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I was curious as to opinions on a step I read about, implemented, and found that my beer improved quite a bit, both in cleaner flavor and clarity. The step is this: After the boil, I use a chiller to get the wort to 80 degrees or so, then strain it into my bottling bucket, where it sits from...

I used this yeast for the first time a couple of weeks ago, to make a Landlord-ish best bitter. It fermented 65, down to 62, and finished at 1.007, around 83% attenuation. Saturday I made a mild, and decided to repitch onto the yeast cake. I siphoned the bitter out and poured in the mild wort...

So, a guy I work with is in a brewing competition where the guidelines vary each one - odd ingredients, odd gravities, etc. His newest challenge is to make an IPA with no hops added above 200 degrees. So FWH and dry hops are the basic options. It made me curious: if you're doing FWH and dry...

Just curious about the lowest temp any one has used for this yeast. I ask because I was planning to use a repitch of this for a barley wine, after firsr brewing an alt with it. LAst winter I made an alt with WLP001, which performed flawlessly at 59F ambient for fermentation, then 4 weeks at...

I'm just curious about how to figure out the gravity on a parti-gyle batch, namely a high gravity 3 gallon batch and a small beer 5 gallon batch. My thinking is that the 3 gallon batch will basically be the first running of the mash, and, using 2 quarts/pound of grain sparge calculation, get two...

Just curious (apologies if this has been covered before): why do recipes from sorghum manufacturers seem to caution on using high alpha hops for bittering? I am a huge IPA fan, but have only brewer a single GF beer - using Tettnang abd Saphir. And, since it is, for all intents and purposes, an...

I will be brewing three beers with the same yeast - a bitter, a 70/- and a mocha porter. The yeast I chose is WLP028 because I like its profile and I think it'll do well with all three (my second choice was 1968). I will brew them in the order listed, going both light to dark and weak to...

I'm not sure if this is the right forum, but here goes: I brewed an APA a few weeks ago and bottled it last Saturday (5 days ago). I brewed using only Magnum to bitter and Citra at flameout. The samples I had on transferring to secondary on for bottling were amazing. It seemed the exact...

I have been reading a book called Amber Gold and Black - basically a brief history of brewing in England. It seems that the older styles of brewing entailed Brettanomyces yeast, and in one of the chapters about wood-aged beer it came up again that several styles were (purposely) infected with...

I am new to GF brewing, and GF in general, and get the impression that at least some on here are gluten-free by choice, so please forgive me if this is a dumb question... Has any one ever used einkorn wheat? I am a huge fan of weizen, and, while not required to be GF, though my wife is, I have...

I was wondering a couple of things regarding a weizenbock I will be making: a) does pale wheat need to be in it if I have access to dark wheat (will the pale need to be there to assist conversion)? I will have 20%ish pilsner in there. b) Is 2 pounds of Munich malt in a 13# mash enough to be...