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I've been doing a lot of pale ales with those lately. Usually a 50/50 mix or ill go heavier on one. The past few have been just two row, some vienna and the nz hops. It makes a nice, easy sipper on a hot Saturday by the bbq.

I've been going through a pound or so of green bullet and southern cross and it gives a bit of a fruity, pineapple-ly taste that is pretty unique when combined.

Planning on a Belgian ale with wlp530, pilsner, saaz and some plain old sugar this weekend. My second favorite recipe to brew aside from my hefeweizen.

I've called in sick for no particular reason then couldn't go back to sleep so I brewed since I had the time. May as well be productive!

Yeah, that's basically beer. I would use the abbey yeast just cause I love it. Other than that, brew it up🍻

I had a lid blow off on me once. I came home and smelled beer before I opened the ferm chamber and saw the mess. It was open more than likely for at least 8 hours. The beer fermented for another two and a half weeks and turned out excellent. I'd say it depends on sanitation really. Personally...

Your hefeweizen was the first all grain brew I ever did about 3 years ago and I still brew it today. I have a batch in the fermenter now. It's good to see you back Ed. Cheers!

I've used 530 in the past for a tripel and it was extremely active. It blew the lid off my ferm bucket and made a nice mess. I made a 1200 ml starter on that brew. I started at 66 for a day or so then slowly ramped up to around 80. Honestly one of my favorite beers that I've made to this day and...

The whole thing only added about 30 to 40 min to my brew day. I boiled the first decoction for 10 min and the second for 5 min just to get to my rest temp and then just mashed as usual. Mine started to boil pretty quick and I had to babysit and keep stirring to prevent scorching. I'm...

So, I did my first decoction back in December which was Edwort's hefeweizen recipe except I subbed 1 lb of the pilsner for a pound of munich. Which I've done in the past several times. I ended up doing 2 decoctions to get to my sac temp (152* F) after a 20 min rest at 130* or so. It was...

So I did my first decoction back in December. It was Edwort's hefeweizen recipe except I subbed 1 lb of the pilsner for a pound of munich. Which I've done in the past several times. I ended up doing 2 decoctions to get to my sac temp (152* F) after a 20 min rest at 130* or so. It was fermented...

I also use edwort's recipe, slightly modified. I sub 2lbs of the pils for 2 lbs of munich malt. I ferment wl300 or 3068 usually around 64-65*F. I love German hefeweizen and this one comes real close. Haven't tried a decoction yet though.

I didn't get into homebrewing to save money, but I got lucky and scored a lot of equipment on the cheap. Now that I buy in bulk and have everything I need, I save quite a bit. I got my mash tun cooler used and used a gift certificate from work to buy all the fittings and built it myself. I...

I've used s05 before in a 5.5g batch of IPA and just used 1 pack (rehydrated) and it took the wort down to an FG of what I expected. I would think that you'll be fine with a half pack. FWIW, I never got what you would call "full krausen" with this yeast either. Just a nice layer showing it's...

5.5g Bavarian hefeweizen 5.5g Moose Drool clone =2086.5

I do a lot of hefe brews. For more banana I'll pitch a single pack of yeast (3068 or wl300, I prefer 3068 as it gives a cleaner flavor imo), pitch around 60 and let it rise the first few days to 68. Lately with this method I've had too much banana. Even fermenting low, around 62 or 63, gets me...

I ferment in a freezer as well. Dual stage controller and a heating pad and the probe taped to the side of the bucket, insulated with a piece of styrofoam. I'v checked with a few brews at different stages of fermentation and am usually dead on with what the controller is reading and what the...

Thanks for the replies. I ended up securing it around the bucket. So far so good. It's maintaining my target temp by about .5*F. I figure that the other methods suggested would work just as well. There's more than one way to skin a cat, or in this case, ferment a beer. Cheers.

So, I've got a 24 watt reptile heating mat that I picked up at the pet store. The ambient temp in the house is starting to drop to the mid 50*F range as the weather gets cooler so I need a warming option for my ales. I have a dual stage temp controller and use a chest freezer as my fermentation...

I have pitched wlp300 a few times for some of my hefeweizens. Recently I did one batch with a starter (1L) and one without. Both batches were 1.056 and were fermented in my ferm chamber set to 62*. I like my clove. The batch without a starter went gangbusters and I needed to set up an...