Lawrence Brewers Guild

Also curious about boosting the alcohol a bit. My OG was 1070 but should have been closer to 1080. In addition to the sugar in the late primary, I'm thinking of adding something to the secondary in small stages, like honey. While the sugars won't result in the same flavor profile as a higher gravity...

yeast = 3944
Will use the wet towel method to cool the fermenter down a few degrees. It's pounding this morning.

Thanks to everyone for the advice. I brewed the imperial wit this AM and here’s what I’ve done: Used Promash to formulate a recipe loosely based on my regular wit. I stepped up the 2 row, malted and flaked wheat and 20L crystal to yield 1080. I stepped up the boil hops to get 47 IBUs. This is a high...

Can anyone give me suggestions on how to modify my favorite wit recipe into in imperial version? I presume it's a little more complicated than just doubling the grain and hop bill.

The madfermentionist is a great website. I want to be like him when I grow up.
You can never have too many hobbies.

I'm reading an amazing book on the subject of curing meat, Charcuterie by Michael Ruhlman and Brian Polcyn http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1250198659&sr=8-1 I may bring some sausage and prosciutto Fri night at Brewfest. We'l...

Hy-Vee, 91st and Metcalf, OP, has a great deal on these small fridges. Purchase one for $149 + tax, and get a $100 store gift certicate back. Just got mine this morning, will use it for dry curing sausages and duck breast prosciutto. I think this sale is for this Hy-Vee location only, but worth chec...

Thanks for the feedback. Wouldn't the hops also potentially carry with it all kinds of nasties? I'm more concerned about the hops than using a mesh bag fresh out of the package.
Probably overthinking this, otherwise no one would be able to dry hop if it was problematic.

I'm dry hopping in a keg tonight for a brewfest beer. Are there any sanitation considerations? Using 1 oz whole hops in a mesh bag, sunk to the bottom with a piece of sanitized stainless.
And yes, Yoder, this is proof that I do use hops in my beer...

I liked the seminar a few months back on making your own cleansers and sanitizers. Did the recipes and notes ever get posted? If so, please direct me to the posts, if not, Brick, would you have time to reply here with your notes? I'm down to my last 1/4 cup of PBW, so this would be a great time to m...

Just got my Costco catalog and the FoodSaver is $20 off July 13 - 26. Also $5 off bags. Gives me just enough time to convince my wife that we "need this in the kitchen"!

Rob Dewhirst used apricot in his wheat beer. I think he used "Oregon fruit puree" off the shelf at most grocery stores. PM me if you want me to put you in touch with him.

I just returned from the KC Rivermarket, and picked up a 28 oz bottle of carob molasses at the mediteranian market. It sounds like it ought to fit into a future recipe for a stout or porter possibly. Has anyone used it for brewing or cooking? Should I add it to the secondary since I want to get the ...

Yes, i decanted while it was still cold. thanks again for the tips.

Thanks for everyone's great advice. I stored the starter in the refrig. Then a couple days before brewing, I brought it back to room temp, decanted all but the cake, added new wort and the yeast fired like crazy. Pitched it and had almost immediate primary fermentation.