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Just an FYI, the out of print lambic book is rereleased by Brewers publication in digital print...6.99 on Amazon

Hey all, So I was able to harvest enough Riesling grapes that I want to do something with them. Not enough to make a wine, So i was thinking a sour. I was thinking of souring a saison but am looking for suggestions. use 3711 and sour with roeselare and add to the secondary, they were...

Any feedback welcome, I'll be brewing this on Saturday...I know they use 002, however to reach state FG, I'll use 007. I've basically doubled DBA and adjusted to my system and the label stats. I'll oak during fermentation as FSW does, then transfer to oak cubes I've toasted and soaked in...

anyone have any experience with this? Do the Candi sugars show through in the final product? appreciate any help... I'm fairly new to sours, I assume the do since I've seen recipes that call for it, but I'm not sure how much of the final flavor is left.... thanks!:mug:

Hey All,Can anyone help me understand the effects of a longer boil on the mineral additions? Or is the mineral addition just for the mash and sparge? For example Adambier on the homebrewchef's website calls for a 3 hr boil. There is another recipe for an old ale that calls for a 5 hr boil...

Hey all, Does sparkalliod need to be kept at room temp after being added? I added it hot like instructions state, but I was going to put it in my fern fridge, to cold crash as well. Does this counter the sparkalloid? Appreciate the help

Who has stuff in the competition?

Anyone have any experience with cloning lost abbey's angel's share?or any idea of a jumping off point?

Hey guys, so I've been brewing for a couple of years now, I'm doing all grain and I'm curious as how I can control early flavor of bitterness vs a late bitterness on the end of a drink? I understand that the length of the boil will affect your bitterness from hops, but how do you control where...

I thought I'd Share with those in the Atl area! http://www.facebook.com/event.php?eid=180313175835&index=1 The winner will get to brew their beer with 5 Seasons and have it on tap in the Westside location.:tank:

Hey all! getting ready to bottle my mead and noticed it is unusually cloudy and ropey. In particular when I racking my cane seems to become lost somewhat behind it and the rim? Infected? I've used metabisulfite with it. It has had 5-6 months to settle out, I'm pretty sure it's not the yeast...

Hey all, Is there any need to keep wine equipment or beer equipment separate with different use of sanitizers? I haven't seen any posts on the subject of using star san for winemaking or using metabisulfite for beer making .... wanting to make sure I dont ruin any batches ... Appreciate the...

Hey all! I've been lurking for a while and have 5 gal. of Irish stout fermenting right now. I'm a California transplant to Ga. Just want to give a quick thanks as well .... Lots of great info here!:mug: