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I recently picked up some out-of-date WLP800 dirt cheap and decided to make my first lager. Since the yeast was really old and mrmalty said the viability was 10% (or less) I nursed the yeast back to health by first making a 500mL starter. It took about 4 days to finally get going, but it worked...

I recently brewed Jamil's Amber Waves and substituted NZ Hallertau and Magnum for the bittering hops. I took my first sample yesterday and the malt flavor is spot on, but there is a subtle earthy/herbal/dark fruit taste in there I object to. I also noticed this flavor in a bock I did earlier...

I have a 40qt aluminum stock pot that I'm using for my brew kettle doing all-grain batches on my gas range. My problem is that I can't get a good rolling boil going. I have been using the 2 pot method, but that's getting old. I see two real (cost effective) solutions: 1. Insulate the kettle...

EDIT: The recipe has been modified from the original post. I have kept the original here, for historical accuracy. For the recipe I used, please see this post later in this thread: https://www.homebrewtalk.com/f12/magic-hat-howl-inspired-dark-lager-300546/#post3757258 Original post follows...

I wanted to brew a California Common, but accidentally used WLP001 instead of WLP810. It's currently fermenting at 58 F. I know it's still gonna make beer but I'm wondering if anyone has ever done this before or if anyone can tell me what difference to expect. I'm thinking about getting some...

I'm planning on doing a smoked porter for my next batch to get me through the winter months here in Michigan. I found BierMuncher's Loon Lake Smoked Porter https://www.homebrewtalk.com/f12/smoked-porter-recipe-anyone-anyone-bueller-84187/ and like the basic look of it. I want to up the ABV a...

I made my first batch of mead 5 months ago. I was going for a sweet traditional mead, but now know I used too much honey. Here's the recipe: 4 lbs honey 1 gal water 1 pack D-47 yeast O.G.: 1.146 I took a hydrometer reading today and I'm at 1.071. It's sweet alright -- too sweet and...

I have a yeast cake (S-04) from a previous batch that fermented a bit hot (78 F) I want to repitch this yeast into another batch, but I'm now taking pause. I know fermenting 04 that high throws esters and am crossing my fingers for my English Pale Ale, but I'm wondering if the hot ferment...

I recently moved up from a 12qt to a 40qt stock pot for my brew kettle. The 12qt fit in my sink and allowed me to use an ice bath to chill the wort. The 40qt is too big. I'm trying to decide between an immersion chiller and a plate chiller. I like the idea of the plate chiller a little more...