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Do you cut the serving post above trub level?

I just realized there was a typo in my response. I was actually trying to ask about hop selection but left out the key word in the question... hop. After thinking about this a bit more, it would be really easy to isolate a gallon of this in a separate carboy to test.

I wonder what Jasmine green tea would do to this beer. Any thoughts on how choice and how to ensure it jives with whatever green tea is used?

Bringing this back from the dead. I brewed this with a 25 min boil and used Northern Brewer hops for ~30IBU. This beer is absolutely fantastic. I enjoyed this more than biermuncher's oktoberfast ale. Perfect balance of malt, roast, and spice from the Rye and NB hops. Mouthfeel from the 1450...

How the heck did you get 3711 to stop at 1.012?!?!? That yeast typically clears EVERYTHING.

Guineas foreign extra! Haven't had one since I was in Cameroon!

Additionally, I would point out that your warm fermentation temperatures would actually encourage fermentation, not inhibit. A lot of people will start their fermentation at temperatures in the mid 60's and then increase it after the first 4-5 days to temperatures in the low 70's to try to...

Brewed a 10 gallon batch of this for the 2nd year in a row using Wyeast 1450 again. Dang, I forgot how good it is. Incredible recipe.

Saving 30 minutes on the mash, 30 minutes on the boil, and 30 minutes by chilling overnight allows me to brew on a weeknight. Brewing on a weeknight allows me to brew :rockin:

I have done this multiple times with success.

Right now I am going to base things off of this recipe. http://www.glutenfreehomebrewing.org/recipes/showrecipe.php?recipeid=150 5 lbs Pale Millet malt (*all malts ar Grouse Malting Company malts) 5 lbs Vienna Millet malt 2 lbs Munich millet malt 2 lbs Buckwheat malt .5 lb Caramillet 1.5 oz...

Hi All! I have a friend who has challenged me with brewing a more "malty" gluten free beer. He has only brewed with gluten free extracts and always done IPA's. I have the ability to mash so am starting to explore grain options. Anyone have thoughts on where to point me for developing an...

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I didn't dry hop until day 10 and had a hazy keg for over a month.

I have OYL-218 in the fridge and have too many recipes I want to try it in. Would you recommend starting with a NEIPA? Any feedback on how it came out?

Welcome from northwest Ohio!

Just spit my drank. Thank you.

I have good news! My all extract batch, no BIAB, has fermented clean. I then brewed a BIAB batch, using a cheap paint strainer bag and also have clean fermentation about 48 hours into fermentation. Additionally, I have a cider fermenting clean in a bucket that previously had an infected batch...

I popped the lid of the bucket today and snapped this picture. I also sampled a previous infected saison that is about 3 weeks old. Same smell as new batch. The taste is apple juice + bile. Very bitter and acidic. It gets you at the front of your mouth. Just the faintest taste of saison. So...

Good questions. Bag gets pulled and hangs above kettle while coming to a boil. When wort is nearing boil, I squeeze bag and remove it. My stainless steel spoon is used to both stir the mash and used during the boil. While its not in the wort, it is immersed in a bucket full of star san...