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Currently fermenting a 5 gal Belgian Pale Ale with Wyeast 3787, top-cropped from my last batch of a different recipe. Made up a starter to grow and revitalize the top-cropped yeast in order to pitch at an appropriate rate (~200 bn). Starter process went normally. OG of current batch was 1.056...

Quick question for equipment geeks. What is the best material for sealing the ports on my new (:)) Brewer's Beast boil kettle. I will use plugs instead of a thermometer and valve, but as far as making sure the threads seal, is standard teflon tape the way to go there? Is that considered food...

I'm messing around with a recipe that will incorporate both Belgian Pils and Belgian Pale Ale malts (roughly 50/50) - along with dextrose (at 17% of fermentables) - using Wyeast 3522 - Belgian Ardennes. Was thinking of working only the Pils through a protein rest at 122F, then raising through...

I've recently cultured successfully from a 750 ml Chimay Premiere Ale (bottled Nov/Dec 2017). I say successful, because the end resulting yeast smelled indicative of Chimay ale, and I was able to grow a pitchable quantity in about 3 or 4 steps (starting with small and weak worts, and working up...

I use distilled water, and then add salts to meet a specific profile depending on beer type. My question is Treat all the water (mash and sparge) as one, or Treat mash water separate from sparge water In other words, is it more important to have the water profile in the mash, or in the boil...

I've never had beer that "didn't want to clear" - even in the primary fermenter - but I'm doing a Belgian Ale and using a different yeast than my normal English ale yeast. So now, I'm 3 days in the secondary on one batch, and 3 days in primary on a sister batch (fermentation is essentially...

Greetings from Charlotte. I was a once/yr (maybe twice/yr) extract brewer back in the early 00's, with a dozen batches or so "back in the day". Dropped the hobby for 17 years(!) until this January, and have gotten back into it with 3 batches already since January, and another in the fermenter...

Doing a Belgian dubbel for the first time (3-gallon, all grain + 0.5 lb Candi syrup, OG of 1.066). I got behind on having my starter ready for a Saturday brew session so moved the mash/boil session to Sunday. Yeast smack-pack was right at 2 months old (Feb 25 mfg date), so already the viability...