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A couple years ago I brewed JZ's Flanders Brown Ale/Oud Bruin and, as it goes, life happened. The beer was left sitting in my parents' basement in secondary (after pitching bugs) for a very long time. I have my own place and periodically stop by for an airlock top-up, but sometimes months went...

We're having the floors refinished this weekend and just about everything is moved out that needs to be. Then there's my beer... I have a carboy full of Oud Bruin that's been sitting upstairs nestled in a quiet nook since March and it still has a ways to go. There's a nice surface crust...

I'm brewing an Oud Bruin with 0.5lb. "Wheat Malt" as an ingredient. I'm assuming this means White Wheat, not Red? Midwest Supplies notes White Wheat needs a protein rest, but not Red Wheat. If this is true, can I use Red instead? I'm doing a Partial Mash with the Wheat, some Munich and...

Screw the film critics, let's hear it...

In your experience, when is the best time to pitch the bugs for a Flander's Brown? I'm brewing Jamil's Oud Bruin recipe and he mentions using a clean yeast for primary (US-05), then racking to secondary and pitching the bugs (Wyeast 3763) when fermentation "slows considerably." I definitely...

One of the last times I was bottling, I noticed some air bubbles flowing down the bottle filler and into the beer. They weren't the occasional tiny bubbles I've seen that were always assumed to be CO2: these were a bit larger and, when I stopped filling, flowed back up through the spigot and...

Can someone help me convert this AG recipe to PM? Since there are 3 base malts, I'm having trouble figuring out how to scale them all equally. Would I be able to mash say, only the Munich and use extract for the rest? 9.75# Pilsener 4.0# Munich 0.5# Wheat 0.75# CaraMunich 0.5# Aromatic 0.5#...

I'm planning on brewing my first sour, an Oud Bruin (JZ's recipe.) I've read mixed opinions on the necessity of transferring to a secondary over the course of the fermentation/aging process so I'm looking for a few more opinions. I currently have a 6gal. Better Bottle that I'm planning on...

I'm starting another thread in relation to my last topic since I've realized my last post was going off topic... In a nutshell: my fermentation is underway for a Mild with Wyeast 1028. This morning things were at the 40hr. mark with the strip on the side of the fermenter reading 69F. I felt...

In your opinion, is a starter needed for 5.25gal. of Mild Ale with an OG of 1.037? I'll be using Wyeast 1028 that's 6 weeks old. I seem to be getting conflicting opinions. Some sources are saying it's not needed at all with an OG that low. Others are saying a small starter made the...