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hey all, i made a rye saison that had an original gravity of 1.067 and wyeast french saison dropped it to 1.004. lasy week i decided i wanted to rack to secondary and add brett c but, i haven't seen any pellicle formation yet. my apartment stays at a steady 62. also, how long should i let it sit...

I managed to bend the cooling plate to a magic chef 440yw and now that I turned it on I noticed there's a hot spot on the outside top of it. Anyone know if there's something running up there or have schematics so I know it's safe to drill? Thanks in advanced.

Last night the guys and I got together and bought a bunch of different craft beers from a shop and the one I was wondering if Antibes tried to clone was flossmoor's IPA. I thought it was just amazing and any help would be appreciated.

So I have the opportunity to pick up a Vissani 52 bottle wine rack for 139 and was wondering if it would make a good fermentation chamber. Seeing as it is normally used as a wine chiller, could I adjust the temperature control to ferment beer?

If fermentation happened for two days at a temperature higher than the recommended ale temperature for fermentation and esters were released would it be possible to mask thise off flavors with tart or citrus fruit in the second?

I want to make a cranberry apple wheat ale this weekend and couldn't find fresh cranberries to use because they won't be in season until November. Would frozen cranberries work the same if I were to use them for a cranberry apple wheat ale?