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I bottled my pumpkin spice ale Saturday, and looked at them today to find this: It looks kinda gross, and I'm trying to figure out what it is. Is it pumpkin pulp, krausen, or some sort of infection? I opened one up to try and figure it out, and it overflowed with carbonation, which was...

My wife bought me a bunch of equipment to build a keggerator for my birthday (yay!), but no kegs since she had to have the stuff shipped from the states and that would have cost an arm and a leg. I found a classified selling used cornies locally, but since I have zero experience with them, I...

I had a couple brews get infected, and want to make sure my carboys are nice and clean before I put anything else in them. I soaked them for 24ish hours with oxiclean, and of course I'll starsan the heck out of 'em before I brew again. Will this be enough? Should I do something else? Thanks!

I brewed up a batch on Wednesday that's going to be a belgian dubbel(ish). The background is that this is a 2 gal batch that I'm using to step up a yeast I harvested from a bottle before doing the batch I was actually wanting to do (why not make beer instead of just wasting wort?). I'm pretty...

I harvested some yeast from a bottle of Unibroue La Terrible that I want to use for a Trois Pistoles clone, and am trying to figure out the right pitching rate. Since I started with a small harvested sample from the bottle of a 750ml bottle and gradually stepped it up, I'm wondering if the...

(This is a repost since I didn't get any responses in the Lambic forum) I have a random brew that I made with some leftover grain and stuff a couple months ago, details here - Something Something Belgian. Decided to pitch some belgian yeast and ferment open for a few days until the krausen...

(Edit, my apologies if this is the wrong forum, I wasn't sure.) I have a random brew that I made with some leftover grain and stuff a couple months ago, details here - Something Something Belgian. Decided to pitch some belgian yeast and ferment open for a few days until the krausen died down...

A couple weeks ago I brewed up a batch of Orfy's Hob Goblin II and pitched some washed Nottingham that had been in my fridge for a couple months. I let it go, and the following evening the temp was getting kind of high, about 23-24C (~74-76F), so I put the carboy under an open window to cool...

A few weeks ago I got the brewing urge and threw together some random stuff I had lying around. It's a brown belgian-ish, OG 1.060, and I'd like input on how long I should wait before bottling it. I fermented it in an open container to promote funkyness, for three days, until the krausen fell...

I'm looking to start toasting my own grains -- if I can buy a 25kg bag of 2-row and toast it to make some of the specialty grains myself, the savings may be substantial (and I could save running to the LHBS all the time.) So, I was wondering if anyone has any resources listing home-toasting...

I had the day off today and was bored. This got me in a brewing mood, but I didn't have time to get any ingredients from my LHBS, so I threw together a bunch of leftovers and bits from my kitchen to experiment, and decided to give open fermentation a go. I'm not too hopeful about this batch...

I'm shopping around for a corona-style mill. My LHBS has them for about $70 CDN, but I've seen a bunch of them online for $20-$30US. Usually I have pretty good success with this type of online shopping, but I've only found sites that ship from the US. I'd order cross-border, except the...

So apparently, in the 19th century, drinking 50 beers in a day was considered "normal." From the article: One day in 1874, Philip Kock was testifying in a Brooklyn court. There were no charges laid against him; he was appearing as an expert on the effects of lager beer. Kock had drunk 30...

So I brewed a batch of O Flannagan's stout on Saturday & fermented with a packet of Nottingham. It took about 36 hours to show any signs of krausen or airlock bubbling, and the krausen only lasted a day and didn't get more than an inch high. I was kind of afraid I had a bad pack of yeast, so I...

I've been doing DeathBrewer's stovetop AG method for a couple of brews now, but my equipment is a little inadequate -- I have a 5gal and a 3 gal pot, so after mashing & sparging I've been topping up to boil volume and splitting the wort into the two pots. This allows me to do a full boil, but...

My next brew is going to be O Flannagain's stout, and I'm thinking of splitting off about a gallon and adding some chocolate. So, I have a couple of questions: 1) Would this recipe be a good candidate to add chocolate? 2) When would be the best time to do the split? I feel the easiest...

I bottled a belgian tripel last Monday, which had been sitting in the primary for about 6 weeks. This was my first all grain brew, and I wound up with a big layer of sediment at the bottom of the fermenter, and kicked some of it up while syphoning into my bottling bucket, so I have about 3mm of...

I bottled a batch about two months ago. I did most of it in 355ml bottles, but also filled 4 belgians, with proper belgian corks & wire cages. The regular bottles have been nicely carbed for over a month now, but I opened one of the belgians last night and it was barely carbed at all, so I...

I tried all grain for the first time today, using DeathBrewer's stovetop method for a small (2 gallon), slightly modified version of this belgian trippel (though I used 2-row instead of pils). I added a little extra two-row (.4lb) expecting to not get great efficiency on my first try. Boy was...

First bit of my (eventual) keggerator! It may be quite a while before I build it, but at that price, the tower was too good to pass up!