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I accidentally bought wine yeast nutrient when at the LHBS a while back. I am now out of beer yeast nutrient, so the wine yeast nutrient is all I got left. Any difference or reason not to use it for beer?

I know the general rule of thumb is, "if you can taste it, list it" when filling out entry forms. Is this true for abv? I have a 12.5% abv Imperial Rye Smoked Porter aged in a rye barrel. For a beer that big, should I let the judges know they are going to taste that? It's not hot or solventy...

I brewed a saison with WLP 565 and after 4-5 weeks it is down from 1.065 to 1.008. My plan was to add both Brett C and about 7 pounds of frozen peaches to secondary. My question is when to add them? Should I add the Brett and let age for months and then the fruit? Or, add the fruit in a...

I would really appreciate any input on the recipe below whether you have had this beer or not. I am going for the beer in the description linked, not necessarily a clone, but a big, earthy porter, in which the smoke is in the background with the character of the barrel and the rye from the grain...

I bought these hops from Farmhouse Brewing Supply. Here was the description: EXP 5256 Current AA__17.0%more info... Beta: 5-6% CoH 27% Total Oil 3.1 Ml/100g Experimental variety from Hop Steiner. Bred form Apollo and Merkur. Light Grapefruit, Citrus, Pine, and Mint notes. Also has dark...

I was part of a big brew on Saturday and took home 5 gallons of Helles bock at 1.070 and 5 of Schwarzbier at 1.052. I chilled them down to 47F and got my big slurry of second gen WLP 833 (Bock Lager) ready to pitch. Thinking the Helles would need more, I eyeballed it and accidentally poured...

I am brewing a 12 gallon batch of robust porter using 1 1/2# Chocolate malt and 12 oz. of Black malt. I have brewed this batch before, in September, and failed to take detailed notes. I added about 8g of baking soda to the grist before doughing in in order to raise mash ph, but how I did it...

I know that this beer would work well with CalAle or 1056, but I want to build up my yeast to repitch on an actual Kolsch after this brew. The recipe is a standard American Wheat. 50/50 wheat malt and 2-row, with a little Caravienne. Single hopped with Amarillo to 27 ibus, but most of the...

I am about to foray into brewing with Brett. I use a kegging system to keep 3 kegs on pressure in my kegerator. I have been warned to keep soft tube and plastics for brewing with Brett separate from my other brew materials for regular sacc fermentations. My question has to do with the gas line I...

I want to ask you all about your experience using Brett? I was thinking about adding Brett B to a secondary fermenter with one of the carboys (split 12 gallon batch) of almost-finished Belgian Pale Ale fermented with Wyeast 1388 (OG 1.055). Or, would it need to be done just before primary...

I made a Schwarz, I repitched the 2124 I used to ferment a Dortmunder, put it on temp control in a water bath to raise the temp to 50 in case it fell below. After 5 days fermentation, I was messing with the temp control (ranco) and changed the setting from heat to cool. Well, it couldn't cool it...

I have fermented two 12 gallon batches with the same WLP 001. The first beer was a 1.060 Pale Ale, the second I racked onto that yeast cake (my first time doing so) with a 1.072 Porter and both beers turned out great. I carefully rinsed the yeast (first time doing so) from the Porter batch into...

Began a 4L starter of Cal Ale (best by 8/6/11) with two vials on Wednesday. Chilled and decanted and stepped it up to 5L more last night. The step took off fast and had my first starter blowoff, though not bad, just raised the foil an inch or two. I did panic and sanitized a blowoff tube (too...

Hi all, I made 11 gallons of Bo Pils with Saaz. Pretty standard AG recipe. OG 1.058, FG 1.009. A slightly higher than usual mash temp gives me some good mouthfeel and residual sweetness even though the FG is a touch low for the style. The samples are taste good. Nice maltiness happening with...

I pitched two packs of Wyeast Urquell 2001 on into 4 liters on Wednesday night. According to Mr. Malty this will give me 400bil. I was going to chill, decant, and add 4 liters more starter wort to give me another 600bil for my 12 gallon batch of 1.051 wort. When do I begin to chill? And how...

I am going to brew on next weekend and need to get to work on a huge starter. I am overwhelmed at the variety of yeast for this style of lager. I would love to read any and all thoughts, recommendations, and experiences using any yeast to make a Czech Pils. Also, on a somewhat related note. I...

I am going to do a 12 gallon batch of an all grain Czech Pils, and I wanted to get a little more creative with it. I have heard that Urquell actually uses five strains, one of them being Wyeast Urquell 2001. For this batch I am going to make a 4L starter and, according to Mr. Malty, use 4...

I'm currently brewing a Hefe and using Eric Warner's 30C rule. I have heard this method works well to pitch at 13C and ferment at 17C, or 12 and 18, or any other combination of 30C. I was hoping someone could clarify something for me. I pitched at 54F, hoping to ferment at 62F. I am using...

I need to bottle a couple carbed Dortmunders from a corny tomorrow morning, April 6, to drop off at a competition, for which they won't be drunk until Friday, April 8. I don't have a counter pressure bottle filler, so my plan was to chill some bottles down to close to freezing to minimize...

Found a recipe for a Dortmunder that uses a 90 minute boil for a 12 gallon batch and uses 1.5 oz. Santiam at 60 min. and 4 oz. Hallertauer whole at 1 min. I have all the Hallertauer pellet I need and more, as well as enough Saaz. But no Santiam. Any suggestions for subs? All Hallertauer? One...