I've been working on a honey wheat recipe for quite some time and have tried everything that's been advised. Though my beer may not taste exactly like honey it does have a honey flavor back there, and is very much like Blue Moon's honey wheat. What I do is use 1/2 lb honey malt and ~2 lbs of...

Very interesting! I wonder if this is only true if one uses the yeast for the same recipe each time. I noticed a mutation in my WLP-001 as I was getting much higher attenuation. Not a bad thing I don't think, but I tossed all of my liquid yeast strains as I lost track of how many times I had...

In haste I did not read the article, but just the responses, and posted. I obviously need to read the article (I began, but then decided to respond first seeing that this flies in the face of what's preached). I just figured what I was told made sense compared to washing yeast. On to the article...

At times we are presented with family/friends getting together with just a month's notice. This prompted me to test out several recipes that might be a little more simple than I'd usually make them in the hopes that the flavors meld quicker. I began my testing on the lighter end of the spectrum...

Thanks!

What I've seen posted elsewhere that made a lot of sense to me was to just make a larger starter and save the excess instead of washing yeast. This way there's no particulate and nothing extreme. It seems there's less opportunity for mutations too, but I have no way of proving this. This just...

One way to find out...

...But not to brewing, though I still have plenty to learn. I found this place looking for a water calculator as I recently attempted my first few all-grain brews. I've been doing partial mashes since Jan '13 as I just had to make a rye pale! I do partial mashes still as I can't handle much...