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Has anyone ever used the 750ml Belgian bottles with the crown finish from Northern Brewer? I want to bottle a Brett beer in a few months, and want the thick glass to stand up to ageing and any pressure buildup. I was originally looking at the cork finish, but I'm not thrilled about buying a...

This October 3 gallons of my German-styled stout will have been sitting on some Brett. B for a year. When I go to bottle, I'm assuming I should throw some dry yeast in the bottling bucket, along with priming sugar, correct?

For all my beers I've been carbonating at room temperature but on my last batch I used Wyeast 1007 and fermented around 55F-60F and I am considering carbonating in the bottle at that temperature as well to achieve a cleaner profile. Has anyone else done this? Thoughts or concerns? Thanks in...

I asked the guy at the LHBS about a Brett. beer and he said bottle in a week or it'll sour and I want a second opinion. I recently did a batch that started at 1.051 and after 8 days in primary fell to 1.012 using wyeast 1007 at 55F. Then I racked to a secondary and pitched Brett. B. and plan on...

Plan on brewing this sometime this weekend and just wanted to know what people thought. I've made the mistake before of adding too much roasted grains to a batch before (15%) so hopefully this won't turn out like that did. -=-=-=-=-=-=-=-=-=- Batch Size : 3.00 gal Estimated OG: 1.049...

I've never done a protein rest before and I need some advice. I'm doing a stout with: 50% Pilsner (Weyermann) 40% Wheat Malt, Dark (Weyermann) 8% Roasted Barley (Simpsons) 2% Chocolate Wheat Malt (Weyermann) The dark wheat malt requires a protein rest, but I'm pretty sure the pilsner...

So, I set aside a portion of wort to sour, and then add back to the beer after fermentation. So, I set it aside, added some crystal grains to it and let it sit for 3-4 days in a closed container at room temperature. I know the temp is supposed to be higher but just couldn't maintain that. I took...

So for the last batch I left a portion of wort out and added crystal malt to it in order to encourage the growth of lactic acid off the grains. I plan on boiling this and adding this to the finished beer before bottling. My question is, will this soured wort affect how much priming sugar I need...

Washed a yeast cake of WLP007 Dry English Ale but because the yeast flocc'd so much (clumpy yeast) washed it several times and kept the stuff on the bottom. I've pitched into a starter on a stir plate and my question is, is there anyways to separate some more of the trub out before pitching into...

I'm doing a BIAB so I've decided to do a all wheat stout with German ingredients, and was wondering if this would be too much flaked wheat? Any other inputs are welcome. Wheat Malt, German - 73% Wheat, Flaked - 14% Wheat, Roasted - 13% Hallertauer @ 60 Hallertauer @ 30 Total IBU: 34...

Been looking around for this answer and can't seem to find something concrete. I've frozen several 15ml yeast samples that are 15% glycerine. When I go to make a starter, how many steps do I need? I doubt that I'd just tube the thawed tube into 1 liter of starter wort.

After partial mashing a few recipes I want to go All Grain. So I'm sure there's an easy answer for this, but, I want to do a 3 gallon batch and the recipe I've come up with uses 5.5 gallons of base malt. 1.25 per lb of malt comes out to 6.875 quarts needed to mash the grain. Then, 1/2 gallon per...

I'm sure nothing would go wrong, but just to double check. I plan on using Brett B. for a 3 gallon batch in a 5 gallon glass carboy. That shouldn't be TOO much head space correct?

So, I wanted something really big and malty to drink this winter and came up with the following recipe. I'm trying to get kind of a malty, roasted plum flavor. I also plan on aging this for at least 6 months. Just want to know what people think. Anything that I should change or tweek...

So I've got my starter in the fridge that I'm going to collect yeast from for my bank and my question is.. how long does it need to stay in the fridge to get the yeast out of suspension?

So I'll be starting a yeast bank this weekend was wondering, after so many generations the yeast isn't the same as what you started with due to inevitable mutations. What then? Do I just buy another culture and start again? Is there a way to check for mutations early on or would I need a full...

I've been trying to find this on the forums but nothing specific. I racked a english bitter to my 5 gallon secondary today and because the siphon just quit on me, I only got the secondary about half full. Should I just go ahead a bottle to negate as much oxidation as possible?

I've got a english premium bitter in the primary and the fermentation took off after about 15-20 hours. After about 3 days fermenting, the krausen fell and by day 4 airlock stopped bubbling. I can still see a few bubbles coming up from the wort so I know the yeast are still working some. My...

So after taking a second look at my boil kettle and getting my numbers more consistent, getting 'in tune' with the boil, I was thinking about how I could go about getting more 'in tune' with my ingredients. As far as grain goes, I was thinking about maybe tasting it in the raw, possibly making...

I know there's probably nothing to worry about, but just outta of curiosity I figure I'll ask since I won't be the first to ask. Fermenting a Premium English Bitter and it's going on 3 days now. Used plug hops and left some in the fermenter. The Krausen formed well, everything looks good. Hops...