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I'm planning on giving this a try. The plan is to try and combine this with doing a parti-gyle brewing. Second beer is going to be something along the lines of a black IPA. In any event, I'm planning on simple mash in, batch sparge and was wondering what the temps should be for the mash and...

So how do I do that? Boiling? Adding some acid?

So it always seem a bit odd to try to match my local water profile to the locality of the beer that I'm brewing because at the end of the day, who knows what that brewer is really doing to the water. That said, this is the part of brewing that I know the least about, so figured I see if anyone...

Thanks for the feedback. I'm going with creating kind of a Black Belgian IPA for the second beer. Mostly because the other guys that I brew with all like IPA's. I'm going to steep in the wort from the mash, a grain bag with 8 oz of Crystal malt 90L, 6 oz of Carafa II, and 6 oz of...

I'm planning on brewing a Westvleteren clone and try out doing parti-gyle brewing technique getting 2 beers from one mash. I'm using this rather simple recipe for the Westvleteren clone: 15 lbs Pale Malt (2 row) Belgian 15 lbs Pilsner (2 row) Belgian 6 lbs candi syrup D-90 1.5 oz...

I just recently brewed my first all-grain RIS, and I ended up with this: 11 lbs Maris Otter 4 lbs Vienna Malt 1 lb Roasted Barley 1 lb Flaked Oats 1 lb Chocolate Rye Malt 1 lb Carafa II 0.5 lb Black Patent 0.5 lb Crystal 80 for my grain bill. It's currently sitting in it's...

I recently did an all-grain Russian Imperial, and mashed at 154. But as other people have said: a) that mash temperature is too high. b) the ratios for the grains look a bit off. And finally c) underpitching the yeast. But that last one wouldn't concern me all that much. Yes, it would...

I brew with a number of guys and we tend to have very different tastes with regards to types of beer. I like stouts and porters, as well as some of the Belgian brews that I had while I was on assignment in Antwerp. Others like the hoppy beers, the hoppier the better. Some like pilsners...

I think that a reasonable approach would be to re-hydrate 1/2 packet, and make a 1 gal batch of wort, and pitch the yeast. Essential just a big starter. Then harvest the slurry into a set of mason jars after the yeast have finished. Should get you a decent amount of yeast, and each jar can be...

Great discussion, and love seeing experimental data. Like others, I suspect that it's a complicated process with many factors (temp, strain, etc), and so at the end of the day, I have felt that making a starter doesn't hurt. It demonstrates that the yeast if viable and gives a faster startup...

I think the only answer is time. I had a raspberry melomel that passed through the stage of cough syrup taste. I would be afraid to try and tinker with the flavors at this point as the attempt may just make matters worse. Unfortunately there are plenty of posts on various forums of meads that...

re: yeast nutrient Those are the basic components of an yeast energizer and is fine. I used Wyeast Vintner's Choice Nutrient Blend which adds vitamins, minerals, as well as those to make the yeast happy. But if you're getting a alcohol bite, you have or had fermentation, and so now it will...

Not all that experienced in making mead, but I've brewed two batches so I at least have gone down this path. About the only thing I see is that you're missing nutrients. Honey doesn't have all the nutrients that yeast need to grow and multiply, so adding something is essential. You can do...

I really like La Chouffe, and was thinking of trying to harvest the yeast as well. Do you just make a wort, and add the beer too it? Maybe add some yeast nutrient?

Thanks. Should have thought of that myself. Obviously though the mixture isn't going to be uniform so I'm not sure the OG will be all that accurate, and I clearly don't want to do any vigorous stirring. I guess I just take the rough estimate and be happy with the taste. Down to my last...

Bit of a hijack of the tread but I have a kind of similar question. I added Kahlua to my imperial stout when it was in the secondary. I originally was going to use the Kahlua as my priming sugar for bottle conditioning but chickened out given I was unsure how much carbonation I'd get out of...

As others have said. The general practice seems to be 1) if using dry yeast, then starters are not needed, and some would say contraindicated. 2) if using liquid yeast, then starters are a good idea. It will allow you to make sure that your yeast is viable before you get to brew day. The...

I guess I'm in the camp of giving the yeast time to do their job. I've just started a Russian Imperial Stout, and while I'm sure there are people out there that say you can turn an RIS around from grain to glass in 12 - 14 days, I don't think that it's true to the style. It was suppose to age...

My Imperial stout started just fine with the WLP007, but like so many others who have tried an imperial stout...It blew the airlock. Installed a blow off tube, and things have finally settled down a bit. No matter what yeast you end up using I recommend a blow off tube

Just as a follow-up, based on comments from here and other places, I ended up with the following recipe: 11 lbs Maris Otter 4 lbs Vienna Malt 1 lb Roasted Barley 1 lb Flaked Oats 1 lb Chocolate Rye Malt 1 lb Carafa II 0.5 lb Black Patent 0.5 lb Crystal 80 2 oz Pligrim @ 60 1 oz Willamette @ 20...