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I've had a flanders red aging for about 8 months now. It tastes ok except it's not getting very sour!! Over the winter I've kept it pretty warm. It has a pellicle. I'm thinking about boiling some sugar and adding it with a nice sour lacto starter...do you think this is a good plan? Thanks!

Cappelletti is Italian for "little hats." They are served in chicken broth as a soup. Filling: 1 lb ground chuck 1 lb ground pork shoulder or country ribs 2 eggs zest of 1 lemon nutmeg allspice dried basil (about 1/2 tbsp) salt pepper 1/2 stick of butter 1/2 cup unseasoned bread...

How long does water need to boil to drive out the oxygen? Does anyone know?

I had a batch of brown ale I made. When I tasted it I thought it was just too boring so I carmelized some raisins in some special B steeped water and dumped the liquid into the fermenter. A month or so later I bottled it. I didn't really care for it so I left it for a couple of months and...

I am bottling a lager I've had in the fridge for 6 months. I forgot about the outgassing thing. So i just bottled the beer, but i just dipped the caps and left them sitting in position and didn't seal them with the capper yet. It sounds a little like popcorn popping! I'd prefer to wait...

I made a cream stout meant to be somewhat over the top sweet. It came out good and other people seemed to like it, but I'm dissatisfied with the aftertaste. It is sacharrine sweet and lingers for a while. I would rather have it finish cleaner. It was an all grain batch with munich as a...

Yay!! I'm back into brewing after a 5 month involuntary break. Moving, selling house, etc., but now I'm back!! I brewed a 5 gallon batch of porter and a 3 gallon batch of IPA. The porter turned out great, but I'm worried about my IPA. It's an all grain batch with magnum and amarillo...

I am drinking a bottle of my first IPA attempt. It has been in the bottle for just over 3 weeks. It is made of American 2-row, a little 60L, and all centennial hops. I did a single step mash infusion@152 F. I dry hopped for one week in the secondary, and I fermented with WLP001. It was on...

Hi Everyone, I started brewing last month and I'm already obsessed. I just completed my sixth 3 gallon batch, and I'm averaging a batch a week. The folks at my LHBS said I had better step it up to 2 per week because my batches are small! I catapulted right into all-grain. I dumped the...