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Long time brewer, have brewed a fair number of high gravity beers and finally had a stuck fermentation on a 1.106 OG Barleywine. I pitched a ton of Cal Ale yeast slurry from a brewery, oxygenated well, set the fermentation chamber at 66 F with a slow rise to 72 F. Mashed at 149 F. It stalled...

I'm thinking about building a growler tap set up. Similar to the faucet / CO2 cartridge attached to an insulated growler lid like DraftTank, UKeg and ManCan offers commercially. Anyone ever tried it? I may have to just price components and see how much more it'll cost as a DIY project vs...

What's the longest you've stored lager yeast that you harvested from a yeast cake and had it remain viable? I brewed an Oktoberfest and washed the yeast. Have it in the fridge now in mason jars. Probably need to brew another lager before I have a big enough pitch for a big Doppelbock. I'll...

Any experience with this one? I had a vial and just put it in a Wee Heavy that finished fermenting too high (FG: 1.032). I tried wine yeast, I tried pitching US-05, nothing brought the gravity lower. So it was either try the 644 or dump it. Didn't know if 644 acted like a true Brett at all...

Does any homebrew supplier carry dark Munich malt anymore? Looking for something in the 20 Lovibond range. Finding lots of Munich in the 7-9 L range and 10L being referred to as 'darker' Munich. I see some of Gordon Strong's recipes calling for Munich 20L. Seems I bought some at s former...

I made a Russian Imperial Stout 12 days ago, pitching plenty of healthy yeast and slowly ramped up my fermentation temps in the ferm fridge from 67 - 71 F to help get full attenuation. In checking today I noticed my temp probe came unattached from the carboy and subsequently my chamber temp...

For you guys using Brett exclusively to do your primary fermentation, are you oxygenating as you would with Sacc? Or no oxygen? Anyone tried it both ways and if so, have you noticed Brett expressing funky character more one way than the other? Thanks!

Curious if anyone out there is interested in helping start up a Bitterroot Valley homebrew club? I recently relocated to the area from Anchorage, AK. Was heavily involved in the Great Northern Brewers Club. Not looking to take anything away from the Zoo City Zymergists, just wondering if any...

I have a MM-3. I'm having trouble with the grain (US 2 row) not getting pulled through the rollers. The grain just spins between the rollers, almost like the knurls aren't grabbing the kernels. I understand the top two rollers have a fixed gap so I can't adjust that. The rollers free spin so...

How are you guys storing your yeast between batches? Say you spend all this time experimenting and testing and finally find a 'house strain' of yeast and bugs you like, you don't want to dump it and start over after the beer is ready for bottling / kegging. If you're not immediately ready to...

Normally I rack my lagers to a corny keg when fermentation is complete and lager them in the keg (purged with CO2) before carbonating them. Would I notice any difference if I racked to a corny keg, forced carbonated, and then lagered? I don't filter my beers. I couldn't think of any effects...

Seems not boiling or only boiling Berliners for 15 minutes is a common practice. Given the large percentage of Pilsner malt used, why isn't DMS an issue? Seems a long boil (e.g. 90 mins) is a common practice for all other beers that use a high percentage of very lightly kilned malt. Is it...

Anyone ever brewed a sour IPA? I don't mean an IPA fermented 100% with Brett, or sour ales that have been dry hopped. I mean an IPA with a distinctive lacto sourness element and a big level of IBUs. I've always been under the impression sour and bitterness do not mix well. But I see...

Over the past week I drove from Alaska to Montana. I moved 12 bottles of Russian River and Cascade Brewing beer with me with plans of harvesting the dregs later. I can't get said beers in AK or MT, thus the trouble of moving them. I kept the bottles in my truck overnight some nights and temps...

Anyone tried this? I have a Munich Dunkel that stalled out on me. I keged and lagered it knowing the FG was too high (1.023). I'd like to get it down to 1.016 or so. Thinking about using Beersmith to calculate the dilution rate and see what hapoens. Just curious of other's experience.

The Zymurgy article on building a Randall got me wondering, is it possible to run your beer through a Randall and into bottles (rather than out a tap) and still keep the beer carbonated? From what I've read of Randalls, foaming can be an issue. I use a Blichmann beer gun. I thought maybe...

The Zymurgy article on building a Randall got me wondering, is it possible to run your beef through a Randall and into bottles (rather than out a tap) and still keep the beer carbonated? From what I've read of Randalls, foaming can be an issue. I use a Blichmann beer gun. I thought maybe...

Just wondering how you do this? I see recipes call for hazelnut or coconut extract at bottling. The one time I tried this (using eye dropper to add before capping) the extract killed head retention upon pouring and often left oil globules on the surface of my beer.

I'm ready to keg my BW. After force carbonating, I'm thinking to around 4.5 volumes, I'd like to bottle several for competition entry. Any issues I need to be aware of if using regular brown beer bottles with a highly carbonated beer, as long as they're stored and kept cold? I'd rather not...

Here's the deal. I live in Alaska and can never get my hands on Russian River brews. Next month my buddy is going to visit the Russian River brew pub and I've asked him to bring back a couple bottles of Consecration. I plan on propagating the dregs and pitching them in a Flanders. I...