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Me and a buddy both brewed a Berliner Weisse. His was brewed on 1/1/12 and mine was brewed on 1/29/12. For his, he used wheat liquid malt extract and I went all grain. We both used Pilsner grains and WLP 677 (Lactobacillus Delbrueckii) and WLP 011 (European Ale). The main difference is...

I was making a Berliner Weisse and had a starter of Lactobacillus ready to be dumped into the carboy. Then without thinking I just dumped the Lacto into the carboy with my brand new funnel with a splash guard. The funnel's infected and can only be used for sours right?

Picked up a chest freezer and temp controller about a year ago and began using it as a fermentation chamber during my brewing seasons (i.e. when I have the time and resources), then in the off season, it's a beer chest. Just recently got started kegging, so now it's a keezer. I noticed right...

Going to brew a Berliner Weisse based on Jamil's recipe it calls for 4.2 lbs of Pilsner malt and 3 lbs of white wheat. Like the Spurhund Zunge recipe Jamil says that you only boil for 15 min. Why isn't DMS an issue for this beer with the short boil time and Pilsner accounting for over 50% of...

So I just bought my first kegs off a guy on craigslist. They were supposed to be in "like new" condition and all of them, except one were. The bad one had crap stuck on the inside of the keg and I've spent the past three days trying to clean it up. I've soaked it in PBW, scrubbed it out with...

Several months ago, I bought refractometer and followed the instructions to calibrate it. I've even google'd about refractometers and they all said to calibrate it with drops of distilled water, then adjust the screw on top with a screwdriver, until the line is level with the zero. Long...