Brewing With Total Confidence
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Three weeks in the bottle is not an inevitable fact of bottle conditioning. There are some styles I wouldn’t touch for over a month. Others like...
Most people are so used to drier beer finishes these days that my hunch is this beer is more than just well-attenuated. Without knowing what beer...
Oh no. So disappointing Brain. The only time I’ve had significant overflow was when I had a very mild phenolic microbe introduced (mild clove...
Looks good. I’ve made several brown ales with Wilamette myself and I can assure you it will be a great fit here.
Excellent point! I recall John Palmer doesn’t advise washing the yeast for this reason. I guess it makes “washing” yeast a bit of an irony at the...
Well said. I agree with everything you wrote here. Taking a step back, you should think of bottle-harvested yeast as an experiment. While it will...
The established best practice for conversion in a lager mash using Pilsner malt is 90 minutes. Opinions differ regarding how well-modified modern...
The cell counts in the literature on dry yeast packs are lower than what you would likely count under the microscope. Think of them as a promise....
I have a thermostatic switch on a chest freezer that fits two buckets, bigmouths or carboys and heating pad. More often, I use a portable electric...
More and more people doing that to be sure. When I use Pilsner I’ve convinced myself I need a complicated 90 minute step mash so I save it for...
What’s the thinking behind the Pilsner malt? Maybe a little lighter body and a dryer finish than most Irish stouts? I’m just not used to seeing...
My cider has been much better when left alone for a month or more after fermentation was complete. Now whether that happens in the fermenter or in...
Inspired by your post, and the emerging fall colors, I brewed a brown ale today along with you. Mashed at 158F for all the body and flavor we want...
Let me recommend Loral hops in your recipe. This hop gave my saison lemon and pepper notes that felt like a match made in heaven for a saison....
This is normal. I also work the low end of the yeasts temp range. Expect a very slow start (compared to wort) with a much lower bubble rate...
It’s common practice and I believe it’s described in the Palmer boll. If there’s nothing wrong with your dishwasher you should be set.
If you are not into apricot in your brown ale you might want to look into how US-05 behaves over 24C/75F. You might not taste it. But I’d expect...
Can you cool that a few more degrees? With that small volume it should be pretty easy.
I would actually have preferred that recipe at 158F, but I’m not like everybody else. Mashes at the high end of the range went out of style with...