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After a 10 year hiatus I'm back to brewing. I'm working on an Avatar clone. I typically use WLP090, but the LHBS was out, so I tried using some of this new-fangled Imperial yeast. Flagship, to be specific. The bag leaked a bit when coming out of the fridge, but since I brew small batches I...

Hey all, I'm just getting back to brewing after nearly a decade and planning my second 2.5 gallon batch. I'm planning on a rye stout, and was wondering if anyone had suggestions or comments on the below recipe. NB: this is a 2.5 gallon batch, in case it looks thin. 3lbs 8 oz maris otter 12 oz...

I'm setting up my first kegging system. Looking around, seems like torpedos are the newer kids on the block, and can be stacked while tapped. The corney kegs are the old standbys. I'm going to be brewing 1.5-2.5 gallon batches, so the smaller torpedos seem the most attractive at first blush...

Thanks all! This has been very helpful Two additional questions: 1) why should the CO2 canister be outside the fridge? Most of the keezer plans I've seen have the CO2 inside. 2) @McKnuckle since the 2.5g kegs are shorter, don't you have a lot of wasted space between them and the door of...

TL/DR: I'm looking for the easiest way to set up a few (2-4) smaller (2.5 g) kegs in a dedicated fridge now that i'm getting back into brewing. Does anyone have experience with such a set up? I'm getting back into homebrewing for the first time essentially since my son was born. I had just...

Hmmm. You've just rocked my world. I may have to hunt down that pod cast. Mechanisitically I guess utilization from an IBU standpoint is related to time exposed to heat, rather than extraction of AA from the hops? I knew logging on today would destroy any work ethic I had cobbled together...

Yooper, I was just going by Palmer's book... citing a reference from '94. Any chance you can send a link or reference to more modern data? Would love to know it/see it. The only time I've done late additions has been for monster big beers, when it was simply a matter of folding in enough...

Especially if working with IPAs or IIPAs (or any other hop bomb-y sort of thing) be a little cautious using only late malt additions. Alpha acid extraction (thus IBUs) increase as the specific gravity of the wort decreases. Thus, if you are working from a recipe that assumes standard malt...

Personally I think that sounds just about perfect. You May have bit of extra head space in a 3 gallon carboy, but the transfer should kick up enough yeast/CO2 to coat the beer and prevent oxidation. Just my 2 cents.

Seconded. The yeast character is very complex -- see how you like it alone first.

Brewed a Biere de Garde with 3711 in mid May based on a "kitchen sink" recipe I brewed a few years ago. 33% Pilsner DME 33% Pilsner Malt 25% Light Munich 3% Caramunich 3% Aromatic 1% Chocolate Rye (partial) mashed at 150. OG 1.076 FG 1.006 after 2 weeks. Pitched at 66, and let ride...

Bierhaus, thanks for weighing in! The last time I used this yeast the krausen fell in the first week as expected, so I was pretty surprised by this turn of events. I think I know what you mean about residual sweetness. The crystal malts are really shining in my recent gravity sample -- I've...

Any pictures of this? It sounds great, especially for making a big starter for a big beer. How do you predict pitching rates from top-cropped samples? Is it a constant I could plug into Mr. Malty?

Glad to know that this isn't just something wrong with my beer. I actually took another gravity reading last night, and despite what looks like persistent fermentation, it's still sitting at 1.016. I guess between my high mash temp and low pitch rate I'm not going to see much more...

So I've been focusing on small batch, lower gravity beers to let me work on process and reproducibility, with the added bonus that I can easily mash in a 2 gallon cooler if I'm only brewing 2.5 gallons! My most recent attempts have focused on using Wy1318 (London Ale III) to brew a premium...

I would worry a bit more about infection than is being brought up here. There are specific phenols produced by wild yeast that can cause a pronounced band-aid aroma -- I noticed it early on the life of one of my beers brewed with Wyeast's Lambic blend. It settled out over time as whatever...

Just wondering how this turned out? Were you able to replicate 3 Monts? It's one of my favorite beers, and one of the few that I would consider culturing yeast for...

Well -- you all were right. SG 1.076 FG 1.006 I pitched at 65F and let it free ride to about 70 or so. When krausen started dropping I ramped up the temp, until it hit 1.010. Then I put it in the cold cellar (the best I can do to cold crash) for a few days before bottling. I've had two...

Just to hijack the zombie thread for a minute... Is there a rule of thumb about when to bump up from 2 row to 6 row? I'm new to mashing, but most of what I've read says 2 row tastes better as a base malt and can convert some adjuncts, but not how much. I'm hoping to do some rye experiments...

I don't have it readily available, but Can You Brew It did Dechutes Obsidian Stout. You can download the pod-cast from the Brewing Network, complete with interview from the Dechutes head brewer about the recipe and tips on cloning it.