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The most beautiful brewery was New Glarus hands down! My favorite brewery to visit on earth is Lagunitas Chicago. We have to go everytime were in the area and we love it! the staff is awesome, the taproom is bitchin and the general vibe of the whole place is so positive and fun. I really want to...

It didnt slow me down from buying commercial beer one bit. I am a beer geek. i want to try others beer and get inspiration and new ideas from them. I think any brewer that only drinks their own beer is polorizing thier view of beer. Dont get me wrong we brew so we can have just what we want but...

Its pretty sour. more lambic like than saison.

Its a hoppy pale ale. I hate the term "session ipa".

A leaky lid will not cause an infection. poor sanitation will infect your brew. Bacteria is not going to grow legs and crawl up and over and between the lid and bucket. during primary fermentation you have so much gas coming off of the ferment that nothing is going to be "falling" in. With this...

Ive got a sour saison i want to enter in the up coming LOTMW comp, what category should i enter it in? belgian specialty?

when you are dry hopping are you rousing the hops periodiicay? this helps get the most out of them. also dry hopping temps can make a huge difference in aromas.

If your fermentation isnt complete all those left over sugars will give you gas. Now if you want a totally gassy experience go to a sour beer tasting....you will have you nose buried so far in your glass youll be snorting beer lol.

When your wife gets offered a job at a brew pub because she knows more about fermentation science then the staff.... "uhh i believe lager yeast is bottom fermenting". gotta love that girl!

I agree with the using a high AA hop at 60 min. That being said i would only bitter enough at 60 min to make a balanced beer. Take all the rest of those hops and bomb the snot out of it after 20 min. This way you will be getting your remaining IBUs and both flavor and aroma from those aromatic...

I would open it up and give it a sniff...if it smells suspect, dump it. If it smells nice and yeasty i would make a starter and build up the count before pitching.

Do you smell sulphur( egg smell) ?lager tend to throw sulpher especially when fermented warm. If not its an ale strain. If you do i would let it go another week then get it off the yeast. lagering (which translates to cold storage) smooths out the beer. If you can rack it to another vessel and...

do you own a gun? if so those bottles may be awesome targets....wear eye protection!

That temp is high for a lager yeast (if thats what youre using). If i were you i would take a gravity reading a couple days after the first and see if it has changed. If it is the same, thats all its gonna do. When you are brewing with extracts you dont have control over the fermentability of...

Probably brett... lacto couldnt survive that kind of abv. taste it....does it taste like swamp water? It might be delightful with a touch of brett. If you do bottle it, the bottling equipment is now "sour" equipmet fyi.

A pump....yup thats about all i need now and maybe make the jump to electric...Pump first though lugging heavy pots full of hot liquid is getting old after 4 years and almost a 100 brews.

Metropolitan brewing's crankshaft kolsch. Sooooo smooove. . .... chi-town baby!

Ever tase lactose? Its not very sweet. Its more of a body builder than anything.

I dont know if you are using cones or pellets but if youre using cones..stop (imho). use a larger charge of hops a couple gravity points before teminal so the yeast can use up the oxygen from the hops. also swirl the fermenter to keep the hops in suspension. good luck and cheers!

Buy brewing classic styles. well worth the investment. cheers