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I don't see your pre-boil gravity. I believe that's what determines your mash efficiency. -chuck

Not such a big deal for a lambic since the bugs will munch on many of the complex chains in the starches as well as the fermentable sugars. The turbid mash technique leaves starches in the wort for that very reason. It makes for a more complex flavor profile when there are a variety of complex...

I'd definitely recommend http://moonriverbrewing.com in Savannah. Always good beers on tap. -chuck

Two days left for registration. Thanks, -chuck

This is the last week for entries. Registration closes on the 23rd. -chuck

You said 'local brews' and 'Alabama' in the same sentence... Good luck! http://en.wikipedia.org/wiki/Beer_in_Alabama -chuck

Just a reminder that we'll be accepting entries through the 23rd. -chuck

Registration is open for Final Gravity Craft Brewer's 4th Annual Strong Beer Competition on October 8th. Registration will be open through Sept. 23rd and entries must be received by the 26th. Please check the competition information site for rules at http://finalgravitybrewing.com/strong and...

Check with John at http://conical-fermenter.com. He has tri-clover sight glasses for his vessels, but I'm not sure if he sells them separately. -Chuck

It would be much easier just to toss an ounce or two of oak cubes/chips back into the barrel along with the beer if you're not getting the wood flavor you desire. I got several good batches out of my 5.5 gallon and once the bourbon and wood flavor started to fade I set it on the funky train...

I made my saison as normal, then pitched some Jolly Pumpkin Bam Biere dregs and 5lbs of fresh green apples from the tree in the yard in secondary. Tastes awesome! -chuck

Actually, based on that picture it doesn't really look like mold. If it smells vinegary and starts to taste vinegar, you probably picked up acetobacter. Did you notice any fruit flies around? -chuck

Ah, I'd do the same in that case. Good luck with the culture. Give yourself plenty of time to let it attenuate too. That strain is a notorious long fermenter. -chuck

Warm it up and wait it out. That strain is a notorious slow fermenter. Some speculate that it's a wine yeast derivative. I love the flavors it produces but usually allocate 6 weeks for fermentation to complete when using it. -chuck

Not sure if you knew, but Wyeast 3724 is the Dupont strain. -chuck

Yeah, the wort isn't a problem. I do all-grain mash with a french press to get starters when I don't have leftover wort canned from a previous batch. I decanted and stepped up last night so we'll see how it goes. It's on a stir plate so I should know something soon. -chuck

Anyone had this happen? It's a vial of White Labs Kolsch that I stepped up at room temp. Vial was expired in Nov 2010, but was lost back in the collection. It's stepping up and attenuating, but the popcorn butter aroma is fierce. Crash, decant and step again or throw it out? Thoughts...

You really just have to understand the yeast and be prepared for up to 6 weeks of ferment time. My first run it stalled at 1.030 the same as everyone else. Mash temp was 149F on that one. 6 weeks later, it was down to 1.004. It's a derivative of a wine yeast from what I understand. Give it...

Check over here -> https://www.homebrewtalk.com/f127/ -chuck

That's definitely not mold. Looks more like Brett or Lacto. How does it taste? -chuck