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Has anyone just sprinkled a bit of CBC-1 into each bottle for bottling conditioning? Should I use 2-3 granules for a 12 ouncer and twice that for a bomber? I bottle right from primary. I usually don't need bottling yeast, but I have a Quad coming up that will need some extra yeast at...

I have read conflicting things about mash thickness and efficiency. One source said that to improve efficiency I should mash thicker, while another source (see below) says a thinner mash increases the yield. Yesterday I mashed a big Belgian Quad and got abysmal efficiency, around 55% (I...

My goal is always to make the best beer possible and not rush things. I tend to be skeptical of brewers who say they went grain to glass in a 7 (or less) days, etc. The shortest time I've ever gone (grain to bottle) is 2 weeks, with one week to ferment and one week to clear. Even that was too...

Does anyone have experience co-pitching with Sourvisiae? I want to make a sour Saison. On its own I read that Sourvisiae will bring the pH down to 3.0 or 3.1, which is a bit too tart for me (I prefer 3.4 or so). If I co-pitch will Saison yeast, could I expect a little higher pH?

This question answers itself, probably, but wondering if others could share their experience/thoughts... Yesterday I pitched some diastatic saison yeast into low ph (3.5-ish), low SG (1.018) wort. After 24 hours I'm still not seeing any activity, so starting to worry... BUT I'm guessing I...

I usually get 68-70% mash efficiency, but yesterday I brewed a saison with 35% spelt and the efficiency was a shockingly low 59%. I'm still on track for a tasty -- albeit lower ABV -- saison, but it's got me stumped. Has anyone else had this problem? Mash ph was 5.15, so that would not seem...

I ask because I have a bit of a challenge and I think cold crashing might help... The Belgian Golden Strong I brewed did not turn out right, so I dumped it. I changed the process I think was the culprit (too hot sparge) and brewed it again yesterday. The challenge is I plan to submit it for a...

I'm looking for the source of slight astringency in my beers. Mash ph is always within range; grain crush seems fine; no grains in the boil... I batch sparge and it takes less than 10 minutes, so I've never checked the ph. (I thought checking the ph was more of a concern for fly sparging?) I...

I've had some success with Belgian beers, but still don't feel like I have the fermentation temps and schedule dialed in. Does anyone have experience to share with fermentation temps and schedules? I am most interested in the regular Trappist/Abbey Belgian yeasts. My go-to is 3522. (I know...

What a cool/odd yeast... It did nothing for 2 days, then went from 1.045 OG to 1.014 on Day 3. It's now been stuck at 1.014 for Day 4 and 5, with no movement. Fermenting at 75 F. Has it stalled? I know it's a slow fermenter, but I'd think I'd at least get a point over two days...

There must be an Orval thread on here somewhere, but I'm wondering how many drops (or ml) of brett I should add to each 12 oz bottle? I want to dose my next Saison with some Brett B. Tonsmeire says to dose a 12 oz bottle with 10 drops of "loose yeast slurry," which I take to mean harvested...

The latest Brew Your Own mag has tips on using cocoa nibs in the mash, boil, and secondary. I'm going to give it a go with a chocolate dubbel, 5 gallons. It's my first time using cocoa nibs and I'm looking for some advice. I've got 20 ounces. I plan to use maybe 4 ounces in both the mash...

I keep meaning to use the 3 ounces of oak cubes that have now been soaking in bourbon for a year. The time has come. I'd like to add them to a Belgian Quad. I'm thinking 3 ounces is going to be too much? I'm leaning toward 1 or 2 ounces, for two weeks. Full schedule: primary fermentation...

I have my first British Strong Ale in the fermenter. I'd like to give it a dose of East Kent Goldings to up the flavor and bitterness (perceived or otherwise) a bit. I am thinking 3 ounces. Does that seem like too much for the style?

I've reached a point in my brewing knowledge where I'm confused about unfermentable/residual sugars... For my last brew, a Belgian Blond, I mashed at 154 in order to try to create some residual/unfermentable sugars. The recipe software said I would hit 1.012 FG, but instead all the sugar...

I'm an intermediate all-grain beer brewer, but want to start making some ciders too. I'm about to rack a strong Belgian beer into secondary, and wondering if I could try pitching a few gallons of apple cider onto the yeast cake to make a Belgian-inspired graf? Good idea or bad? Chances of it...

Could anyone give a recommendation on an economical heated stir plate? Under $100? I have to make starters in a cold (60 degree) room, so I need to have a little heat. Some of the heated stir plates I've researched so far don't seem to have very good/stable heat control -- at least not ones...

I've brewed several dozen beers and have never had a problem with bottle conditioning them... until now. My weizenbock has now been conditioning for 4 weeks and it has not carbonated much at all. I'll give it more time, but I am starting to worry it will never carbonate... It was the first...

Looking for advice from those who use honey a lot as an adjunct... I used honey for the first time and it caused my weizenbock to WAY over-attenuate. The FG should have been 1.015, but it's 1.005. Too dry for the style. Instead of the predicted 73-77% attenuation, I am at 90%! I am...

Has anyone experimented with a screen or type of false bottom for a carboy? I am not transferring to secondary, so I have a lot of yeast/hops slurry in the bottom of the carboy after fermentation. I am using a Big Mouth Bubbler with a spigot, and bottling right from that. Works well, but the...