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So in 2014 I visited Russian River, got hyped, and then made 10 gallons each of red, brown, and lambic that summer. Sour beer didn’t catch on in my circles so by 2020 I still have a case each of red and brown bottles and a full keg of lambic. All 2014 vintage. What’s the best way to use this 5...

I'm working on the setup for a 100% Brett open fermentation and want to use steel or glass as a fermentation very with a very low aspect ratio (height:diameter < 1) to maximize the open character. Originally I came across a few 2" deep steel heated food trays at Sam's Club but looking into it...

18# Maris Otter (88.9%) 1.25# Home-made Deep Amber Syrup (6.2%) 1# Blackprinz (4.9%) Overnight (12 hour) mash starting at 150F to try and get the FG down Reheat to 160F for 10min Mashout at 170F Collected 8 gallons for 2G/hr boil-off Amber syrup at start of boil 2.5oz Nugget (13% AA...

For those making lambic, how often do you deviate from the traditional Pilsner/Raw Wheat? Brewer's Friend has a neat table of what other people on that platform have done recipe-wise. I'm thinking of 60% Golden Promise and 40% Raw Rye. GP maintains a certain sweetness in a clean beer that can...

I have a pumpkin pie lambic coming up on one year and want to package it. BJCP says lambics can be bottled without carbonation and these guys up in Oregon have a series of still sours so it's been done commercially. Does that mean standard wine bottles and straight corks could be used or is a...

I took a shot at brewing a dark Berliner Weisse a while ago but it didn't pan out. Five months after the fact it hasn't soured up and there's some kind of sulfury bacterial infection. This new recipe, a week after the sour mash, tastes more like a little Oud Bruin. 3# White Wheat Malt - 48%...

I haven't been able to find out a lot about Munton's Extra Pale Maris Otter. Anyone try it? Their standard Maris Otter has been my go-to base malt and I'm thinking about switching it up for lighter color with my next 55# buy.

This is a big beer with Nelson Sauvin hops, which I've always wanted to use and finally got a hold of. The recipe is a tripel but the yeast is WLP565 from a cider yeast cake. I'm hoping to get a Chardonnay-like white wine beer. Already brewed this a week ago, working on dry hopping schedule...

I've never heard of an issue like this but I cut out the extra door shelving to all more kegs into the kegerator. This material I cut away was responsible for triggering the door light and apparently if the door light is left on it will keep the fridge running continuously. I forgot the tape...

So my propane tank is stuck open in the backyard. The valve handle broke off and the brass valve stem is crumbling when I try to turn it with pliers. I've got the burner regulator attached for now. What should I do? This is a Blue Rhino propane tank I bought from Sam's Club a couple months...

I spent quite a deal of time bottling four 4-packs of for Xmas. Most of these recipes were adapted or vetted on HBT so thank you for the help! Peanut butter porter, southern English brown ale, cinnamon/nutmeg Deception Cream stout, and a schwarzbier First time with bottling wax and it...

I've got this recipe in my head about trying to use aromatic and smoked malts to create big flavors in a sessionable Scottish ale. It's not going for any BJCP guidelines and uses chocolate malt in place of roasted barley for a less dry finish. 5.25# Maris Otter (75%) 0.75# Cherrywood Smoked...

I bought a pair of these to make a Perlick pair of these for replacing my picnic taps when moving kegs around to parties over the season. They turned out to be Krome Dispense part# C109.1 and they don't fit the 630SS faucets I've got. The ID of the coupling nut is slightly too small for the...

Not sure if this just me but: you ever have a good oud bruin or sour brown or maybe some old red wine? They usually have what I call a 'Tootsie roll' note. Kind of like chocolate but more of a fake chocolate flavor. Does anyone know where this is coming from? I'd have to guess it's oxidized...

Berliner is a very simple style but here's something a little darker that I'd like to try. I'm using Munich instead of pilsener malt and adding a bit of blackprinz (Carafa) and Special B to bring the color up and add some malt complexity. 5.5G batch 3# Munich (46.2%) 3# White Wheat (46.2%)...

Did anyone actually get a stein this year? I signed up as soon as entry was announced.

There's a local Indian grocer three minutes from work so I went to pick up a kilogram of jaggery today for a planned quad. While I was waiting for check out I found this stuff: It's 25% rose petal and 75% sugar from Pakistan. Upfront it tastes and looks a lot like smooshed up raisins but has...

I just got this email from Hoppin' Frog (a local brewery that's done pretty well for itself): The italics emphasis is mine. I know nobody's forcing you to buy the raffle tickets but the whole affair just seems kind of weird...

I'd like to put together a Southern English Brown Ale for a wedding in about 5 weeks. There's not a lot of info about this style out there. From what I have been able to find I think this could work out pretty well but I'm curious about how all this dark crystal will mellow out: 5# Maris Otter...

I've just harvested ~12 pounds of small crab apples from my tree. The grow in clusters of little cherry tomato sized fruit. Tons and tons of them, 12# was just what I could reach with a short ladder. Had a plan for something like a Southern English Brown Ale but maybe it could be a sour apple...