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Thanks for the input. Seems like success with strait forward starters

Never made a starter for Brett before. I'm planning on doing a 100% Brett IPA with the WLP Brett Trois. I was surprised to see how little comes in the package. I have read of folks making a starter up to a week ahead of time for this. What experience/advice can one share for creating a...

For the sweetness I know you can get some from the crystal malts and the honey malt like Sailingeric suggested. The honey itself would dry it out a bit I think. Maybe if you're bottle conditioning you could prime the bottles with honey instead of the boil or primary. Love me some Mosaic hops!

I've only done one which was Marris Otter and Brambling Cross hops...I think with WL 001...Not a bad brew

I have used two different versions and have had better experience with fermcap s. I don't recall the product name of the other one but I remember that it called for only one or two drops per five gallons while the fermcap directions use about the same per gallon.

Good call on using the heat tubing. Second on trying some rice hulls. I also have found that when I'm mashing in my grain if I'm not careful I can knock my false bottom around with my mash paddle and allow some grain to seep under the false bottom.

I use a better bottle for my wine kits but to be honest I wouldn't let them sit too long in plastic as it is permeable. It will simply allow air to seep through the plastic walls. How long are you panning on aging them in the plastic? I would prob try and keep it fewer than a month or two...

Those are some awesome looking infections! The first time I ever kegged a beer I forgot to clean the tube inside. I had some funkey cream ale but it ended up making some of the best beef stew I've ever made! If it doesn't age well it can add a nice tangy flavor for cooking!

I have often wondered the same thing. My work has me working with many folks who struggle with alcoholism so it's something that I think about a lot. I try and stick with only two craft beers a night with an occasional splurge of a third. What I've found to be really satisfying is having a...

It was AG. It's going to have some issues for sure. aiptasia that's the truth. Hopefully as I continue to 'learn' some of it will stick. As they say, "A lesson learned is a lesson earned!" At least it makes me feel better anyways! :rockin:

Hahaha lizards...hahaha that's great! I misspoke when I said 115. I meant 195 which is a significant difference but not enough to get a boil. Seven years of brewing but it's what happens when corners are cut and prepwork isn't done. Thanks for the stories, good to know even veterans make...

Alright...so I'm doing a bit of venting in good nature about a terrible brew day to just make myself feel a bit better. I was brewing a belgian blonde for my buddies bachelor party. I'm a part time pastor so I don't make a ton of money and I keep my house pretty cold this time of...

http://byo.com/resources/hops Here's a link that gives some good descriptions and substitutions for some hop profiles. I like to stick to one or two types of descriptors, like floral and citrus or grass and spice. Really depends on if you're using it as a bittering hop or flavor. I just...

Thanks so much. I ended up making invert sugar with sugar in the raw and added ot ten min bf the end of the boil. Brewed it last week and i just added four lbs of cherries. Plan on letting it sit there for about a week.

Thanks I'll have to run by the store on my way home today and see if they have any! I was wondering because Sugar in the raw def isn't refined sugar but it also isn't 'brown sugar'. Thanks for the input.

I'm brewing a Belgian dark strong and am going to be adding some sugar. Originally I was going to add Dememera sugar. Haven't been able to find any at the LHS. Any ideas on substitutions? Also, I've heard of folks adding the sugar to the primary or secondary instead of the boil. What are...

Alright...so the title is a little misleading. I have my five gallons of skeeter pee ready and love drinking it. I wanna mix it with some other things as well. I know this is a pretty popular summer beverage and wanted to see what everyone mixes with their pee? I've been thinking about some...

My mouth is watering from reading all of these recipes...so awesome. I'm really pumped about the summer sausage and that greek sausage! Question about the salt. I do some smoking too...if I used iodized salt in my rubs, will that produce off flavors and discoloration as well?

Can't do this one but just wanted to express interest for another one later down the road! Thanks for organizing.

Yeah I'll be making a starter for sure. Thanks so much for the imput!