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Anyone out there have experience with using homegrown hops for bugged brews? I know that some cultures are very sensitive to AAU and I don't have a good basis for calculation with my bines of Columbus. I am brewing a 15G batch Sunday and splitting it three ways to try some of the new yeast bay...

I went to pick up some cultures from my LHBS and I snagged a pack of Wyeast Lambic Blend and and Roesalare. I just grabbed them and headed for the register and it wasn't until I got there that I noticed the dates were quite old. The Roesalare was nearly 12 months and the Lambic Blend was about 7...

It seems to be pretty common knowledge that the foul aromas caused during sour mashing spur from the mash reacting with oxygen from the environment. I have also found countless methods of folks "blanketing" their mash with inert heavy gas or sealing their tun to the best of their ability. I...

I am in search of a wort chiller after my original plan of circulating wort through my HERMS coil turned out to be extremely inefficient. I have looked through the threads pointing out the advantages and disadvantages of certain models and styles, but am yet to find something that fits the...

I recently posted a topic in another thread about how a recent batch of biere de garde came out tasting strongly of almond. Has anyone had experience with this during funked fermentations? Will souring bacteria or Brett break down this compound? Sent from my iPhone using Home Brew

I racked my biere de gardish to secondary today and tasted a after taking a gravity reading. Very almond. Strong benzaldehyde. It's a ten gallon batch split between two carboys, brew day was totally normal, with the exception of a long cool down phase prior to racking it into a 2nd gen YB...

Might anyone know where to procure some 500 ml bottles with cap tops like those that wicked weed uses? Sent from my iPad using Home Brew

So I've searched this forum for info on this idea, and even as a chef, it's hard for me to wrap my head around the pairing of sour and smoke in a beer. Generally the addition of smoke to food helps to ward off infection and I don't know if this would play the same with malt, thusly inhibiting...

I am about to move from 5 gallon batches to 10 gallon batches and I've got a bunch of yeast saved that I want to use. Most of it's washed cake and I just prepared a starter a la normal. I have Mr. Malty YC on my phone, but I am having a hard time determining what I already have and how much to...

After a year of stealing money out of my wife's purse while she's sleeping, my brewery is complete. Set-up is as follows: 20 G. Stout BK 20 G. Stout MT 15 G. Stout HERMs HLT BK and HLT are on 220k burners MLT is on Blichmann burner 2 chugger pumps, SS center inlet with butterfly valves on...

I am about to brew two saisons and have been trying to work out the hop additions and could use some advice. My batches now are 5.25-5.5 G. I treat my water with a Campden Tablet or 5.2, usually add Wyeast Yeast Nutrient, and clear with irish moss. I aerate with 2 two-minute blasts of oxygen...

13.8 CF upright Haier freezer, Johnson A419. was going to put temp probe into 16 oz. mason jar of agar-agar neutral gel on one of the door shelves. would like to run the probe lead through the door. what is the general method for running lead through freezer wall. i feel certain that...