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Hi all, I make quite a few Czech Pilsners- triple decocted 100% bohemian pilsner malt. I usually use 2278 but I tried 2001 this time because I wanted more of a true Urquell clone. I pitched at 42 F in 1.049 and let it rise over five days to 58 F. It's sitting at 1.025 on the sixth day with...

Quick question- I only own a 1 L flask and I usually get by with a starter that size. For the first time, I'm brewing a high gravity lager (1.075) and need a 2 L starter. Is making a 1 L starter, decanting spent wort, and then adding another 900-1000 mL more or less effective than a...

Hi all, I'm brewing a Bavarian Dunkel next weekend and making up the recipe. Really want to use Weyermann's Dark Munich (9 L), which they say you can use up to 100%. It's planned to be basically a SMaSH with a couple ounces of Carafa, double decocted. Even with a decoction schedule, will...

Hi all, I've been an avid sour brewer for three or so years and have tried every kind of microbes available. Most don't cut it acid wise for me. I just discovered The Yeast Bay and their Melange sour blend... Any reviews/experiences?

I brewed a pale ale with 1469 thirteen days ago and left it to ferment in the mid 60s. I returned home from a trip last night and the carboy was still bubbling once a minute. 1469 is usually a vigorous and fast fermenter for me. There was definately blowoff on this batch. The last batch of...

Has anyone used the Alexander's grape concentrates in a saison or other beer? Adding a can of white wine concentrate might make a really interesting product. Not quite beer, not quite wine.