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I would like to try to jump from partial to all grain, but I am worried about my temp control. Thanks for the tips, I think I need to try it soon.

My wife and I are sad to miss this event but look forward to the next home brew gathering. Thanks for the invite.

Thanks for all the feedback, though I will admit this new area of brewing is a bit over my head. I think I will start with the simplest (cheating perhaps) method, and work forward from there. I guess that would be the lactic acid that was referred to earlier in the post. One thing I was...

I'm not too familiar with any recipes for sour mashes, and even less so because we do partial mash, not all grain. I really like New Belgium's La Folie, but I know that is cask conditioned. Do brew stores have all these bacteria and yeast strains to add to the wort? If anyone has a good...

I've been researching doing my first sour, I was wondering if you had success with this method, and if so, how long were your primary and secondary fermentations? Did you get mold growing on the top of the wort during souring? Any other comments, advice, tips, tricks, would be greatly appreciated.

I like the taste of sour beer, so my wife and I would like to try to brew one. We read up in the Papazian about it, and he mentioned a process where you put malt extract and malted barley in a bucket at 130 degrees, put a sheet of tinfoil on the surface of the liquid, and let it sit for 15-24...

So, my fiancee and I were thinking about adding raspberries to a favorite Pale Ale recipe of ours to see how it turned out. We are a little nervous however, A. Because we have never done a fruit beer. B. Because we have never tasted a Raspberry Pale ale. We are worried that it may turn out a...