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Hi guys. I'm going to be moving in a few months and this time I'm not going to be using a moving truck, so I'm just going to be getting rid of all of my brewing stuff. I probably will take a break from brewing after the move and just rebuy what I need when I need it. But I was wondering if there...

Hi guys, I've been making my own beer recipes for a while now, and they've been coming out great, but I'm making a beer for my friend and his wife, based off of the various things that they like and I wanted your advice. Originally I was thinking of just using 2-row barley as the base, but I...

So I went to Russian River yesterday and it was Zwanze Day, so I almost ended up drinking more beer from Cantillon than I did beer from Russian River (though I did have Supplication, Framboise for a Cure, and Pliny the Elder, all of which I had enjoyed before and all of which rule). So I had...

So today I bottled my sour beer. I bought a new bottling bucket, auto-siphon, bottling wand, and so on. I found out right when I tried to attach the bottling wand that, although the bottling bucket and bottling wand looked about the same as the other ones I'd been using, they were different...

Hi guys, you may remember I posted a thread a couple weeks ago about my English ales being over-carbonated and that I was worried about them eventually becoming bottle bombs. I had been slowly getting rid of them, but there were 5 or 6 of them left and I was woken up at 3:30am to hear a loud...

Hi guys. So, I'm going to be moving cross-country in about a month from now and so I will need to bottle my sour beer (before anyone asks, "no, this move was not planned at the time that I brewed this beer." In fact, it wasn't planned until about a month ago). Moving the fermenter is not a good...

So, I made an English-style brown ale and bottled it about 2 months ago. It ended with the highest final gravity I have ever had in a beer: 1.016, which is pretty common for the English yeast strain I used (Danstar Windsor). It tasted pretty malty and smooth at first, but I just tried a bottle...

Hi guys, I've been brewing for about 2 and a half years now, but I've never modified my water before. At my previous address, I just used the tap water and at my new address I've been using mineral water. This has worked perfectly fine for both extract and all-grain batches. I will be...

I've read both of these books cover-to-cover (American Sour Beers first, then Wild Brews second) and one thing that really struck me is how they contradict each other on quite a few points. Now, I understand that beer-souring organisms such as lactic acid producing bacteria and wild yeasts like...

If you'll remember, I posted a thread asking when was the best time to first sample my sour beer. Most said something like 3 months. I was at about 1.5 months at the time, but a lot of people recommended adding bottle dregs, so I took a sample around that time and added the bottle dregs from 3...

I did a ton of searches for this and, while I could find info on Brett, I couldn't find any definitive info on Lactobacillus and Pediococcus. It seems that Brett tends to have alcohol tolerances that range from 10% to 18% (with a few less common strains being below 10%), but I couldn't find any...

Just interested. My sour has been souring in secondary for about a month and a half now, and since I'm pretty sure it won't be ready to bottle until after about 6 months or more of souring, I haven't sampled it yet. Also, partially because I don't want to expose oxygen to it. I guess that...

Hi guys, I just got an e-mail saying that my entire apartment complex (like 30 buildings or something) is going to do mandatory fumigation of every single building with sulfuryl fluoride to kill termites, bedbugs, or any other life forms. I know that this permeates wood and plastic. A: I have...

I started the recipe for this beer a couple months ago, but didn't actually brew it until a little over 2 weeks ago. I fermented it with Danstar Windsor yeast to try to leave some residual fermentables, but as is usually the case with me, it fermented a lot dryer than I expected (I thought it...

I just dumped out 5+ gallons of beer due to a very odd off-flavor that is unlike anything I have ever tasted before. I imagine it was an infection (while I was dumping the beer out there was a weird film on the surface. It didn't look like a pellicle, but it might have been one in its early...

So, I finished reading American Sour Beers about two weeks ago and started my first Berliner weisse a couple days ago. I think I have a solid recipe, true to style, and should make an awesome beer. I sour worted it in the primary for 73 hours (no hops, no boil), then transferred it back to the...

Hi guys, So far, all of the ciders I've made I've done both a primary and a secondary, but the current cider I'm fermenting has the lowest OG of any cider I've ever made (around 1.051, I believe. I noted it down somewhere, but that's what I remember) and this is also the first cider I'm using...

Hi guys, I've been majorly into beer for at least 15 years now and majorly into sour beers for at least 12 years now. I started homebrewing about 2 years ago, but I haven't brewed any sour beers yet, mainly because of everything people have said about them contaminating equipment and you needing...

Or more specifically, how am I going to cool down the wort? I just moved 5 days ago and one of the first things I noticed about my new apartment is the sink's faucet. My previous apartment's faucet didn't fit my immersion chiller, but I could take the end off and attach an adapter, which worked...

So, I've been brewing a Belgian ale with WLP550 (White Labs Belgian Ale yeast). I put Servomyces in the boil, aerated the hell out of the wort, pitched the yeast at 70F, and fermentation started 2 and a half hours later (a new record for me). During the fermentation, I kept the temperature...