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I am currently living in Utah, which does not carry any (maybe some? But very few) sour beers in the liquor store (only place you can buy beer other than a brewery). I can't get beer shipped to me legally either since Utah does not allow alcohol to be shipped to it. Would anyone here be kind...

I attempted washing yeast for the first time yesterday and I followed the yeast washing illustrated instructions. It seems to have worked well. I left a lot of trub in the large jar that I used. After moving the yeast into the smaller jars and letting them settle in the fridge overnight I am not...

I'm brewing a 1.095 lager this weekend with WLP802. I have two, 2 liter starters each on their own stirplate with a vial of WLP802 in each flask. This should create close to enough yeast for the beer. Are there any recommended procedures for brewing lagers with this high of a gravity? Will the...

Background on the beer: I brewed a Berliner Weiss with fresh fruit that was frozen and pureed. It was a no boil and chilled down to ~90 degrees. I then infected it with fresh grain in order to simulate a sour mash and slowly ramped the fermenter from 90-110 over the next 4 days. The temp was...

Today, I found a large crack on my Erlenmeyer flask. I made the starter that is currently in it 4 days ago and placed it in the fridge the this morning. I decanted some of the starter and it tastes fine. The flask is leaking slowly and the outside of the flask smells awful. I had planned to brew...

I am going to brew my first lager this weekend. Since lager yeasts usually don't create a krausen (I think?), would it be possible to primary ferment a lager in a 5 gallon carboy?

I was wondering, has anyone here tried using a stir plate while fermenting their beers? It seems like it would decrease fermentation time but I don't know what keeping that yeast active would do to the beer. Any opinions or experiences?

I made a Belgian strong ale 2 weeks ago. It was made with wlp570 and has been fermenting at a constant 68 degrees. I transferred it to the secondary after a week in the primary since fermentation appeared to have stopped. When i measured the gravity during the transfer it was only 1.030. The...