Most drys still do have instructions... I think. I really haven't actually read a sachet in forever. Not explicitly, that I remember, but because dry is a known cell count and they don't really die off once dehydrated the count is virtual 100% accurate unless it is past expiration date. As I...

I surely did!

For me it is all about the cell count. If I'm going to have to buy two dry yeast* why wouldn't I just buy an Omega or Imperial and still get more cells? On a side note, I've spoken to several sales reps and wranglers from the major manufacturers and the consensus among most is to not use yeast...

I'm never surprised when someone tells me their saison finished in 3 days or less. As far as leaving it in there goes, I've heard the "twice as long" statement before and I'm not necessarily a fan of it. Once yeast has eaten all the sugars it turns around and starts on some of the more complex...

I always tell new customers, home brewing is only difficult as you want it to be. Like extract, don't care to move.to.all grain. No worries. I hate water chemistry, I put a pinch of gypsum in my IPAs and hop forward beers. I put a pinch of baking soda into stouts and dark beers to reduce...

And queue the comments about IBUs not mattering, it is all about perception of hops. That is precisely where the ratio comes into play! Say I'm making a Cascadian IPA (It isn't a Black IPA, change my mind!) and I go heavy on the Chocolate Malt. It doesn't matter that I have 65 IBUs if my ratio...

I wouldn't necessarily say it reduces it, I don't have data to prove it one way or the other. What I do know is It is all about the bitterness to grain ratio, often referenced as "BU : GU" or you may simply see "ratio" with a number that looks similar to a SG (X.XXX). If you truly want to...

Do you want my whole secret recipe!!!!!! LOL. Interestingly, to get a bitterness ratio in line with a proper RIS, I used 16oz. of Warrior (17.2% AA) at 60 minutes of a 180 minute boil. And it ain't THAT bitter.

It does, doesn't it. To be clear, this was a "can I do it" experiment. The Wyeast SHG has a tolerance of 21% and that is what I was aiming for. But, yes. I'll update it after testing.

Russian Imperial Stout

So... I brewed a RIS two weeks ago. Partial Mash. 22lbs Grain and 10lbs DME. Projected OG was 1.264. Since nothing I own goes above 1.130, I can only tell you I hit my Mash volume and Pre-boil OG spot on. Post boil and into the fermenter. No clue. Estimated FG: 1.056 Day 1: Moved the wort onto...

I can't decide!!!! A chocolaty porter for fall or a HUGE Quad for late winter or fall.

It will take 6 months to a year for it to sour.

Don't dump it! That looks like a Pediococcus infection, which is one of the beneficial ones. Pedio is what you need for belgian sours., for example. If it were me, and it was last fall with a Dunkleweizen, I'd save it and see what you get. Let the pelical finish forming and then wait for it to...

1. 65% is about average for a BIAB mash. Add Rice hulls and you can push that to about 68% 2. I always cover my kettle and wait 30 minutes after a whirlpool to allow more proteins and hops to settle out. There is little risk of contamination if you sanitize your lid. 3. A Dip tube is sufficient...