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sorry, no pictures. but, i'm wondering if anyone has seen this before. i made a wheat beer with WLP400 - Belgian Wit. let it sit in the primary for 3.5 weeks. when i opened up the primary, there was something strange on top of it! it looked like it possibly could've been bits of krausen...

The primary sat in my basement/garage for 3 months. most of that time it was probably ~60deg F, but for sure there more than a handful of days it was probably closer to 50. i was worried that all the yeast had settled out and there wouldn't be enough to carbonate the bottles appropriately...

recently used this for a brown ale. 1 week @ ~70 deg F. out of pure laziness i didn't feel like bottling, so it sat in the basement at 60 deg F for 3 months. moved to secondary with a starter of the same strain for 3 days, then bottled. 1. crystal clear. i've never made a beer this...

you guys are pretty spot on, here, i think! it was in fact 9 days after bottling that i sampled it. the yeast was white labs trappist yeast. i have no patience and can never seem to wait, but i'll hold out for a number of more weeks. also, the more i thought about it, it was (unfortunately)...

Thanks, OldBrew. But i'm wondering...why does that heavy hop flavor come later in the taste rather than earlier in the taste? Or why doesn't it have the same profile throughout the taste? I'm curious why it finishes so hoppy but doesn't start out that way.

Just sampled my attempt at a belgian dubbel. When tasting, at the beginning there is the perfect hop flavor and amount that I want. HOWEVER! the beer finishes with too much of a hop flavor. My question is, where does the finishing hop flavor come from? The bittering hops? aroma hops...

Mini-mash grains & profile: 1.5 lbs. Pilsner 1.75 lbs Caramunich 0.5 lbs Flaked Maize 1 lbs Special B Gluten Rest 135.0 F 30 min Beta Rest Decoct 10% of mash and boil it 145.0 F for 30 min Full Beta Rest Decoct 30% of mash and boil it 165.0 F for 30 min Sparge...

so i've always wondered....how does carbonating in a bottle with priming sugar work? here's my confusion: during fermentation, isn't all the yeast and its by products settled to the bottom? so, when i move it over to the bottling bucket with the priming sugar, no yeast comes over to produce...

randar - this was exactly what i was wondering about! next time, if i do choose another decoction profile, i will let it rest at around that temperature for some time. no, i did not do that this time. i'm going to keep this one going and see how it turns out and i'll let you know.

thanks all. the primary has gone mad - more mad than i've ever seen it with fermentation. so i'm thinking maybe my hydrometer got stuck. also, i tried tap water in it and it gave me a reading of <1.000. sooooooooooooo, maybe my hydro is just bad. great link about the decoction.

i made a partial mash batch yesterday using this technique: http://byo.com/stories/article/indices/48-partial-mashing/511-countertop-partial-mashing Added 140-145 F water to 4lbs grain / 4qts water mash, and it got to 135F, right as expected! At 30 minutes, took out about 1/3, boiled...

great...thanks. i had read somehwere that you need to include 2 or 6 row with unmalted oatmeal/wheat. but now thinking about it, you'd be right that if you boiled it...away go the enzymes.

Trying an oatmeal stout. first, i'll cook the oatmeal per instructions. for 1.5lbs of oats, this would require ~3 quarts of water. Now when i add that to the mash, it will be a paste-like oatmeal. So do i need add additional water or did the water used to make the cooked-oats count as the...

I'm looking to do an oatmeal stout. My question...whats the difference in all the oatmeals out there and is there any difference in process? I've seen recipes that call for flaked oats, rolled oats, steel cut oats...even McCanns Quick Oats. Can I just go to the grocery market and buy...