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I recently moved and had to toss my existing yeast bank. I brewed a pale ale about a month ago, and racked it into a secondary last night so I could pitch a Founders Double Trouble clone attempt on top of the WLP001 yeast cake. I want to use isinglass on the pale ale, and was wondering if...

What's the price?

Hi all, I was kegging up an ipa last night and may or may not have been a little drunk while doing so. While racking, I messed up and left like a gallon or two in the fermenter. To get it going again I had to blow some big air bubbles through the beer. I'm going to drink this up pretty quick...

I am a huge proponent of late and flame out additions. In my pale ale, I get all of my ibus from late additions, namely an ounce and a half at two minutes and an ounce and a half at flame out. I then do a thirty minute hop stand before I cool and whirlpool. Finally I dry hop with an ounce of...

Finished brewing... And yet the wizard grows wiser still

Like I said, I'm not proud of it, but its all I have, and its not like I'm going to brew and not drink. The wizard staffs was a natural progression from this reasoning.

No good beer, no homebrew, and playing wizard staffs by myself... All time low? Fortunately, with my barleywine and pale ale ready to drink next week and brewing my saison as we speak, this will never happen again.

Hi All, I have been mashing in my bottling bucket and using a BIAB bag to remove the grains to drain it. I typically add the grains (~11 lbs) and then fill it with water to mash in at 154ish (~2.2 qt/lb). I then let it sit, drain it into my kettle and sparge (single batch, and again, guessing...

Ok good points. I am going to age them for a while anyways so ill just let it go and see how it turns out later. What about the oaking? I have read that the tannins they provide can be good to balance overly sweet beers, but will they do anything for me where it might be a little under...

I brewed a barleywine recently and racked it directly onto a yeast cake from a pale ale. Twelve days later I checked the gravity and it is down to 1.018 from 1.098! The sample wasn't bad, but it is too dry to mask the 10.3 abv and the mouthfeel is is not as thick as I would like. Are there...

Going to have to pick up another bottle of this soon and lay it down for a while!

Hey all, I mentioned I was doing this conversion over Christmas but I guess I never posted photos of the finished product. Here it is with the tap handle I posted about a few weeks back! The door needs to be updated. I've brewed another 25 gallons since I took that picture in January!

Is there any issue with keeping your temps too low? I fermented this one between 68 and 70 and just let it go because I was worried that fermenting cold like I usually do might result in lower attenuation. Has anyone ever experienced this problem in temp controlling a barleywine?

So I made my first barleywine attempt on Tuesday. It was a partial mash with 13 lbs of grain and 6 lbs of dme. OG came out to be 1.098, which was about 7 points off my target. I am still trying to optimize my BIAB system and boil off rate so I was ok with this. Basically a little extra went into...

There are dilution calculators online which might help figure out how much dme to add. It's basically the formula: Gravity1 * volume1 = gravity2 * volume2

Fortunately, I had some extra light dme from starters, so after it was in the car boy, I racked off a gallon, brought it back to a boil and added enough dme to get it close to the og I needed. After boiling ten minutes, I cooled and added it back to the fermenter. The beer actually came out...

Yeah I'm guessing it was the dilution. I did this my first batch of all grain too. If you lost half a gallon to the grain in your mash, and boiled of another full gallon, you would be close to diluting your wort by half. If the extraction was off a few points to start with, diluting it to six...

I did this with a plastic mash paddle and its great to have an estimate of volumes through my brew day. I would mark each half gallon off with a sharpie and then burn it into the paddle with a soldering iron. Cheers Chans

That is interesting about mash thickness. Maybe I will try mashing thicker next time. I understand the mash temperature versus wort fermentability thing. The question is if I have the same amount of maltose molecules in one solution and the same amount of a more complex sugar in another...

This question stems from whether or not my lower gravity resulted from less stirring or from the fact that more stirring led to a greater temperature loss and therefore a lower gravity.