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For awhile now I have been brewing 11g batches and splitting them with different yeasts and other additives (saison/lager, wheat/saison, IPA/Belgian IPA, etc.) to create two distinct beers from the same wort. Last week I realized that I needed to use a package of Wyeast 1968 before it got too...

I love butterscotch, just not in my most recent Pilsner. I made a starter, let it ferment, gradually brought it up the beer up to 68 for a d-res of 7 days. Gradually brought it down. Clarified with gelatin. Just pulled a sample and I have a butterscotch Pilsner. Yuck. Will letting this sit at 35...

I'm in West Palm Beach, looking for any ball locks in south Florida. Thanks

Is there any store that would sell flaked corn/maize not including a homebrew shop? My LHBS was out of it and would like to get some for Sunday (online not an option). I know that grocery stores don't really carry it but wondering if anyone can point me in the right direction. Also, has anyone...

Pitched a healthy starter of Wyeast 3522 Belgian Ardennes on 1.070 wort at 62 degrees planning to immediately ramp up to 68 but I forgot to change the setting. It fermented at 62 for 12 hours. This is way to low to get the beautiful character from that Belgian yeast. Should I slowly ramp up to...

I split a 10 gallon batch, one with WPL 800 (Pilsner ferment at 49) and the other with WPL 566 (Saison II ferm at 80). I just finished a keg of saison and was thinking about changing this one up a bit. Normally I would have added coriander, orange peel and/or pepper with about 5-10 min left, but...

So I read the American Sours book and got super excited. I immediately went to the Yeast Bay and picked up a bunch of stuff. I have yet to make a sour, and although these forums are helpful, i'm not really sure what style the blends that I got are best suited for. Also do I need to pitch...

So I posted earlier about making a few beers for a charity. I ended up using two 5 gallon batches that I had already kegged, and then brewing up 15 gallons of American Wheat with Kolsch yeast. It was brewed last sunday, and final gravity came out a little higher then I wanted, at 1.057. I...

BREWING FOR THE MASSES - can't edit my title.... I decided to brew a couple beers for a charity golf tournament in my area. I have been brewing for about 2 years and normally just do one off batches, variety is the spice of life right? Anyways i'm looking for some input about what I should, or...

So I made an IPA with a starter and an extra vial of Conan (Vermont Ale) yeast, I was a little skeptical about the vials because they had been exposed to excess heat during shipping. The yeast didn't take off after 72 hours so I pitched to packages of Thames Valley 1275 and fermentation and had...