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Hey guys, in case you haven't heard. Boulevard is doing a cool experiment for craft beer week (http://www.boulevard.com/experiences/home-brewer/). I am not super competitive, and very confident in my process, and I'm doing something simple that might be interesting. So I'm gonna start this...

I was planning on adding wyeast nutrient to a batch for the first time, but, alas, i forgot to pick it up. As per some of the above recommendations I will add zinc instead. I work in a molecular biology lab, so I have access to both Zinc Chloride as well as Zinc Sulphate. Using the info above...

In my experience british yeasts are very fast compared to american and belgian yeasts. I did a stout at 1.056 with Wyeast Irish Ale that went down to 1.012 in less than 48 hours. I kegged and served that beer in a week, which included a 2 day post fermentation rest and 2 day cold crash. I would...

I did an American wheat with kolsch and fermented at 58-60 and got a terrible lychee like ( I don't know if that's the right description, but it was WEIRD) flavor and aroma. I let it lager at carbonation, for MONTHS, and it did not improve. I would try the 70 degree rest,, because in my...

This method is also entirely hands off after pitching (aside from pushing buttons), but is NOT energy efficient.

I rig my chest freezer to johnson controller set at 42F, which is where I also keep my kegs for serving. I also have an insulated cardboard carboy box (sheet insulation) that I can place inside the chest freezer. I then wrap my carboy with fermwrap hooked up to a johnson control with the probe...

Yeah, I am listening to the Basic Brewing Radio episode on water chemistry and they mentioned that the off flavor from using non-boiled non-filtered tap water is chemical, rubber. They mentioned that campden tablets, sodium metabisulfate or pre boiling the water can get rid of this. Do you...

Yeah, the reason I said that is that I did an american wheat and wanted to go REALLY clean, tried it at 58.F and got a really strange lychee-ish winey aroma. Only beer I ever made that I couldn't finish. What temp did you do yours at?

I've made some fantastic IPAs with Wyeast 2565 Kolsch yeast. Try to hit 62.F and it will be pretty damn amazing.

With 1056 at 68F you should not be getting fusels, it may be esters that were produced and amplified by low pitch rate and lack of oxygen at the start? I guess you said you had a nice yeast count, so it is hard to say what the problem was. Do you get a headache/lightheaded after a pint of the...

I brewed a batch last weekend (1-19-2013): OG 1.051 (82% Beligan Pils, 9% White Wheat, 9% Cane Sugar) Hops 1oz Northern Brewer@60, 1oz Willamette @5, 1oz Styrian Golding@0 Pitched 1 smack pack of 3711, activated night before and put on a stirplate with 2 cups of pre boil wort for about 4 hours...

Yeah, i think the dry hop method avoids infection because the alcohol will inhibit bacterial growth, and the roasting process for the beans probably serves well as a sanitization step on its own. Remember, in order to roast coffee beans, they are brought to pretty high temperatures, and if the...

I did it for 24 hours, since it was in my keg, i just kept tasting till i liked it, and then removed the beans. I cracked, but did not ground the beans. Again, this is very similar to what the folks at Terrapin described on the Can you brew it show. There is a lot of good info on that podcast.

I have used fresh ground coffee beans as a dry hop and it turned out wonderfully. I did it at serving temperature, for reference, look up cold brewed coffee. This is also how terrapin does it for for their wake-n-bake imperial stout. 4 ounces of beans lasted for up to 6 months using this method.

Hey, no need to apoloqize Pastorken. :) Good to know. FWIW my info came from the pre-boil method (described here: http://seancoates.com/blogs/berliner-weisse and here: http://www.basicbrewing.com/index.php?page=radio). A little more research seems to indicate that lactic acid fermentation can...

Also, from my experience with pickling and the like, you may see small bubbles and whitish film begin to form. But I'm not sure if that happens with pure lactobacillis in wort after a few days or not. Anyway, I am generally interested in making a berliner weisse, so if you could keep us updated...

Well, if by fermentation you mean production of CO2 and alcohol (airlock activity and bubbling), then I don't believe that you will see fermentation. If by fermentation you mean conversion of sugars into lactic acid, then you do indeed have fermentation, but don't expect to see krausen...

This will not ferment your beer (...wort) if you did not also add a standard (S. cerevisiae) yeast, that is likely why you have no signs of fermentation.

Neither beer will carb at 70F.

My 2nd year centennial started flowering the first week of may, and now has a dozens of large cones. My Willamette and Sterling now have burrs. My cascade is the only one that has yet to burr. I'm in Kansas, btw.