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Hi I have just bottled my first lambic style beers one kriek and one "geuse" Especially the geuse was really sour now, around 3 pH measured with general pH strips. Prior to bottling I made a starter with 1:1 young (really sour beer, still fermenting a little) and regular starter wort with...

I had a yeast cake from a roselare blend fermentation that I desided to utilise by dumping leftover beer into. I have fed it an helles bock, a Dipa and an old amber ale. And now after a period og fermentation I need to emty another keg containing an ale fermented with brux trois. Now what I...

Hi I'm wondering a bit about what to do now that primary is over. I have decided that it is time to lower the temp on both beers. the alt was fermented (Düsseldorf Alt yeast)@16 C for just over two weeks(primary ferment over after 5-6 days) and now I have reduced the temperature to around 9 C...

Hi I have been interested in historical beers since long before I started brewing, and have been wondering how beer did taste before hops and controlled yeast culturing. So I finally decided to try a heather ale and this fall I brewed it. heather ale (Gruit) Original Gravity (OG): 1.055...