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Question on pH tolerance of Brett Brux (WY 5122). I have a little 3 gallon batch of 1.048 / 10 IBU wort where I pitched an old pack of Lacto Brevis (dated August '14). It took the wort down to a pH of 3.85 in about 14 days. I racked the beer off of the lacto (I did this primarily so I could...

I brewed an 18 gallon batch on Saturday (3/14/15). Into split primary with Yeast Bay's Saison Brett, Melange and Farmhouse Sour. I have the carboys sitting in a 50-55 degree basement with fermwraps around them that keep them in the 70-72 range. I approximated the Rare Barrel’s grain...

I have been using a Ranco dual stage controller I bought several months. It is used to temp control a freezer for lagering and cold storage. Just today the controller started reading temps over 100+ degrees. So, it reads that the internal temp of my freezer is at 170 F. This has basically left...

I recently did a sour mash as an experiment and wound up with might be called "sick" wort. The end result was ropey/gooey wort. It didn't taste or smell half bad. Wondering if I should just cut bait here. Thoughts? Here's some background I took four gallons of 1.034 wort from my mash...

Just wanted to share this in the spirit of sour beer "shortcuts". Anybody else stumbled across good yeast from commercial beers that can get you a quick sour beer? I did a little experiment that came out pretty well. The goal was to step up yeast from two beers (Crooked Stave Vieille &...

I have some old bottles of early home brew in the basement. What to do with it? Here are some things I have done: -pouring into the water pan in my smoker. -made malt vinegar. Ideas? Sent from my iPhone using Home Brew

Through a local grain subscription service, I am getting a 10lb. share of floor malted pilsner. This malt comes from 6 row barley and has the following specs: Barley Specs Variety - Tradition 6 Row Date Planted - March 29, 2012 Date Harvested - July 2012 Storage Moisture (%) - 11.4%...

First time using Roeselare. I pitched two smack packs of Wyeast Roeselare blend into 4.5 gallons of a 1030 beer (OG was 1067 and primary fermentation was done with Wyeast 1056). Didn't do a starter for the Roeselare. I am seeing zero activity after almost five days. No airlock activity...

I have a Saison fermented with 3711. It's finished fermenting and is at 1006 (started at 1055). I mixed in a heavy dose of a hibiscus tea into the secondary and after a week in there it's developed a great redish-pink color and a slight hibiscus flavor. Now that I have tasted it, I would...

Looking to do a parti-gyle this weekend. Want to pull a barley wine from the first runnings. Ingredients are based on what I happen to have on hand. Looking for opinions/ideas on the following: -Will the grain bill / hops / mash schedule fly for a barleywine (I've never brewed one before)...