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I was attempting to make a Cheddar. I raised the temp of the milk to 90º. When I pitched the culture, the temp raised to about 100º. When I added the Calcium Chloride and Rennet, after 45 minutes the curds never set. I waited another 10 minute and only minimal curds. I used pasteurized milk, but...

I've done my search, but I couldn't find anyone asking or talking about this. When brewing with Floor Malt, is there anything differnt that needs to happen? Step Mashing, extended mash time etc.? :pipe:

I'm making a Bavarian Dunkel which calls for Wyeast 2206. I have Wyeast 2001 which as you know is the Urquell Lager stran. Since that beer is more of BoPils....what about using that same strain for a Bavarian Dunkel? Will it give me some crazy flavor's? I'm only asking because I'm going to...

For those that participated last year. We've added a lot more. Registration Site: This competition is BJCP/AHA sanctioned and open to any amateur homebrewer age 21 or older. All mailed entries must be received at the mailing location by the entry deadline - please allow for shipping...

Not sure how many AHA members there are on the boards? But I'm running for one of the Governing Committee seats! I'd appreciate your vote. A few of the things I want to work on with the AHA are improving your chances of attending the NHC as well as working on clubs. Meaning, that shifting the...

I have a Blichmann 15 Gallon w/False Bottom Pot as a Mash Tun. I was doing a Step Mash (using Belgian 2-Row) going from Acid Rest-Protein Rest-Scarification. As I was coming up to temp for Scarification, I’m guessing there was to much grain around my temperature prob. Bottom line, I burnt my...

As the title reads; my O2 stone blew off the hose and into your carboy (Imperial Black Rye IPA). As you can figure, it'd be hard to find. Is it worth it to try and transfer my beer over to another carboy to retrieve it, or just leave it till I rack my beer over?

So I’ve stepped up my game and I have an insulated Keggle Mash Tun utilizing a March 809 pump to recalculate the liquid. In the past I’ve used a cooler and Batch Sparged. So with this new keggle/pump/burner set-up I have a few questions: 1. Since the MT is being recirculated continuously do...

Hello everyone! So I created what I thought to be a nice easy Abbey Ale (my first) using the WLP540 Abbey IV Ale Yeast. The numbers: OG: 1.030 (short story, split a batch we had only 7 gals between the two of us) I pitched the yeast and it did great Saturday and Sunday for a bit. Looks like...

For those that might find themselves in southern Arizona. There's a new club that's started up called the Buffalo Brew Club or BBC. We'd love to have you join us. Linkey :rockin:

- Wort = British Bitters - Yeast = WLP023 Burton Ale Yeast - 1,000ml Starter created 48 hours prior to pitching - ½ tsp of Wyeast Nutrient Blend was added to the Starter - OG: 1.031 Yeast started. I waited 96 hours took a reading still at 1.031 I then pitched a Coopers Pure Brewers Yeast...

First and Foremost, I’ve done exhaustive searches here on the forums and the interwebs to find out more about this little silver packet I have. I purchased it this weekend from my LHBS. It’s a small silver packet and on it is stamped “Alpha Amylase Enzyme 4g” that’s it. Now is this used...

So I pitched a 1ML starter of Wyeast 1968 (London ESB Ale) in a Fuller's London Pride clone I'm making. I had a wonderful kraeusen foam....for a day. Now nothing. I mean, there's no foam to be found...anywhere. It's as if nothing really happened. -- Can a yeast be THAT active? I'll...

As the topic says; my OG was 1.012? Here’s the receipt I made (an attempt at a Karl Strauss Amber Lager clone.): Created a 1,000 ML Yeast Starter. One thing that could have been wrong, my boil was a slow roller. It wasn’t as furious as I normally have it. I’d guess it was...

I’ve been trying to scour the interwebs to find a good answer, and I’m sort of coming up short. My question as I start to buy more and more brew equipment I seem to not want to continue purchasing more-and-more. So, I’m sorry here’s my questions: Why do folks brew 10 and 20 gallon batches...

Yea, my first post. Honestly, I’ve been lurking the boards and reading like a madman. But I can’t seem to find a post that addresses my question. Will a yeast starter speed-up the fermentation process? I made a nice Pale Ale that went into a secondary after seven days. Then once in the...