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Thinking of brewing the following recipe this weekend: 6 gal 1.056 OG 35.4 IBU 13 lbs pils .5 lb Golden Naked Oats .13 oz Magnum @ 60 (using up leftovers) 1.35 oz Hallertau Blanc @ 15 .8 oz Nelson @ 15 1 oz Hallertau Blanc @ KO .5 oz Nelson @ KO Dry Hop with 1/2 oz each Nelson...

This is a starter I made from stepping up a bomber of Saison DuPont yeast. I started with 200ml of 1.020 wort for 2 days, added 500ml of 1.037 wort for 2 days, crashed and decanted and then made this 1.25L starter with that slurry. Let that run for two days and then cold crashed last night. All...

Who uses this product vs other yeast nutrients? I seem to get extremely high attenuation, even when factoring in mash temp, grain bill, etc. I use pure o2 before pitching, but I don't have any other explanation. It dawned on me the other day that I use Wyeast Nutrient Blend on every batch...

I've been reading and thinking about jumping into wild brewing for awhile. I've found that I really like dark sours with dark fruit and wine and oak notes. Recently I had a Boulevard Love Child #5 and that has me motivated. I used themadfermentationist's recipe for Flanders Red Again for the...

Hey y'all, Trying to use up my 2014 hop stock and wondering if anyone has any experience mixing EKGs with American hops in an IPA/DIPA. It'll be a 60 min Magnum addition, followed by a huge steep and dry hop with some combo of Motueka, Chinook, Cascade, Centennial, and Citra. Wondering...

I have a can each of Alter Ego and Eureka w/ Citra, picked up yesterday from the brewery. Canned 9/23 and 9/24; both excellent. Looking for a fresh Pliny. Would also consider other RR IPAs or wilds or Alpine IPA/DIPAs :mug:

This beer was brewed as a test of Pearl and English crystal malts. All English grain and English yeast with all American hops made for an excellent brew! 14 lbs Pearl 8 oz Simpsons Medium Crystal 4 oz Simpsons Crystal Light 4 oz Simpsons Dark Crystal mash @ 152 1.5 oz Columbus @...

I've always used citrusy, American hops, so I figured I'd branch out a bit. The descriptors I've read are spicy, herbal and floral. I know Smuttynose Finestkind uses them, but I haven't been able to pick those descriptors out of that beer. I was thinking about doing a pilsner with them...

Anyone ever add their water additions to their primary? I was just cleaning up and found my boil addition. The mash addition went in, but apparently the boil addition never made it... I was thinking I could boil a small amount of water with the minerals and dump it in when its cooled...

I have 1 bottle of 2014 BCBS to trade. Looking for IPAs I can't get in MA: Russian River, Alpine, Hills Farmstead, others. Make an offer

For those of you using the STC-1000+ with firmware v1.07 and two temp probes, how are you using the second probe? My understanding is with the right settings, the 2nd probe can be used to limit temp overshoot. My question is what are you using for hy, hy2, delay timers and how do you have it...