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I have multiple 5 gallon sours (some on fruit for over 6 months) that are from 2-4 years old. I am planning on bottling soon but most of them have been at 1.008-1.010 for a LONG time. I've tried adding fresh Brett and I've tried raising the temp but I can't seem to get them to get any Lower. I'm...

So long story short is that I travel all over the world for work and have collected lots of honey from different countries (UK, Germany, Netherlands, Poland, France, Belgium, Australia, Mexico, and lots of others). I am an experienced beer brewer but have never made mead before. I was wondering...

Brewed 5 gallons of sour ale that is 18 months old. Tasted really good and very sour. Decided to add frozen organic blueberries (thawed first).unfortunately I forgot to purge with CO2. I've been outta town for 2 months and now this is what I'm looking at. Obviously there's some normal looking...

Has anyone tried using the peanut butter flavoring from brewers best? Just wondering how it tastes. I know some of their flavorings are decent but others taste very fake/medicinal. Sent from my HTC One X using Home Brew mobile app

Here's a pic of my first attempt at making kombucha. I made a half gallon batch using 1/2 cup sugar, 4 tea bags (2 organic green and 2 black), and a scoby from a friend. The new formation on top looks a little different than the pics of others I've seen on homebrewtalk.com. it looks as if...

So I just scored a scoby for free from an awesome girl named Ann that works at a local health food store. The scoby she gave me is kinda thin looking. I was wondering if the size of the scoby determines how big a batch of booch I can make? I want to make a gallon batch but don't wanna risk the...

I live in florida but will be in texas today. Unfortunately the brewery is not open today and I do not think I can make it down there this weekend. I was really hoping to find bottles of funk metal and atrial rubacite. Does anyone know any good bottle shops that might have these in stock right now?

I'm new to making sour beers and recently made my first batch. I used 60% pilsen and 40% wheat. Going for a lambic if possible. I pitched two vials of wlp655 into primary (used two because they were close to expiration date) and it took over a day until I seen any activity. Is that normal to...

I have a 4-pack of the aged pale and I don't see anything in the bottom of the bottle. I was gonna throw them on a beer I wanna sour along with some boon Oude Gueze and cascade apricot dregs.have they recently started filtering/pasteurizing their beers? I'm pretty sure I seen it on the mad...

I have 2 questions to do with BeerSmith 1) why does the addition of lactose add to the expected original gravity numbers while malto-dextrine does not? 2) why does the addition of lactose make the expected final gravity lower than if there wasn't any lactose at all? Just doesn't seem to make...

If I am getting 72%-80% efficiency is it safe to assume that my mash PH is in a good range for the beers I make? I was considering trying the 5.2 ph stabilizer but wasn't sure if it's necessary. I usually make IPA'S, porters, Stouts, browns

I did a 72 hour sour mash (maintained between 100-110 degrees)and after sparge and boil pitched a 1.65 liter starter of WLP530 abbey ale yeast at 71 degrees on 4 gallons of wort in a 5 gallon fermenter. I had an enormous initial fermentation with an incredible blow-off and then it slowed for a...

I have the newest version of beersmith and I have a question about the yeast starter tool. I totally understand how it works for using liquid yeast or dry yeast to make a starter but I do not understand as far as using slurry. It does not give you the size starter that is necessary it only gives...

I have a friend that brews on a large scale and he always has issues with hop utilization. He uses insane amounts of hops on his IPA'S and they never finish with nearly as many IBU's in the taste as expected. Is there some reason that on a large scale IBU'S don't perform the same as they would...

Every time I make a pumpkin ale (3 batches) I get this weird aroma. It sorta has a weird chemically alcohol smell (not a normal beer alcohol smell) and a bit like strong chlorine. I use bottled spring water to make all my beers because my tap water has a pretty noticeable chlorine smell/flavor...

Once the main part of fermentation is complete (first 5-7 days) how important is it to maintain a good fermentation temperature (66-70 degrees for ale) after that point? Is it gonna affect the final product if after fermentation slows that temps get a bit over/under the recommended side hotter...

So I've recently tried some sour beers that I really liked. The first was The Bruery's Oude Tart and the other was Petrus oak aged pale ale. I am interested in making a sour beer now but I am wondering how sour those two beers are so I can approach making a sour similar in sourness to those. Any...

I have done some searches on this topic and theres a lot of different opinions. I did not feel I found a solid answer to my question. Heres my situation. I usually get all my grains from a homebrew store that is about 45 minutes from my house but recently a new homebrew store opened that is much...

I am making an Imperial IPA recipe out of "clone brews 2nd edition" recipe book and it says "three days before bottling, prime the beer in the 2nd stage with another dose of the same strain of fresh yeast. Bottle when fermentation is complete." I was just testing the recipe so I only made...

I am new to making starters and will be making my first all grain batch today. I downloaded the trial of Beersmith 2 (awesome software!) and I will be using it for my recipe. So basically heres the info for the yeast starter I made. Brown Ale expected OG 1.055 @70% efficiency calls for 187.4...