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Looking to break from NEIPA's and do a variation on WC IPA and was intrigued by Party Star and Thiols. 5.25 Gallons into Fermenter OG 1.064 FG 1.011 ABV" 7% Color 6.6 SRM Grain Bill 80% Rahr 2 Row Pale Malt 8% Carafoam 8% Munich 10 4% C-40 2L Starter of Party Star Hops: 3 oz Cascade Mash...

I've been all grain brewing for over 10 years now and have lived with a 7.5 gallon pot and doing the boilover dance many a time. I've actually gotten good at it. A buddy gave me a 15.5 gallon stainless keg which I cut the top off of and now I have a keggle. I like the headroom in the keggle...

We've sold our house and will be moving to an apartment in the next 2 weeks and I won't be able to brew for the next year. I have some hops that I'd hate to see go to waste. If you want to make an offer for the whole lot + whatever shipping is (likely $12.00 for US), they are yours. They have...

They are kind of paper crunchy and spring back, I cut them open to see what inside. They are fragrant...but not over the top...so I'm wondering if I should wait a few more days? I'm in NY about 2.5 hours north of NYC (Catskills). The left is Cascade and the right is Centennial. I would guess...

I had a 9 month old pack of Gigayeast GY054 (conan strain) and did a 2L starter of boiled DME at 1.040 on my stirplate. Nothing happened for 2 days, so I assume the yeast was dead (checked gravity...nothing changed) (first time EVER...I always got something with old yeast). So I had an older...

I had a 9 month old pack of Gigayeast GY054 (conan strain) and did

I normally use WLP001 or US-05 for my IPA's and IIPA's. But I have a couple packets of Nottingham and thought I might use them. I think Nottingham is the dry equivalent of WLP007, which I know stone uses for most everything. If I kept the fermentation temps fairly low (like 62F), would...

I'm brewing an ESB tomorrow (Common House ESB) and it has OG of 1.054 and uses EKG and Fuggles. The recipe calls for S-04 or WY1968, but I have some harvested Conan...anybody know if Conan would do well in an ESB? I'm thinking its of English origin and it might do nicely?

I brewed a Classic American Pilsner with WY2035. OG was 1.060 and in 8 days it is down to 1.014...I'm thinking it will go down only a couple points probably...I've been fermenting at 50F. Is it too late to do a D-rest (I pitched plenty of yeast...slightly more than needed)...or should I let it...

I brewed a 1.052 American brown ale and pitched some WY1056 slurry that was 4 weeks old. It was about 24 hours later and not a sign of fermentation so about 3 hours later I gave it a 15 second shot of pure O2 for a second oxygenation. I noticed when I did it, there was a slight krausen...

Mr. Malty suggests that I need 1 vial in a 3.5L starter on a stirplate to get the right amount of yeast. I only have a 2L starter and stirplate. If I do a 2L starter, chill and decant and add another 2L of wort and let that run...will it give me close to the same amount of least? somewhere...

I have a tower with 2 perlick 525ss faucets. They both have 6 feet of 3/16 line and are fed off the same regulator. One works perfect and the other foams the first beer then poors fine. 15 minutes later it foams it again. Seem worst when you first pull it. Any idea what could be causing...

I'm generally not a huge fan of pale ales, but I had this on tap and it was outstanding. There's not much on Victory's site other than they use German malts, and lots of Citra...but a blog on their site said it wasn't a single hop brew. It has some nice body, not too bitter, but very flavorful...

I have a smack pack of Rogue Pacman that is about 4 months old. I want to use it in an IPA (1.070) and save some of the yeast for a future batch. Here's what I was thinking of doing...does this violate any of the yeast rules/methods? Method: 2 Liter starter on stir plate....then chill...

Did an IPA yesterday with 130 ibu's. in a 60 minutes boil, I added 7.75 ounces of pellets in a muslin bag over the boil time. It was one of those longer bags...maybe a 2 foot long one. at the end it was a large lose ball of hops...like the size of a 16" softball. it seems loose in the...

I'm fermenting an IPA in a better bottle and will be moving it to secondary to dry hop. I have a 5 gallon carboy, but since I am using 3oz of leaf hops for dry hopping, I was thinking of doing it in a bucket to make the cleanup easier? it will only be for 7 days, any reason not to do it that way?

I know that set it and forget it will take roughly 2 weeks to get me 2.5 volumes at 11lbs @ 36F...or close to it. If i leave it at that pressure and shake the keg each night, will it carb faster? I can hear the co2 going into the keg when I do this...is it getting me there faster? and how soon?

Wierd experience with this yeast for the first time. Brewed an IPA with 1.074 OG and mashed at 151F. Pitched a decanted 2L stirplate starter which finished in 24 hours and dropped quickly to make a clear starter (before I decanted). Oxygenated the wort for 1 minute with pure O2 and...

Yesterday, it was a perfect day in upstate NY...mid 70's and sunny--and the perfect brew day. I brewed a Pliny all grain clone. The grain mill didn't jam once. I didn't have a stuck mash I hit my numbers right on in every way Nothing boiled over I siphoned with almost no trub into the...

I make lots of beers that are 1.068 - 1.090 and would like to re-use the yeast. I know that generally is isn't recommended to re-use yeast from anything over 1.060. However, if I were to rinse the yeast and then do a low gravity starter 1.035 or so and grow the yeast up, would I pretty much...