Search results

Hello all, hope your food babies are receding by this point in time from Thanksgiving. Looking for your input on a situation I'm in with a Wit beer we plan to serve for NYE this year. I pitched a 900ml starter of 3944 into 6 gallons of 1.050 wort at 75F on Wednesday night, 11/27. By...

4068 + 6 = 4074 Picked this to brew with my brother and dad this past Saturday. Their first brew sessions for my brothers grad party. Cheers.

I can't speak to the smoke in your recipe as both of the smoked beers I've done previously have 20-25% smoked malt in the grist. Not sure what sort of smokiness the 1# in your recipe will lend. However, I can say that a pepper ratio of 1 good sized, diced, pithed habanero (with seeds) to 5 gal...

I keep a small, but effective and handy Spyderco Byrd Robin 2 at my side. Nothing in a brew day it can't handle.

I use a Bayou KAB4 as my boil-only burner. I used to use it to heat my strike/sparge water, and then move to boil position (I have a variable 3-tier system) but I was running out of gas mid-brew by my third 6 gallon batch. Now, I heat strike and sparge on my stovetop, and can get 5-6 brews out...

When you look forward to Fall because the ambient temperature in your apartment drops to "fermentation" temperature. (65F)

Haha, you're right. They funny part is I feel like it could have gone way beyond 4 thematic flavor profiles if we started to dig. Irish styles, macro lagers, hell even trying my hand at distilling!

It was really a blast to be a part of. I was really proud of how the beers turned out as well, especially the habanero pale and the smoked porter. Both are techniques/elements I hadn't used before so test batching them for this event was a really great learning experience.

Smoked Porter. Smoked my own 2-row for this and had a real blast brewing this one.

Two good buddys of mine operate a creative co-op/agency and one night after indulging in a sea of newly released Chicago beers, we started to discuss brewing a bunch of beer and having a party in their loft photography space. We concentrated the idea around 4 flavor profiles within the theme...

Just following back up on this. After pitching the dry Safale 05 straight into the fermentor, it dropped to 1.011 in 10 days while sitting in ambient temp at 76 F. I kegged and tapped this last week and it turned out great. Carbed/served at 13psi, it drank with the dry and prickly mouthfeel I...

@greatscmaltez Thanks, that puts my mind at ease. Its crazy how I almost feel "guilty" pitching without a starter, but hey, I'll just have to plan my brew schedules better in the future. This is sitting at a solid 68, and I'm planning on letting it sit for 15 days before racking to a keg.

I wish I would have read this a few days ago. My stirplate setup was occupied for a 1968 starter, so I decided to pitch this into a dunkel using only the smack pack. I figured because it was on the lower end of the optimal cell count (~100 bil) that I could get away with a loosely fitting blow...

Thanks. I was worried that the 3724 profile would change drastically but it sounds like the 05 will literally just "dry it out" over time while keeping its flavor consistent. (Aside from whatever the difference of flavored are caused by the drastic temp swing, of course).

Thanks for the input. I was missing my starter equipment and impatiently decided to just pitch dry. Good to know for the future. I'll follow up in a week or so to report the results from this little impromptu experiment.

Hi all! Hoping for some experiential perspective. Though the horrors of Wyeast 3724 are well documented here, I had an outstanding experience with it during the Chicago heatwave this summer, and was able to ferment a Black Pepper and Blossom Honey Saison out with a 1-liter starter from 1.061...

Good afternoon all! (depending on where in the world you are...) Like many before me, I've been a long-time reader of HBT threads to help me along my brewing adventures for the past 5 years or so. After my many successes, failures and subsequent learning experiences, I thought I'd introduce...