Homebrewing Thread: Volume II

Is that why the other one got unstickied?

You wanna copy over the links from the first post in the old thread?

We could possibly add some other commonly references sites in the first post.

How To Brew: All time classic brewing book available for free online

Mr Malty: Yeast Starter Calculator

YeastCalc: Another good reference for yeast starters

Well since I stole that second spot, I can add any links in if I need too

Guys, it might help if everyone requests a sticky for this thread.

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Also, anyone use gelatin for fining their beer? Do you do it in the carboy or the keg?

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I've used it before, and it works well. Added it to the keg once the beer was cold. A quarter cup of warm water with a half teaspoon of gelatin works well. I don't really see much need to use it any longer. The hazy look is fine with me.

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anyone use gelatin for fining their beer?

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occasionally, yes. I've only used it in the keg, but I am not patient enough to give it a few days to work, I usually start drinking from the keg the day after kegging the beer. I think next time I will try it in the carboy and give it 3-5 days to see if it really clears it up.

So what is everyone brewing next?

I'm brewing my French Benefits Saison, that a few of you have had.

Changing up the recipe a little. Seeing as 3711 can ferment water, i'll be lowering the ABV a bit. Also, going to use German Hallertau Blanc for the hops and do a little dry hopping and whirlpool with it.

Here's the recipe.

5 lbs 8.0 oz Pilsen (Franco-Belges) (1.8 SRM) Grain 1 50.0 %
3 lbs 12.0 oz Pale Ale (Franco-Belges) (2.7 SRM) Grain 2 34.1 %
1 lbs Belgian Wheat (Franco-Belges) (2.0 SRM) Grain 3 9.1 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 4 4.5 %
0.40 oz Magnum [12.00 %] - First Wort 60.0 min Hop 5 17.0 IBUs
4.0 oz Turbinado (10.0 SRM) Sugar 6 2.3 %
0.50 oz German Hallertau Blanc [10.00 %] - Boil Hop 7 8.0 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
2.00 oz Blood Orange Peel (Boil 5.0 mins) Herb 9 -
1.50 oz German Hallertau Blanc [0.00 %] - Steep/ Hop 10 0.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 11 -
2.00 oz German Hallertau Blanc [10.00 %] - Dry H Hop 12 0.0 IBUs
1.00 oz Oak Chips (Bottling 7.0 days) Flavor 13 -


After that, hopefully i've bought a 3rd keg setup, and will brew a 100% brett pale ale, then a Cucumber/Cactus Gose.

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Also, anyone use gelatin for fining their beer?

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Only in beers I enter in competitions.

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Do you do it in the carboy or the keg?

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I add gelatin to the keg, first pint or two are cloudy, but by the time the beer is finished carbonating and I'm done sampling the beer is clear.

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French Benefits Saison, that a few of you have had.

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That's a tasty beer

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So what is everyone brewing

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KennyP and I brewed 2 weekends ago. We brewed a pale ale, meant for us to drink, and a wheat beer that will be for sharing at a crawfish boil this weekend (hopefully).

We still brew with extract, so I won't bore you with the full recipe.

For the Pale Ale we used 1oz Chinook (60 min), Citra, Simcoe, Mosaic (.5oz each @ 10 min & .5oz each @ whirlpool & 1oz each in dry hop). Used a new-to-us yeast, just because we wanted to try something else, WYEAST 1275 Thames Valley Ale. It's in the keg now and smells awesome.

The wheat was pretty basic. 1oz of Liberty (60 min), .5 oz Simcoe (flameout), .5oz (whirlpool). Wyeasat 1010 American Wheat. Also carbing now. We brewed this last year and racked onto peaches. Came out great. This will not be fruited, more for times-sake. I really liked the Wyeast 1010 last time.

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WYEAST 1275 Thames Valley Ale.

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Interesting. Let me know how it turns out.