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Should I secondary my 100 percent brett c. fermented beer just like I would with a normal ale, or would I get some beneficial flavor development by aging on the lees in the carboy? Also, will I get significant flavor development if I rack a conventional ale onto these brett c. lees after I...

So Wyeast recently made this one a year round yeast. After much experience with Belgian Saison 3724, I decided to give this one a couple of whirls. Anybody have any good insights on this yeast? I just fermented my first beer with it. It is less tart/citrusy compared to 3724 and rather...

I want to brew a US robust porter, and initially wanted to use all Chocolate malt for my roast profile. However, after scouring other recipes online, I see that almost everybody uses a combination of chocolate with black patent. Has anybody used just chocolate malt? What are the...

Hey guys, So I am going to be brewing 5 Gallons of a spiced Belgian blonde fermented with Belgian Ardennes Yeast (6-6.5%ABV). I have a few questions with spicing/sugar additions. 1. Has anybody ever fermented a beer spiked with Thai Palm sugar? How fermentable is it? What are...

I'm psyched to be fermenting nice and hot. Anybody else brewing some quirky Belgian ales in this summer heat? Here is my recipe OG: 1062 IBU:40ish Vol: 5 Gallons Efficiency: 73% Grain: 9 lbs. Weyermann Bohemian Pils 1 lb. Vienna Malt 1 lb. Canadian Wheat Malt 8 oz. Corn Sugar Hops: 60...

So I wanted to brew a quick Rye (25%) special bitter around 1044. I went to my local brewery and weighed the grain/hops out and helped myself to some yeast. On the way home, I had the garbage bag full of grain over my back when somebody on the street pointed out that I had a trail of grain...

So I have about two weeks to make a beer. I was wondering if a beer at an OG of about 1043 will be ready by then? I was thinking 1 week in primary, and then one week in bottles. Has anybody ever done this hasty approach to brewing a quick beer before? results? dangers? Possible? BTW, I can...

So The last 3 or so of my batches have been infected. I had been racking my brain as to the reason up until this last batch. When I pulled a sample of the finished beer at bottling time, it tasted great and I finished an entire glass. Two weeks carb time in the bottle go by, and the beer...

Iv'e never done a whirlpool addition this big. I just brewed this recipe and I don't have time to dry hop so I amped up the flameout addition. Whats is it going to be like? I am shooting for the arnold palmer of Rye beers. Darker than lemonade, lighter than ice tea, with a zippy citrus...

I usually cool in an ice bath, and have always done it with the pot lid off. I have read in a few places that this can be done with the pot covered. Will there be noticable DMS in the finished beer? Will cooling w/ the top on help maintain some of the oils of my whirlpool hops? Which is the...

I want to experiment with acid malt. I know you can brew a berliner weisse with acid malt becuase the acidity comes from lactic acid. Would lactic acid alone be welcome in a belgian style, say, saison? What have people experiences been with acid malt concerning how much to use in relation...

Will it dry a beer out like regular rice? Will the woody/nutty tones be carried over into the brew? How much per 5 Gallon batch is recommended? I want to make something like an English Special Bitter. How many gravity points will, say, a pound of wild rice contribute? I will prob. cook for...

Hey there, I know the consistency of your mash definitely effects the character of the finished beer, but how so. somebody told me that one fosters more proteolytic activity, where the other fosters diastatic activity. Can anybody shine some light on the differences that come from...

I have been brewing almost exclusively with the Whitbread yeast strain lately (Safale s-04, White Labs WLP007, or Wyeast Whitbread) and love the way it compliments american hops in paler beers. The yeast is crisp and tangy, the tang almost reminding me of mango. This tang works perfectly with...

I am not a good judge of dry hopping-or not. My last batch (pale ale) I dry hopped, and while it is still really tasty, I think I threw its balance off. I am thinking about dry hopping this IPA with 0.25 oz. each of centennial, columbus, amarillo and simcoe. Any input? OG: 1072 IBU: 75ish...

I really enjoy the flavor of all ommegang's offerings, and want to experiment at home with a similar strain to that of their house strain. Which commercially available yeast is comparable. some kind of abbey ale yeast?

I have been brewing AG for about a year and a half, and I think I have brewed my best beer yet. Just thought I would share the recipe! OG: 1.057 IBU: 38ish Volume: 5.25 Gallons Efficiency: Around 70% Grains: 10 lbs. Golden Promise Malt 8 oz. Medium British Crystal Malt 8 oz. British...

I was just reading the description for Simpson's golden naked Oats, and it states that it is recommended for brewing bitter and other pale styles. I was always under the impression that oats were only to be used in dark beers because they result in a lot of haze. Whats up w/ this? anybody...

I have been using Marris Otter as my base malt for some time, and I really enjoy its richly malty, nutty, graham cracker-esque flavor. I have decided to switch it up tho, and yesterday I brewed an ESB with Golden Promise malt. I havent really been able to find any info online about GP's...

I want to add a little color to an english pale I am brewing, and the only extra grains I have is some chocolate malt. I am considering adding 2 ounces of it to the mash. Will 2 oz's effect the flavor at all, or will it just give color?