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Hi all, how do you determine whether a beer has been skunked or is a byproduct of a wild yeast strain like brett? Good example, Saison Dupont. Saisons are supposed to have a sourness, but sometimes I think the green bottle has contributed to a skunkiness? :confused:

Hi all, I currently have Northern Brewer's Biere de Garde in the secondary. I am familiar with the history of the style, and how it typically conditions for several months, but what benefits does this have? :mug:

I just brewed a Pumpkin Ale. I went to pitch the yeast and the Wyeast nutrient pack also poured into the primary. I am assuming that leaving it in the primary is more sanitary than me trying to scoop it out. Is it OK if I leave the nutrient pack in the primary? :confused:

I recently visited Portland and am now trying to find Deschutes beer here on the East Coast. Anyone know where I can order or find Deschutes near NY? :mug:

Hi all, I'm looking for a good Biere de Garde extract recipe/kit. Northern Brewer has been sold out for a while. Any help is appreciated!

Hey everyone, I've been getting great advice from this site since I started brewing late in 2010 so figured, why not join?! I've created three great batches so far from kits and look to expand into other recipes soon. Glad to be a part of the site! :ban: