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Like many homebrewers, I've been chasing the dragon of a prior fantastic brew. This one is a very banana-forward hefeweizen resulting from underpitched WLP 300 and a warm fermentation. In addition to sticker shock from $17 yeast, the new WLP300 PurePitch boasts a much higher cell count than...

Anyone else have a color coding system to avoid the need for labels and sharpies? We use the following because we don't brew many variations of each style. Using both shorties and longnecks gives two styles per cap color.

Grrr. Brewed 5 gals of Tangerine Wit on Sat, and 5 gals of Amarillo Blonde Sunday night then the chest freezer goes kaput. It's now a glorified fermentation chamber. I'm adding and subtracting ice bottles to keep the fermenters 65* plus or minus 2 degrees, especially over the next 3 days or...

New German restaurant opened up near the house. I called them up one Saturday morning and asked if I could take their empties from the night before. I was told "no." I asked what they did with them and was told they "go in the trash." One man's trash, is another man's treasure, right? "Can I...

Making a hef today: 7 lbs German Wheat 4 lbs Maris Otter 4 oz acid malt SafeAle WB-06 5.5 gals, ferment @ 70* Water profile: r/o + 1 tsp ca/cl/5 gal per Yooper's sticky single infusion mash: 4 gal at 152* for 70 mins no mash out batch sparge with 4 gal &@ 100* Boil 60 mins 1.0 oz Tetnang @...

Oopsies. I think I goofed. OG was 1.072 on Oatmeal Stout on Sunday. That sounds too high. Can we fix this? Got the recipe and grains from LBHS. (strike one?) Here's the info: 9.4 lbs. US 2 row .5 lbs. Crystal 90 .5 lbs. Chocolate Malt 1 lb. Belgian Special B .5 lbs. Roast Barley 1.5 lbs...