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that worked perfect thanks

I cleaned out my carboys with Oxyclean, and I got lazy and just left the water/oxyclean in the carboy for about 2 weeks or so and today I go to clean it out and the oxyclean is stuck to the bottom and on the sides of the carboy. I tried hot water and a carboy brush, i tried using the Carboy...

It is lagered with beechwood chips in the ageing vessel which, according to Anheuser-Busch, creates a smoother taste. While beechwood chips are used in the maturation tank, there is little to no flavor contribution from the wood, mainly because they are boiled in sodium bicarbonate [baking soda]...

8 oz @ 10 min

"Unless you are a giant commercial brewery trying to save pennies, there is never an excuse for using artificial flavors; they taste and smell artificial because they ARE artificial. One of the points of homebrewing is to make something special that is a reflection of your personality. You don't...

I'd go Warrior hops for bittering, Vanguard hops at flame-out and DARK BROWN sugar. Might think about doing 1 oz American 1 oz French oak chips

Getting the starter ready tue gonna brew a Brother Levonian Saison clone on Wed

Awesome if you can convert them, but don't be offended if these friends prefer to swill their piss water to quaff your home brew

Years. A better bottle isn't like a regular plastic bucket, it is designed out of magic plastics especially for home brewers.

i concur, 2-3 weeks in primary is fine, just make sure you keep your wort at the correct temperature. Check the gravity numbers and that they aren't still moving, when they have finished dropping, throw it in the fridge to cold crash all the yeast to the bottom, then bottle or keg.

Try cold crashing for about a week before you bottle, that should cut down on the sediment problem. You might try cutting out transferring to the secondary and go straight to bottling, unless doing an IPA or something like that.....the less your fermented wort has to move the better.

Sweet Water Tavern Giddyup Stout : http://byo.com/component/resource/article/Indices/51-Recipe%20Exchange/2199-sweet-water-tavern-giddyup-stout

I am excited to try this new yeast White Labs came out with American Farmhouse Ale. I'm pretty sure it is from the Lost Abbey brewery. I am going to do the recipe that is in this months White Lab's Customer Club Newsletter: Tomme Arthur's Saison Blanc...

If you do it will be a saison not a wit...the only guideline to a saison is that you use saison yeast...for an authentic weizen, let the yeast be the source of the typical flavor. A good experiment would be to split a batch do half 3944 and half 3711 and compare and contrast.

whats "Sweewater"

sounds delish : "A belgian-style Golden Ale fermented with blackberries and blueberries" but why not use WLP570 Belgian Golden Ale Yeast?

I never tried orange blossoms but i have tried grapefruit. I pick an ounce of blossoms fresh from my tree for my spring seasonal. I flash boil them to sterilize, and add at bottling.