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Yeast require oxygen to strengthen their cell walls and for propagation. If you were to pitch yeast (even a lot of it) to un-oxygenated wort, you either wouldn't get fermentation, or fermentation would stop way way way way way before terminal gravity is reached. If, by some stroke of luck, the...

If you like to mash low but need more body in the beer, consider some cara-pils or other dextrin malt to add unfermentable sugars to both raise the FG and create body. Melanoidin malt is also an option for lagers. Of course, just mashing higher should do the trick as well.

Measure and heat sparge water. Make sanitizer and prep carboy. Pull out the propane burner and get it set up in the back yard. Measure out my hops and additions. Have a beer. Bring mash out water to a boil. Dust off grain mill. Clean as you go, that's the key. Sent from my iPhone...

I've used their floor malted barley a few times - a couple dunkels, Oktoberfest and a Czech pilsner. The protein rest is a must since it isn't as well modified as a standard malt. I typically do a decoction mash with my lagers regardless. If you go with the bohemian dark, you won't need a lot of...

Emailed Northern Brewer - apparently the regulators they had in stock when I ordered mine had some issues. They immediately shipped a new one at no cost and gave me a return label to send back the one I had. Great customer service on their part and, thankfully, the pilsner is happily chugging...

I have a rule against beers above 5% ABV until after hot break. So far it has served me well! Strategy is a key.

Welcome back to the world of home brewers. As with all gear - proper upkeep will make things last a long time! :mug:

FWIW, I let my chiller soak in a bucket of star san for the length of my brew day, then add it to the kettle at flameout. I've done about 55 batches this way and never had an infected batch (this is where I furiously knock on wood!). The first time I used my chiller I added it with 15 minutes...

I did open the valve all the way and didn't get any flow. It's definitely a bad regulator. So hopefully the good people at Northern Brewery will help replace it. Kind of bummed I had to aerate my pilsner with the old shake and pray method! Sent from my iPhone using Home Brew

I recently bought an oxygenation system from northern brewer - tubing, diffusion stone and regulator. I picked up a disposable bernzomatic o2 tank and it all fits together quite nicely. However, when I turn the regulator on, no oxygen flows into my wort. When I unhook the regulator I do get a...

Quick update on this one. Final recipe went as follows: 13# Dingemans Pilsen 1# Malted White Wheat 1# Special B 1# D-90 (15 min, boil) 1# D-45 (15 min, boil) Mashed at 148 to get a highly fermentable wort. 1 oz Saaz, 3.2%AA @ 90 min 1 oz Tettnang, 3.9%AA @ 60 min 1 tsp Calcium Chloride in...

Thanks for all the great advice so far! Here are last quarters numbers for Chicago water: Starting Water (ppm): Ca: 37.8 Mg: 13.6 Na: 10.1 Cl: 20 SO4: 29.9 CaCO3: 108 Question is, where do I alter it to get a maltier beer? I really...

Thanks for the feedback. I've never used Target in the past, so I'm going use it at 60m and the Saaz at 30m in different quantities to reach the same IBU. I will be using O2, so yay for wyeast. The water I brew with has about 7 ppm of sodium. Brew like a monk lists westvleteren as using...

Anyone?

Hi All - looking for feedback/hints/tips for this brew. Shooting for something highly malty in the St. Bernardus Abt 12 neighborhood. Brewing with filtered Chicago tap water. All calculations from iBrewMaster 2. Here we go. Style: Belgian Dark Strong Ale Anticipated OG: 1.089...

Weighing and crushing grain included and all the clean up afterward and my brew day is usually about 4 1/2 - 5 hours for a 5 gallon batch.

I made a Munich dunkel over the winter with 65% Munich malt, 32% Vienna and 3% Carafa I. Used a 2 qt wyeast 2308 starter and it finished at 1.013. It is VERY delicious! Next time I'm going to use midnight wheat instead of Carafa I and do a glyco-protein rest at 162* at the end of the mash for...

The former brewer at the Goose Island brew pub was very much into using local produce in his beers. He had a culinary background (per se, namely) and would go to the green city market every week to find something interesting. Green strawberries, currants, Cherokee mint, you name it. Most fruits...

Here's the exact recipe: Batch Size: 5 Gallons OG: 1.064 Yeast: 2 packets US-05, no starter Fermentables: 1 lb. Toasted GF Oats, steeped from 150 - 170 degrees (~25 min) 1.5 lbs. Briess Sorghum Syrup (60 min) 1 lb. Rice Solids (60 min) 1.8 lbs Briess Sorghum Syrup (30 min) 1.5 lbs. Buckwheat...

I used nutrient and Whirlfloc. No gypsum in this one - didn't have any on hand. Luckily I'm a patient brewer.