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This may seem like a silly question, but, if I were to get water analysis, and I generally run my water through a filter that I brew with, should I get the analysis on pre or post filter water? Can certain assumptions be made on the effect of the filter on the unfiltered water if that is...

Thanks. What about when you get to he last one? If you save yeast from that last brew and make 5 more, will they be as good as the first 5?

I know the basics of saving yeast and yeast washing, but i want to try harvesting some wild yeast locally. If I get something I really like and want to keep going for a long time, what is the best way to keep some of the origional strain preserved for the future? Should I keep some of the 1st...

I brewed a Flanders Sour Brown this year. Brewed it back in spring. Pitched US-05 and when 80-90% finished racked to secondary and pitched Wyeast 5526. Let it sit in secondary for about 5 mos. then bottled with corn sugar & 50ml lactic acid. After being in bottles for a few months at 70ish I've...

I want to carbonate a Bavarian Weissbier in a keg thats about 3/4 full. How much co2 pressure should be on the keg in the dead space to allow proper carbonation from the priming sugar? Thanks for the help.

I assume the higher the gravity when pitched, the more the lacto will sour. The wort has been stuck at 1.032 for about 2 weeks now. I've got the temp about 90 deg. Wyeast says the strain is good to 95 deg. I believe I used this strain years ago and it stopped for about 5weeks or so and then...

I've just brewed a basic Saison recipe with Wyeast 3724 Belgian Saison. This usually stalls out at about 1.035 or so for a while. I'm thinking of pitching 5526 Brettanomyces lambicus to finish and make something of a Gueuze? Anyone do anything like this? Any successes? Failures? I'd appreciate...

I've only done a few all grain batches with batch sparging. My question is has anyone had a problem with reaching target gravity with this method? I was making a tripel and it seemed the water to grain ratio got pretty thick because of a pretty large grain bill. I ended up 10 pts short of my...

Most are already brilliantly clear. I would just like to avoid getting any solids that may get siphoned up into the bottles. Been waiting as the fruit is slowly starting to settle to the bottom.

I've got 5) 1 gal. jugs of melomel to bottle. I'd like to filter it. Any suggestions on easy, effective, inexpensive way to do so? Thanks!

I brewed a extract Belgian Golden Strong Ale which I put on a yeastcake of a tripel I had just bottled. I added a pkg of Safbrew T-58 after 3 days. Initial ferm was very vigorious and got a second little kick when the T-58 went in. OG was 1.085 and FG 1.012. It was a 5 gal batch. I used about...

The grains were steeped in 2 gal of water for 45 min at 150, then slowly (20 min) raised to 170 and removed. What is PM? I calculated the amount of sugars by adding the amount to the current gravity for a 5 gal batch on BeerSmith software till I got the 6 pt change. Seemed right to me, but I...

It was an extract brew. Steeped: 1lb Aromatic 1lb Wheat 1/2lb Spec B 9.15lbs Pils Extract 1-1/2lb clear candy sugar Wyeast 3787 - 2 pkg. Fermed at 72deg to 1.035 / about 5 days added 1/2lb Beet Syrup & 1/2lb invert sugar (raise 6 pts) pitched Wyeast 3463 Fermed to...

The multiple yeasts and are part of the plan for flavors from the competing differing yeasts. Basically following the format of Allagash Four outlined in Brew Like a Monk. I ran this situation past Wyeast and someone in the lab told me to rack off, oxygenate, let sit for at least 30min, and rack...

No. I just pitched the swelled smackpack.

I'm brewing a quad for the 1st time. Here's my issue: I started wit a 1.077 wort. fremed with Wyeast Trappist High Gravity down to about 1.035. Added sugar to 1.041, pitched Forbidden Fruit and let it go to 1.015. Transferred to secondary. Added sugar to 1.021, pitched Belgian Ardennes but am...