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I've been reading online about growing your own SCOBY from "Scratch", but they aren't from scratch in all the tutorials I've found, they all require some finished Kombucha tea, that would contain all the organisms to make a new SCOBY. So the question would be how to people generate new...

Never introduced myself, and now I've gone and ruined a perfectly good hobby. After a long hiatus between my college brew days and getting an all grain 5 and then quickly after, a 10 gallon RIMS system after just two years, I've found myself brewmaster of a new 7bbl brewhouse down the road. I...

I'm having a little trouble understanding how Beersmith 2 works. Previously I have brewed 5 and 10 gallon batches and always set my 'batch size' to whatever was going to be left in the kettle post boil...I saw I consistently got 70% efficiency. I am helping a local microbrewery down the street...

Lately I've been recirculating a direct fire MT from a protein rest up to my sach temp and then to mash out. Has anyone tried a Ferulic acid rest with WLP570? Sometimes it seems to shift a little too much towards the unripe pear flavors even with time on the cake and lagering....this is...

I've been looking through some texts and the common logic seems to be 5-15 million cells/mL. One could guess the lower end is for 5% top fermented ales, the middle of the range for lagers and stronger top fermented ales, and the top of the range for dopplebocks and very big top fermented beers...

I've got to go to Germany for work but am training from London to Brussels and spending 3 days in Belgium before heading to Cologne for one night and on. What beers should I bring back? Westvleteren and Castillon (sp?) tops my list but I don't want to buy beers I can get here....Westmalle...

So I am trying my first Saison on a 10 gallon system, and figured while at it why not split the batch and finish one half off with Brettanomyces Bruxellensis. I've never used it but have heard it will chew right through starch and down to 1 or below for the FG. Grain bill- 12 gallons - 90...

I am going to upgrade my 10 gallon system to a one bbl one. I have a few ideas of what to do but I would really like some advice from the saavy engineer types. I am buying two stainless steel 162 quart pots, and one 100 quart aluminum one for HLT. I'd like to do a HERMS mainly for...

I've never used this yeast previously but I'm imagining that it isn't supposed to smell/taste like sour fruit. I taught a homebrew class a few weeks ago to some college kids and made a robust porter I was planning to wood age. About 6 days in I noticed a very peculiar sour odor coming from the...

I need to bottle a strong golden belgian to about 3.5 volumes CO2. I normally cork champagne bottles but you need 12 oz. bottle for the NHC next month, any ideas on which are the most robust. Sierra Nevada and Anchor Steam seem pretty solid to me....but maybe not strong enough?

I've read some threads and recipes on this...JZ's robust, Denny Conn's Vannila bean....I've never brewed a porter so I thought I'd try a version this week and I had a few variations to bounce off you experts out there. 1) Denny Conn has a recipe using WLP001, wouldn't and English or Irish ale...

I searched and read a few threads but didn't really find exactly what i was after. I'm currently in primary fermentation of a pilsener that I would like to submit to the NHB comp in san diego, deadline for entries is march 28th. I figure that primary should be done by the 15th or so, then two...

So of course most people are aware of the Simcoe shortage...Amarillo and Citra will follow soon. As of now Simcoe is not available on Northern Brewer, Hop Union, Williams Brewing, Farmhouse, a ton of hops, or more beer. I just bought 32 oz. of fresh Simcoe flowers and if you love Simcoe like I...

I'm fermenting a holiday lager right now...pretty basic southern german recipe 11lbs. of german pilsener two row 1.5 lbs. of munich 10 .5 lbs aromatic .5 lbs. biscuit 2 liter starter white labs southern german lager 1 oz. northern brewer at 60 1 0z. german hallertaeur 15 I'm...

Okay so I've had this pale ale on Co2 force carb for like a week at 15 psi but it never carbonated...there were two kegs on the system the other a lager that carbonated just fine, with similar head spaces, if there was a leak the whole system should have equalized....can some beers be more...

So after about 5 original recipes I decided to just wing one...just go down to the old LHBS without a list and wing it. Heres what I ended up doing 10 lbs pale 2 row 1.5 lbs. German Wheat malt 1.5 lbs. Vienna .75 lbs. Aromatic .5 lbs. Cara pils Mashed at 150...was going for it and it...

I'm having trouble getting anything over 65%....I've done about 10 all grain batches...I've done slightly different ratios, temps, lautering rates, double batch sparges....I'll walk you through a typical brew day on my set up. Mash tun = Home Depot round igloo cooler (10 gallon?) with single...

Going with my 4th original recipe....(IPA, Hefeweizen, Marzen so far) Ryerish Red Headed Hop Child 11 lbs. pale 2 row 1 lb. 4 oz. Rye malt 1 lb. Crystal 40 8 oz crystal 80 4 oz chocolate malt .75 oz Northern brewer 60 min 1 oz East Kent goldings 15 min dry hop 2 oz of fresh...

I kicked a starter off Wednesday night....1 cup of liquid extract in about 900mLs so around 1.045 or so...had it kicking at 52 degrees in fridge with no controller....was bubbling around just fine when I pitched it Saturday morning around 11am.....shook it up for a minute to get oxygen in just...

I know it should have been brewed in March, but in March I was doing my first all grain. Now that I think I may finally want a lager, Octoberfest seems perfect but is it too late? I'm thinking I could do it this weekend...so 8/13....ferment to 8/25, diacetyl rest and then lager four weeks...