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I'm using 3 lbs of lactose to sweeten up a framboise style sweet fruit beer and adding it at bottling. Do I need to boil the lactose sugar in water before adding it or can I add it strait to the bottling bucket? Anyone know how much water I will have to boil it in if so? First is the issue of...

Ok, so my Roselare flanders was going great, it is about 4-5 months into its aging and was forming a crusty white pellicle on top. We had a heat wave here and my attic got up in the 100s for a couple days and now the pellicle has these big black spots that kinda look like tar taking over the top...

I'm getting ready to brew this Sunday and was looking to do a split batch from a 10 gallon boil. I want to break it up so half will be a sour pitched onto the roselare yeast cake from my flanders and half will become a saison. My recipe for 10 gallons will be: 20 lbs Belgian Pils malt 4 lbs...

Ok, so I brewed a berliner weiss/saison hybrid using a 48 hour sour mash. I took everyones advice and prepared myself for the stench that would ensue and ignored it in the hopes that it would go away and a nice brew would result of it. I bottled the beer over a week ago and tried my first...