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Hello, Many thanks, in advance, for any advice. I have made a belgium triple. Yeast has fully attenuated and alcohol is at vicinity 9%. It is still really sweet. I have made this before and used Champagne yeast to cut down on the sweetness. Understandably this makes it almost too dry...

Thanks in advance for the replies! I am in the process of lagering my first lager. All I have to lager in is my chest kegerator. Anybody see an issue with dropping the freezer to lagering temperatures and still keeping the kegs running, as long as I adjust for proper CO2 level in the kegs...

Thanks for the assistance! I plan on making a dry mead using Wyeast 4632 and about 12 pounds of honey for a 5 gallon batch. I assume that I have to make a starter. How large of a starter do you make? I plan on using honey for the starter. What should the OG be? Do you add any...

Hello, Thanks for the help! I am in the process of working my first lager- an Oktoberfest. Primary fermentation has completed. I skipped the diactyl rest, since I did not know at the time that you should do it when the beer is 75-80 percent fermented. No buttery taste, so I am not...

Many thanks for the response. I am just getting into brewing Meads. I am interested in doing some bulk purchases of honey. When is honey normally harvested? Does time of the year determine quality at all? Many thanks!

Many thanks for the assistance. I am planing an 11 gal Strong Scotch Ale with a 48QT mash tun. Recipe follows. Since I can not fit the whole grain bill in, I swapped out some grain with DME. I have enough room for the first step of the mash, but lack enough room to mashout with out first...

Hello, Thanks for the assist. I am working a flanders red and modifying an existing recipe. Recipe calls for 1 oz of oak cubes added to primary fermentation. I have oak chips. given that this will be sitting in the fermenter for vic. a year, I plan on cutting the quantity in half, so...

Hello All, Ready to brew a flanders red. I popped a roselare smack pack this morning and still, 10 hours later it shows little sign of inflation. Just wondering if others have expierenced this. I am still going to pitch, and then as a back up add S-04/S05 if I don't see any action after a...

Hello, Many thanks for the assist. I recently did my first batch of a sweet mead. I put 5 gallons into a 6.5 gallon fermenter, not knowing if there would be a krausen issue. It seems to be stuck at 1.049. A mead making friend of mine advised to just let it sit and it should, with in...

Hello, Thanks for any input. I just wanted to query the group about appropriate yeast strains for a scotch ale. I normally brew these in the -70 and higher range. Wee heavys are a favorite. I have read in BYO and in other publications that yeast strain, as long as it is mild in...

Hello, Thanks in advance for any assistance. I was interested in hearing if folks are making yeast banks with wild yeast. With lambics and other wild brews taking several strains the price runs up rapidly if purchased individually. If you are, or know about it: 1. Do you prepare the...

Hello, Anyone have a tried and true berliner weisse recipe? I have been hankering to try this style and want a good starting point. Many thanks!

Hello All, I started a lambic here: https://www.homebrewtalk.com/f127/lambic-assist-needed-wy5526-108798/ I used 1214 as primary yeast and only innoculated 5526. I wanted to add some acidity and sourness, and thus am thinking of adding 5335 Lactobacillus. Is it too late for this...

Hello, Thanks, in advance! I have a DIY stir plate, thanks to the expierence of folks on this site. It works great with 1L and 2L flasks. Once I put the 5L flask on it the bar gets kicked. The flask appears to be as flat as the rest. I use a 2" stirbar, with center ring, this one...

Hello, Thanks for the input. Is anyone kegging their wildbrews? To date I have bottled them. I am leery to keg to prevent contamination of future batches of non-wild beer. I suppose I could dedicate a keg and faucet to wild beers as a go around. All the Best

Hello, Just made my first mead. Did a search for this and came up empty. Do I need a blow off tube? Recipe had 5 gal batch size, 15 pounds of sage honey and used 2 packets of Lalvin 71B-1122. If blow off is an issue, can I use Fermcap, like I do with beer? Many thanks!!

Hello, Thanks for the help. Issue: I went to pick up the 3278 Belgian Lambic Blend that I had ordered at the LHBS. Grains are being mashed at this point. When I got there they had misordered 5526. I have not used the 5526 before, so I am unsure of how to add it. I know I should add...

Hello, Just thought I would pass it on. Strange Brew in Massachusetts (LHBS) has some East Kent goldings that are at least 8 years old. I have never been there, but folks speak highly of the store. It has been vaccum packed and refridgerated. Hop age calculator puts them at 1.35% AAU.

Hello, Due to lack of foresight 2-3 years ago I failed to age hops for the lambic I intend to brew. I plan on ageing via oven (200 degrees for 4-5 hours) like many folks reccommend. I plan to use UK Kent goldings 5.4% Alpha. With the intent of getting the recipe to 10IBU, how do I...

Hello, Thanks for the assistance. I am making a Saison with an OG of 1.072 and Wyeast 3724. Using Mr Malty I need 3.63 liters of starter. I checked the gravity after 3 days from initial development of the starter, which had about 2 pints of wort. It is at 1.030. With most yeasts it is...