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Hi All, I'm unloading everything I've accumulated over 5 years of brewing. I'm in central Florida, just south of Daytona Beach on the East Coast. Everything is spotless and ready to put into immediate use. Both gas bottles need filling. Here's a link to the craigslist add I just posted plus the...

Hi, I just brewed my third batch since buying a pH meter and for the second time, watched the pH creep up to the predicted value during the mash. Is this normal for full-volume BIAB and should I account for it when planning acid addition? Latest batch started at pH 5.0 and climbed to 5.2...

Hello, For those that don't want to read a long post: My first saison was tasty but the next 2 using harvested yeast are boring. I'm trying to figure out how to get the rich, saison flavors back. Is it ferm temp, yeast stress, trub or grain bill that produced the classic saison flavor in my...

Can I culture 1318 from a commercial beer? I just dumped my 1318 slurry because it looked nasty. It smelled fine but I didn't trust that black layer on top the yeast. Local guy doesn't carry Wyeast and the store I get it from is an hour away. My search-Fu is poor on this one; no luck searching...

Hello, I'm a new brewer and recently brewed an AG Red Chair clone that had a wort-y flavor, like unsweetened ice tea or maybe uncooked squash. After 17 days in keg at 40f, that flavor never improved. Instead of dumping it, I let it sit another week at room temp and then bled the CO2 off and...