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Hi all, My understanding of how to prune hops after the first year or two is that you should allow 4 bines or so per plant to grow. I've been following that advice and am now on year 4 with strong, healthy plants. Should I be trimming the offshoots from the main bines, though? I've been...

About seven weeks ago I bottled a kriek that had been sitting for some 15-16 months. It's my first sour beer ever. It fermented down pretty low (1.006 from 1.061 OG). It tastes very nice... the only problem is that it's still not carbonated at all. I primed with DME at an amount that was...

Hi, I'm bottling a beer using Fermentis Safale US-05 right now that attenuated to 83.5%. The beer tastes as it should right now (it's a pumpkin ale that's very lightly spiced, not nearly so much so that spices would mask clearly foul flavors). I know that I have to wait and see, but since I'm...

Hi, I live in Romania. Can anyone point me in the right direction for a 50L Sankey-style keg? Since this site is mostly visited by Americans - even if you don't have a specific lead for me, any suggestions would be appreciated, however vague. Thanks.

Hi, Does anyone have any ideas about what sort of water you'd want in a sour beer? My first homebrewed sour will be a kriek, and then I'd like to do a geuze. I think I am planning on keeping it fairly soft.

Hi, I recently brewed a stout with some Wyeast London Ale yeast. It was the second batch I made with the yeast - two different beers but both 1.050 gravity. I ended up with a stuck fermentation that needed extra yeast to finish. I top-cropped the yeast before fermentation got stuck...

Hi, I live in Europe (Romania) and get my brewing supplies from the Brouwland catalog. The Weyermann maltster company has a product called "whiskey malt." Is this peat malt? I know this is a mostly-American forum and this isn't an American company, but I'm guessing that if you've come across...