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Started my first batch in March 2015 w/ harvested Nottingham yeast, moved to 3 gal glass secondary after 3 weeks (4/2/15), and maybe feel it is about time to bottle this up! Ha. I kind of forgot about it in the back of the closet and got busy w/life. Will update post when taste it! I bet it is...

which dry yeast? lka brewer is right- you don't want to cold crash or age a hefe. The beer name means "with yeast."

After shaking it, don't open the vial 100% right away! Crack the seal and let the carbonation/foam settle down. Or open it over the FV so the yeast spray goes in.

Good job on not using it and doing another beer! I have not used WY3944 in a while, but belgians usually are pretty active and I think after two or three days it should be foaming real good. I agree with Flars. I would stick to dry yeast via mail during the hot summer, or getting liquids from...

SF gets Modern Times now (cans, bottles, draft). City Beer store in SF has a lot of beer. Bi-rite and Whole Foods will have most on your list too. I have not seen the SARA beer but maybe I missed it. other bottle shops- Healthy Spirits. bars: Toronado on Haight. Then walk up to Magnolia for...

did you take a gravity reading before bottling ? Based on the bottle bombs, seems the yeast were not 100% done in 6 days, maybe 80-90% depending on yeast type, aeration, fermentation temps etc. and it sounds possibly infected (or green) if it tastes bad

I have overnight mashed (start late like 9 or 10 pm- get up next day like 6-7am). Drain MLT, sparge if necessary and start boil. you want to keep the temps up above 130* (I think) to avoid lacto and other issues. Usually with blankets and other warming things. I usually do full volume mash...

Beer Rev is great. Another nearby stop: a belgian bottle shop a few blocks away- I can't recall the name.

I do it twice too. for all grain batches, measure from full volume in the bk. I chill sample in freezer, while bk comes to boil. Adjust hopping if necessary. 2) after getting my volume in the fermenter, I pour out the last hops and trub bits into a large pitcher. it settles out and I use the...

Lots of good advice. I would look drop OG to 1.085 ish by holding back some of the specialty grain and 2 row- and more hops. Like lot more! Like 6 ish oz more total (1 more oz at 60, then more whirlpool and 3-4 oz dry hop). Otherwise IMO you are making a barley wine. good luck.

Columbus or Centennial. If you care about style, either way you are likely making an American brown. bjcp 10C category.

Centennial Blonde like YM said

looks like 11 hours earlier given 1am time mention at the end

go BIAB- Brew in a bag- and no more expensive extract for you!

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I would look back at the beers you liked brewing/drinking- and narrow it down that way. For me, Centennial.

I would punch the ingredients into a free online calculator to get a better handle on how dark, strong (9# of extract is probably too much) and hoppy (w/o giving us the AA's it is hard to tell) it will be. I agree to sub the Amber LME for the dark. It will be plenty dark given all the...

Move to the UK? Kidding but their session beers are cheaper because the govt taxes are by ABV.

Better... I think you mean B:U not BR tho. cheers.

Cool. I agree it is a good idea to put the numbers on the bottle instead of how it ranks "to style". just my personal preference. edit: maybe you already put the numbers on the front? then i can see why you did that here on the back.