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Continued from another thread. I got me some Fermentis Safkvas C-73. I tasted homemade Kwass many times in Latvia (my home country, where Dzersis is another name for the beverage, although Kvass is used more often) and in Poland. I'm familiar with three versions of Kwass: the common standard...

Gentlemen, I'm thinking over a task with mutually exclusive conditions: to make a sessionable beer with a Diastatic yeast without overdrying it. I plan to brew a Belgian-Pale-Ale-Style beer (max. 5% ABV) with Mangrove Jack's M41 Belgian Ale diastatic yeast, the average attenuation of which in...

In a certain thread (I think it was called Danish Farmhouse Ale) we've had a detailed discussion on the vintage recipes of Danish indigenous beers like Skibsøl, Hvidtøl, Gammeltøl, Dobbeltøl and old-fashoned Lagers and Ales published in the book Dansk Øl 1850-1950 by S. Wrisberg. @Knox, a fellow...

There are BRY95, BRY96 and Lalbrew BRY97 yeasts (the only number designation in the Lalbrew range). Does anyone happen to know what the BRY acronym stands for? The "Y" is almost certainly "Yeast" but what the other two letters might mean?

Gentlemen, I'm recreating a historical recipe (a 1920s Polish Baltic Porter) which uses Dark Crystal malt as the third of the grist. Which is unusual, still it's documented in the recipe. The grist is Pilsner 62%, Dark Crystal (170L) 33%, Roasted Rye (400L) 5%. Unfortunately, there's no hints on...

I brewed two attempts at Bohemian Dark Lager two years ago and the beers turned out decent. They didn't turn out as good as they might be however, as I was totally ignorant of the water chemistry back then and brewed them with my hard and alkaline tap water. So I got some rough edges from...

For several years I've been using a Stevenson Reeves Hydrometer being totally happy with it. Since having a second Just-In-Case-Hydrometer is a must for a homebrewer and my second Hydrometer (a German one, Balling scale) had been accidentally shattered without even much use I bought another...

This year I failed to procure any Bohemian Malt, which I used every winter to make me some nice Czech Lagers. Now I'm thinking what to substitute it with. Not that I don't have any good Continental Pilsner Malt, I got a wealth of it: German, Belgian, English, Polish and Danish. I think I'm well...

LOL Even when I was a n00b I never asked this proverbial question :) Well, on the 258th batch it's time to ask it finally. Cause it's my first time when fermentation doesn't start at all. An Old Slug Porter clone, inoculated with dry-sprinkled MJ M42 Strong Ale. No bubbles, no gravity fall in...

Gentlemen, does anyone have a clone recipe for Bass No 1 Barleywine? I fail to find any on the web (besides an extract recipe on Brewersfriend, which with no sources provided could be just a personal approach on the theme, no better or worse than I could concoct myself). I've studied Ron...

I got me some (actually, a lot) Yeastlife Extra yeast nutrient, produced by AB Vickers and distributed by Lallemand. I use it when I make starters and also when I repitch harvested yeast. They say it's "based on readily available sources of nitrogen blended with additional amino acids, minerals...

I believe I'm not much of a n00b in brewing Saisons (I brew them pretty often) but this time I'm witnessing a natural phenomenon I haven't seen before. Two Saison batches (M31 and BE-134 yeasts), bottled at the same day a week ago show what I can describe as a thin pellicle in bottles (sorry...

Gentlemen, does anyone have any experience of brewing a Belgian Wit with WLP644 Trois? I've used that yeast a year or more ago and have some frozen slurry since. The beers I brewed with it were (as unanimously suggested in the WLP644 threads) massively hopped with new-wave hops: one with Nelson...

I need to make me some Crystal Rye Malt. I used to use Simpsons Red Rye Crystal Malt previously but I've run out of it and it's nowhere to find now in the available stores. So I plan making it myself from the common Rye Malt. From various sources I got the general guidelines: a long soak in cold...

Today I brewed a clone of Saison de Pipaix, strictly following the recipe published in BYO Magazine. I thoroughly weighted all the spices exactly as they were in the recipe: Bitter Orange, Sweet Orange, Anice, Ginger and Black Pepper. The resulting wort has a fantastic spicy flavour redolent of...

Recently I got access to ordering Polish Gozdawa dry yeasts. In time, I want to try their full range and compare their yeasts to more familiar brands, like Lallemand, Fermentis and Mangrove Jack's. For now, I ordered Czech Pilsner, German W35 Lager, VLB Lager, W34/70 Lager, Scottish Ale, German...

I'm planning to brew my second iteration of Saison d'Épeautre (my first attempt last year came out unremarkable) with 33% unmalted Spelt, following a recipe from Craft Beer & Brewing. Prior to mashing, the Spelt will be cooked for 30 minutes. Because of such a massive adjunct addition (and also...

Last time I was freezing some yeast for long storage I accidentally added to the vial 15% of Propyleneglycol instead of the required 15% of Glycerol. The yeast has been frozen for a couple of weeks already. It's only now that I have realised my mistake. What do you think, are Propyleneglycol...

Because of the rising prices and restricted availability of certain malt brands, I'm hoarding malt. Which I believe is a wise decision, even if someone ridicules it. Six years ago I hoarded me some pipe tobacco, and now when the prices are twice as high I bless the day I did that. I pack my...

I got a batch of a Vienna malt apparently infected with Fusarium. Hello, gushers. Sorry, liver. I see some purplish-red and dark grains in it. Also it has a faint hint of smell - a faintest one, not unpleasant or funny but definitely not encountered in my other malts. Do Fusarium produce any...