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Can I top crop from a 100% Brett beer? I plan on brewing a 100% Brett IPA with WLP644 this weekend and was debating brewing a second brew in about a week and trying to use the same pitch. I've been reading a ton about these 100% Brett beers lately, but haven't seen too much about how it...

With May right around the corner, I though I would post a great Maibock recipe that I brewed recently. DocScott's Maibock 9 lbs Pilsner 2 lbs Munich 2 lbs Vienna 0.5lb C-10L 3 oz Hallertau (2.1%AA) @90 min 1 oz Hallertau (2.1%AA) @15 min WLP 833 (German Bock Lager) - 3L starter -...

Work's cancelled. I'm stuck inside. Remaining keg of IPA almost out. Great excuse to fire up the mash tun. I have about 7 pounds of hops and all the grain I'd need to brew up a west coast IPA/IIPA. What do you recommend? first thoughts would be: Pliney the Elder Pliney the...

Recently brewed a Flanders Red with the Roesalare blend yeast. From what I read from Wyeast, its ok to pitch on its own, and a starter is not recommended. So, that's what I did. It took forever (80+ hours) to start fermenting and to encourage it, I raised temps to mid 70s. Once it started, I...

I brewed my first attempt at a Flanders red this weekend. Pitched one pack if wyeast roeselare on Sunday night and nothing doing yet. I've read that this yeast is a slow starter, but its been 72 hours and still nothing. I did not make a starter as per wyeasts suggestion. Beer is at 68*F right...

I brewed a Belgian Golden Strong in May. OG 1092, FG 1010 and was really pleased at the WLP545 yeast. I bottle conditioned it and carbed it to 3.0 vol to get that Belgian effervescence. I sent a couple bottles off to a competition (which will be judged in a couple weeks) and cracked a few...

I have a Belgian golden strong that is ready to be aged. It started at 1.091 and after 4 weeks is at 1.016. I'm ready to age it. I planned on bulk aging but don't have any open carboys at the moment. So, do I leave it in primary, bulk age in a bucket (I can purge the minimal headspace w co2) or...

There is a brand new lhbs in town and they are doing a homebrew club meeting tomorrow. I'm wondering how much of my stuff I should bring to sample/share with others. I think they have done maybe 2-3 other meetings so I imagine its still a small crowd. I have a couple brews in bottles and 2...

I know there are more and more brewers out there and wanted to wish a happy Mother's Day to all of my hbt friends who are celebrating. Thanks for all you've sacrificed for your families! Hope you get to sit back, relax, and enjoy a homebrew or two!

Last weekend was my 30th Birthday and my wife threw a big surpise party for me. It was, of course, beer themed. She is not much of a beer drinker herself, which made this all the more impressive. The menu was foods from around the world paired with beers from the countries represented...

Need some quick advice. I made a IIPA a few weeks back. Mashed at 148 for 50 min then increased to 154 for 10 min. Mash out at 170. Aerated and pitched with 3/4 gallon starter of London ESB Wyeast. OG of 1.085. I've been at 1.032 now for a week which puts me at about 62% attenuation which...

It finally happened. After taking December off from brewing due to the holidays, work and family visiting, I was super excited to finally brew up a batch inspired by FW Double Jack that I had been planning for 3 months. I had placed a bulk hop order back in November and have over 5 lbs in my...

I'm going to do revvy's pumpkin partigyle brew in a few weeks. I've read a lot of the threads here as well as mosher's byo article. I'm trying to run numbers in my brewing spreadsheets to prep my recipes and not getting my expected gravities. For example, I'd like to do 2 2.5 gallon batches...

I'm going to be brewing with a friend who is interested in getting into brewing and I asked him for a loose style preference and he wanted a "bigger IPA". Here's what I came up with. 16 lb Maris Otter 1 lb Crystal 10L 1 lb CaraPils 0.5 lb Honey Malt 1 lb sugar ==============...

I was just at my favorite micro brew store and they just got their first pumpkin beers in today! I'm waiting for the Pumking to arrive before diving in, but it got me thinking... What's your favorite pumpkin beer?

I just bottled a blue moon clone that smelled and tasted kind of like formaldehyde. I had slow initial fermentation so I warmed it up then forgot about it. Fermented at around 73-75 for 2-3 weeks with WLP001. I'm pretty sure the off flavor/smell is either from too hot fermentation or...

Just checked on my blue moon clone that I brewed about 3 weeks ago. I had no initial fermentation after 3 days at 68 degrees so I moved the temp up to 71-73 degrees to kick start it which did the trick. After 5 days I checked the hydro readings and was at my expected FG but beer had a really...