Search results

Well, so this is my situation, and I came to you for advice. Two years ago I brewed a lambic with Wyeast 3278 Belgian Lambic Blend. My plan was to brew another one the next year and so on, but many things happened and it wasn't possible. Now for me it's impossible to get more of that yeast...

Shouldn't we open a thread with vermouth recipes and discussion? I can't find nothing about it in this forum.

Anyone has a clue about this? Haven't tried it, but just from reading the description I think I'll love it.

Hi, I made my first 100% beer, a Farmhouse ale inspired in this recipe. I'm planning to bottle next week, so I'll have a nice yeast cake fresh to use (I know there are discussions about this, but I've done it many times always succesfully). I guess the brett strain is B. claussenii, due to the...

Hi, there. I was planning to make the CSI clone recipe of this beer but I realized something odd. The recipe, the odd part (5gal): 10.5lbs Pils 5lb Pale 1.5lbs Dingemans Cara 45 3lbs Amber Candy syrup OG 1.096 FG 1.014 Full recipe here. My concern is that if I put that grain bill in...

I'm usually a beer brewer, but once in a while, I go into cider making. My problem is that, again, once in a while, I have serious issues carbing my sparkling cider. What I do is following the standard beer brewing method: pitch yeast and nutrients, wait for full fermentation (around 4 weeks)...

Hi, there. I’m planning to brew a saison (Belle Saison yeast) with a touch of brett (bottle dregs from a wonderful Old Ale). It’s my first time doing co-pitching and I’m curious about when to add the brett. Belle Saison is a monster that will carry the base beer down to 0.99. If I wait until...

Dumb question: Why opening an over carbed beer is such a pain when you have champagne, with twice CO2 level, that is easier? Thanks! PD: I have had problems with my wits that were supossed to be bottle conditioned to 3.5 CO2 levels. Maybe I miss it a little, but soooo much to always have...

Hi, everyone. I’m new in winemaking so I was reading a lot but I never got to answer this question: steeping or pressing? I’m planning to work with other fruits, not grapes. Why almost every recipe you can find steeps the fruit in water with sugar instead of pressing it and getting the juice...

This may sound crazy, but it's the result of being absolutly obsessed with the idea of brewing something similar to a Brut Bier. I can't do it on the Champenoise method, specially because I don't have nor the champagne bottles nor the corks nor the corker. So, I was thinking... If Charmat method...

Hi, guys. I recently bought a refractometer in order to gain some control over my brewing that, until now, it has been quite wild and free. I was reading about the correction you should make when using a refractometer to obtain the precise Brix degree measure, and then convert it to SG. My...

Hi, there. I’m planning to make a GF beer for a friend of mine that has celiac disease. The problem is that, where we live, celiac disease is an absolute oddity, so getting all the GF stuff is impossible. I was thinking in a grain bill like this: 60% malted corn (“maíz de jora”, the one used to...

I’m making my own bottling bucket and I was guessing if it would be better to put a valve in the bottom of the bucket instead of a spigot and a dip tube on the lower part of it. Obviously, I’m trying to minimize losses when bottling. Does anyone has any idea or experience with this? Thanks!

Common grains, sold in the supermarket, work well for brewing with unmalted grains/adjuncts? Or those sold in brewery stores have something special? Thanks!

Ok, this is a reaaaaally newbie question. I'm almost ashamed of posting it. But, I'm not sure about this. When we talk about 60min of boiling, do I have to start taking the time when the wort actually starts boiling or it goes since I put the pan on the fire? Thanks and sorry.

Hi, there. I'm exploring the gruit's world, and found a pretty nice recipe that calls for heather flowers. Does anyone knows how could I replace them? How do they taste? I haven’t tried them in my life, so I’m not sure how to replace them. The other ingredients involved are: lavender, SAAZ hops...

Hi, guys. I'm making my own bottling bucket with a dip tube but now I'm worried with the possibility that it will suck all the sediments into the last bottles, since it almost touches the ground of the bucket. Is this possible? Or there's a strange physical principle that will stop the...