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Can anyone can tell me if there is an ideal mash temp for a wheat beer as far as conversion? I like to get the most out of my grains. I have been brewing AG for 2 years and am now starting to consider my process more in-depth. I have a 50/50 2-row/wheat beer to brew this weekend and I only have...

I know there are tons of threads on this, I just thought this was funny: National homebrew day was Saturday and the LHBS had a big event. A bunch of demos going on. One cat was doing a baltic porter kit demo. Mind you, the audience was mostly inexperienced and complete novice brewers. He...

I am not experienced in wines and wineries. I do, however, understand that certain wineries let the wild yeast do their thing, while others sanitize and live in fear of Brettanomyces outbreaks. The hardiness of wild yeasts and the Brett genus would lead me to think that any unfiltered...

Would there be any use in dry pumping my siphon to aerate 2 brown ales I have sitting with brett and bugs in them? I thought I could do this every month or 2 to get the sort of oxidation that barrel-aging achieves. Is it a waste of time?

I tried to search for wind malt but I came up with wiki entries and a few references but nothing more than a mention: January's BYO magazine included a cool how-to on home malting. What I'm extra interested in is attempting a traditional biere de blanche with wind malt, which is described in...

So Susquehanna Brewing Company out of Pittston, PA, makes a great pils that is on tap throughout the area and I think it's a great brew. It's called Pils Noir. Here's my quandary: Right on the bottle it tells you that it is naturally darkened using a traditional technique called a decoction...

I plan to brew perhaps late tonight or sometime tomorrow so I just thought I might get some quick advice on tannins. I was reading about English stock beer and want to make an approximation. It's going to end up ever so slightly sour - if all goes well. I want to make a really complex tasting...

I'd like to squeeze a half gallon or more of orange juice into my concord wine which is nearly done fermenting. It's bone dry and tastes like a pinot noir. No sulfites or anything, I'm letting this go all the way no matter what else I do with it. Anyone have experience or opinions on adding...

The title? I just translated triple into german... it means Triplebock, or Triple Goat. Well, I've never done this before, but I'm just going to put it out there - I scored wlp885 Zurich Lager yeast, and they claim you can make a lager over 11% abv. According to a number of folks on this forum...

I searched this forum but I didn't find anything on the mash method that Boston Beer Company used for Infinium? Have not had the beer, but I read an interview (was drunk, can't relocate the link - help?) where Jim Koch claimed that he had patented a method of mashing in the 70F degree range for...

I'm making a wine for my mother. She wants an American variety, and my LHBS has what they call New York Varietals available in 6 gallon pails. I've decided on Concord. I don't want to make Manischewitz, so I want to mix it up somehow. It comes pre-innoculated (which I am not too happy about)...

Sooooo... Ijust wanted to say that I pulled a jar of wlp410 wit II that I had in the fridge (with some grains of paradise and coriander still mixed in) to try in a cider. I decanted the liquid, poured it in a 1-gal carboy and followed it with almost a gallon of cider at room temp. Instant...

Greetings, I am a newly minted homebrewer with 12 all-grain batches under my belt. I am a full time student and worker. I also play in a band, and I want us to hand out beers (not inside bars or anything) with our info on the label - cool gimmick, eh? Maybe? Well anyways I don't have much time...

Please someone tell me that there is a way for me to have fresh heather shipped to me? I am simply not going to use the dried. I found a floral company online called galloway heathers and it's pretty neat, but I'd be buying a nursery plant in the pot and at 5 euros for 3 I don't think I can...

So I brewed my first trappist-style ale in May. I bottled in the 31st. WLP500 made some delicious banana and pineapple aromas while fermenting at around 80F. I've only been brewing for 6 months and have a low-tech AG thing going, 3 gallon batches and 65-70% efficiency. Anyhoo I got around 1.056...

My initial thought was that, like any other yeast strain, wheat beer yeasts were cultured and domesticated because they produced desirable flavors. Also, I understand that in some cases the yeast defines the style. BUT do wheat beer yeasts do things with the wheat malt that your classic ale...

SOOOOOO, I want to clear out my carboys full of brew that should ideally sit for a while to attain its most desirable characteristics. What is really the difference between leaving it in the carboy for 6 months and priming/bottling and letting it sit for 6 months? FG is at 1.004 and I can't...

So my first bw is at about 2 and a half weeks. Homemade lacto, raw malted 2-row in the fermenter. It sounded like soda pop in the fermenter. Decoction mash with additional carawheat. Innoculated 3 days after lacto infection with danstar munich wheat and white labs brett L. Pellicle about a week...

Sooo..... I am trying to digest lots and lots of info on this (to me) daunting task of lambik and sour brewing. I am just starting out brewing and really want to experiment/fail miserably/learn as much as I can. NOW, I think I understand how to start a wild lacto from grain hulls for...

Greetings! This is my first post and first thread. I am in secondary on my first brew - an oaked IPA - and I am looking at the yeast sediment thinking that I should harvest it. It is right now at around 35 degrees underneath an inch of wort in a concrete cellar. Anyhoo, I was reading threads...