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Hello! This is my first attempt at a sour! I made a wild fermented organic cider and pitched the dregs of a Brett B. Saison from blackberry farms in TN on Oct. 24th. It has formed a pellicle and tastes amazing! I was talking to my LHBS owner and he suggested I “re-yeast” at bottling. Should I...

On Monday (3 days ago) I made a 2 liter, 1.045 starter and pitched the dregs from “Changling” Dark Sour Ale from Boulevard in Kansas City. It’s a lacto and Brett blend (don’t know if they pitch any priming yeast or not). So far I see some activity, no Krausen but when I agitate the one gallon...

So... this past weekend I made a cider with some local organic apple juice (no sorbates to kill yeast). Then I got the brilliant idea to add my fresh sage from my garden to the secondary today (without sanitizing). Well it’s begun another light secondary fermentation (little bubbles along the...

Hey all just trying to decide on TWO style to make for my local AHA rally in Memphis and looking for opinions!! Also anyone who is interested in coming please reach out we will have lots of FREE WORT left over! Options are: 1) NEIPA- 2 row flaked oats/barley —>w/citra, el dorado, Amarillo...

Hello all! I have attached a photo of my centennial hop plant which has recently started spouting new shoots at every leaf. I went on vacation and found some caterpillars when I got back which makes me think this has something to do with that... My question is WHAT DO I DO? Is this normal? Do...

Hey there y’all! I have been brewing for the last year and now feel comfortable enough with 2-3 recipes that I want to submit some for judging. Can anyone direct me to a website or a way to find some regional competitions to get into!?

I kegged a 5 gallon Pale Ale Thursday and started carbonating it Friday at noon. Tasted it last night and it was super muddy/hazy. I fudged up and didn’t cold crash in the secondary, before I transferred to my keg. It tastes great just doesn’t look the way I want it to. My question is... can I...

My homebrew club had our big brew day this Saturday and we had some leftover wort and I took 5 gallons home. This morning I got out my sealed carboy to get ready to use it this afternoon, and to my surprise there was a small Krausen on top!? I’m sure it probably came from some sloppy...

For our Big Brew Day our wort is 1.060 all 2-row base malt. If I want to beef up my wort with more grains should I do a separate mash? Or can I just crush my extra grains ahead of time and steep them in the wort as I would normally for 30 min below 170 degrees Fahrenheit? I’m just wondering if...

This Saturday is my HBC big brew day and I reached out to Boulevard Brewing Company for their Tank 7 recipe (which they gave me) so that I may brew it. The recipe gives the hop estimations in IBU at flameout as 6.3 IBU (cascade) and 8.3 IBU (Amarillo). Can anyone help me with what this would...

6 days ago I made an extract IPA (recipe in attachments). I fermented at 63 inside a temperature controlled fridge. Today I still have pretty steady bubbles coming from airlock (1 every 5-6 seconds). What I am wondering is how to test the wort with my newly purchased refractometer and when to...

Hello! I just got my tax refund and decided as a gift to myself I am going to stock up on grains since I recently stopped brewing with extract. My LHBS is pretty expensive (6.50 per lb for Pilsner milled). So what I was thinking is that I would get bulk base malts (I.e. 2 row, Pilsner, Maris...

Hello everyone! I am a small batch brewer that is looking for a way to scale down 5 gallon recipes to fit my 2-3 gallon set up. I currently am doing BIAB batches where I ferment in a temp controlled mini fridge (too small for 5 gallon carboy) My question is simple... Can I just cut the recipes...

I have recently become intrigued by yeast slurries and how you go about starting the process. I am curious though if it’s worth harvesting slurry from dry yeast? I mostly brew with US-05, but my question relates to Lallemand Belle Saison yeast for future saisons. I am about to bottle my 1.5...

Happy Saturday Everyone!!! I have been looking for a homebrewing podcast that isn’t so regional. There are lots of podcasts out there but I have found that they talk about their local brewing scene as opposed to general homebrewing. Which leads me to my question... What podcasts do you listen...

I made a small batch BIAB Saison 2 weeks ago and just started bottling day this morning. I measured the OG at 1.052 and FG at 1.002 this morning which puts me at 96% attenuation. My question is... is this possible?!?! I know typical yeast attenuation is 70-75% so I’m just wondering if I measured...

I fudged up... I got my starter ready (1 cup water for 11.5g US-05) while the oven was on and it heated to roughly 140ish. I know this is way over the recommended pitching temp but I went ahead and quickly pitched it into 72 degree wort. Is there any chance this batch will be okay? I don’t have...

So this morning I come home from being out of town for work and my roommate decided to turn off our heat while he also left town. Well.... the temperature was 60 when I walked in after a cold front came through and temps dropped to the upper 40’s. However, yesterday temps were in the upper...

How long does it take for yeast to clean up diacetyl in bottle conditioning? I have an English IPA that I decided to taste after 8 days and it had a heavy diacetyl flavor (not unexpected). It’s FG was 1.015 giving it 5.91% abv, so not really a “big beer” by any stretch. I read that some beers...

Today I brewed my first ever all grain batch. It’s a fairly simple recipe: 2.5 lb American 2-row (3.9 SRM) .3 lb Munich type II (12.2 SRM) .3 lb wheat malt (2.0 SRM) Mash at 150 for 60 min .15 oz Sorachi Ace- 10.5% (60 min) .25 tsp Irish moss (10 min) .50 tsp Wyeast yeast nutrient .35 oz...