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I just boiled a (failed) kettle-sour rye beer, and I found some weird gelatinous worm-shaped thinger at the bottom of the kettle. Anyone know what this is? Side effect of lactobacillus, or rye, or irish moss? I've definitely never had one of these before. Recipe...

I'm trying to learn some brewing chemistry, and I'm stuck on my own local water report. Stockholm publishes a water report here: http://www.stockholmvattenochavfall.se/globalassets/pdf1/rapporter/dricksvatten/dricksvattenkvalitet/kval-dekl-lov-2017-med-logga-2018-03-30.pdf I think you can...

I have just finished a little beer experiment, and thought it would be nice to share. The premise of the experiment: 1) I have been wanting to try brewing a folköl (Swedish for low-ABV beer, 2.8-3.5%) 2) I have been reading about 10-minute and no-boil batches 3) I have been reading about...

I tried out a 1G Apfelwein batch when I first started brewing. Didn't much care for it. Decided to try again, and let it age a little longer. Weeeeeeelp, about 19 months later I found my second apfelwein that I had completely forgotten about. Airlock had been dry for who knows how long...

Hey guys, thought I'd share my weekend project. I started to build a DIY stir plate with the hard drive magnets that everyone here recommends... but felt like it was too wasteful to just throw away the hard drive motor... HDD Stir Plate! It doesn't work very well, but it was fun to build...

I just mashed in my first all-grain batch, trying out BIAB. I have two questions so far: 1) I'm using the Franziskaner clone recipe from the Beer Captured book. It called for 7 lbs of german wheat. I picked up unmalted wheat by mistake, but read that it doesn't need a cereal mash or...

I got a box of "sample" beers from a local distributor. The idea was to try them all and decide what beers to have on tap at our bar (I'm providing consulting for a friend). The selection we got consists of a bunch of big name commercial beers: Bell's, Dogfish Head, Samuel Smith's, North...

I'm making a partial mash Sweet Stout, and am a bit confused about how much of the darker grains and sugar additions are appropriate. My goal is a very full, creamy mouthfeel. This is the evolution of an extract-only stout I made that was good but way too thin. This is my recipe in...

Just want to announce that Beerwheel, my new iPhone app, just went public in the App Store. It's just a spinning version of the widely known beer wheel graphic. I like to check the wheel for reference when reviewing beers, and this format just makes it a lot more convenient to read on the...

Maybe 'underattenuated' is the wrong word, as it did ferment quite a bit. I made a 1-gallon test brew, intended to be a strong IPA, but forgot to account for boil-off and ended up waaay over target OG. I fermented anyway with some bottle-harvested Pacman. OG: 1.120 FG: 1.050 (measured WITH...

I couldn't find any threads talking about this... is it ok that my saison has been in primary for 30 days and still has active bubbling on the surface and in the airlock? OG was only 1.048, and I also added about 1.5 lbs of honey to a 5.5 gallon batch. Using wyeast belgian saison yeast with...

I harvested the yeast from a bottle of Weyerbacher Twelve and built up a 1 liter starter. Unfortunately my brewing was delayed, and there was a huge krausen on the starter for 5 days before I decanted and pitched it. I figured the yeast might not be at their most active, but would still do...

I have a few dehydrated Bhut Jolokia peppers (ghost chile). I haven't tried one yet. But I was thinking a cool way to try it and pass it off on my friends (with warning, of course) would be a 1-gallon test brew. I have the ingredients on hand to make a basic extract sweet stout, and I'm...

I want to split a 5 gallon batch into two 2.5 gallon batches in primary, and then re-unite them in secondary. Do you think I would have any oxidation problems from putting 2.5 gallons in a 5 gallon bucket, or will the CO2 barrier keep it safe? Thanks!

I'm trying to harvest pacman from Rogue bottles, but it isn't looking like I expected. I pitched the last .5" of two bottles of Rogue (Hazelnut and Santa's Reserve) into 150ml of water with 12g DME in a covered glass bowl. There was no visible sediment in the bottles. I shook it every time...

I'm playing around with developing my first recipe, also my first partial mash. I'm too nerdy for extract kits, there wasn't enough math involved. Below is the recipe I came up with (thank you Brewtarget!). I was aiming for a balanced amber with moderate malty sweetness and some...

So, as per my other thread, I accidentally pitched lager yeast instead of ale yeast in my SMaSH. I'm doing my best to stick to lager protocol, but I was not setup for this. I just finished a diacetyl rest at 68F, brought it back down to 58F in the basement for 48 hours, then went to stick...

My first beer, an oatmeal stout recipe kit, is 12 days in primary and I've been twitching nervously about it, so last night I ordered ingredients for a second batch (blood orange hefe). Today I stopped into the LHBS to pick up a second airlock so I'll be ready when the ingredients come... but...

Hello, I'm a new homebrewer from the northern Atlanta suburbs. First batch of oatmeal stout is 4 days into primary fermentation, gurgling out the scent of bananas. Question: Have any of you ever had a really badly calibrated hydrometer? The one that came with my kit from Midwest Supplies...