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Ok so I've got a starter going from Jolly Pumpkin dregs, it's been going a little over a week and has a nice krausen going. I had planned to just step this up once and pitch it, but while out tonight I stumbled across some 't Gaverhopke Extra and enjoyed it, so I brought home a bottle. I'm...

So a few months back I had a bottle of Jolly Pumpkin La Roja staring at me and, having never forayed into the world of sour brewing, figured what the heck might as well start somewhere. The JP bottle was 1 yr old, I basically just pitched the dregs (no starter) in primary along with WY1056...

*FG was actually 1.012 The nice weather had me itchin for a nice clean summer brew, so here goes. I brewed this on Memorial Day, just took a sample and it tastes spot on what I had in mind. Will be bottling shortly, I'll follow up with an update and pic after I crack one. Cheers 5.0 lb...

I usually just do single infusions, but over the weekend was in the mood for a summer beer so I brewed a Belgian Wit. With the wheat in the grain bill figured I should try my hand at a beta/protein rest for the first time. I used Palmer's formula which I'll paste below, and long story short when...

So I'm ready to delve into my first AG batch, went with a pretty basic amber/red ale recipe. I've tried to digest as much as I could about batch sparging and this is what I came up with. Any pointers would be much appreciated. The recipe specs are below (5G batch), I'll be mashing the 12 lbs...

So I've been reading up on doing a sour mash which I will be trying for my next brew, as soon as I settle on a style. I realize this method to be somewhat of a shortcut than traditional souring methods but am interested in giving a whirl and am hoping someone out there can steer me clearly for...

Does anybody have some tips on how to get rid of that sediment ring thats left behind inside the carboy? Because of the small opening I can't quite get my wire brush to bend at the right angle to scrub it away. Thanks

I'm a basic extract brewer and want to try steeping some caramel malts. In Palmers book it says after steeping I just follow my regular extract brewing process by stirring in the malt extract and adding more water to the pot to bring the wort volume up to 3 gallons. My question is, do i have...

Hi all, I'm currently fermenting my first batch and after reading up plenty took extra care with regard to avoiding oxygen exposure as best I can (after aerating the chilled wort and pitching my yeast). In any case, last night after a week in the primary I transferred the beer to a secondary...

If I want to try cold conditioning, since I don't have room in my fridge for a carboy, can I just leave it in the secondary at room temp for a couple weeks like I normally would, then when fermentation stops bottle and refrigerate for a few more weeks? That sufficient? Thanks

Beginner question here. I've brewed a few beer batches and have the itch to try cider. If I buy the whole foods stuff that is not chemically preserved but is pasteurized, then can I just ferment it? Or does it still need to be heated Thanks