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Hi all, I currently have a 1.5 year old sour sitting on 10 pounds of cherries (2 pounds per gallon). The cherries are beautiful, organic, tart cherries from the Pacific Northwest, and are delicious! I'm planning on letting this beer go for about 3-4 months before bottling. After that I'm...

Hey all, I've searched everywhere and can not find the info I'm looking for. I thought I saw here, years ago, someone that would test your yeast (beer) for you. You send them beer (and money) and they would give you a report on the yeast(s). Was this a dream? I brewed with a coolship last...

Hey all, I was trying to squeeze in a quick batch last week, but the weather here in New England really got in my way; -30* wind chill, no thanks! So because of this thread resurfacing, I started to think about starting another solera. I had bought a single package of Roeselare...

Hey, I have 2 pin lock kegs for sale. They were passed on to me from a friend so I don't know much about them. They appear to be in decent shape and can hold pressure. I'd use them myself but I have all ball lock kegs. I didn't clean them so they could use a good washing and probably change...

Hi all, I have a 1 year, 2 month old mixed fermentation sour that I added 10 pounds of raspberries to 2 months ago. I'm almost ready to bottle but I had a few questions. Could I cold crash this beer to clear it up a bit? Will the fruit even drop out, or, if I do cold crash, should I rack off...

Hi all, I brewed a Lambic a year ago with the intention of adding fruit at some point. My original thoughts was to add cherries or raspberries, but now I'm leaning towards peaches. I have found a good source for fresh/frozen peaches but they are packed with citric acid added. No other...

Hey all, I brewed a small (1.049) Saison using Wyeast 3726 one year ago. After 5 days of fermentation I pitched a health dose of Brett B. into the primary (1.014). I let the beer sit at 64-68 for six months, then added 5 pounds of raspberries (1.010) and let sit for another six months...

Hi all, I brewed a big stout (1.093) about a year ago. It has been sitting at 1.030 for six months now, apparently it's done. I was hoping for a 1.020-1.016 finish but I'm thinking I might have mashed a little too high. It's not cloying sweet but I would like to thin it out a bit. Also, after...

Hey, I have been brewing for over 20 years but have only recently dove into the world of bacteria, bugs, etc.. I have a Balcones Whisky Barrel that has served me well. It has had 4 batches in it and I'm looking to sour it with some Brett while I age a Saison in it. Here's the problem: I don't...

I'm brewing a basic Lambic (WY3278) and my plan was to age it for at least a year before I make the decision to add fruit or not. I was hoping to just keep it in the primary for a year and forget about it. My primary fermenter is a 6.5 gallon glass carboy. After the fermentation slows I suspect...

Hi, I've been brewing for over 20 years now but I have never really worried that much about water treatments. I filter my municipal water and just use that. My beers taste great! I mainly brew Belgian styles but have a few great tasting DIPA beers as well. I would like some help with the...

Hey, I brewed a barleywine 35 days ago with an OG of 1.104. I used a healthy starter of Conan and it attenuated well. Should I harvest this yeast for brewing again? I know I can, but should I. Or has this yeast suffered a little from being worked so hard to eat all that sugar? Thoughts...

I have been washing yeast for a few years now but I have never seen this before. I harvested and washed some Conan Yeast on 8/10 and have kept it at 36 degrees since then. I have about 400ML in a mason jar under sterilized water. I'm brewing tomorrow and took the jar out of the fridge to wake up...

I have 4 gallons of a Belgian Golden Strong Ale that is severely over carbonated. It sits in corked 750ML bottles and is beyond rescue. Apparently there is no hope for way too much priming sugar (my fault) and a sugar eater like 3711. Frustrating to say the least; I will be dumping it down the...

One of my favorite yeast strains is Wyeast 3711. I use it all the time and it is a beast! Flavor wise, no issues, it makes great Saisons and Farmhouse ales. The only problem I have with it is when I bottle a beer that has been fermented with 3711. I've had 3 over carbonated beers now, all with...

Hi, I'm looking at entering a Homebrew Comp and had a question about category selection. I am having a hard time deciding if my beer is a Belgian Golden Strong Ale (18D.) or a Belgian Tripel (18C.). Same category, different sub-category. Should I enter that beer into both sub-categories? The...

Hi all, Here is a pic of my new tap handle. It is 3/8" stainless steel with a brushed finished. -Mike

Hi, I just had a horrible experience(s) with counter pressure bottle filling. After several attempts I finally got the beer to flow OK. My only problem is that I didn't quite fill the bottles (12oz) all the way to the top. I'd say I'm about one and a half inches from the top, almost the entire...

I brewed a relativity small Belgian Dark beer on 11/11. Mashed a little high at 155 and ended up with an OG of 1.062. I pitched a healthy starter of Wyeast 3787 and it took right off. Fermentation was normal and about 3 weeks later there was no visible krausen. I started checking gravity and it...

Here are some tags I had made for my beer. They are vertical business cards that I designed online and are fairly inexpensive. I added the hole with a hole bunch and used twine to hang. They are blank inside so I can write the name, batch#, and ABV of each beer. -Mike