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I am brewing a Berliner Weisse and need to keep my beer above 90 degrees for when I add the Lactobacillus and was wondering if anybody had an tips on doing this? I was thinking a fish tank warmer, while the carboy is submerged in water? I just don't know any other way to do this so any help...

Thanks for the info! Much appreciated

I brewed a Belgian Pale Ale and I have decided that I want to sour it, but I don't know if I can do that now that it's carbonated. I have also never make a sour beer so I don't know which yeast strands would be the best. Thanks for any help I was looking at this strand and didn't know if this...

I've brewed 85 gallons so far this year. 26,742+85= 26,827

I have a Cinnamon Nutmeg Apple Cider, a Bourbon porter, a Strong Ale and a Citra Double IPA

I'm in Burleson, would you possible be able to meet halfway for the carboy and brew hauler?

Wow thanks for the fast replies, that's exactly what I needed

Okay, so I have a dual regulator with 3 kegs and I really want to know if there is anyway I can split one of the hoses so it will go into two kegs at once. I have an idea on what I would need to do, but don't have to spend the money on the equipment without a little information. Thanks for any...

Well what kind of beers are you into? I do agree with the stouts.

Man thats so cool. Somebody is addicted to brewing