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I took some bunches from my mom's backyard, rinsed them, half crushed, and dropped them into some canned wort. They are just starting to bubble- no observable pellicle yet- and I've noticed what appears to me to be little colonies of mold growing on the inside of the flask. Since I am only using...

I've been told numerous times that they centrifuge their beers. So if this isn't yeast what is this? I'll keep the editorializing to a minimum, but this is upsetting...

I would like to try using chloride dioxide to kill bacteria in finished kombucha. My hope is that i can then pitch the remaining kombucha into a starter and build up just the wild yeast and eventually try fermenting either beer or cider with it. I love the level of funk my kombucha has. Has...

I have a gallon of beer that was started with a pitch of Roselare and has seen numerous bottle dregs since. It has a twin that has been pitched into a larger batch, but this one has been sitting and biding it's time. I recently made a batch of saison and used a half gallon of that batch to...

So, I always fill carboys a bit more than necessary because I know about how much will max a corny out... However today I had pulled 2 liters off the mash to do a quick revitalization starter(if you will), for some yeast I had built up a week ago and then was unable to brew with until today. I...

I have 3 packs of mangrove jacks cal common yeast on hand and was trying to see what I can work into my keezer. An IPA is about to kick and I thought it might be fun to try replacing with a similar beer but with this yeast. I believe IIRC Bissell brothers use that strain. Not planning on brewing...

I currently have a Berliner going that was soured down to 3.4 pH and then reboiled and pitched with a can of A20 citrus from Imperial. It was around 4.5 gal. of 1.038 wort. Fermentation was a bit slow, never vigorous and quickly tapered. I added apricot puree hoping to rekick fermentation. It...

I would like to use some hot peppers in a beer and was wondering if anyone has any experience using a tincture method and how the flavors and heat convey thru the process. I have access to habanero, ghost, and seven pot peppers and would like to use them cold side. However if the results with a...

I've stopped using baking soda as a means of adjusting mash pH due to the millions of threads here and otherwise that have highlighted it's relative ineffectiveness. However I do sprinkle some in my coffee. I don't much like acidic coffee and the soda definitely smooths it out. Which made me...

I brew in a 10 gal. stock pot, use an immersion chiller, and then siphon the chilled wort to a carboy. I have made a few attempts keeping excessive trub, hop matter etc. out of the fermentor, however nothing has worked. If I get a cone from whirl pooling it's ruined by agitation when chilling...

This subject has been covered before but I am still unclear on a few points. I bought 950mL of 85% phos acid and am planning on diluting it. 1. Is the only reason for dilution, safety? At what strength does phosphoric become reasonably safe? 2. Is there any reason not to use deionized water...

Here in California there has been an anomaly known throughout the rest of the world as rain. My water has been pretty consistent over the last few years, but lately I'm missing my pH high, and by no small amount. You would assume a deluge and a healthy amount of snow melt would lend itself to...

I would like to test my lactic acid. If I add 1 ml of 88% lactic acid to 1 gallon of distilled water what pH can I expect to achieve? Is this a good way of testing? We were messing around on xmas turning a brett beer into a sour. I wake up the next day and the lactic was left out all night and...

If the O in CO2 is oxygen, why don't my kegs all oxidize?

Bought 1450 online because my local doesn't carry it. I added it to an order to justify shipping but don't plan on brewing with it for at least a month. My question is, should I make a starter now or later? Is shelf life compromised when there is off gassing going on?

Simple question, should I take any special precautions with wlp 644? Such as change plastic/rubber tubing o-rings etc. Does it create a bio-film? Will a typical PBW starsan suffice?

This is my set up for yeast starters. I generally run the air for an hour or two. Just out curiosity I was wondering what would happen if I were to leave the air on the entire day it is on the stir plate? I know I am unlikely to go above 8ppm of O2 in solution, however would the yeast gorge...

I have a porter going that got a tincture of coffee and vanilla beans, extracted with Vodka. I added it to secondary after the beer had finished, confirmed with hydrometer, but have noticed some tiny, tiny bubbles creeping up into the neck of the carboy. No krausen or anything but there is...

I recently found the courage to use something other than sodium chloride for raising mash ph (I have 80ppm sodium to begin with). The corner store sells something called "hydrated lime". I checked on my phone and sure enough, its calcium hydroxide. So I look on bru'n water to see how much I'll...

After every keg kicks I do a pbw fill. I then disconnect each one of my keg bev outs and run some of the pbw from the kicked keg thru the line, maybe a minute each. I then do the same process with warm water and finally star san. After doing this today I started getting really foamy pours. Warm...