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Anybody have any recipes for a sour stout/porter/black ale that they have brewed and liked? Looking for something that will go well with additions of coffee, vanilla, and oak later on. American Sour Beers has a recipe that looks promising, wondering if anyone else has any additional input...

I left out a hydrometer sample over night and thought “why not try to capture some yeast”, so I put the sample in a pint mason jar without a lid for a couple of days and noticed some slight activity going on so I put the lid on but loose enough it could release CO2. I noticed it had a smell...

I did a kettle sour (pasteurized) that was fermented with a healthy dose of US-05, full re-hydrated pack into 2.5 gallon batch. What is the status of the yeast, still mostly viable for subsequent batches (another sour) or is it pretty much spent?

My brother is getting married in late October/early November, my dad suggested that we would each brew a beer for the wedding. Looking for some suggestions on a good combo of beer. I am thinking a Wit might be a good choice for one them...

I was recently sent a freezing point refractometer to "test out" and have no idea how to convert the freezing point to SG/Brix. I have seen a couple of charts but it is such a wide range and didn't match results I got with my brix refractometer. Does anyone have any experience with this device...

Looking to try to do a vienna smash with a hop that I don't really use often. Anyone brew a vienna & liberty smash before?

Trying to determine how much cocoa powder to add to my sweet chocolate porter. I have read through a bunch of forums where it is added during boil or use cocoa nibs during secondary. Everyone seems to vary on the amount they use, but 8oz for 5 gallons in boil seems to be common. I want the...

A little late on the introduction here, I believe I joined group in August but I have been stalking the site for much longer... Anyways, Greetings from Akron/Canton area of Ohio!

Any opinions and/or suggestions on how this recipe for a Rye Stout: OG 1.057 64% Pale Malt 18% Rye Malt 7% Chocolate Rye 5.8% Cara 45 3.6% Roasted Barley 1.5% Black Patent For 50ish IBU: Northern Brewer @ 60 Williamette for flavor/aroma Northern Brewer @ FO US-05 yeast

Before bottling my brown ale last night, i noticed a few white films, if put together about the size of a dollar bill. I wish I would have taken a picture because now I am comparing images of yeast rafts vs. infections. I racked to bottling bucket and obviously didn't pull any of that with it...

I am using canned pumpkin for a pumpkin ale. I plan on cooking them at 350 for 45 minutes to 60 minutes. Anyone see a reason why I couldn't cook them the night before, put in fridge and bring back room temp (to save myself from weird strike water calculations) for use the following day? To me...

Working on a Dark Rye Saison recipe which is loosely based on a couple of recipes I have found online but I am curious as it looks all together. Malts are in percent because I have it sized for a 3 gal batch 72% Pilsner 18% Rye malt 6% Dark candi cugar (D-90) 3% Chocolate Rye 1% Black...