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I brewed 12 gallons of this 2 weeks ago and have cold crashed it and plan on kegging in the next couple days. I have a question regarding dry-hopping in the keg. Would it be beneficial to weigh down the hop bags and suspend them above the dip tube with fishing line to encourage better hop...

I just found a large amount of wild huckleberries and vine berries in my freezer that I picked last year in Indian Heaven wilderness in southern Washington. I want to use them in a beer. I was thinking of a basic wheat beer but the flavor of the berries are quite tart compared to farmed...

I'm inclined to agree. I think I just needed some moral support. I kegged 15 gallons today and would hate to lose 5 of them to negligence.

DOH! Forgot to note that I took a gravity reading and the taste test was fine and it finished at 1.010 from 1.052.

I had a serious blow off occur. Air lock was blown through, but not blown off. This occurred when I was out of town and my brew partner got too busy to monitor it. I noticed it when I got back, figured there was a blanket of CO2 in the carboy to keep any bugs out, so I replaced the airlock and...

I don't have the Schelde or Antwerp ale yeasts available so I am brewing this with the WY1581 Belgian stout yeast instead. Anyone tried that yet? I'm intrigued by the more neutral but still phenolic properties that this yeast might impart. Fermenting in the low 60's. Would anyone suggest...

I added a pound of oats and did a partigyle. Turned out great. Chewy session oaty. Room mates loved it (I only had 2 glasses, they raided the kegerator when I was out of town)

should I go about adding a champagne yeast differently than an ale yeast? Would montrachet or a champagne be better, or does it matter? Thanks!

So I have a RIS that I brewed in early March, 2013. I want to bottle it soon. It started at 1.109 and finished at 1.026. I want to bottle it but I think I need to add yeast after 7 months of aging. (It was racked twice because my yeast flubbed out after 3 weeks at 1.040, so I racked it to...

I will try to wake up the yeast. If that doesn't work I have a smash beer using S05 that I'll be kegging, so I can use that cake to finish up the RIS.

Its a 60F calibrated hydrometer. Worked for 50 batches before hand. I use a refractometer for simple brews. Not for this bad boy.

151F 1.25qt/lb

All grain. Hydrometer sample 60F

AG. Hydrometer sample at 60F

I made a massive RIS last month. Started at 1.098. I pitched a 2L stir plate starter of WY1335. The starter spent 3 days swirling. I took a reading and its only down to 1.041, four weeks in. I plan on waiting another week and then take another reading. I know the yeast I used isn't the...

I'm brewing this tomorrow but made a starter with WY 1335 British Ale II. Anyone use this? The starter is massive and has been swirling for a while. Any need for concern? can't wait to brew this and leave it alone for a 2013 holiday treat and focus on quicker beers for Spring and summer.

I have an IPA (1.072) that has fermented out and is still in primary for 5 days afterward (steady at 1.019 last week when I had time to check on Monday and again on Thursday which was my target). It will be 4 weeks tomorrow since pitching and I will not have the time to transfer for dry hop for...

I grew up in Antwerp and the two major pilsners are jupiler and Maes Pils. These were the most common. The most popular Belgian Pale was De Koninck and still is (In Antwerp at least, where its made). Duvel is also very popular in bars. As far as the others, I think Belgians just like what...

thanks again!

Sorry for another question regarding bottling of this batch- Should I reduce the amount of priming sugar due to the lost gallon?