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This is essentially kettle souring, but I wanted to have a dedicated rig for it. I started planning by looking at what makers were doing with DIY Sous Vide setups. I cobbled together my control box from this article, and I'm working on assembling my element and preparing the bucket I'm going to...

I've been brewing mostly sour beers for the past few years, with relative success, but recently I had a totally baffling issue. I figured maybe someone had come across this or heard of it, so here goes... My brewing partner Matt and I have a 65g wine barrel, we've been using as a Solera for a...

I've seen a bunch of images on here, but never any real descriptions, stats, how-tos. I've always loved the look of old British wood-clad equipment, and for moving up in scale to something like 1BBL, it's a good cheap option from home-brewer/aspiring pro-brewers. I'm currently working on a...

Spotted these nifty things on a couple bombers recently. Anyone know where to get them in the states?

So, I've been brewing for some years now, and one part of the process I always wish was more care-free, was getting water to strike temp. Sure if you have some level of automation, this is easy. If you don't you have to essentially watch a pot until your thermometer meets your magic temp. Of...

A friend and I have been doing 20g batches together, and are looking for a way to make bottling easier/faster. We were looking into some kind of semi-automation, but weren't really happy with either the price-tag, or fill-method of the available solutions. After mulling it for a while, this is...

Some friends of mine and I are partnering together on a 1-1.5bbl system. The budget is not huge, but I think we can pull it off if we make some smart choices. One thing I read a lot is that jacketing the mash nearly eliminates the need for HERMS to keep temp in a single infusion mash. So I...

Recently I've been interested in making very low alcohol beers, and especially flavorful ones that go beyond being utility beers. Thus far, I've perfected my version of a berliner weisse at 3%, but I want to do something with as much flavor, just not sour. I made a decent dark mild last year...

I had an idea to brew a black berlinner weisse, thinking the roasted flavors would pair well with the sourness i get in my straight berlinner. I messed up though, and used about half the dark malt i needed. It's been in primary for a couple months, and has great sourness and body, but the dark...

Surprised I couldn't find a previous thread about this via search, so here goes... Petrus Aged Pale is one of my all-time favorite sour ales. I have a few sours under my belt with great results, so i thought it might be fun to step it up and try to recreate one of my favorites. Anyone have any...

this product is currently out of stock. i input all the specs into mcmaster, (part) but i'm not positive i got it right. can anyone with more experience confirm? thanks!

A little while ago, I began brewing 1g batches of sodas like ginger beer, using whatever fruit i had around, some sugar, and an ambient yeast starter, and bottling them in cleaned up seltzer bottles. Later i threw in for a mini-keg thinking it'd be easier than bottling, but to keep a long...

Been thinking recently of taking my setup to the next level. There's so much about stovetop/turkey fryer brewing that is a hassle in my situation, and I'm lusting after a greater level of control over the process. So anyway, I was thinking I could easily get away with a 2 vessel system with...

so i've been brewing lactic sodas for a couple weeks now. i've been using the instructions off of this site. but you can find any number of others using the same basic procedure. for anyone not familiar with this practice, the linked site gives a pretty good overview if you can get through...

I'm brewing mostly sour beers at this point, and I still go through a rigorous cleaning and sanitation process as I brew each beer. My question is, is there anything besides brett, lacto, pedio, that you really need sanitation for? Are there any microbes besides enterobacter that could ruin your...

The chill-down is always the worst part of my brew day. No matter what it takes close to an hour for 5 gallons. i have an immersion chiller, but frankly water baths are faster. I had an idea tho, how i could use my chiller in a different way and possibly get faster results. I thought I'd post...

I've agreed to brew 30g of beer for a friends wedding. That means 6 corny kegs, which is a lot of work/cost (at $40 a pop). Way costlier than the beer. Are there any other options? Thanks

I recently did my first no-boil Berliner. Everything went well, and samples tasted fantastic. I bottled as usual, waited 2 weeks, and finally had one. It tastes just as good as i remember, however, it's sick. All goopey, and weird looking. I have no problem drinking it this way, but how long...

So a while ago, I learned about partigyle brewing, and decided to give it a go and make a barleywine and then sparge for a smaller beer like a mild or something. well, brew day didn't go to plan, and I wound up with a sanitized bucket of un-boiled, pretty low SG wort, that i just didn't have...

i'm pretty sure what most will say, but is it traditional for some low alcohol wild beers to be bottled still fermenting? some of what i've read leads me to believe so. for instance: source at the end of the day, adding priming sugar just a way of continuing fermentation in the bottle. if we...