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Lactobacillus brevis will produce both ethanol as well as lactic acid. Since L. brevis is heterofermentative , could it be used for primary fermentation to produce a Berliner Weisse style beer?

I have a beer that finished too sweet. It's carbonated and cold, can I just let it warm up, release c02, then pitch some brett ?

I have a Cab that started at 1.090. At day 9 and 10 it's at 1.036. I've kept temps at 74 degrees. Should I be concerned? This is my first wine, thanks for any help!

I've been making beer for years, but it's time to show my wife some love. Cabs are her favorite so I was thinking of buying a kit to make her some wine. I'm looking for some advice. I'd like to ferment 5-6 gallons. Can anyone recommend a source or specific kit? Thanks for the help

Just purchased a few of these, very well made, food safe, and easy to clean. http://www.ebay.com/itm/200722953279?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649

I'd like to make a 5 gallon batch and age it. I was planning on buying a one gallon jug of local clover honey, with 5 gallons of water. (is that enough honey?) What else would you add? Which yeast do you like? Thanks for the help

I've read quite a bit about Brettanomyces, but my only experience with this yeast has been in secondary. One thing I'm unclear about is why this yeast creates different flavors in primary vs secondary fermentation. I understand that when used as a primary yeast, Brettanomyces can create a...

Interesting alternative to a traditional barrel. http://beernews.org/2012/01/cantillion-now-maturing-lambic-in-amphoras/ http://en.wikipedia.org/wiki/Amphora

Does anyone know the process Ron uses to ferment his beers? I know he uses open fermentors allowing the night air to inoculate his wort. Does he do the initial ferment with sacch, before transferring to barrels?

Why do some brett beers get sour, and others don't? I've used Brett B, C, and L in various beers with varying results. For example in my Orval clone I pitched Brett L with no sourness after one year. The same yeast in a belgian dark is sour after 6 months. What determines sourness vs...

I made a sour belgian tripel and want to incorporate this monk cartoon into the label. Does anyone have the Photoshop skills to make it look like he's puckering ? Thanks in advance!!! http://img.auctiva.com/imgdata/6/6/4/6/7/1/webimg/527935792_o.jpg

Anyone know where I can purchase a larger then normal bottle cap. Like the ones that cover a corked bottle? Thanks for the help.

Have you had a sour beer get sick ? If so, what were the characteristics of the beer. Appearance, texture, consistency etc. and how long it takes for the beer to become well again? Is this always caused by Pedio ?

Does anyone know if lactobacillus delbrueckii has the ability to convert the sugars in crystal malts into lactic acid?

I have a Saison which has finished fermenting. I'd like to add Wyeast 5112 Brettanomyces Bruxellensis. The package says to add to add to 'unfermented or partiallly fermented beer' My Saison is done fermenting, I used Wy3711 and the FG is 1.015. Can I pitch the brett now? Wondering why it says...

I batch sparge, and would like to find a way to safely heat my mash water the night before. Normally this is about 6 gallons of water at 170 degrees. I don't want to leave the stove on overnight, so I guess electric is the way to go. Any advice would be appreciated.

I have 5 gallons of pale ale finished, cold and in the keg. It's good, but it lacks sweetness. I don't want to use Lactose, so my question is this... Can I steep a half pound of C40 in some hot water and add it to the finished beer?

What's the average dry yield per plant? I know it depends on the age of the plant, but in general...

This is my first year growing hops, and it's been alot of fun. I'm in Oregon so these are almost ready to harvest. They're mostly Centennial and Cascade but I also have some Chinook, Magnum, Santiam and Brewers Gold. Cheers!

Sorry if this has been posted before. I found this blog really interesting. Especially the info relating to late extract additions. The recipe and hop bill sounds really nice. http://menuinprogress.com/2007/08/on-importance-of-late-extract-addition.html