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Quick question. I've noticed some sulfur character in all saison I've brewed and wits for that matter. However I used wlp 585 for the first time on this one and fermentation is all but over, maybe some cleaning up, at the 2 week mark. Still smells of sulfur. Normal for this strain? Will it...

Hello. Quick question here. Brewed an east coast ipa with this yeast. Planned on doing a starter but ended up pressed for time. Attempted to scale back recipe to compensate but ended up with OG of 1.079. 10 days later I'm at 1.018. Not bad, but wondering if I should pitch a little dry ale...

So I entered a competition that specifically requests creative beers. My friend has been employed as a chef for years, so I sought his advice on off the wall ingredients that could work well together. I won't question his food knowledge. His beer knowledge? Maybe a little. He suggested a bacon...

I recently made a Berliner for a competition. It is a BJCP competition and is only accepting entries from a limited amount of categories, so experimental or specialty is out. I have to stay within the confines of European sour ale. I've never competed in BJCP before. The beer tastes good and...

I've always kegged my beers, never bottle conditioned. Recently, i brewed a Belgian strong ale and decided to do just that. This being my first time, I'm unsure if what I'm seeing is normal. 2 weeks in and I have floaters or a film on the top of the beer. Is this the yeast top fermenting like...

Hello. Been kegging all my beers. I brewed a Belgian strong ale and decided to bottle condition it. This being my first time, I'm unsure if what I'm seeing is normal. 2 weeks in and I have floaters or a film on the top of the beer. Is this yeast top fermenting like you'd see in primary, or a...

I've been finding conflicting info on this: some say yeast thrives in a more acidic wort; some don't. Which is it? Two brews which took 24 and 36 hours to show signs of fermentation seem to suggest the latter. I kettle soured my wort with lacto. SG was 1.062 in the 24 hour case and pH was...

Hello. Brewed a milk stout last week. Grain bill called for roughly 17 lbs of grist. I performed a single infusion mash, held at 152* for 75 minutes. I added one pound of lactose with 10 minutes left in the boil. SG was 1.094. Beersmith estimated my FG at 1.028. 8 days into primary it's...

Hello. I'm currently working on a Brett IPA. After letting the saccharomyces do its thing for 3 weeks, I racked to secondary and pitched a vial of white labs Brett c. Gravity at time of transfer was 1.014. Plenty for the Brett to work on. Temp was 65 at time of pitch. 24 hours later, all of...

Hey guys. Probably a stupid question, but I'll ask anyway. What temp should I ferment this strain at? White labs site says 85+ is optimum. That just seems too high. Also, don't most of the barnyard qualities develop in that higher range? I'm looking for milder Brett character. FWIW, I'm...

Hello all. Stupid question here. I cannot for the life of me achieve the elusive trub cone. I use a mud mixer and a drill, whirlpool for 2 minutes, and allow it to settle for 35-45 minutes. When I siphon the wort, I end up leaving behind about a gallon because I start picking up trub in the...

I brewed a mango habanero IPA. Turned out delicious. For the peppers, I cut 10 into strips, placed them In a paint bag and let them steep for 4 days. The heat was pronounced each time I sampled. However, upon kegging the heat seems to have faded significantly. Why? From brew day to keg was only...

Hello all. Quick question. Could I sour wort using only a 2 litre culture obtained from bottle dregs? The culture would contain lacto, pedio, and brett. May be interesting, but would it work?

So I'm in the middle of my second time sour worting. First time went great. Pitched a giga yeast lacto culture at 120. I did my best to keep temp up, but it fell to 80 by day 3. Still, got a great sour. This time, I did everything the same except one thing. Instead of 5 Gallons of wort like last...

Hello all. I hate to ask but I'm not sure if it's time for action or not. 8 days ago I brewed an IPA . 1.084 SG. 30 minutes of aeration with aquarium pump. Pitched a 4 liter starter of wlp051. Took off within 8 hours. Fermented nicely for 6 days. Temp has been maintained at 68 with a Johnson...

Hello. I know brew belt on a glass carboy is a questionable idea, but is the risk mitigated in any way when the differential between ambient and desired temp is only a few degrees? My basement is 64 ambient and I want to ferment at 68. I have a brew belt and a Johnson a419 to accomplish this...

Hey guys. Brewed a wit on Thursday. 1 liter starter, 30 min aeration with aquarium pump. Temp is holding at 69. I know enough not to use the airlock as an indicator of fermentation, however almost 72 hours in there is nothing. No big deal, I figure. Probably a leaky bucket. The part that...

Hello. I brewed a peach IPA and used gelatin to clear it. I cold crashed for 4 days, then added gelatin. Typically it works great but this time, the top half of the carboy was crystal clear while the bottom was hazy. I gave the gelatin a week to do its thing and kegged. Also, the peach seems...

Hello. I brewed my first witbier last night. I used wlp400 pitched at 70 with a 1 liter starter. To aerate, I shook the hell out of the fermenter. My temp has been holding around 65 according to adhesive tthermometer. Upon returning from work, I noticed there is no visible activity. This is...

Hello. With tomorrow being the only day I can brew for a while, is set out to buy my yeast and prepare a starter this morning, only to find the lhbs closed. If I make a starter as soon as they open, would the resulting 8 hours between prepping the starter and concluding the brew day be enough...