Search results

This is a beer geek topic... I brewed the extract kit from Northern Brewer for Dunkelweiss last Nov. The brew day went well and it fermented with wy3068 at 65 F for 3 weeks. I bottled it and everything was great. After 2 weeks there was decent carbonation, but the body felt thin. I was...

Anyone have any comments on this kit? There are no reviews on the NB website. Also, the recipe calls for wyeast 2112 (california lager) to be used. My ambient is about 58 F now. The optimum temp is 58-68. Anyone with a comment on how low you need to keep this yeast? I will not be using a...

I have 6-8 batches under my belt and feel that I have my process going well. Currently, I do partial boils. I would love to step up and do a big beer (IIPA, RIS, BW). However, I do have concerns about trying to do this with the partial boil extract method. - have other people had...

I have a previous thread where I talked about an attempt to make an oktoberfest in aug using wyeast 1007. It did not go well and I would like to know why. recipe: 1# cara45 steeped, 6.4# amber LME, 1.6# pilsen DME, 1 oz hallertauer (60min) yeast: wy1007 starter did not go well and so...

I am planning on doing a 2.5 gal batch of a winter warmer. The original recipe called for 0.75# crystal 60L 0.25# chocolate 9.5# light LME For a 2.5 gal bathc I was going to use 4.7# LME. For the steeping grains how much difference would it be to cut it in half vs keeping the same...

Is a 1500 kW heatstick enough to bring 3-4 gallons to a boil by itself? I've searched and can't find much info regarding this. I am being banished from the kitchen and am researching possible heating options outside. I like the idea of a heatstick. Later if I get to full boils or AG I...

I found a recipe for a winter warmer that uses Danstar winsor dry yeast. My LHBS carries Notty or US-04. What do you think would be a better substitute? I want to stick with dry yeast for this occasion.

I wanted to relay one of my experiences and see if anyone had a similar one. I am new to brewing as of April. Over the summer I thought it would be great to make an oktoberfest. However, I don't have a fridge for lagering. Therefore, I attempted a hybrid using the wyeast 1007 and a swamp...

I was looking at an all-grain recipe recently that called for a lb of toasted 2-row. Yes, I've read Palmer's and Papazain's chapters on this. What are people's experience with steeping toasted base malt for an extract beer? I will probably try it and can post the results later (although it...

I recently bottled a belgian table beer. That recipe used Wyeast high gravity trappist and so I brewed a tripel and pitched using the old yeast cake. My friends keep asking what I have brewing. I find belgian beer so unique that I can't figure out how to describe it to them. Perhaps, some...

I am starting to move beyond kits and wanting to do recipes posted here. My issue is figuring out the steeping grains. My LHBS sells the grains in 1 lb bags. Many recipes call for 0.5 lb or 0.75 lb. Do most of you buy the 1 lb and toss the left over? I would hate to be that wasteful...

I am making a psuedo oktoberfest using the hybrid 1007 yeast. it is a 5.25 gal OG 1.055 beer. I pitched at around 65 deg with a 1/2 gal starter. It has been between 60-65 for the last week. Initially I had a blow off tube. After 3 days it seemed like things were slowing down so I switched...

I regularly read the posts on this site and have learned a lot. My addition is a mishap that recently occurred so others may learn from my mistakes. I was making a psuedo-oktoberfest using Wyeast 1007 (hybrid german ale). According to MrMalty for a OG of 1.058 and a intermittent shake...

I am going to be doing a 2.5 gallon batch of a belgian tripel. The original recipe called for 1/2 pound of caramel pils. If I half that it is 1/4 pound. Is it even worth it? I don't want to take the extra time and buy grain that is unnecessary.

I have read many posts regarding the need or lack there of for a secondary conditioning vessel. At this point, I have decided that I am going to go without a secondary vessel. My question is for those that bottle condition. Is there any change in technique that you use for "big" beers (OG...

I am planning on brewing a Belgian Trippel. The recipe calls for 0.5 oz of summit hops for 60 min. My LHBS doesn't carry summit. According to - http://www.brew365.com/hop_substitution_chart.php Cascade would be a suitable substitution (which my LHBS has). The AA is about 1/3 of...

I was thinking about making this kit in preparation for an oktoberfest party my wife will be holding. My concern is the fermenting temp. The profile on wyeast 1007 says best at 55-65 degrees F. I won't be able to get that low in the summer. My "fermentation chamber" or basement is about...

I have a 1 gal batch of apfelwein fermenting. Bottling should occur in 2 weeks or so. I just realized that I haven't bottled only 1 gal before. Do people still use a bottling bucket or is there a better technique?

I have a brew in a 6 gal BB primary that I will need to rack to my bottling bucket in the near future. I use an autosiphon. When I look at the BB there is a "punt" or indention on the bottom. To me that would mean the middle has the smallest amount of sediment and that would be the best place...

I am a new brewer with only 2 extract kits under my belt. Already, the contributors to this site have been very helpful. Thanks.