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So, I am in a bit of a pickle at the moment and being super indecisive… Looking for some suggestions. I brewed a German Pils about two weeks ago... Grist comprised of 97% Pils and 3% Acid malt. OG ended up at 1.054 and current FG is 1.011 (5.6% ABV)… May drop a point or two more, but think...

I have a new pilsner I will be brewing this week after work, but I have a question: How have your experiences been with a single, mash-out only decoction? I did a typical double before on my first pils, then skipped it completely on my last one only doing a single infusion (with a little...

EDIT: Sorry... I meant WLP833 (not 838 in the title). Hey everyone, Just used this yeast to do a Vienna and Munich Dunkel lager back to back. Both mashed at 153 and 150F and mash pH was right where I wanted around 5.2-5.3. Pitched the proper yeast amounts via yeastycalc, about 2-3L starters...

When gelatin fining a lager, would fining prior to transferring in the keg for 4-5 week lager have any negative effect? Would it be better to allow the beer to lager with the suspended yeast for flavor reasons and add the gelatin weeks later, days before carbonating and serving? Just trying...

Quick question… Last night I was racking my 12% RIS into the keg from the primary for extended aging… Now, I ferment in plastic buckets with a spigot installed to eliminate the need for a racking cane and make transfers very easy. Once I had the keg all prepared I opened the spigot with...

Hey everyone! I am planning on doing a big beer, 12-14% ABV. Need some recipe feedback... I have done a few stouts now, but nothing over 8%. Planning to brew it soon and let it age for a few months for a late summer/early fall release. Right now, my recipe looks like this… 70% 2-Row 8.3%...

Hey Everyone, Last night I prepared my mash and sparge water, along with mineral/acid additions to save time tonight when I brew after work. Any issue with doing so? I know they are not particularly "food grade", but just for water, is there any reason I should worry about the water...

I ordered in a pound of Columbus with my order a few months ago from Yakima, 2015 harvest. I brewed a big DIPA last week and Columbus was basically the primary bittering hop, at around 3oz. When I measured out the hop, I noticed it had an oniony aroma to it. I planned to use this in my dry...

So this weekend, I think I am going to brew another DIPA… I am really after something similar to like Fat Head’s Head Hunter and Hop JuJu… The resinous, bitter and in-your-face west coast style IPA. When building this recipe, I looked at what these two beers used in terms of hops from the...

Hello everyone! I need some help with this... being my first Decoction... I am doing a Bohemian Pilsner (100% Pilsner malt, Magnum and Saaz hops, WLP830 yeast(may change)... Will be about 5-6% and 45 IBU). So I did some research and I think this is what my plan is... Strike water to...

I just brewed a cream ale with WLP080... When the starter was complete, I used the yeast vial washed and then sanitized with star-san to pour some of the fresh starter into the vial. I put it away in my fridge to use for a future batch (with starter of course). But I noticed some darkening in...

Since these faucets are adjustable, I read line length is far less critical with them. I would say most of the beers I brew will be in the 2.5-2.7 vol range, with maybe a hefe at 3.2-3.5 and stout around 2.2-2.4 here and there. Would it be wise to balance my system with a line length ideal...

Made a starter yesterday and when I cracked open the vial to pitch the yeast noticed a very strong, sour aroma. Caught me by surprise... I know yeasts can smell and ferment funky, but I don't have experience with this strain. Anybody use this yeast before and notice the same thing? I even...

I am planning on starting my keezer build here in the next few weeks… I am currently in the planning stage. Most likely it will be a ~7 cubic foot chest freezer, with collar. Some thoughts and questions below in regards to the gas side of things, appreciate any feedback… I would like to do 4...

Hello everyone! Looking for some thoughts/suggestions on my Dunkel I am preparing to brew in the next two weeks. This will be for a 5gal batch, all grain. 72% brewhouse efficiency. 9# Dark Munich (15L - Avangard) 10oz Caramunich 8oz Cara-Pils 5oz Melanoiden 2oz Acid Malt (this is to...

Hello everyone! Two weeks ago I brewed an imperial stout with an OG 1.080 and FG of 1.028 (may have dropped a little more since I checked… Took two readings days apart and got the same FG, but I raised the temp and swirled the fermenter a bit afterward. I will re-check today). I...

Hey everyone, I just start working with my water (Cleveland, Ohio) to bring out the best of my beers. I will be doing a Dunkel Lager and I want the malt to really shine with that one. Brewing Water: Ca: 37 Mg: 10 Na: 15 HCO3: 128 SO4: 30 Cl: 20 pH: 7.5 CaCO3: 86 Per my...

I am brewing my first batch adjusting the water chemistry this weekend and will be using Bru’n Water… I got my additions all set to get the water profile I want, but there is an option on tab #3 (Water Adjustment), next to the sparge water additions… It says: “Add CaSO4 & CaCl to replace...

Hello everyone! Just brewed my 5th batch of beer, an Oktoberfest Lager. OG of 1.056 and pitched two vials (plus 1.8L starter) of WLP830. I would have just done one vial plus a step starter, but time was not on my side for brew day so I just did the single step. Required 420B cells or so for...