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Hi, brewing my fourth iteration of a light lager, seem to keep having diacetyl problems with this style. Not so with other lagers. I've been krausening with quart of high krausen starter to reduce diacetyl. Question on krausening, any problem just adding fresh wort, saved from the brewday...

Hi all, Been brewing a few years and have stashed a couple older beers at this point up to 3 yrs now. Problem is, they're getting too oxidized to last that long, especially strong dark beers. I know these beers keep that long, so how do I reduce O2 when bottling? I keg, but not these beers...

Any thoughts on proper mash and kettle pH for a best bitter? Thanks, Adam

I brewed up a maibock with maple sap last night, 1.070, oxygenated, pitched a slurry of w-34/70. Thought I set the fermentation temp at 47, but really put it at 57. It's been nine hours since, moved the temp down to 47, I'd say there's about 12 hrs before the lag phase is over. What...

I brewed a cherrywood smoked baltic porter and added some bourbon...not overwhelmingly bourbon like a barrel aged beer, just a background flavor. Would this be a 22B beer or a 23 beer? The smoke is the dominant flavor between the smoke & bourbon by far.

First off, I'll start with the fact that I've never tried this beer, or any HF beer for that matter. My interest was piqued mainly by the high FG and I wanted to experiment to see what the would be like in a beer of this type. Here's the recipe: OG: 1.086 FG: 1.026 17.5# Optic (78%)...

I'm making a vanilla coffee stout, 1.08 to 1.024, american style with plenty of roast/bitterness. I'm currently adding vanilla by putting a split bean in a hop bag in a keg and removing when @ the right level. I'll dry hop with 2 oz cracked coffee for a day. Question is, when should kill the...

Hi all, Not an electrical engineer, so it'd be great to hear from you guys on this. There was a piece of lab research equipment being thrown away that I noticed had a controller on it, so I grabbed it. The controller is a MTW-11 by LAE with 2 outputs...

Here's my planned S. English Brown recipe, this is a starter for HF Everett clone, which calls for a 1.030 FG, so I need a good deal of ECY 18, which gives around 70% attenuation. Fire away! 5# Optic 5# Brown 1/2# Malted Oats 1# Crystal 90 1/8# Roasted 156 mash temp, ECY 18 English...

I have a one pound sealed package of amarillo pellets from this harvest that I'm looking to sell. It's been in a freezer since delivered. $30 plus shipping

Hi all, Brewed an 1.110 barleywine Sunday evening. First time with an oxygen system, first time with the yeast. Pitched three packs of notty @ around 60*F after 60 sec of oxygen, second shot of oxygen after around 10 hrs. 36 hrs @ 57 in basement didn't yield high krausen (but beyond yeast...

Looking to trade some hops for either some EKG's or fuggles. I currently have willamette. Which should I choose, EKGs of fuggles?

Hi, I have an unopened 1# bag of 2012 amarillo pellets from hops direct, probably weighs around 20 oz, but haven't weighed it out. This is my second pound, and I'm unlikely to get through it, although i need some euro hops in my freezer. I'd be interested in trading for some styrian...

14# Canadian Two row 3# wheat 3/4# C15 3/4# Sugar 65% Effeciency - 1.076 OG - 1.010 FG Magnum @ 60 - 83 IBU Columbus @ 60 - 49 IBU Simcoe @ 10 - 19 IBU Centennial @ 10 - 18 IBU 2 oz citra/1 oz simcoe - 30 min hopstand 2 oz centennial @ start of chill 1 oz each citra/cent/simcoe -...

Anyone interested? Just not that into pellets. Amarillo pellets still vacuum sealed from hops direct...Citra opened last weekend, but didn't take any out, not sealed again. Kept in freezer. 2012 crop, hops direct. Would also consider other quantities of different hops like galaxy, nelson, etc.

Hi, I work at a medical research institution and they were throwing out an instrument that included a temp control function. Figured I could take out the controller and use it somewhere in my brewery. The control is mtw11 from lae, instructions and installation can be found here...

No real question here, just want to share that after 12 days @ 50-55*F, my wee heavy has moved from 1.098 to 1.070. Pitched 6L of starter, aerated fine...just crazy that it's only knocked off that little sugar during almost two weeks. Moved it to a 62*F room, will let you know how this sorts...

Hi all, Brewed a second runnings saison from a sour tripel I brewed. Pitched dupont yeast, and three or four days later it tasted fine. The bucket I fermented in, which I reserve for saisons, has a resident lacto population. Made a saison earlier this year, same bucket, same lacto, real...

Figured this would be the best forum for my question/concern. Brewed up a weizenbock last night, 8# wheat, 3# pale, 3# munich, 1/2# c120, 1/2# c60. Mashed at 153. Was going to use slurry from a hefe that I brewed. Was going to rack the hefe when I saw that it was infected. Luckily, I had...

Hi all, So I put in for my first competition to get some feedback, takes place tomorrow. Pull out the doppelbock that I entered tonight, first time I gave it a solid two days in the fridge (saving them) and there is a chill haze. This really confuses me, as it lagered for 12 weeks, never...