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i saw a YouTube video about baking and Caramelization and it stated that it occurs above 350F. So I checked the Wikipedia about this and it varies with type of sugar and pH. But none seem to be at ~210F(boil). I think that I have read statements that say Caramelization occurs during a boil...

Hello HBT'ers, I am trying to clone Matlida and used WLP570 (Belgian pale) for primary (OG=1.061). Started out at 68F and at end of day2, I started to to increase temp. Racked at day3 (SG=1.017) and temp was 78F on top of a vial of 650 (B.bruxxellensis). Currently, day 5, I am at 80F and plan...

Hello HBT, I recently had a Goose Island Matilda and remembered how much I like this beer. So, I thought that it may be a good time to try to clone it. I did the usual interweb search and visited the GI website at which I submitted a request for any more info on the recipe beyond what is on...

Hello HBer's, I am in the process of brewing my first lager-style beer and want to do at least one more before my Summer brewing break....assuming that this first one turns out OK. So after considering a few different lager styles, I have my sights set on attempting to clone Negra Modello...

Hello HBer's, I am in the process of lagering my first lager-style beer, a Pilsner. Yeast was WLP810, Cal Lager and I will be lagering for ~ 2weeks at ~ 41F ( do not have frig for this and am using a homemade cooler with ice bottles). My concern is that there may not be a sufficient number of...

Hello, I am considering brewing my first Lager style beer and would like it to be a Pilsner. For about two years I have been using Omega yeasts with good success and would like to try their Bayern lager yeast (OYL-114). I have four questions. Has anyone used this yeast and what were your...

Hello, I hope that I'm not wasting anyone's time on this. Last Sunday I made a Porter using Omega British Ale VIII (no starter) and my typical "modified open fermentation" (12 gallon brew kettle with lid slightly ajar). The OG was 1.061. After ~ 3.5 days I transferred it to a 6 gallon carboy...

I harvested (top crop) some WLP530 (Abbey ALe) from a batch of pumpkin ale recently and am confused as which layer is trub and which is yeast. As far as I know, the yeast will tend to settle towards top and tends to be lighter in color than the trub. In the photo (attached), the lighter layer is...

Hello, I've done a few open fermentations and have not decided on the best time to transfer from open fermenter (brew kettle in my case) to closed fermenter (carboy in my case). Would it be after krausen falls, before krausen falls, when fermenter temperature drops or other indicator? Just...

Lately (last 4 to 5 batches) I've seen my conversion efficiency dropping from almost 80% down to a little below 60%. I measure pre-boil and use volume and SG along with potential PPG to determine my conversion efficiency. All procedures have remained the same except that about 3 batches ago I...

Hello Brew Buddies, I have a Belgian Dubbel in primary for about a week now using WLP530. Was a slow start but it looks like it's coming around. For secondary, I'm planning on racking it to a 5 gallon used whiskey barrel that I acquired recently. So yesterday, I filled the barrel to check for...

Using 6.5 gallon glass carboys for 5 gallon batches, I've never had a blow-off at < 1.065. However, I have a Hefeweizen (1.052) that decided to go blow-off after ~ 20 hours. I used one pack of Wyeast 3068 and 2 grams of Fermaid K. The only real difference of this batch versus others is that I...

Hello Brewers, I had a fairly large blow-off recently and after it settled down and I removed the jar, I saw a nice bed of yeast cells on the bottom (photo attached). Or at least I think they're yeast cells. I would like to use this for a starter but am concerned about infection of course...

Hello, I used the sediment from 3 bottles of Saison DuPont to make a starter. Basically it was just sitting there, so at 48 hours I gave it a little shake. About 12 hours later (~ 60 hrs. total) it has started to ferment...at least I'm thinking it is. It does not quite look like a typical...

I was at a beer festival recently and got a taste of sidra from one of the vendors. Very interesting and refreshing. So, of course, I would like to try to brew some. I've looked on the interweb and this this forum and haven't really come up with a recipie. I suppose that I could ask the vendor...

Hello, I am interested in making a mash tun (round) and would like to know what the thickness (gauge or decimal) of the plate is and the diameter of the holes. Thanks, Tom