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I'd like to get some notable banana in my next Hefe, and while noting WY says the range can go up to 75F, I am very skeptical of going that high. What temp will do this w/o going overboard? Will 70F be too high?

May I request suggestions for suitable numbers? Would I want the chloride up a bit to emphasize the malt character? Not sure how to go about this first time brew.

I think we all agree that flavor extracts can be really artificial tasting and plain out terrible. There are, however, extracts used by commercial brewers that are actually excellent. I had a large company's brewmaster tell me they used pineapple extract with great success. Well, we probably...

After many extract batches (with steeping grains) I made the wholesale move to BIAB two brews ago. Brew one was an ESB with pre-milled grains and got an eff of 70%. I used Wyeast 1968 and the starter I made looked funky like chunks of yeast that never did smooth out. The post fermentation...

Greetings Members. I have a sachet of US-05 that has an exp date set for May 2017 so it is still in date. I discovered it in a box of brewing gear stored in my basement. The basement is cool and dry maintaining 68F to 73F so there are no temp extremes. But I have always kept yeast both dry...

Slightly cloudy after 40 days of cold lagering. BIAB, when I mashed in I was a tad bit higher than I thought and actually was about 165F. Thermometer probe was wet and I didn't realize it was going wacky. Since been replaced with a submersible probe. The beer is absolutely perfect in all...

I have 3 kettles, all non-electric and outfitted with spigots, dip tubes, thermometers and sight glasses. 10G Blichmann G2, 15G Aluminum (I added the mods) and a 20G Blichmann G2. Question: What will I need, at a minimum, to build a 3 vessel system utilizing these three kettles...

White Labs lists the temp range for WLP672 as 70-75F. Everywhere I read says to kettle sour with lacto between 112-120F. That's a wide range of difference. Can I go to 112F with a lacto brevis sour and be ok?

When I made my last wheat beer, I just swirled the yeast slurry and poured it in two sterilized Mason jars. Loosely capped, and put in man cave fridge that doesn't get opened often. The yeast separated from the low ABV beer and about 50% of the quart jar is yeast. Gonna make another weisse...

Hello all! With the BIAB method, what is a suggested strike temp for my 10# grain bill (7G strike/5.5G into fermenter), and how long should I hold it there? Typical grain bill includes wheat and two row with a touch of Munich for color. Also, I have been boiling 60 min, but since I am using...

Greetings all. I bought a stopper with a drilled hole for the airlock and also has a 15" long thermowell for my Inkbird probe. Being the thermowell is a hollow metal shaft, should I put some sort of medium down in it to aid in temperature conduction? An empty air pocket surrounding the probe...

I have done three BIABs now and am having a consistent problem with too much water. The simple approach is to use less water, but I am trying to get a better handle on that. I use Beer Smith which told me the water to start with. My target is 5.5G into fermenter since I know I'll have about 2...

Hello. I am looking into ordering a Brewers Water Test Kit from Ward's Labs, and hope to use their report to plug into Bru'n water spreadsheet. Will these numbers from Ward be simple to understand and plug into the spreadsheet in a straightforward manner?

Glad I found this neat forum. I am a 5.5G batch kind of guy and looking to upgrade my fermenter pails to possibly SS??? I use 7.8G plastic pails now and looked at a Speidel which is just a fancy plastic. But still plastic. I have space constraints in that I use a 7cf chest freezer with a...