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About two weeks ago I attemped to capture some wild yeast. I followed the procedure at Bootleg Biology and put a mason jar out on a cool night. after 2 weeks inside it has mold growth on top, smells like the flower department of the grocery store and has an extremely thin layer of not so...

Im going to brew an American Brown Ale in the style of Bell's Best and Downtown Brown. this is what I have worked out and would appreciate any feedback. Ca: 65 Mg: 12 Na: 8 SO4: 49 Cl: 54 HCO3: 91

Im going to brew an American Brown Ale in the style of Bell's Best and Downtown Brown. this is what I have worked out and would appreciate any feedback. Ca: 65 Mg: 12 Na: 8 SO4: 49 Cl: 54 HCO3: 91

how many billion cells per ml of harvested and refrigerated slurry can i expect. about a month old and pretty compact

I overbuild my starters to harvest my yeast from, I then store the mason jars in the fridge. how long should i be able to store the yeast in the fridge for while still remaining viable?

Need help. I mostly brew IPAs and Saisons, Ive never had this problem with my Saisons though. every time I brew an IPA it is fantastic for about a week after carbing and then it starts to turn. Sherry, fruity flavors, murky dark coloration, classic oxidation. Ive tried to eliminate as much as...

Need help. I mostly brew IPAs and Saisons, Ive never had this problem with my Saisons though. every time I brew an IPA it is fantastic for about a week after carbing and then it starts to turn. Sherry, fruity flavors, murky dark coloration, classic oxidation. Ive tried to eliminate as much as...

Looking for input on the profile I should aim for. right now Im thinking of basing it on the Farmhouse Ale's Saison profile but bumping up the Calcium and Sulfate content a bit. This is what I am looking at after treating my water: Ca - 90 Mg - 12 Na - 8 SO - 160 Cl - 22 Bicarbonate -...

just wondering if anyone has any pointers on a yeast for a belgian IPA. I'm deciding between a Tripel yeast or Omega Saisonstein's Monster

Anyone have a Cool Brewing Ferm jacket and successfully Lager? contemplating giving it a go.

Hey guys I have my first ever Brett beer in secondary right now, its a Saison that i let ferment with Omega Saisonstein's Monster for 4 weeks in primary, then racked to secondary and pitched Brett B. I was wondering how long I should bulk age this before bottling. i was thinking around 3-6...

Hey guys, I'm looking to start using Brett in my Saisons, and was just looking to pick peoples brains about its usage. Should I add at bottling, in Primary, use a secondary? If I do use a secondary, do i need to get a carboy, or will my buckets be ok? how long should i let it go to town...

Brewed a Simcoe IPA a few weeks back, had a bottle today and there was a sweetness to it that was a little much for me. OG was 1.008 so wondering where this could be coming from?

I've recently been cold crashing my Ipas and adding gelatin, they used to carb in 10 days now it's taking four weeks or more, what gives? Everything I read says that there will still be enough yeast to carb in basically the same amount of time

Just wanted to put together an IPA recipe with no additions in the Boil, showcasing the Nelson Sauvin Hops. This IPA killed it! The whirlpool additions really do wonders to bring out the Sauvin's unique aroma, and the Marris Otter adds just enough malt to balance the hops. Recipe is set up...

I harvested some yeast from an IPA and some hops residue got in with the yeast. Can I still use this yeast with confidence or should I go get some fresh stuff?

couple quick questions here. First, I am new to harvesting so ws just wondering, i have about 1/8" of yeast at the bottom of a Ball pint jar, is that a normal amount to have harvested per jar? Second, should i just make a 1L starter from that and will it be enough, or should I combine it...

If I'm going to use raw honey in primary, will the anti microbial properties of honey allow me to just dump it in? Or do I need to heat it up first?

I live in Chicago, was wondering if anyone here could tip me off as to where to find Black Treacle in the city, neither Brew and Grow nor Brew Camp have it, was hoping someone on here would know where to find. Thanks!

Planning on brewing a winter warmer this week, i know it might be a little late start but I'm alright with that, anyway, this is the grain bill Ive put together so far and I have two questions, #1 is the obvious question of how does this look and any comments? #2 is would it be smart to add...