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So after three years of brewing on the patio outside, and storing my beer in a room temp closet, I finally got a house with a detached garage. So what does one do with a detached garage that's too small to fit both cars in? You make it into a shop/brewery with a walk-in cooler. Here...

All, Looked on the interwebs, plus this site, and could not get a consensus as to the answer to the question asked in the title. I just moved to a warm climate and we have a guest house in our backyard. I've decided to use this as a temporary storage facility for my homebrew until I can get...

All, This is my first attempt at a cider. Purchased 3 gallons of pasteurized cider from store and 32 oz of candi syrup (clear). Boiled the syrup with 1/2 gallon of cider plus nutrient. Cooled to room temp and then placed in 3 gallon carboy with the other 2.5 gallons of cider. The OG was...

Trying to create something similar to the Stone Xocoveza collaboration beer. Really love this stuff and wanted to try my first attempt at mocha stout. From what I've read the stout contains oats/lactose/chocolate in the boil and is bitter/flavored with Challenger/EKG. The real trick will be...

All, I brewed a pumpkin milk stout, racked to secondary with pumpkin after four weeks, let it sit for two weeks, and bottled last week. Well looking at the bottles I'm starting to notice what appears to be a pellicle forming in the bottle. I did not use Brett for my fermentation, so I...

All, I brewed a pumpkin milk stout, racked to secondary with pumpkin after four weeks, let it sit for two weeks, and bottled last week. Well looking at the bottles I'm starting to notice what appears to be a pellicle forming in the bottle. I did not use Brett for my fermentation, so I...

This weekend I attempted my first beer using yeast I captured from a fig tree in my backyard. I began a small starter with the yeast and then plated to isolate a single colony. I was successful and began to step-up the single colony to a sufficient pitching volume. I brewed a 3 gallon...

All, Last week I started a berliner weisse using the hybrid sour mash. I began a lacto starter with grains, let it sour for a few days, then pitched. I did a 60/40 pils/wheat grain bill and mashed at 149 to collect 3 gallons of 1.030 wort. After pitching the lacto starter I let it sour the...

All, Doing a berliner weisse with a slightly different approach. Three days ago I started a Lacto starter with 1.035 wort and a few ounces of grain. Purged my Erlenmeyer flask with CO2 and stuck in my garage (90-100 degrees) and let the lacto do its thing. Checked pH last night (~3.9)...

Another report from Ward labs on Houston water chemistry. This is from the 77054 zip code... pH 8.0 Total Dissolved Solids (TDS) Est, ppm 250 Electrical Conductivity, mmho/cm 0.42 Cations / Anions, me/L 4.1 / 4.1 ppm _______________ Sodium, Na 31 Potassium, K 5 Calcium, Ca 43...

HBTers, I'm wanting to try my hand at some souring and was wondering if I could ask for some advice. I want to do a split batch for a stout/porter (recipe below) in which 3 gallons of wort will be fermented with only Wyeast 5526 (Brett L) and the other 3 gallons with The Yeast Bay Funktown...

HBTers, I'm wanting to try my hand at some souring and was wondering if I could ask for some advice. I want to do a split batch for a stout/porter (recipe below) in which 3 gallons of wort will be fermented with only Wyeast 5526 (Brett L) and the other 3 gallons with The Yeast Bay Funktown...

HBTers, I recently brewed a beer using the following... 8 lbs. Vienna Malt 3 lbs. Rye Malt 8 oz. Special B 12 oz. Light Brown Sugga 2 oz. Styring Golding 60 min Wyeast 3711 OG=1.061 FG=1.003 My question is can I call this a saison beer even though I didn't use any pilsner...

All, This is my first attempt at a barleywine that I plan on aging a long time (hence the name). My wife and I will be having our first child soon and I thought that it would be killer to make a beer I could have every year on our kids birthday with the hope that one their 21st birthday...

I'll be attempting my first RIS and wanted some feedback from the community. I've researched various recipes and developed my version listed below. Any comments from the veteran brewers would be much appreciated. Looking to have this matured by July and on tap for my fathers bday. Thanks to...