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So I have before me the latest Zymurgy (Sept/Oct) issue. I admittedly am a Belgian style beer nut and I'm looking at the Maltose Falcons recipe 30th anniversary Hashell 10 (Belgian dark strong). The yeast is a blend of three Belgian Wyeast strains; 3724 Saison, 3787 Trappist high gravity and...

I have a general question about the strains of Brett Listening to The Brewing Network show about Brett they discuss 4 main strains of Brett 1. Cereveasees 2. Bruxellensis 3. Claussenii 4.Anomalus It this accurate? As I look at strains available from both Wyeast and WLP I see a strain called...

I would like to collect information on the essential components on making a great Imperial IPA (DIPA) comments about a single aspect or ingredient or your whole recipe or process. or even your favorite beer and why you like it. example; Include your favorite commercial example, the water...

Heading down to Charlotte North Carolina from Toledo Ohhio. Passing through Cincinatti OH, West Virginia and North Carolina. Are there any great breweries with a tap room that I should visit along the way??

Another Idea if you keg is to put them in a sanitized hop sock with a sanitized weight like a stainless nut, tie it closed with some sanitized unwaxed dental floss and drop it straight into your cornie keg. Pass the floss across the seal around the keg to suspend it just above the dip tube...

So Brew Ninja do you use Irish moss or nothing. I kinda like that all that trub/protien falls to the bottom of my kettle and my wort is super clear but like you said it doesn't stay behind in the kettle. Gonna try it one more time Friday and whirlpool hard then rest for 20 minutes to see if that...

I have never seen so much trub prior to using Whirlfloc. That stuf really works but now I have to come up with a new strategy for leaving it behind in the boil kettle. I am thinking I will turn my pick up tube 90 degrees and recirculate while stirring for the last 10 minutes. I have never had...

So after using Irish moss off and on for years I tried Whirlfloc for my last two 10 gallon brews (2 tablets per batch). The first batch I stired for about 4 minutes to get a good whirlpool going then ran the near boiling beer through a counterflow chiller. I got a huge amount of trub and hop...

Importandt to add Gelatine to cool water and let it rest in the cool water before heating. used to let it rest 10 minutes but I have read that resting up to an hour is best then stir heat and stir again. I add it while it is still warm and shake the keg up a bit. I had a horribly cloudy beer and...

Last weekend I did something similar though not entirely on purpose. I had planned to make a Berliner Weise but didn't entirely understand the reason for no boil (now I understand it is to preserve the lacto that naturally exists on the grain and keeping the lautered mash below 170F is an...

Checked my gravity last night I have two 4.5 gal batches one with WL 013 London Ale and the other with WL 006 Bredford ale they are at a gravity of 1.016 and 1.014 after 4 days. I expected a FG of 1.014 so the Bedford is done and the London has 2 points to go. bumped the temp up from 68F to 72F...

Wow I came on to ask the same question I brewed a beer I want to enter in a comp. The obvious anwser is when you see the beer begin to clear it would be ready to keg or bottle. I brewed mine last Saturday and the deadline to enter is this Monday so that is nine days from brew to bottle the...

I'm driving to Portland from Utah then down highway 101 along the coast to San Francisco and want to visit the best brewpubs along the way. I have a great interest in visiting Nano breweries. These are the ojnes I have on my list so far: Dechutes, Rogue, Anderson Valley, Bear Repubublic and...

I'm driving to Portland from Utah then down highway 101 along the coast to San Francisco and want to visit the best brewpubs along the way. I have a great interest in visiting Nano breweries. These are the ojnes I have on my list so far: Dechutes, Rogue, Anderson Valley, Bear Repubublic and...

I ended up adding a small amount of WLP001 in a starter at high Krausen.

Well after 20 days in the fermenter the cal ale yeast WLP001 is at 1.020 and the Belgian WLP550 is at 1.024 (and still fermenting) considering my OG. was 1.094 (after 90 minute boil and adding a pound of honey it was 1.084 pre-boil) seems like adding the enzymes and 1 pound of pale malt...

I swear by my $14 Taylor waterproof digital thermometer bought from Amazon. I have dropped it in the boil kettle a bunch of times and she still works like a charm. And has stayed accurate.

I would want to boil for 5 minutes just to be on the safe side but I think technically it isn't necessary. Boiling will also provide the hot break you want to achieve so the trub doesn't end up in the mason jars.

Thanks all, I will post back and let you know how it turns out. it was supposed to be my take on New Hollands Dragons Milk and I was planning to age on bourbon soaked oak cubes (half the batch anyway) so the bourbon may compliment the malty sweetness nicely. the other half is fermenting with...

OK so last weekend I did something dumb. I had a 30 lb of grain in my tun to make a 10 gallon batch of stout, OG turned out to be 1.084. My target temp was to be 156 f. after mashing in my temp was a little low 153 f. so I began to recirculate with a pump using a soft flame. Well I got...