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This past weekend I brewed a pils with an OG of 1.050. I chilled 5.5 gallons of this wort to 38F, racked off the sediment and pitched 3L of WLP800 (starter and all) into the wort. The starter was from one vial of WLP800 and had been stepped up twice with 1.5 liter starters on a stir plate...

I have several kegs and have enjoyed fairly well carbonated beer until the past year. Don't know what has caused the change, the lines to some were changed (lengthened to appropriate length) last summer but this is affecting ALL Kegged beers. Someone suggested that the CO2 I am getting, the...

It has been years since I brewed using an extract kit and this weekend I am going to teach someone how to brew using one of those kits. Typically I do all grain and my brew day lasts about 6 hours, almost on the nose. Since I do a dough in (15 minutes), full mash (60 minutes) and a mash out...

Sandhills Farm to Table is proud to announce the first annual Crops & Hops Beer Competition. The rules are basic – brewers must create a beer featuring local ingredients. Sandhills Farm to Table defines “local” as being within 80 miles of the Sandhills. Home grown produce and herbs, even...

This weekend I am using my 10 gallon igloo cooler as a mash tun. In the past when I used it I never did a dough in at 104 so I just heated water, added it to the cooler to get it to mash temp, then added grain. The heat would drain into the cooler a bit so I would always add about water at...

A local brewery is providing wort this weekend and the beer I want to brew needs a nice head on it. I have some Pils grain and a half pound of dextrine. Palmer indicates dextrine needs to be mashed, I was thinking of doing a half pound of pils mashed with a half pound of dextrine in two quarts...

Last week I racked a Belgian Strong Ale (Wyeast 1388) off its yeast cake, washed two canning jars of yeast and set them in the fridge. The ale was around 9% ABV. It started at 1.076 and then I added 1.5 lbs of candi sugar three days into the ferment. Next weekend I am brewing a honey sage...

Today I brewed a Belgian Golden Strong with 11lbs of Belgian pils and 1.5 lbs of candi sugar. Another 1.5 lbs of candi sugar were SUPPOSED to be added on day three of the ferment BUT the OG on this batch, prior to the second addition of the candi sugar, was 1.076. Beersmith estimated the FG...

My water report from Ward Labs indicates I have .2ppm of iron. This isn't too bad, I have had a metallic taste in my homebrew at times in the past year but that might be yeast health as well. BUT, if I wanted to remove this iron I have several options and the most effective are the most...

I ordered a water profile from Ward Labs and received the results below. My biggest concerns are a higher than average pH and low magnesium (good for yeast health I believe.). Are these valid concerns? What else should concern me? Any suggestions for modifying this profile? Thanks in advance...

I have posted before about my poor fortune with brewing this summer, wanted to put a happy face on how it ended. I'll run through the beers, the problems I had with them and how I solved those problems. Porter - brewed this in the Spring and it came out WAY too tannic, just sucked all the...

I have brewed 50 plus beers prior to this year, lots of highs and lows but getting much more consistent and the overall product getting much better. Until this summer: Porter - mashed the dark grains too long and got a puckeringly astringent beer. Undrinkable, can't even mix it with anything...

Today I brewed the recipe for Ballentine's IPA found in Mitch Steele's IPA book. The recipe calls for .2oz of gypsum per gallon. This seems like 5x the amount of gypsum ohers are using for their IPA's. Any thoughts on this? The full recipe is posted on anoher forum...

Our smallest dog, about 7lbs, has recently been panting at night, pacing and constantly wanting to go outside. This started about 2 weeks ago. Couldn't figure out what it was until we recalled his acute sense of smell. Recently had added air fresheners to the home. Looked that up on the web...

I took a sample of a saison that fermented for two weeks and then sat another two weeks in keg at room temp. It has been chilling for 2 days at 40 F. The sample was very yeasty (taste) and cloudy. I used Wyeast 3711 and it took a 1.060 beer down to 1.007 in no time. Is this one that I just...

I brewed an Imperial Stout two weeks ago, it started at around 1.080 and my Wyeast 1084 Irish Ale took it down to 1.035 and then stopped. Fermented at the low end of the temperature tolerance for the yeast. Bit of an unusual situation, I brewed about 5.75 gallons and had to distribute the...

Brewing a sweet stout this weekend and have not used roasted barley. I have read a lot of disagreement on whether it is necessary or not in a stout but it sounds like a traditional sweet stout would include it. Thoughts? 8lbs Pale Malt 1lb Carafa I 1lb Roasted Barley 8oz Crystal 60L 8oz...

I brewed a porter in April and just put it on tap this week. It was tannic, acrid and bitter. At the time of brewing i did an unintentionally long mash (between 90 and 120 minutes) that included all dark grains (1lb black patent, 8oz brown, 8oz chocolate) and may have scorched grain during...

Received this the other day via email, not sure if they exclusively work with NC residents and businesses but I do know App State is trying to build a program in support of the state's growing wine and beer industry: Hop Analysis We also offer rapid analysis for hop growers as hop yards...

I have a tough time accurately perceiving colors and was wondering if there is a way to anticipate making a beer that might be widely considered "orange" in color. Looking to brew a beer celebrating Syracuse's move to the ACC this summer. To put it a little differently, comparing a beer to a...