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Alright I am going to make a Saison Brasserie Dupont Clone. My question is why the warm darn near hot ferment temps? I see that the yeast strain likes a 70-80 degree fermentation but pushing it seems out of character for a beer that was made during fall and spring for the summer months. There...

I just realized that I forgot to put my Coriander in the boil!!!:mad: :mad: Any suggestions on what to do now. I was thinking to either toast the coriander or microwave it to kill nasties then put it in the primary. But on second thought maybe it will be too strong a flavor if that...

Ok I am going to Brew Beir Munchers Blue Balls, LOL (That reads Funny) It uses White Labs Belgian Wit Yeast. Can I buy one tube make a starter into lets say half gallon then split it between the two Fermenters?

I have located a euro keg that I may want to use as a HLT is the disassembly the same as the U.S. Sanke Keg? I see that it's flat on the top. Do I just depress the surface to release pressure then Mark and cut?

Ok, I need to get my friend to join the forum. :) He started a Belgian Wit (extract) on Monday, he is very sanitary. He says he cooled the wort down to pitching temps within 15min. He feels that he aerated the wort well. Pitched the yeast White Labs Belgian wit. Ok so...um it's now...

Hello all, I am on my third AG batch. First was one of my staples a Rye Pale Ale then a Hoppy Honey Wheat then BM's Centennial Blonde. Usually.....when I was doing PM's I would go from primary to secondary in 1 week then bottle after 1 week in secondary. the Rye ale was not clear at all...

he is making a 4- 4.5% beer 6lbs of malt syrup .25 Munich .25 Crystal 10L .5 Flaked Rice I told him to mash all the grain together because if I am right the flaked rice needs to be mashed, right?

Hey Guys I got some 5.2 buffer from my LHBS but they sol it to me in bulk. It has been repackaged to I wanted to get proper instructions on amounts for a 5gal batch :o Much thanks

A friend of mine used to live in Seattle and was raving about a beer called Yakima Honey Wheat. I was like that sounds great and Right now it sounds really good. I am going from memory because I am not on my computer. Briess 2 row 6lbs Wheat Malt 4lbs Cara-pils 1lbs Honey Malt 1.5lbs...

:mug: Man that took a little longer than I thought. 13.75lbs Grain striked at 170 I think I was a little over my final temp was 155. Mash for 60min but forgot to heat the mash out water so I hit 75min. Batch sparged to 1.010 collected a total of 7gal. I have a wide pot so my evap is big...

Hey Fellas!! Finally going to do my first AG this week! I am pretty stoked. I'm doing a brew that I have made a few times doing a Partial Mash (Step mashing). I have a ten gallon Rubbermaid MLT and a 40qt SS pot. Gonna batch sparge. Ok...tell me if I am right. 1.25 qt of water per pound of...

Hey fellas, I have recently acquired a Keg. I have not cut off the top yet and as I like to plan out everything before I start. I was wondering if I should go false bottom or Bazooka? I want to use this as a boil kettle when I move up to ten gallon batches. I suppose I could use it for step...

Hello everyone, I have reached the inevitable point of wanting to keg! I love to brew but despise cleaning 40+ bottles every couple weeks. My SO has approved the use of a room for all my brewing stuff. I would like to have a chest freezer that I can have two or three taps and maybe two kegs...

Man I am really just here to vent!!!!! I want to upgrade from my current Turkey fryer to a more powerful burner. How about I waited patiently to buy this Burner from Bayou classic's website (said it was not available until 3/30) On 3/31 It changed to 4/20 or something!!!!!!!!! I had...

I saw in another thread about storing hops; sorry I would have replied there but I could not find it this morning. I was reading about hops of course and ran across this website: http://oregonhops.org/culture2.html Near the bottom you will see notes on drying and storage. They say that you...

I put this in the recipe database by mistake, Oooops! Well here it goes....... I have 15lbs of honey. I already have the yeast nutrient. I wanna get a Mead going Tomorrow or maybe Tuesday. Who has a really good recipe for me? This will also be my first time making mead I actually have not...

Ok, I've looked into it and the d**n undercounter designs are three to four hundred dollars more. Dorm fridges that I have looked at don't have clearance for a corny keg. Any Ideas to save myself the extra funds and get the kegerator installed, I'm beginning to hate bottles. LOL. My Idea...

I am doing a Hoegaarden Clone I am a partial masher, with full volume boil. how late can I add the DME to keep coloring down? Brewing in the morning any input is appreciated

I think that is what it is called when you pitch a fresh batch of wort on the yeast cake from a previous primary fermentation. I am brewing the same Fullers ESB recipe on this coming Monda and could Save myself 5 or so bucks by reusing the yeast cake from this batch of ESB. How should I go about...

1. How important might it be that I get a cold break? I usually Ice my pot in the bathtub until I get down to 70-75 degrees. But I am just starting to read more on break removal and the like. I ladled the cool wort through cheese cloth. 1a. Should I siphon this into the carboy, after the...