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Hello, I would like to make a peppercorn Saison with a Brett yeast. My question to the yeast enthusiasts is should I use strictly a Brett strain or perhaps blend a Saison yeast (such as white labs Saison yeasts) and add the Brett after the initial fermentation flurry has died down? Just...

Hey, I bought my brewing supplies for a brew day tomorrow 7 days ago. I just found my vial of WLP 001 in the bag. So it was out at RT for 1 week. It is now in the fridge but will it be ok or should I buy another vial? Thanks yeast friends!

I have a recipe that says add the grains at 60 min. I know this is for the mash in. However i also need to add candi sugar and corn sugar at 10 minutes. What I don't know is of this is 10 minutes left in the mash or 10 minutes left in the boil? Does anyone know if I should add the sugar...

Hey guys, I've gotten some good, helpful information so far so I thought I would ask another question. Since I only have a 1 gallon fermenter I theoretically only need 1/5th of the yeast in the vial from White labs. However I pitched the entire vial as I was told by me homebrew store. My...

Hey. My second batch and I'm making a Belgian blonde ale. I'm using ibrewmaster on my iPad and the recipe I was using estimated an OG of 1.067. I measured only 1.032. During my boil I had one flare up of rapid bubbling but it did not boil over as I caught it In time. My question is what may...

Hello, I'm new to home brewing and had a question on a few terms if some could define them for me. In the mash profile of some recipes I see the terms: "Sacch' rest" and "medium body infusion in" Glad I found this forum! Thanks for the help!