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Have a question for you wild ale brewers. This is my first attempt. I brewed a Belgian Dubbel recipe in May of 2014. Mashed high, and used WLP500 in primary. After a few weeks, transferred to secondary and pitched a vial of brett lambicus and a couple oak spirals. I pitched another vial...

Have a question for you wild ale brewers. This is my first attempt. I brewed a Belgian Dubbel recipe in May of 2014. Mashed high, and used WLP500 in primary. After a few weeks, transferred to secondary and pitched a vial of brett lambicus and a couple oak spirals. I pitched another vial...

3 gallons of Belgian Dark Strong in a 5 gallon fermentor. Blowing off like crazy! Anyone else experience this kind of fermentation with this yeast?

Hi all, So at the request of SWMBO, I'm making a S'more beer. My plan was to throw marshmallows (yes marshmallows) in the boil. The mash is well under way, and I'm reading the ingredients of marshmallows and see fish gelatin...a fining. In half a dozen marshmallows to a 2.5 gal batch, will...

Hi all, Wondering if anyone has a good substitute for WLP009 Australian Ale Yeast. Looking for a yeast that maxes out the "bread-iness" of the malt bill. Using lots of maris otter, some biscuit malt, and looking to fully enhance those without any of the typical English Ale fruitiness...

Ok. Racking my brain and I can't seem to find the source of this problem... Just brewed an RIS. Was expecting an OG of 1.093 with an Estimated Efficiency of 75%. Checked the Brix before boil and it was way low. Added some DME to make up "some" of the difference. Actual OG after boil was...

Feeling like I should go to Vegas or something. Misjudged water volumes, and ended up with this. Figured I'd let it ride. Not sure how I avoided a boilover...

So I just tasted my Saison made with 3711. It turned out great! Took an OG of 1.067 down to 1.000. Great esters, medium spice, really easy drinking. The only thing I would change in future batches would be to add a bit (but definitely not too much) of sourness/funk to it. My question...

Any ideas out there for adding the caramel flavor of caramel 80-ish without adding the inherent color associated with darker caramel malts? I've tried caramel 10 with a high mash temp, and while the color was spot on, it still didn't have the more toffee-like notes I'm looking for. Not really...

Hey guys, Looking for input on this recipe. It's meant to be a refreshing/clean lawnmower beer. Batch Size - 3.2 Gallons 3 lb. Wheat Malt - 50% 2.25 lb. Pale 2-row - 38 % 3/4 lb. Honey Malt - 12 % .5 oz Mt. Hood - 60 min - 5.5 Alpha .5 oz Willamette - 5 min - 5.5 Alpha 1 oz...

Hi all, I know this topic has been covered somewhat extensively, but I'm really trying to avoid any explosions. This is my first brewing experience. Here's my situation... I bottled 8 days ago, cracked open the first 22 oz bottle and the foam rose about an inch. Tasted super carbonated...