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Has anyone tried and had good success with making a sour beer? What precautions do you have to take?

First off congrats on the first batch, The rule I follow is when the airlock is bubbling once every 2 minutes or so it's time to transfer. Once you mix in the priming sugar, you should bottle right away. Make sure to minimize the contact with air, so keep the siphon discharge end submerged...

Hard boiling is not something I thought of. I always thought you wanted a continuous rolling boil. Should I be simmering instead? I don't believe it's the Iodophor because the taste was the same as when I first began brewing, and I was using bleach as my sanitizer back then. I'm using the...

I've brewed at my friends house (using his water) the beer before the clone and same result.

The last two batches I've actually kegged. However, the batch before that I left bottled for 4 months in a dark room around 65 F. Same taste was present.

I don't believe it's the water. I've used bottled spring water since the beginning (the water here is terrible). I'm going to look into my process more. It's the same taste as when I was doing extracts, though.

I have been brewing for over a year now and I'm still not happy with my results. My only issue left is an off taste that comes at the finish of every beer I have made so far. The closest thing I can compare it to is a heavy blandness. The rest of the beer tastes amazing, but no matter what style...

It was definitely worth the wait. :) It was smooth, complex, and alcoholic. I have yet to try it from a bottle, but I intend to be at the brewery early next year to pick up a few bottles. I think it made a lasting impression as i'm going to brew an Imperial Stout this weekend.

I had the opportunity to have Dark Lord on tap yesterday in Indianapolis at a beer festival. Just wondering if anyone else has had the tap compared to having it in the bottle. P.S. Definitely going to DLD next year.

Thanks for the quick reply's. I have been storing the bottles at 65 F. As far as DME i used a little over 1 1/2 cups per 5 gallon batch. I only boiled it in water for about 25 minutes. Could it be a problem of not enough conversion, resulting in the small amount of carbing? I understand the...

I just finished my first partial mash APA and put it in the secondary for 2 weeks and then bottled. To prime, I used the measured out DME instead of Dextrose. (I tried to change too much too quick I guess :( ). It's been 4 weeks since bottling and it is still not carbed. The OG was 1.09 and FG...

Thanks for all your help. I have a great feeling about this batch.

Thanks for the reply's, lucky for me the temperature has cooled in the last few days, so I think i'm in the clear.

I'm brewing a brown ale with WLP005, unfortunately I live in an apartment with extremely limited space and temperature control :( (side note: any suggestions for that?). It's been 36 hours since I closed the lid and fermenting quite vigorously and is at 71 degrees F. I'm just concerned, my last...

I know that temperature is important when fermenting but I have a few other specific questions. Please be as detailed as possible. 1. What happens when temperature fluctuates when fermenting? 2. If a temperature is higher or lower consistently over the time period of fermentation, what...

I'm going for my third attempt at brewing this weekend. The first two were "drinkable" however, I couldn't help but notice a cardboard like off taste in my beers. I'm thinking this is because I had too much oxygen in my wort. The things I did compared to the things I'm changing: org...

Hi All, Noob from Elkhart, IN but currently at Purdue. I've made two extracts from kits and just bought supplies to do a Brown Ale. Random question, is it better to buy from sites or go to a homebrew store. The best closest is in Indianapolis, near an hour drive.

Thanks for all the help!

Amber 3.3 lbs. Plain Amber Malt Extract 2 lbs. Plain Amber Dry Malt Extract 8 oz. Crushed Crystal Malt 60L 1 oz. Willamette Hops (Bittering) 1 oz. Willamette Hops (Finishing) Porter 6.6 lbs. Plain Amber Malt Extract 8 oz. Crushed Crystal Malt 60L 4 oz. Crushed Chocolate Malt...

I'm new to homebrewing, but I've made two successful batches using extracts and a few specialty grains. One amber and porter, but they seem to taste very similar. Is this just because of using extract or am I not utilizing the special grains correctly? The temperature for steeping was 155 F for...