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Hey, I'm brewing a hefeweizen and realized I dont have Hallertau or other noble German hops. All I have is citra, herkules, magnum, chinook, brewer's gold, and saphir. Which one should I use for bittering at 60? I don't want any late additions or anything like that, but I don't want any off...

That might actually be what happened - I'm using Belle Saison, and what you're describing fits exactly what happened in my case. Around 36 hours of very vigorous fermentation, and then a sudden drop in activity. But it's still bubbling, albeit slowly, so I guess it's just doing its thing...

OG was 1.048, I haven't checked the gravity right now, I don't really like opening up the fermenter until it's closer to being done. But I haven't seen such a sudden drop in yeast activity before - I mean it's still bubbling a little bit, but very little krausen.

So...I brewed a batch of Saison on Saturday, added rehydrated Belle Saison yeast at around 70F. They kicked off in just a few hours, went at it like crazy, but now, there's hardly any activity and I don't see much of krausen either. Is this the classic Saison stall? I did use an airlock but...

Thanks for the answer! What do you think about using mint syrup when bottling instead of priming sugar? Could that work for a hint of minty flavor?

Hey everyone, because I've had to spend more time indoors than probably ever before, I've decided this was the perfect opportunity to realize a long-time dream of brewing my own beer. I live in Lithuania, where beer is by far the most popular beverage, so I'm eager to try out not only some of...

I'm about to start my second brew, and my wife really wants to try creating a light summery ale that has light caramel, citrus, and mint flavors. To make this happen, I thought that a blonde ale would work quite well, using Cascade and Citra for the citrus flavors, and adding a bit of caramel...