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I used Roeselare yeast only. OG 1.064 FG stabalized at a 10 month point and stayed at 1.016 for the past 9 months! ABV 6.6% and the claimed tolerance is 11% What do I do about bottling? I don't have any champaign yeast. My plan was to let the bugs carb it up for however long they take, but now...

My question has to do with general need of sanitation when bottling a sour. I got a 19 month sour on roselare. OG 1.065 I mean it's a sour and it already fermented down ALL available sugars. The couple gravity points added by priming sugar shouldn't make a taste difference when carbed by both...

As far as my knowledge goes, there are only a few brewing water calculators available. EZ and Palmers are based on outdated info (water alkalinity to pH=4.3), Bru'n Water is one step ahead, however it is closed-source, does not use malt titration models, looks very solid and professional but...

This acidity number is commonly found in malt specification sheets in my part of the world. I was geeking out all night and came up with a way to convert this number to malt buffering capacity. You will need the following numbers that can be found in malt technical specifications: Malt DI pH...

So from what I read, I need to adjust a sour beer mash pH like a normal beer. Long story short, I ended up adding 28 ml of 40% lactic acid for mash and sparge acidification, that gets me 610 ppm lactate anion in the fermentor. Now I'm wondering if there will be enough lactic acid produced as it...

So from what I read, I need to adjust a sour beer mash pH like a normal beer. Long story short, I ended up adding 28 ml of 40% lactic acid for mash and sparge acidification, that gets me 610 ppm lactate anion in the fermentor. Now I'm wondering if there will be enough lactic acid produced as it...

That's a really silly newbie question, but funnily enough I could not find any threads addressing it. So do you guys wash your malt grains before crushing them? Just in case the husk was less than perfectly clean when sold from the HBS.

This was my first batch, a dark chocolate stout with lactose and cocoa powder in it. It fermented fast in about 4 days and I bottled it after a week or so. It went perfectly fine until after the bottling time.. So I was dumb enough to just dunk my wooden spoon in a sanitizer and then use it for...