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I posted this under the fermentation section but thought I may get more views/opinions here! I have a Kolsch that I brewed on October 24th. Very basic recipe with 90% pilsner malt, 10% white wheat, Hersbrucker and Tettnang hops. On October 31 I crashed it and it has been lagering since then...

I have a Kolsch that I brewed on October 24th. Very basic recipe with 90% 2-row, 10% white wheat, Hersbrucker and Tettnang hops. On October 31 I crashed it and it has been lagering since then. While at the grocery store today I saw some R.W. Knudsen "just black cherry" juice and thought...

I would fill the bucket to five gallons, or use a larger bucket. You will most likely have a lower gravity then you expected.

What type of filter do you use? I like the idea of filtering certain brews to able to add other flavors post fermentation.

It will make it more appley. Just kidding. The only thing I could think would be to scale up your batch. What was the recipe?

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I was a professional plumber for 6 years until yesterday. I gas piped hundreds of new homes with lines ranging from 1/2 inch to two inches. We would always use white teflon tape on the threads followed by a thin layer of pipe dope (thread sealant). Always checked for leaks using dish soap as...

Colonel Forbin I know why you've come here, and I'll help you with your quest to gain the knowledge that you lack!

I would assume it was also carbed in a bright tank as oppose to bottle conditioned...There is two weeks right there.

Do you have multiple fermenters Dave? I was getting an intermittent infection and found the cause to be one of my fermenters which had some damage to it. Just a thought, good luck

Bummer. I sent an email off to New Belgium so if I hear anything I'll report back.

Hey Folks, for the first time I am trying to culture some sour bugs. I took the dregs of a 2010 NB La Folie sour brown and poured them into a small, very light starter solution. After just six days it looks like I have a pellicle forming. I've never brewed a sour, but from all the pictures...

So my Belgian Tripel is fermenting like a mofo. I came home from work today to the air lock (with rigged blow off tub) plugged and the gasket inside of the lid blown with krausen trickling down the side of the 5 gallon bucket. Could have been a lot worse! Can I dump this beer into a larger...

I haven't had that beer actually. Is it a seasonal thing? Im off to the beer store right after I pick up my yeast anyway....This could become an expensive outing. $1.50 for the yeast and with my lack of self control, way too much at the store!

No I don't. My last two brews have been Belgians so all I have is some belgian yeast....Could be interesting... :)

I never make starters with dry yeast.

I've never used Windsor or Mutons, but have heard negative reviews on the Mutons. Using s-04, will my IPA be considered english style now?

Thanks guys. I should have at least picked SOMETHING up at the store just in case. The shop is only about 15 minutes away though so I should be fine. Looking forward to this brew. Surprisingly few hops in it. One oz Magnum (subbed Columbus) at 75 min, one oz Centennial at flameout, and two...

Im in the process of brewing up a Stone IPA clone. Homebrew store was out of s-05 AND out of Notty (on a holiday weekend!) Im brewing today so the liquid strains were out. I left the store without yeast thinking I had a packet of notty in the house. Well, I did not. So post boil, Ill be...

A brand new brewery is also opening today I think. It is a bit south and west of downtown and is called Strange Brewing Company. Im going to check them out this week!