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Thanks dstockwell, thats interesting. I think I will give it a shot with WY 1010, and without the dry-hop. An all wheat IPA, certainly not something common... Just finished lautering, not without dificulty though!

Hi I'm breweing beer right now, just mashing and I have just realized that the 26.5Ib of pilsner malt I had ordered is actually wheat malt (95% of my girst)! As you can imagine, this makes mashing quite a challenge, this I will manage though. My question pertains to: How can I save this beer...

Ok, so ill try it and post something here. Cheers Greg

Im thinking to do a rye beer but I do not have ale fermenting temperatures at the moment (yay, spring). So I was thinking to do a california-common rye. California Rye All Grain: 50l ABV: 5,8% OG: 1.063 FG: 1.014 IBUs: 44 Color: 11 SRM Mash @ 63°C Grist: 9Kg Pale ale 66% 4Kg Rye 29% 0.5Kg...

Ok, I thought that might be the case, will do smth else! Cheers

Its all in the title, I was going to make a Wit, but it turns out the only yeast I have available right now is 1762 Belgian Abbey II, any of you have any experience with this yeast? Thoughts? Would it make a good Wit? Thanks for your replies! Greg

Anyone have any experience with Germand 'Merkur' hops? Any Idea about aroma, bittering ect.? I bought some of these in germany and have planted them (they were the only thing I could find this spring). I would be love to have a better idea of what I planted. I anycase, I guess it might be an...

Cool to hear this works. Well for my part I have a cali common I want to brew this winter, I have already done this one in the past so I think I will try doing a "double-batch" by diluting post boil. Will keep you updated to how it came out.

Hehe; here goes for my next experiment: High temp aging! I am going to brew an american wheat next week, which I think will be an Ideal subject for a kettle to the glass speed test. Ill update the thread when I have results.

I was wandering, has anyone ever tried high temperature priming? That is: - Add priming sugar and bottle as usual - Let the bottles sit at a higher temperature than usual (e.g... 35°C) I was thinking about this the other day as I would like to create a record fast brewing process from grain...

Ok I figured there should be a reason, thanks for the info!

I have no problem actually diluting and hitting the right targets and all, my question was more along the lines of; does it affect the produced beer to do higher concentration boils and then dilute, and if it does how so? I mean, if no differenct can be seen between a high concentration boil...

Hi people, Have any of you ever tried to dilute your brew after the boil to get greater volumes for a given boil size? I ask this as I would like to make 50l batches, my mash tun could take it for say a 1060 or less OG beer, but my kettle is only good for up to 25l batches. Seen this my...

I have cracked open the first one of these, it has fermented down and primed properly now and its really good. Smooth yet very spicy and a little tart, really quiet a sucess. The WLP300 I used to finish off seems to have gonne pretty well with it. Now for the yeast: It seemed to ferment pretty...

OK, so no bottle bombs from lacto, just acidity. Si I think Ill just leave the bottles a few months and see what happens then.

OK, so now for an update on this: The beer fermeted with wild yeast down to 1042 from OG 1056, stayed there 2 weeks, after which I figured it was stuck, so added some yeast I had lying about (WLP 300), then it took off again and femented down to 1005, (suprisingly dry), stayed there 1 week, and...

Yeah, I would second that, I work in mech engineering and know that the chineese generally will order steel from EU, or Japan if they need to make something worthwhile. They are particularly bad on stainless stees (rusts, lead presance, ect)

Everything was sanitised as usual: Fermenter left with low Ph bleach as sanitizer for 8hrs with all ustensils+equipment inside, then everything rinsed with boiling water, it surprises me that yeast could survive such a treatment, so im going for the wild yeast explanation. Gravity is now 1.047...

I had ordered the yeast and it has not yet come throught the post. Anywho, I stuck it in the fridge now, and figured I would wait to recieve the yeast to innuculate it properly. Im thinking now that this may be a lager yeast from my previous brew that survived disinfection at the bottom of the...

Hi I just got home from work this afternoon to discover in shock and panick that the bucket full of unfermented beer I prepared on sunday night (72 hours ago) that was waiting to be inocculated is fermenting by itself! There is a good 10cm of krausen, I added a blow-off tube seeing this, it...