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Interesting idea. You totally could inoculate by using some brett-laden wine I bet. Buy a bottle of non-commercial red wine from Southern Italy or Southern France (both areas have plenty of brett-laden wines...Tell your local wine store employee what you are looking to do and he/she will steer...

I would consider a ph of 6 to be pretty high...Wouldn't you want to end up with a target mash ph of 5.2 regardless of style?

Don't do it! I live in Seattle as well and just ruined a batch of stout doing the same thing. While Palmer's nomagraph seems to work for medium bodied/light beers, when it comes to stouts, etc, it seems to overcompensate way too much (in my experience at least), suggesting you need to add huge...

TH, Great spreadsheet. Thank you. I'm confused though about the RA calculation on the bottom. When using your spreadsheet, it seems as though a REALLY high mash water RA is needed for dark beers. I was brewing an Irish Stout yesterday (34 SRM), and came up with the following adjustment...

So who has tried the recipe on the 1st page of this thread? __________________ Brewed it on 10/19. Used Wyeast 1332, created water profile to match style. It is drinking really well, and turned out pretty similar. 1028 might work better though. My version has a close flavor profile/aroma...

Just picked some Snow Cap up... the new label design has to be the worst rebranding attempt in modern history...horrible! What were they thinking?!? But the beer tastes exactly the same as I remember it - delicious stuff.

That surescreen sounds great. I'll buy one. My question is this - what would happen if you were to just leave the hops in the keg, and serve the beer via the keg w/ the surescreened dip tube? Would they continue to effect the beer (giving it a stronger and stronger - ending up too strong -...

Bummer - I was just about to try making Orfy's Mild Mannered Ale w/ Notty (never used Notty before) and came across this thread.... Does anyone have an opinion on what would be a similar (flavor profile wise) substitute made by Wyeast? Maybe 1275?

If you aren't planning on making a starter, you'll need to use 4 wyeast smack packs to get the proper pitching rate in a lager. Check out Mr. Malty's pitching rate calculator: http://www.mrmalty.com/calc/calc.html If I'm brewing a lager (OG 1.050ish) I'll use four packs every time (I haven't...

+1 on Pyramid (was wondering when someone would mention them....)

I've had the same question for a long time...I spend lots of time in airports (and for some reason every airport bar in the country has it on draft), and while it is always better on draft than from the bottle, this beer seems to be dramatically different between kegs. Sometimes it is very...

Thanks for the link brrman. Good stuff.

Interesting question.....I had read in a different thread that boiling "too hard" can cause off flavors, but never did hear an answer as to what they actually would be. Has anyone else heard this? I am curious though, b/c I keep getting about a 25% evaporation rate per hour, which forces...

It was purchased by Greene King in 1999. They went on to change the cask and keg versions from 5.2% to 4.5% (creating controversy and tarnishing reputation). Supposedly the bottled and canned versions were kept the same, and still 5.2%. I fell in love with a co2 (perhaps cask?) version of...

I just brewed a Pilsner Urquell clone using exactly that schedule, and WOW - the beer was shockingly good. I pitched at 48 degrees, which made a diacetyl rest unnecessary.