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This is what I've always thought... Sent from my iPad using Home Brew

I just did a side by side of the split batch brett trois vs. Wlp090 and finally was able to taste the Belgian character in the brett sample. It actually tasted like an American IPA without the 090 control! I can definitely see the funky direction it's going with time. Time to bottle some off and...

Great info thanks! Sent from my iPad using Home Brew

Hi everyone, been a while since I've last posted. So glad to see all the info on wild and sour brews here. I was hoping to get some insight from anyone who has used brett (either single strain or a blend) as a primary yeast then added a second pitch in secondary to increase the funk level. For...

If I was hypothetically going to ship beer (some commercial and some homebrew) from Canada to the US what would be a good idea to write on the customs form to ensure they make it?

Does anybody know how much warmer a beer ferments at as compared to the ambient temperature? I'm sure there are many factors that affect this including type of vessel, yeast type, maybe even gravity of wort? I'm thinking about fermenting in a space where the ambient temp is 14-15C, thinking that...

Thanks for all the ideas. I'm going to start thinking about making a hopback with a jar. I figure if i got a big enough container I can put the pellet hops in a bag, in the jar to help with containing the material. If the jar is big enough there should be enough liquid to keep things flowing...

Yup breweries are great resources! sounds like you're getting closer to solving the problem. I never would have suspected star-san but I've always wondered about all that foam in the carboy being a good thing or not. hope this batch turns out!

I like the idea of freezing the jar and using it later. I bet if i put a filter in the jar too, i could use pellet hops. might be a slow process but could work... just a side thought. what is the difference in aroma/flavour between say a 0min addition and dry hopping? I would assume dry hopping...

cool thanks for the tips. I like the jar idea for whole hops, but would have to retrofit the system a bit to put it in-line before the chiller. I wonder what the difference would be if I did that after the wort has been through the chiller and going into the fermenter. I don't get whole hops...

Hello, I've been using a system that requires a whirlpool so my 0min additions are steeping in the hot wort for 30 minutes until i start chilling...maybe 60 min until the kettle is empty. all of my beer is lacking aroma so I'm wondering how to fix that. I usually use pellet hops so dry hopping...

let us know what the brewery says. good luck!

yup, definitely sounds like a high (or fluctuating) fermentation temp is to blame.

roger that.

when you guys say you leave the beer in the primary bucket for 3-4 weeks, are you referring to an airtight bucket with a bung? I ferment in a bucket with a looser fitting lid, and no bung. would skipping the secondary still be an option?

can anyone tell me how much maltodextrin to add to a stout that finished at 1006 to make it 1012?? i have 19L in a keg. thanks

ouch!

It was Ginger Saison I brewed last year and had in bottles for a year now...Every month (or when i had no beer) I would crack a bottle in hopes that it mysteriously got better. I think this beer had just about everything wrong with it. Off-flavours from bad (repitched) yeast and poor...

well after 4 years of brewing beer at home i finally had to dump a batch down the drain. It was the first one i just couldn't choke back!

ya blending could be an option. i thought lacto could handle up to about 9%? I wouldn't mind trying it just as an experiment, but there isn't much point if i won't get an accurate representation of what the bugs can do.