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I've never used this yeast before, even tho' it's a standard. It has been fermenting for 6 days; 5 if you don't count the first day lag. The temperature is currently 64°F, and it's fermenting in a plastic bucket. It's probably time to rack it to a carboy, but should I also warm it a little to...

A month or so ago I bottled a kind-of strong amber beer (about 7% ABV) made with LalBrew Köln yeast. The one bottle that I put in a PET plastic bottle for a "tester" carbonated, but so far all the 22oz glass bottles have been flat, or almost flat. And they taste sweet. Perhaps the plastic...

I'm thinking about brewing basically a Belgian Dubbel without any spices, hopped more like a tripel or pale ale, and use a neutral ale yeast instead of something with character. "Winter warmer" is the best description I can come up with. Would Lallemand Köln yeast be okay for that? Also I'm...

I have all the ingredients for a KC beer, I think I even have Cluster hops. The original beer was turned-around really fast, so a fast-fermenting ale yeast probably makes sense. Lager yeast at very high temperature might work too, I don't know. Do you think Lallemand "Munich Classic" would...

I did not hear it even tho' it was in the next room. Glass did not go flying; it's all in a pile in the laundry room where the bottle was. The beer ran across the room and into the floor drain; I still need to pick up the glass and clean the floor which is starting to stink. (I was at church...

The main web page seems okay, but if I try to look at my recipes, or goto the forum (that's all I've tried) I get the following error: Internal Server Error READONLY You can't write against a read only replica. [/var/www/brewersfriend.com/src/web/vendor/bcosca/fatfree-core/base.php:2683]

I brewed a Dampfbier a few years ago. I was unimpressed with the first bottle I opened, but I had opened it too young. After another week or two, it turned out to be a fine beer. That one was about 84% pilsner malt, 13% dark (20L) Munich, and 3% acid malt. Mt Hood hops (18 IBU) and WY3333...

Has anyone cultured the yeast from the bottom of a bottle of La Chouffe beer? I just poured one, and I see a good bit of sediment at the bottom. I wasn't careful enough with this bottle to culture it -- I *could* I suppose, but there are 3 more bottles in the fridge that I can sanitize before...

I bought a 4-pack of La Chouffe (sp?) blond beer recently and now I want to brew something like it. The problem is, it's carbonated to at least 3 volumes, maybe 3.5, and beer bottles aren't strong enough. But I have 2 cases of 20-something year old returnable bottles under the basement stairs...

I really like OYL-061, but I haven't used it in 2 years. I have a couple of fruit jars of old yeast slurry in the fridge that is probably still good, but I'm cleaning out the fridge and I have a packet of dried Voss Kveik. I'm wondering whether to throw out the jars and start fresh next time I...

I have about 5 pounds of Weyermann wheat malt and a bunch of a local malt that I'm not sure whether is better characterized as a dark Munich (20°L) or an aromatic malt (maybe that's a distinction w/o a difference.) It is diastatic but weak. I want to brew something 6.5 to 7% ABV using about...

I started some cider back in January. I've been out of town most of the year, dealing with back-to-back family emergencies. Meanwhile the airlock dried out on the cider and it has fungus growing on top. I'm wondering whether I should dump it or bottle it. If I bottle it, I assume I need to...

I have pilsner and a little bit of pale ale malt that are several years old. It still smells good and tastes good and brews good. But I want to try a beer with a *lot* of adjuncts. Will it still have plenty of enzymes to convert the adjuncts, or is it doing good to convert itself at this...

Anybody tried it yet? Someone posted a wheat saison recipe that caught my attention, and I got to thinking it might be a good one to try out a new yeast. Usually I use kveik yeast when brewing in the summer, but this has a pretty high temperature range too. I don't necessarily want to do the...

I wasn't sure whether to put this here or in the Brew Science forum. I have used K1V-1116 yeast before for making beer because it is unusual among wine yeasts that it can ferment maltotriose (sp?) It worked well, but the ester profile was a little strange. I think it might make a good saison...

I'm cleaning out some of my father's things. He died last week, 😢 and he and mom have lived in this house since 1961. I found a few bottles of homemade wine from the 70's or early 80's that I assume will be undrinkable but I'm going to try them. But there's also a bottle of Paul Masson...

I've done cereal mashes before with rice; I know how that works. I want to try brewing with cornstarch. Can it be added directly to the mash or does it need to be cooked first? If it needs to be cooked, is a gallon of water enough to gel a pound of starch? I will add a handful of malt and...

I really like dry sparkling apple cider; I make it with storebought apple juice from Aldi, Costco, or Walmart, and just a tiny bit of sugar. But there's a shortage right now of apple juice. It totally disappeared for a few months, now it's back but sometimes hard to find and over $5 per gallon...

I bought a bag of erythritol and monkfruit sweetener at Costco and want to experiment with it. I like my cider almost dry. Second best is dry (like I have), and I don't really want to go sweet with it. I have some screw top 500ml bottles of dry cider ready to drink. I know I could put the...

It's from Meridian Hive in Austin, Texas. 5% ABV, in 12 ounce cans like beer. The ingredients are just water, honey, yeast, and sulfites. It is sparkling and dry, but the mild honey flavor suggests a slight sweetness that's probably not really there. It could use a tiny bit of acid; I just...