Beer Feeds

Hello All:

I am making a Flanders Red and have decided to use a two yeast step process while fermenting.

Currently, the beer is fermenting on a California Ale Yeast (White labs) and then I will be using a Brettanomyces lambicus (White Labs) for souring.

My question is, when should I pitch the Bret? I know it will go into the secondary, but do I completely ferment the beer with the California Ale Yeast, or leave some sugar behind for the Bret? Does it matter?

Thanks

Chris

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so, now that I’m finally brewing again, and working on a yeast ranch of my very own, I want to play with harvesting commerical yeast to add to the collection, so my question, and it might be fun to have as a reference for anyone else who likes to experiment as well as brew, is there a list out there that I haven’t found yet of brewerys/beers that bottle with there fermentation yeast?

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Posted: by Dadi (19 hours ago)

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Posted: by STEG (23 hours ago)

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Posted: by berpwillie (2 hours ago)

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I have a two for one BYO magazine subscription offer - 1 year (8 issues) $14.

Let me know if you would be interested

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Posted: by Manoftyr (10 hours ago)

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Posted: by BarFly52 (15 hours ago)

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Once again it is time for the The Bay Street Bash homebrew competition to be held on Saturday, November 6 in Savannah. Entries will be received from October 7 – 27. The competition will include all beer and cider categories, Styles 1-23, 27-28 (we hold a separate mead-only competition in February so plan to enter it as well). As in the past, the winning Best of Show beer will be “guest-brewed” and put on tap at Moon River Brewing Company in addition to other prizes, ribbons and accolades bestowed upon all the winners.

As with last year, we will plan to have drop-offs at local homebrew shops in Atlanta GA, Columbia SC, Charleston SC, and Jacksonville FL.

We also need certified judges, so if available sign up on the online registration system when you enter beers. We will be using PayPal as the preferred payment option.

The Bash will again be held at The Distillery, 416 West Liberty Street, downtown and near all the other action. They have a great selection of beers for socializing after the Bash.

For more info on the Bash, go to http://www.savannahbrewers.com/index_files/BayStreetBash.htm

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Pardon the ignorance, but how does one test, tinker with, or experiment on a recipe? Is it possible to make a tiny batch (less than a gallon) so that it ferments quicker? Is that even practical? I suppose adding more yeast to speed up fermentation probably alters the taste….

Thanks in advance!

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Hi all!

We have categories for Meads, Melomels, Pyments and Cysers.

For the past 36 years we’ve gotten only a few honey-based entries and this year we’re really trying to get the word out.

The 2010 Cellarmasters 37th Annual US Amateur Winemaking Competition will be held on November 21, 2010.

Entries must be received between 10/15/2010 and 11//12/2010 at the Home Beer, Wine and Cheesemaking Shop in Woodland Hills, CA. (www.homebeerwinecheese.com)

Entry forms and rules are posted on our website at: http://www.CellarmastersLA.org.

Cellarmasters has been running this competition since the club was founded 37 years ago. The competition is an all-volunteer endeavor on our part and it’s one of, if not the, oldest home wine competitions in the US.

Thanks and good luck to all!

Andy

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Bluegrass Brewing Company and Louisville Craft Beer Week are proud to present the 1st Annual LCBW kickoff with a Cask Fest presented by BBC. The event will be featuring breweries such as Bluegrass Brewing Company, Cumberland Brews, Browning’s, New Albanian Brewing Company, Rogue, Left Hand, Flying Dog, Bells, Upland,Stone and Great Lakes…just to name a few!
Food from BBC, Molly Malone’s, Brendan’s and more…
Live music by Stonewheel and others…
Admission to the festival is $30.00 and includes a souvenir LCBW tasting glass and all of the cask beer you care to drink! Tickets go on sale on Saturday, September 4th at 10:00 a.m. and can be purchased at BBC ST. Matthews or online at www.etix.com. Designated Driver tickets will be available at the gate for $5.00.
BBC will be donating a portion of the proceeds to Kentucky Humane Society.

-Rain or Shine!
-21+
-No Pets Please

For More info visit WWW.BBCBREW.COM or order your tickets at WWW.ETIX.COM

For More info on LCBW and events, visit www.louisvillecraftbeerweek.com

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Today I went to Home Depot, Lowes and Ace Hardware before I found the 4 parts needed to build my new ‘Screwy’s Cooler’ wort cooler. Constructed from a single 20 foot length of 3/8 inch copper tubing, a 3/8 inch standard dishwasher elbow and an aerator dual thread adapter. In the example below I choose to connect the standard garden or washing machine hose end of the aerator dual thread adapter to my kitchen sink faucet. Screwy’s Cooler can also be connected to a dishwasher or garden hose instead of connecting directly to the faucet.

Click here for details….Screwy’s Cooler

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Posted: by twelvsies (38 minutes ago)

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Heading into my second-ever all grain brew I have a quick question. I know the percentages of the grains I need to brew as portions of the total but I don’t know the total recommended weights. Please see the recipe below. I purchased as if the total grain weight would be 10lbs. I am brewing 5 gallons. I just don’t know how much grain to include. Thanks!

Grain Bill:
77.5% Belgian Pils
10% Caravienne
5% Flaked oats
5% Biscuit
2.5% Aromatic

Mash 152*F for 60 minutes.

Hop Bill:
6 AAU (1.5 oz of 4% AA) Saaz 60
.5 oz Saaz 15

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I have a nearly unlimited supply of asian chestnuts which I am planning on mashing with malted grain. I am wondering how high a ratio of chestnuts to grain I can go and still not leave any of the starch in solution. that is to say what is the highest ratio of chestnut meat to malted barley can I go and get the enzymes in the barley to covert the chestnuts as completely as they can in the mash.

Also is the following procedure correct with the chestnuts:

1. collect
2. use pressure cooker to boil for 15 minutes while still in shell
3. roast in shell at 300 for 25 minutes
4. peel
5. remove wormy parts if found
6. physically smash into tiny bits and boil for 15 minutes
7. cool to 150F so as to not denature enzymes in mash when–
8. added to grain mash at beginning of mash.

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Posted: by Providence (32 minutes ago)

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Posted: by SB62 (4 hours ago)

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I picked several 1G bags of fresh Cascade hops from a friend’s garden. These were dried and then packed in the 1G plastic bags. The air was sucked out, the bags were sealed and then taped shut and put in the frig. My question is how long will these retain their strength, flavor, etc.? How quickly do I have to brew?
Thanks

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I have have tried unsuccessfully to achieve a nice floral or perfumey finish and nose to my IPA’s. I want a finish like “Man, that tastes like drinking perfume”.

I have tried blends with C hops and most newer high alpha hops and although they were good, it was not what I was after. I will probably get burned for this but I particularly do NOT like the new Citra hop. I am getting a distinct basil flavor and aroma I don’t want in my beer.

Currently my favorite players include amarillo and centennial.

I have not tried palisades or any nobles yet. I am beginning to suspect a noble in the mix may do the trick.

Anyone have any good suggestions? Thanks in advance!!!

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Hi folks,

Been a while since I’ve been on here. I am planning to brew 10 gallons of cream ale tomorrow morning. I have only ever used WY1056/WLP001 for this beer but I only have one smack pack of WY1056. Has anyone ever used WY1272 American Ale II for a cream ale? I am thinking I might give this a shot and see how it turns out. I expect it to be slightly less attenuated and with some fruity notes.

Thanks for the input!

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I was wondering if any one has had any experience with checking a corny keg in your baggage. I’m flying from california to new york and want to bring as much beer with me as possible.

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Can anyone tell me or help me in the difference in CO2 and nitrogen in kegging, the pros and cons

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Posted: by SMADMS (22 hours ago)

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Here is what I have for a recipe. My local brewshop won’t have biscuit or caravienne. I have limited familiarity with AGB so I am not sure about what is being attempted by using these grains. Help!

Grain Bill:
77.5% Belgian Pils
10% Caravienne
5% Flaked oats
5% Biscuit
2.5% Aromatic

Mash 152*F for 60 minutes.

Hop Bill:
6 AAU (1.5 oz of 4% AA) Saaz 60
.5 oz Saaz 15

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Posted: by MilwaukeeBrewz (2 hours ago)

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Is anyone going to GABF this year? I’ll actually be there as a vendor, promoting my Hopolate. It is hop infused chocolate. I am in booth 123, come say hi.

~Phillip

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Posted: by jbriggs7036 (19 hours ago)

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Posted: by Augustiner719 (23 hours ago)

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A bit of an eye-opener-

http://www.probrewer.com/vbulletin/showthread.php?t=18279

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