Search results

I just used me keggle for a mash tun for the first time. I recirculated the wort for about 20 minutes after the mash was complete and then batch sparged. I have never had cloudy wort before. Is it the recirc? Maybe the dimensions of the keggle do not create a good grain bed?

I have a wine making friend that is giving me two 14 gallon barrels he has used to produce wine. Myself and my club are excited to get some beer into them for aging and souring. I am getting the barrels delivered full of water and sodium metabisulfate. I believe this is a sanitizer. My...

I added a pound of dried apricots to a Belgian red ale with wyeast Belgian Ardennes post ferment at 68 degrees. Fermentation kicked back up. Now, tasting it one week later, it has gone from a malty rich beer to pure booze and nail polish. What happened? Could the fruit have that much sugar? I...

I stumbled upon this and wondered if anyone here has used it as their brew rig: http://www.amazon.com/dp/B00264G584/?tag=skimlinks_replacement-20 Price is tough to beat. Looks a little flimsy though. There are reviews from brewers who say they like it.

I have been working on a few red ale recipes and I tweak the amount of specialty grains to try and get a reddish beer. In BeerSmith, I might have a recipe with 16SRM, but the final product looks more like something in the twenties. A potential cause: In order to speed up my brew day a...

So, I brewed up my standard farmhouse ale, and pitched the dregs from two Jolly Pumpkin bottles and two Crooked Stave bottles. Took a sample 5 weeks later and wow, this stuff is already sour. It's tasting pretty good, wondering if I should keg it up, or if there would be value in letting it age...

I collected a nice slurry from a farm house ale to be used in a new brew today. I collected it in a jar and placed it in my keezer. Well, I should have figured, the bottom of my keezer is pretty cold and I found a jar of frozen slurry today. Can it be saved?

Does anyone have some experience with this strain/blend? I recently brewed a fairly standard saison recipe with a mash temp of 148. I split the wort into 3 gallon and 5 gallon fermenters with an OG of 1.053. The 3 gallon got 3711 without a starter and the 5 gallon got the 670 blend, also...

I have what is probably a pretty silly question. I have searched the forum and the web and can not get a clear answer. I am an all grain brewer, have been for about 40 batches now, and I always batch sparge. I use Beer Smith and go by it's numbers. It always says to add 168 degree water. But...

I have a Mosaic pale 1.5 weeks into fermentation. FG has been hit, but it has the most rancid sulfur smell. Kinda like raw sewage. I have had that once before with Nottingham and it went away over time. What worries me is that the beer has a sulfury taste as well. Anyone else have 1056 do...

After listening to Jester King on the BN, I am inspired to take a shot at a very low ABV, table farmhouse ale (calling it Farm Equipment). They spoke about the recipe and focused on noble hops. I am wondering, can this focus be more on American hops for some unique flavors and aromatics...

After about 30 batches, I seem to have half if them turn out to be gushers with about 2-3 months aging. Beer still tastes good, and long cold conditions seems to help, but it's getting frustrating. I clean my bottles well and dunk them in sanitizer before filling. I typically use 3/4 cup if...

Every batch I have done with either wheat or flaked oats, I have added a generous amount of rice hulls. And each time, I get my best efficiency and smoothest sparge. Is there anything wrong with using them in every batch?

I am about to bottle an 11.5% beer that fermented down to 1.000 with WLP545. I would like to brew up a Belgium Blonde with an OG around 1.056. Do you think I could use this yeast, or has it been stressed to the limit?

Crazy question for the collective: So I recently made a porter based on a recipe I have used before. It ends up as a super dark, roasty good beer. This batch, however, may be struggling. Fermentation is just about complete and the sample I pulled is much lighter than it should be (I know...

My last batch I decided to take Gordon Strong's advice and not include my dark grains in the mash for a porter. Instead I added them in at first running vorlauf. My process: 1. Mashed my pale and munich malts for an hour 2. Dumped: 1# Chocolate, 1# Brown and #.5 of C120 on top of the grain...

Thought I would share what I would consider an odd fermentation of a batch I brewed this weekend. Style: Belgian Specialty Ale TYPE: All Grain Taste: (30.0) Pureéd 2 pounds of chopped peaches and added to the boil with 10 minutes left. Pitched a 3rd generation of 566 at 83 degrees and...

Smacked a pack of 1388 and it inflated as usual. Made a 1600ml starter and pitched as normal. 24 hours later, still no kruesen. If I shake the flask it creates a ton of foam. Do I have bad yeast?

Hey all, I plan to brew a strong ale that will use 3 pounds of sugar added after fermentation is well under way. So, I will be pitching into a wort that should be right around 1.06. Do I plan a starter big enough for the 1.06 hoping there will be enough propagation in the initial...

Hoping I can get a bit of advice. I have a Cali Common ready to bottle today and I would really like to brew a Marzen and just use the yeast cake from the Common. What is the best way to do this? My ideas: 1. Just move the new beer into the empty carboy shake and ferment. Problem is that the...