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The last four of my beers have had diacetyl. They are: Belgian Blonde (2.5gal batch) 1.070 WLP530 with a starter, 1 vial Primary for 18days, 65F to 70F Bohemian Pilsner (5gal batch) 1.056 WLP802 with a starter, 6 vials Primary for a month at 50F, lagering now at 32F American...

What tactics do you use to reduce harsh tartness after fermentation? From Ken Schramm's book, it seemed like back sweetening or malo-lactic fermentation were the only techniques to reduce acidity. Does adding calcium carbonate help post fermentation?

So we all know that hitting a target FG above completely freaking dry is difficult to do. Well, not difficult, but each option comes with its costs and benefits. 1. Yeast selection - some are more or less attenuative, and of course, there is the option to use beer yeasts. Granted, I've...

Is there any way to predict color after a long boil? By long boil, I mean like 3hrs. If I up the boil length, it just ups the preboil. It's my understanding that longer boils results in darker color, and wanted to see by how much color changes with longer boils.

I brewed an American brown that had a 91% ADF. Here are the stats: OG: 1.060 FG: 1.005 (yah... 1.005) ADF: 91.3% ABV: 7.25% Mash 152F 60 min (was aiming for 154F, but was too drunk and too pissy from an epic stuck mash to bother -_-) 75.5 4.25 lbs. Pale Malt(2-row)...

I have 3 corny kegs for sale, straight from Northern Brewer, each with an extra set of seals. After I bought them, I got a deal on 3 gallon kegs, so I no longer need these. I would love to sell them all at once. I live in Loma Linda, CA (Southern California)