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Does anyone have a suggestion for secondary length for a "Brett" Trois beer. I'd like to add some nectarines and don't know if I should follow standard fruit secondary practices now that it is classified as a sacc strain or to allow it to chew on the fruit given it's history and performance...

Sorry if this has been discuss. I did a search and didn't see a thread on this. Are there any potential negative side effects from boiling my copper aluminum wort chiller for the entire boil? Standard practice is to boil the last 15 minutes or so to sanitize. Any thoughts of negative effects...

About two weeks into fermentation with a saison that I blended 3711 (French) and WLP570 American Farmhousee blend. Anyone know the Saison strain that was blended with Brett to make this? After two weeks I've got great flavor and may want to try to rebrew with a similar clean blend. Also, any...

So I brewed a session strength IPA a week ago. It fermented quick and is now in the secondary with the dry hops. As always I took a hydrometer sample at this stage to check the fermentation progress and I tasted it.... Wow.... So incredibly bitter. Not a good bitter either. It's an astringent...

I apologize if this has been brought up already but I had an idea and wanted to run it by the forum before trying this weekend. I found that it takes my standard immersion chiller too long to cool and additional cooling ability of a whirlpool around the chiller seems to be a great solution...

I've done some reading and research while my blue moon clone is in the sink cooling and it seems like I have used the wrong kind of coriander. I used Ground Coriander from Badia. Does anyone know if this is the right or wrong type of coriander for making a wit beer? It doesn't smell citrusy like...

... while steeping 1/2 lb of Crystal 20 for an AIPA. I heard the crack and thought it was my pot warping under heat (its cheap aluminum 5G steamer pot). Continued brewing and added my extract. While moving the pot on and off of heat I saw the crack in the glass. ****. Its a big one too. Has...

My summer ale is about ready to be bottled now after three weeks in the primary and a fg at 1.014. Drank the hydrometer tube after the reading. Great initial lemon flavor but followed by a very grassy flavor. Tasted just like a fistful of Amarillo hops (which I used for aroma). Anything I can do...

I've got a Summer Ale fermenting with Safale 33 in a glass carboy now. Its been sitting in there for 10 days. Today I took a hydrometer reading. Double bad news. FG hasn't continued to drop past 1.020 (it was at 1.020 on Thursday) and I have carbonation bubbles in the tube? Why would I have...

Hi All! I've been lurking this site for a couple months and made a few posts. Thanks for all the help. Figured it was time for a formal introduction since I've been spending so much time here. I'm brewing from St. Petersburg, Florida. I've got three in the fermenters now. A Tripel, a pumpkin...

hi, tried searching for this. ready to add my specialty grains and realized i am short a grain bag. can i use any other common house item as an alternative? thanks

just finished cooling a pumpkin ale for a 3 gal. batch. thought i was all set to pitch the yeast but when i looked at the hydrometer my OG was 1.028. my boil was about 2 gal. so i had to add 1 gal to top it off. is my reading thrown off because i'm reading the top water? i have a small...

Attempting a Tripel right now. Its been fermenting since Sunday night. I had a very healthy layer of foam (klausen?) for the first few days but now it seems to have gone flat with much less activity in my air-lock? Does that mean its done fermenting or just slowed down? Should I repitch more...

Hello everyone. This is my first post here after creeping around here for a couple weeks. My 5th batch of beer is currently fermenting - what was supposed to be a tripel. I have a few quesitons. First, my product is extremely sweet. I added orange blossom honey into the boil at 30 min to help...