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I've got a pint of fresh L17 Harvest slurry (WLP830/Wy2352 equivalent) that I'm looking to put to good use. I've already brewed a helles from it and repitched a little less than half of the slurry from this batch into a Munich Dunkel. With this remaining half+, I'd love to put together a nice...

I have a 3 vessel HERMS setup. Each Kettle is 16 gallons. I normally brew in the 1.040 - 1.070 range. This pastry stout is a whopping 1.145 and calls on 32# of grain! I also boil with a steam condenser and average 0.75g boiloff per hour. The brew is indoors and venting without the steam...

I have a starter made from slurry whirling around on my stirplate. That stirplate was in my office window and exposed to sunlight. As a result, it is giving off a light "skunked" aroma, like a lightstruck beer. I'm in Oregon--we're not used to sunshine, and we have some today for the first...

I'm kind of stumped on how to improve my brewing space. It's been reconfigured a dozen times, and right now it looks a bit rough. I've got a back wall of approximately 12 feet wide and an adjacent side wall with about 7-8 feet available. The adjacent wall has a big french cleat system that is...

Is there anything wrong with this method for bottling beer? Ferment to FG + a few days Rack to a keg, purge with Co2 (but don't carbonate it) and bulk condition at 50F for anywhere from 2-8+ weeks Pressure transfer from the keg to a bottling bucket, add priming sugar, and bottle it I realize...

I ferment in 9 gallon Bucket Buddy fermenters--usually a 5.5 to 6.0 gallon batch size. The fermenters stay shut throughout fermentation, minus drawing a couple gravity samples toward the end of fermentation via the spigot. They are ferm-wrapped and have glycol coils in them, so temperature...

I'm planning on brewing a Dubbel tomorrow and will use a single, 200ml fresh pouch of Imperial B48 (Triple Double), no starter. The Dubbel will be an estimated 1.066 OG, and 1.25# of those fermentables will be coming from candisyrup and table sugar. I want to reuse the slurry in a BDSA/Quad...

Big fan of Belgians and love the Rochefort 8 and 10.. but I've never fermented with the Rochefort Strain (WY1762). I'd like to brew something in the Dubbel gravity range and came up with this recipe after consulting BLAM and various forums: 69% Weyermann Pilsner (I have a bag of this at the...

I've got a steam condenser, so a big and pretty metal vent hood is unnecessary. But the big, plain wall above the kettles feels like wasted real estate. I contemplated going the aesthetic route with floor to ceiling tile, epoxy sealed flooring, nicer keezer encasing, etc, but that's more...

I was originally going to ferment this with London ale III, but I have Lutra on-hand and appreciate the speed of it as we're quickly approaching the wonderful orange leaf season. Think this would make a nice, clean Autumn Seasonal/Pumpkin beer? Recipe 72% Maris Otter 15% Munich Malt (10L) 8%...

I recently switched over to stainless fermenters after having periodic infections in my old Fermzillas. Today, just after kegging my oatmeal stout, I went to clean my fermenter and I saw this white crust on the walls of the fermenter. It was VERY difficult to remove. And it accumulated in kind...

I don't know why I didn't do this earlier, but here I am doing it now! I'm making a glycol chiller for my 2xBucket Buddy fermenters (I'll be drilling the lids and fitting the kegland coils in them). I've taken apart the AC unit that I'm using and have two questions: 1. There are three wires...

I'm sure there's a plethora of options, but I want to hear your favorites. 3-4 days in London (we have 2 kids, so we'll need to find some family friendly places) 8 days in our old city (Haarlem, Netherlands), followed by Bruges, Belgium. Won't make it to Vleteren, unfortunately. Definitely...

I had my first St. Bernardus Wit the other day and really enjoyed it... but it doesn't seem like their yeast equivalent (WY3787) would be a good match for brewing this beer. Does anyone know what the closest yeast match is to the one they use for their Wit? The interwebs did not produce any good...

Hey all, I put together a video for a beer that I thought turned out really good and thought I'd share it. It's a Biere de Garde using Lutra. I wasn't able to find much online regarding BdG brewed with this yeast, so I gave it a whirl as I had most ingredients on-hand already. A few notes that...

8 weeks ago I brewed a Trappist Single using Wyeast 3787 Trappist High Gravity yeast (Westmalle Strain). The single turned out OK--not my favorite beer, but not with noticeable flaws--I primarily brewed it for the slurry. I pitched roughly half of that slurry into a 1.074 OG Tripel and...

I brewed a Patersbier (Father's Reward) using Wy3787 about 3 weeks ago. I pitched at 64F and let it rise to 68F before moving it indoors to finish up at room temp (70-71F). It hit FG within 4 or 5 days, and I let it sit in the fermenter for another 7 or so due to being busy. I always ferment in...

Hi there, I've always been curious about how much trust I should place in the BU:GU ratio when adding adjuncts, such as table sugar or candisyrup? For example, if I brew a Patersbier to 1.044 and get 12 IBU, I'm at 0.28 BU:GU, which is more in line with hefeweizen and verges on "extra...

Thinking about pressure fermenting a batch of Scottish 80. I have temperature control, but my Biere de Garde is going to be hogging it for a few weeks. I'm also craving a nice, light-bodied, malty session ale right now--one that I can turn in just a few weeks (without going the Kveik route) and...

I fermented a batch of Amber ale (5% ABV) and racked to the keg a few days ago. The fermenter has sat with just a small level of beer in it for 3 days. It’s in a fermzilla at roughly 68F under about 3psi as I pressure transferred (no atmospheric exposure). I didn’t think I had a use for the...