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So I have before me the latest Zymurgy (Sept/Oct) issue. I admittedly am a Belgian style beer nut and I'm looking at the Maltose Falcons recipe 30th anniversary Hashell 10 (Belgian dark strong). The yeast is a blend of three Belgian Wyeast strains; 3724 Saison, 3787 Trappist high gravity and...

I have a general question about the strains of Brett Listening to The Brewing Network show about Brett they discuss 4 main strains of Brett 1. Cereveasees 2. Bruxellensis 3. Claussenii 4.Anomalus It this accurate? As I look at strains available from both Wyeast and WLP I see a strain called...

I would like to collect information on the essential components on making a great Imperial IPA (DIPA) comments about a single aspect or ingredient or your whole recipe or process. or even your favorite beer and why you like it. example; Include your favorite commercial example, the water...

Heading down to Charlotte North Carolina from Toledo Ohhio. Passing through Cincinatti OH, West Virginia and North Carolina. Are there any great breweries with a tap room that I should visit along the way??

So after using Irish moss off and on for years I tried Whirlfloc for my last two 10 gallon brews (2 tablets per batch). The first batch I stired for about 4 minutes to get a good whirlpool going then ran the near boiling beer through a counterflow chiller. I got a huge amount of trub and hop...

I'm driving to Portland from Utah then down highway 101 along the coast to San Francisco and want to visit the best brewpubs along the way. I have a great interest in visiting Nano breweries. These are the ojnes I have on my list so far: Dechutes, Rogue, Anderson Valley, Bear Repubublic and...

I'm driving to Portland from Utah then down highway 101 along the coast to San Francisco and want to visit the best brewpubs along the way. I have a great interest in visiting Nano breweries. These are the ojnes I have on my list so far: Dechutes, Rogue, Anderson Valley, Bear Repubublic and...

OK so last weekend I did something dumb. I had a 30 lb of grain in my tun to make a 10 gallon batch of stout, OG turned out to be 1.084. My target temp was to be 156 f. after mashing in my temp was a little low 153 f. so I began to recirculate with a pump using a soft flame. Well I got...

I have a Belgian beer that started with regular Belgian yeast then I transferred to a bucket and added Wyeast 5526 Brettanomyces lambicus. It has aged for nine months. I want to re-ferment in a a bottle using fresh wort from a current batch. Should I pitch fresh neutral yeast (safale us-05 for...

I was just having a discussion with a friend of mine and the topic came up over mashing at higher altitudes. Must we be concerned about adjusting our mash temps for the altitude that we are mashing. we are 5400 feet above sea level and water boils at 203 here When mashing should we adjust our...

I have a very strong trippel OG 1.10 FG 1.010 originally fermented with the Wyeast trappist high gravity that I want to bottle condition. I have racked it off the primary after a month. So now I plan to use some fresh yeast and unfermented wort to condition. What would be my best choice for...

I am planning to sample a large quantity of Hoppy Pale Ales. is it best to drink water and consume unsalted crackers between tastings within a flight of pale ales to clense the palate? What can be done to reduce palate fatigue when tasting a large number of very hoppy beers at a single sitting?

A brewing buddy of mine hade this weird thing happen to him. We both brewed a batch of beer, same recipe and used a portion from the same slurry of yeast (maybe he used more yeast than me I wasn't present when he pitched it), Using 1056. Mine flocked out like normal his has a buch of yeast still...

First off I must confess I am math challenged. With this in mind I will describe my last brew day I am using ½ barrel Sanke kegs and taking volume measurements by marking my mash paddle from the center of the domed bottom of the keg. I first measure the water going into HLT for my mash water I...

I have a question about adding my yeast starter to my cooled wort in the fermenter. I am making my yeast starter by mashing 1.5 lbs straight 2 row at150 F resulting a gallon of wort for at 1.035 OG the day before brew day. Then on brew day I plan to add the entire starter at high krausen to the...

Anybody have experience dry hopping with Saaz hops? I bought a bunch of Saaz and have a pale Ale that I want to dry hop. Would Saaz be too mild to dry hop a light pale ale. I used only 2 row, 20L Caravienne, Munich and carafoam. Mashed at 150 and added Centenial throughout the boil FWH, 60, 30...

Hey all, I need to brew in the cheap this weekend. I have .75 oz of Galena (figuring for bittering) 1oz of Centenial and 2 oz of Willamette to work with along with all the pale malt I need. I can afford some small quantities of specialty malt. anybody have a suggestion for a brew based on...

Hey all, I need to brew in the cheap this weekend. I have .75 oz of Galena (figuring for bittering) 1oz of Centenial and 2 oz of Willamette to work with along with all the pale malt I need. I can afford some small quantities of specialty malt. anybody have a suggestion for a brew based on...

I have a few questions regarding yeast starters 1 I am making a few starters for Wyeast london Ale 1968 So I bought this Crosby & Baker Yeast nutient and I want to add it to my 2 liters of 1.038 starter made from DME if I add it while the starter wort is at about 120 F will it kill the...

Can someone recommend a water test kit for home testing my water that is accurate complete in results (Calcium, Magnesium, Carbonates and hardness) and not too expensive. thanks Greggor