Recent content by HumbleBrew

With the French Saison strain (3711), I find it not so necessary to push the temp so high. I've brewed several saisons it - I'll usually start around 69-70 and ramp it up to 74-75 over a few days, but I don't think it's necessary to go much higher. I've also kept it at 70 for the entire...

It sounds like it may be a problem with your crush then. I would also recommend making sure your mash pH is in the right range. It's effect isn't as big on efficiency but it could play a role if your pH is way off. I was having the same issue, consistently getting only 62-64% efficiency and...

For an OG of 1.085, I would recommend making a starter or using 2 vials of yeast, even with a 3 gallon batch. The Mr. Malty pitching rate calculator is pretty helpful if you've never used it. In your case, it recommends 1.8 vials of yeast or a 1.42L starter. http://www.mrmalty.com/calc/calc.html

I occasionally do 1 gallon all-grain batches and I'll pitch half of a White Labs vial for most beers. If it's a super high gravity beer, you could pitch the whole thing. The Mr. Malty pitching rate calculator is good for figuring out the amount of yeast you'll need too...

Great - thanks all.

I'm brewing my first lambic this weekend using Wyeast 3278 (Lambic Blend). In your experience, which is the best way to go....using Wyeast 3278 as the primary yeast, or is it better to ferment with a standard ale yeast and then pitch the 3278 after a couple of weeks? I know the Lambic Blend...

Thanks for the feedback, all. I thought it was strange that they wanted all of the brew details also. This is only the 3rd competition I've entered, but I haven't had to list stats for the last two. This particular competition requires that this form be completed...

I'm planning to enter a saison I recently brewed into a local homebrew competition. The beer is around 7.4% ABV, but the BJCP style guidelines (which will be used for judging this competition) show saisons being in the 5-7% ABV range. My question is, will my beer likely be accepted into the...

Guess I worded that a little funny huh? Would need a pretty big fridge to decant inside of :) Cool, thanks.

I've never cold crashed and decanted my yeast starters before, but thought I'd give it a try for the beer I'm brewing this weekend. I don't use an airlock, just a piece of aluminum foil covering my starter jug. Do I need to worry about bacteria from the fridge getting in and infecting my...