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I'm going to pull the trigger and go for it but has anyone tried OYL 044 for an IPA? I've seen some folks having good results using WLP 029 (which I use with great results in my Kolsch sytle beers). If you have had good results what temp did you ferment at?

I packaged a Kolsch directly from my Blichmann conical, life got in the way, the remains got infected, and now I have a mess to clean and sanitize. What is the most effective way to clean and sanitize it? I usually clean all my equipment right after brewing with Oxyclean and hot water and I'm...

I recently brewed an IPA with a 1oz bittering addition of magum at 60 and the rest were whirlpool additions. I would have expected flavor and aroma but this beer had nothing, zilch, nada. I was not happy to say the least. I decided I would try dry hopping it just to see what the outcome would...

Would it be reasonable to move to a diacetyl rest now? I used WLP800 and fermented at 52 degrees. There was no mention of diacetyl production in the description of the yeast on their website. The beer was brewed two weeks ago and has gone from bubbles every 8 seconds or so to bubbles every...

I'm planning on brewing a RIS on black Friday and putting on top of the yeast cake of the Belgian that should be done by then. Anyone have experience on using OYL 028 for a stout?

I'm looking to add some "Christmas" spice to the following recipe. I've never done a spiced ale before. Just looking for some ideas as to what spices, how much, and when to add? Batch Size (G): 5.5 Total Grain (lb): 17.250 Original Gravity (OG): 1.083 Final Gravity (FG)...

I ended up adding my salts to the mash at the 45 min mark. I do a full volume mash and always add them to the strike water before dough in. What effect could this have to the mash process and the final product?

Type: All Grain Size: 3.5 Gallon OG 1.054 FG 1.010 Yeast: OYL 004 Mash: 150 degree full volume Boil Time: 60 min Primary Fermentation: 14 days @ 65 6.00 lbs 2 Row 0.35 lbs C20 0.35 lbs Carapils 0.70 lbs Munich 1.00 oz Chinook @ 12 1.50 oz Citra @ 4 1.50 oz Citra @ 2 1.00 oz Citra @...

I'm writing a brew day manual so I can venture further down the rabbit hole of LODO brewing. I may have found a use for my perfectionism... I'm fascinated with this whole low oxygen brewing idea. I don't know about the rest of you but one of the first things I learned when I started out was...

We know that as beer ferments it produces heat. According to an article in Brew Your Own magazine "the heat generated by an active fermentation can warm a typical 5-gallon (19-L) batch of beer by 10 to 15 degrees Fahrenheit (5.5 to 8.3 degrees Celsius)." I brewed 3 gallons of IPA yesterday and...

Does PBW loosen or remove scorched grain from the bottom of a kettle? I'll use good ole fashioned elbow grease too but I have multiple kettles to clean after our annual 20 gallon brew day and was hoping to get a leg up on them.

I brewed a kolsch 5 weeks ago and had left the cake in the bucket with a little liquid on top with the plans of brewing another kolsch and just tossing it in on top of the cake. The cover has been on the bucket since then and it smells and looks ok. Can I still use the cake for my next kolsch...

I brewed a recipe that Remmy posted in 2015. It uses Centennial and Columbus hops. When I was getting the hops from the freezer I noticed the El Dorado I bought specifically for another beer I was going to try. For whatever reason my intuition said "Put two ounces of El Dorado in". So I did...

I've done some reading on my situation before I decided to post and wanted feedback on my thoughts. This is my first potential stuck fermentation. I've done some other high gravity beers with no problems. I brewed a barleywine on 1/5/19 that should have a FG of 1.030 with a OG of 1.116. It's...

I'm getting back to experimenting with highly pungent and hoppy brews. I do hopstands/whirlpools but when it comes to dry hopping I've seen times vary from a few days up to two weeks and longer. I BIAB if that makes a difference. Question is how short can a dry hop time period be and still...

I brew a lot of pale ales and IPAs and I like my IPAs very hoppy so I'm planning on buying 1lb bulk hops for my years supply so I can brew on demand. I'll likely brew small batches of SMaSH beers too so I can tinker with hops and grains. So far I have Citra, Columbus, Centennial, Cascade...

I capped seventeen, twelve ounce bottles of a RIS and realized I forgot the priming sugar. I have corn sugar, table sugar, and cane sugar. I do not want to pour them back in a bottling bucket. What is the best sugar to use, how would you add it, and how much per bottle? This is a 11% ABV if...

Rookie question here...I read a recipe recently that said to perform a protein rest at 122 F for 30 minutes, mash at 150 F for 1 hour, and perform a conversion at 158 F. There was no time listed for the conversion. Is the conversion the mash out? If so how long does that typically last? 158 F...

One year ago today I brewed my first batch of beer. It was a Chinook IPA extract kit from Northern Brewer. Man was I thrilled when my airlock started bubbling! I was first interested in brewing beer about 28 years ago. Back then we were still using the Dewey decimal system and Al Gore hadn't...

I brewed 3 gallons of an Irish Red yesterday and due to distraction pitched most of the 2 liter starter I made. I'm curious at what point has a brewer over pitched and how much can you over pitch before it becomes problematic?