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Pkrath84 not my first rodeo.

Sorry its been a few days. Zymurgy Vol.34 No.2 pg 36. If you don't have it let me know.

Im sorry, I meant HBT, not you. Oktoberfest Summer Wheat Ale Porter Belgian Specialty Ale Perry 2ndery

I think I will go with wyeast 1056. I tried mangrove jack cider with a 100% apple juice stirplate starter (no preserve). It taste like yeast from a krausen. My method albiet, my bro in laws dad has about 8 pear trees. Let alone 40 apple trees. We just have an antique grinder and press...

I made my White IPA recipe. This time I used HBC 291 for my bitter(peppery floral notes). For my aroma I used HBC 366 for my aroma(citrus.tropical fruit pine). Combine that with wyeast wit yeast. I think im in for one hell of an IPA(Belgian Specialty Ale). HGT I know you are the best...

The yeast does not have the attenuation.

I know the best way to make sour beer. Get at me if you are interested.

I have crushed many apples and juiced great ciders. In addition I will be doing the same with pears. Is there any difference? Any tips or tricks? On cider and/or Perry. I love information. Thanks homebrewers you always know your stuff.

What would happen if I put my yeast starter in the fridge before the krausen drops out(so I can decant the starter wort)? Would the yeast still be viable?

I smacked my Wyeast 1007 German Ale Smack Pack. I added it to my wort before the pack was completely blown up(25%). Other than that I did everything the same. It usually takes 4 hours to krausen. It is going on 8. Is it a slow yeast? Or should have I let the nutrients take full affect? I...

Thank you friends. One more question. What do you think about hops for a witbier? Same thing?

Im not sure on what hops to use for my weizen. Can anybody help? Im just gunna use 5 gals. of my mash for the berliner.

I can brew at least 1 barrel (42 gal.) a month. In my friends words " This is good &uckin beer". Any tips on distributing (micro brewery)?

If you want to do a hybrid (like any kolsch, cream ale or California steamer)you ferment at ale temp pref. 2 stages. Then you lager(diacytle rest) about 52 F for 30 days. All depending on the style of beer and yeast used.

Nope, Ale, 2nd time it happened.

My Bier Smells Like Sulfur. How can I rid of this? Is it my grain, grain temp, yeast temp and or fermentor.

My RIS OG is 1.122. My target FG is 1.033. The first week it was at 68, only because of chemical reaction. Now it is at basement temp of 63. Will this hinder my end result? If so, should I bring it upstairs to 69 70 degrees?

I recently brewed a 13.5 gal batch of extract RIS (Home Brew Club Style for AHA). I think I may have pitched to much yeast. My air-lock blew off my fermenter. Luckily I saw the cap bulging and I a blow off tube sanitized and ready. My temp didn't get to high, I didn't smell any esters coming off...

I recently brewed a 13.5 gal batch of extract RIS (Home Brew Club Style for AHA). I think I may have pitched to much yeast. My air-lock blew off my fermenter. Luckily I saw the cap bulging and I had blow off tube sanitized and ready. My temp didn't get to high, I didn't smell any esters coming...

I recently brewed a 13.5 gal batch of extract RIS (Home Brew Club Style for AHA). I think I may have pitched to much yeast. My air-lock blew off my fermenter. Luckily I saw the cap bulging and I a blow off tube sanitized and ready. My temp didn't get to high, I didn't smell any esters coming...