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This has got to be the most stark color change I’ve ever witnessed in a NEIPA. This is what the beer looked like coming out of the keg after about 3 weeks (glass on right us latest batch, glass on left is 10 days older batch). This is what the NEIPA yeast harvest / beer looks like in the...

Just starting to make mixed fermentation sours. I've been pitching mixed cultures (melange etc) into lowly hopped / high mash temp wort. Any reason I need to rack to secondary after the sach/Brett seems to slow down?

Does anyone have any viable funk weapon #2 they could ship me? (Bootleg biology is out). I'm in Portland, Oregon - willing to trade beers, ECY dirty dozen, lambic culture, or just simply pay for shipping. Thanks all!

Going to do my first long term sour, and I'm curious what experienced people think about using Brett vs Sach in primary. If I go the sach route, I would add Brett, Pedio, and lacto into secondary after a clean primary. Alternatively I could add pedio and lacto in secondary after a 100% Brett...

Did my first dirty dozen primary (5 gal of pilsner, Vienna, rye - 1.060 - did not add pure oxygen- fermented at 68 or so), just tasted a sample - tastes and smells exactly like a Belgian abbaye beer. Seriously no funk or Brett character whatsoever. It formed a pellicle, so I'm doubting it was a...

What "classic"/new age hop combos do you all think would go well in the types of citrusy/tropical IPAs that are coming out now? Now adays, the really good pro IPAs use Azzaca, Galaxy, Mosaic, Citra, Ella, and so on - unfortunately these are not the types of hops I [can] grow in my back yard...

Semi-experienced brett brewer here, but I've never brewed a high gravity 100% brett beer - curious to hear if anyone else has had an experience like this. Brewed five gallons of high gravity (1.080) saison - mashed at 146 (other than 15% rye, rest was two row/vienna and a touch of acid malt...

So after about 100 brews, I finally brewed a truly high gravity beer (recipe was basically Jamil’s 2006 NHC gold medal winning Belgian Dark Strong on Ezymurgy/AHA website). 1.1 OG to 1.02 – 10.5 ABV. 90 min mash at 152. 90 min boil. Two week fermentation – (2 packs of new, rehydrated Safbrew...

Excited for my first NHC! I'm an avid collector of "rare" beers (AKA - beers I can't get in Portland) and would love to meet up and trade at NHC. Please PM me if you would like to meet up and trade some special beers - just let me know what Oregon brews you want (at this point, de Garde might be...

So I have a professional/restaurant grade kegerator (sweet craigslist find). It has an internal temp control nob (without specific temperature labels, naturally), which I can use to adjust the temp. However, the coldest setting only pours 39.5* beer (I imagine it is about 38* in the keg before...

Hello all! My first attempt at mead here. A few questions that I would love some input on: 1) I'm going to do an IPA style mead, and this recipe (http://meadist.com/making-mead/mead-recipes/hop-head-mead/) says you add 1/2 of the honey at the beginning of the boil (off the burner) and then...

So I just checked on my schwarzbier (yeast is Wyeast Bavarian Lager) which is on day 5 of fermenting at a consistent 55*, and something went wrong with the fermentation fridge (it wasn't cooling all of a sudden) and my beer is now at 72*. I checked it last night and it was fine, so this must...

So I am getting ready to keg tonight for the second time (pale ale). This time I'm going to use priming sugar (thus, I forced carbed last time). Regarding the amount of sugar to use, I've heard both "use the same amount as you would for bottles" and "use less than you would for bottles."...

Gonna do my first attempt at cider today. Just making about a one gallon batch using organic pasteurized cider from the grocery store. I'm using some Roselare yeast that I built up. Yeastcalc says I need 28 billion cells for a .75 gal batch of 1.054 using an ale yeast. I heard a rumor that...

Help! I am kegging for the first time and after a week my beer is still undercarbed and the kegerator is pouring 90% foam (which will ultimately settle into half of a drinkable beer). I've read a million different suggestions on both matters, and I'm officially stuck. AND..I'm getting my...

The skinny: I'm going to wash and re-use my yeast for the first time. I brewed an all-grain batch of a Belgian Witbier and I'm going to wash/re-use the yeast (Wyeast 3944 - belgian witbier) in a wheat IPA. I followed the 'yeast washing illustrated' sticky and have my boiled (and cooled) jars...