPA I'm brewing this weekend. I'm splitting the base malt between English and domestic 2 row, but have added the Victory. I'm bittering with Apollo, then adding 1:1:.5 of Simcoe, Chinook, and Apollo at 10 minutes, FO, and dry hop. Using WLP007 or WYeast 1335.