Search results

My STC is set for 2.5 Celsius, but my deep freezer is sitting at 10 Fahrenheit (checked with an independent manual thermometer). The STC probe is reading it at -12 Celsius, and the light for “heating” is on, but the temperature is still holding below freezing! It was working fine for several...

I prepped some starter Wort several weeks ago, and put it in a sanitized mason jar and put that in the fridge. Would it be OK to bring it back to a boil in the microwave before pitching? I am too paranoid to trust that it is not sanitized, and I currently don’t have a stove

Went on vacation and left my house temp set to 62 F for 3 Days. It was at 71 F before. When I get home my fermentor was in process of slowly sucking sanitizer (starsan solution) in through the blowoff tube. By my estimate it sucked in about 1-2 oz. also concerned about oxygen that could have...

I have a 6 gal batch going. Yeast is WLP002. Pitched yesterday 12/8 and it has already taken off. I want to brew another gallon, add heather tips to it, and add 2 gallons of the initial batch to the one with heather in a new fermentor to make a separate 3 gallon batch. When I add it (planning on...

Anybody know what kind of hops they use? The description says "Bavarian Hops" but that's a little broad...

I just bought a pump to pull the wort out of my kettle, through my plate chiller, and into my fermentor. Should I have the pump after the kettle, but before the chiller? OR after the chiller, and before the fermentor?

Title says it all. I like Special B because it's complex, malty, fruity, etc. also caramunich. Anyone ever done a SMSMASH? (Single base malt, single specialty malt, single hop)

I brewed my first batch with my chiller, it was a Flanders Red 10 gal batch with 1/2 oz of hops and I didn't have any problems . Then I brewed a 4 gallon batch with only 1 oz of hops and it. Looked up on me with one gallon left in the kettle! What the hell? How do I avoid this??

I am going to brew a 4 gallon SMASH with Red X malt and Cluster hops. I really want the RedX to come through more than anything as this is my first run at it and I'm a malt head [emoji3] But I don't want to make another malt-only beer. What's a good amount of Cluster hops to use in 4 gallons to...

I drank a bottle I want to save the dregs from like 6 days ago. After I poured it (left about 1/2 of beer) I flamed the mouth of the bottle, flamed some aluminum foil and put it over it tightly. I have not added any wort yet. Are these dregs still good to use?

I don't know about you guys but I want to avoid vinegar, and therefore oxygen, as much as possible. Is there anything special you do to limit oxygen to your Sours while bottling?

So The variety of Flanders Reds on the shelves is pretty slim. To make it worse, the two available in my region are known to be pasteurized. What type of sour beer would have a similar culture balance as a good Flanders Red? Would Oud Bruin dregs work? I don't want to just throw dregs from any...

What's the best malt focused, clean ale yeast? I tried Wyeast 1332 and it was terrible. I've tried WLP028 and it was pretty good, but I'm wondering if there's something else out there I should try Also hoping for something kind of lower attenuating, to keep more malt body in the beer

Which commercially available Belgian yeast strain, other than WLP500, is ready to drink quickly? I know most Belgian strains benefit from a little age, but I'm looking for a quicker turn around on my 1.066 Belgian Dubbel.

Ok so I have a birthday coming up (and of course Christmas) and I'm definitely wanting brew stuffs. I don't know what should be my priority though. I have more infected batches than The average brewer (drinkable, but obviously not what I'm going for -likely just Brett). So I'm strongly...

I've heard various opinions on how to get the best flavor out of Belgian yeasts, so here's what I'm going to do: Brew 10 gallons of a Belgian Dubbel. Split into 4 different fermentors at 2.5 gal each. Yeast #1 (I'm thinking WLP540) 2.5 gal: Overpitch yeast, under oxygenate 2.5 gal: Underpitch...

I brewed this saison in April 2016 (6 months ago) and it was great! But a couple of moths ago I started noticing a green apple type flavor in it. I thought this flavor only showed up in young beer? Danstar Belle Saison Yeast, pitched at 71 and ramped up to 79 by 48 hrs after pitching. Got up...

My garage fridge died 2.5 weeks ago and I left a pack of PurePitch WLP300 Hefeweizen yeast in there (hiding on the top rack in the back). I just found it and was planning on using it this weekend. Temps have been all over the place lately here in KY, down to 50 at night and occasionally up to 80...

I specifically picked WLP500 (Chimay, WYeast 1214 I think) awhile back because I love Chimay and the description sounded great. It wasgreat for a long time, I've made several great beers with it. But now I'm starting to find them too sweet. Even this stronger Belgian blonde I'm drinking now...

I've read several different HomeBrew sources with lists of hops and their characteristics, but that just can't amount to the experience of a bunch of homebrewers. Which hop is the most floral? Pure floral and floral only. No "spicyness" or earthyness. Just floral. I want it. ... I just Brewed...