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Hi All. I've searched the forums and havent seemed to find quite the topic I'm referring to here so I was curious. Has anyone ever tried boiling the mash after a sacch rest to attain some of the caramelization type flavors achieved in a decoction mash? This is assuming you've held for the full...

Hi All, I'm brewing a 100% Brett Pale Ale in about 9 days. From what I've read on Milk the Funk, it looks like theres about 17.5 billion cells in the White Labs vials for Brett. Am I going to have enough time to get enough cells for a 1.050 beer? My first 100% Brett beer and I've read that...

Hi all, I know this may not sound like a "problem" per se, but in the process of really trying to fine tune my IPA's I am turning here for help. Im making some really tasty IPA's with great flavor and aroma that I'm happy with. But when I drink them next to commercial examples, they just dont...

Hi all, I made a Berliner Weisse based on steps from Milk the Funk. Soured for only 30 hours and ph was very low (3.1). Soured much faster than I anticipated. Nonetheless, i pitched a 1L starter of WLP 644 into 6 gallons of wort. The FG is sitting at about 1.009 after a week and a half (OG...

Hi All, On the east coast, I've never had the pleasure of indulging in a bottle of Pliny. I have some Hop Slams I can trade or get something to trade from the southeast region (I live in Jacksonville, FL). If you're up for it, let me know. It would be much appreciated.

Hi all, I'm planning on doing my first sour in the coming weeks. Split batch saison with 3711 and the other with the same yeast and some 5335 lactobacillus from wyeast to help give it some additional tartness. Nothing crazy but I thought this would be a good start since we were brewing a...

I made a dunkel a few weeks back with Saflager 34/70 German lager yeast. I mashed at 156 and pH came in around 5.2. Basically all Munich malt with some dehusked Carafa for color. I pitched 2 rehydrated dry packets after hitting with about 1 min of pure O2. 1.064 OG (higher than expected but...

Hi all, I'm getting started into counting and have a pretty good understanding of the process after much research. But one question I have is how are you working to minimize contamination when pulling a yeast sample to count? I'm thinking that I will be pulling samples right out of a...

Hi all, I've been having a frustrating run at brewing now for a couple months and I'm not sure whats going wrong. I'd like to think my process is pretty solid. All grain brewer, RIMS system, treat water, measure pH, make starters, oxygenate wort, etc. But alot of my beers are coming out with...

Has anyone purchased the microscope from white labs named "Advanced Microscope MB1250?" It only indicates that it's 100k objective lens. Anyone know what brand? NA (assuming 1.25)? Oil immersion? If you have ordered and used it, how have you found it to be? Worth purchasing or explore other...

Hi all, I've recently started diving into the world of water. I've begun trolling the forums and am about to get into Palmer's book on water from the new Brewing Element Series. With that in mind, I'll be brewing a Belgian Wit this weekend and want to be dialed in from a water perspective...

Hi all, I bring this thread to you having read a decent amount of others regarding bottle conditioning after cold crashing. I've read about the debate of using the fermentation temp vs the temp at time of bottling to calculate the amount of priming sugar, etc. I wanted to run this scenario by...

Hi all, Ive read a decent amount on batch sparging but one area seems to be tripping me up. Ive read various forum responses (alot of info from Denny - thanks) and have started mashing thinner (last batch I went 1.75 quarts per pound). What I am trying to wrap my head around are the volumes...