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Hello, Just brewed a porter that I've done quite a few times, but want to add a twist to it. Got some medium toast oak spirals that I'm going to add to the equation after fermentation. I've had rum and bourbon barrel aged porters, but think that a red wine would be a neat addition. My plan...

Hey guys! So I haven't posted here in a while. Things have been incredibly busy brewing test batches and preparing to launch my company's (Pint Pursuits) first beer in October via contract brewing. Cut to the chase, looking for another hop to add to my late additions, hopback and dry...

Currently have a blonde base kettle souring. Hops aren't going to affect the souring since it will be done and the lacto boiled off by the time hops hit. But worried about the bitter/sour clash. I had planned to do a 1 to 2 oz hop stand / whirlpool after the boil at the very tepid range...

Hey all, I am doing a kettle sour with L. Brevis, boiling to kill it, then brewing a sour session pale ale (only hops are whirlpool mosaic). The yeast for primary is The Yeast Bay NorthEastern Abbey (not brett or bugs) I want to incorporate fruit (debating between guava or pomegranate...

Hi all, I will be building a fermentation chamber out of a Kenmore Elite 21.6 cu ft freezer (big one, will hold more than one sabco fermenters). This is my first time having the freezer outside in my un-insulated garage in -25C / -13F Canadian winters. I plan on using the Ranco dual stage...

Hey guys, I always drink my hydro sample or ditch it, or don't even bother (just watch the airlock). But was showing the process to someone and totally blanked and poured the sample back to my bucket. I'm 90% sure I'm good: Thief, hydro, test tube were soaked in PBW for half hour, rinse...

Hey all, I've searched many threads to come up with the rough procedure for my first sour. Just a few specifics Id like cleared up if you guys have an opinion! Here's my process, and I'll outline what I'm not clear about, please add your opinion if something looks wrong. Base beer: Red India...

Hey guys, going to try my hand at a wit with a few experimental things, but want to make sure my base grain bill looks okay. I've only got the 1 burner, 1 mash tun, and no experience with a adjunct or multi step mash. So I looked to Moshers Radical Brewing, these forums, and...

Hello, I made a yeast starter 6 days ago, on the stir plate for 48 hours, then shut off and let sit. Normally I brew on about day 5 (I don't cold crash starters as I don't like to put the yeast to sleep before pitching). I won't be brewing until tomorrow (almost day 7). Am I okay?

Here's an idea I've got for a Hop Blocker / Stopper for my kettle. Just need some ideas of what material to use for the screen. Have had trouble finding sheets of steel mesh, and not sure how fine it should be. Only thing I've found is aluminum window insect shield, but likely too flimsy...

Hello, I've been doing a lot of research to make my first DIPA and employ some new methods (FWH and Hopstand), just wanted some input. I'll list my Recipe, and number some questions throughout, so hopefully its easy to dissect. I'm going for a DIPA with heady topper inspired techniques (not...

Okay, so I left this at my parents house as fermentstion didn't seem too violent and there was good head space. But should have done a blow off tube in hindsight. So, I called my mother to do the fix. I had her wash a tube with soap and water, pull the airlock and replace with the tube. If I...

Hey guys, Wondering if anyone had any thoughts on a new technique for me. I've brewed a few pale ales, I like to know the hops are there and in my face, but I'm not a fan of the harsh bitterness of 60min additions, even when I use a lower level co-hum. hop. But I recently did a all late...

Hi all, I'm short on time, so can't make a starter, but I have the Cali Common yeast smackpack and a 1056 smack pack that should yield roughly what I need for cell count. 1) Do you think this will work and still produce something close to a Cali Common? I've got the appropriate hops and...

I was short for time, and made a starter with the Yeast Bay Funktown blend. 2 litres, 24 hours on stir plate, 24 hours sitting at 67 deg. Didn't cold crash as I didn't want to slow/stall the brett growth. Since it wasn't cold crashed, I'm worried that decanting will get rid of all the yeast I...

Hi all, Brewing something experimental tomorrow. Hibiscus citrus Brett ale. 4 gallon~ batch. A basic 2-row/Vienna 90/10 grain bill. Low IBU, mostly hopbursted with Crystal and Citra. Yeast Bay Funktown blend. Grapefruit peel at 15min. 75 grams of dried hibiscus flower. My plan was to add...

Hey guys, It's been about a month since I brewed this beer. About 2 weeks in, I dry hopped with a Muslin bag. At start of week 3, fished the muslin bag out with a sanitized tool, saw some similar (not as much) stuff on top, left it, thought it to be yeast stuff. Week 4 now, I go to keg, and more...

Hey guys, Brewed a Golden Promise SMaSH exactly 8 days ago, fermented with a neutral ale yeast (1332) at around 66F. My plan was to make it a Brett smash, by likely should have added the Brett sooner. Using The Yeast Bay Amalgamation 100% Brett blend. Just over 1 month old. I want a pretty...

Hi, I need some quick opinions! I've just taken my wyeast 1332 out of the fridge, letting it warm up for a few hours, and need to make my starter tonight so it is ready for brew day. But, I forgot my thermometer at my parents house!! All I have is a turkey thermometer that's lowest is 130F...

Hey guys, I'm brewing an Old Ale tomorrow, and was considering tossing in 1# or less (less than 10%) of Weyermann Smoked Malt to make something a little different. Using mainly MO, a little 2-row and some pale chocolate malt. I know this isn't to style if i throw some smoked malt in...