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Hey everyone. I'm confused as s$!t! I want to do a sour mash to build up a lot of lacto in a pale ale type mash (1.055ish), hopburst the living crap out of it to get a lot of hop flavor/aroma (I'm thinking tropical), and then ferment it with all bretta. So I ended up mashing my house pale ale...

Hey everyone! I brewed a Belgian pale beer with the dregs of Boulevard Tank 7 and then a tiny bit of wine yeast. It tasted way too much like juice so I added some brett in there about 3 months ago. It tastes awesome now, but the FG is about 1013. Now I know you shouldn't bottle a wild brew...

so my efficiency is around 55%. i know this isn't great but its the best i can get with my (somewhat faulty) equipment. i've been just adjusting my recipes accordingly but i was curious if there were any other negative consequences of having a low efficiency besides just having to spend more on...

so i just switched to all-grain and am still getting used to my system. i brewed this irish red recipe designed for a 3 gal batch: 6.14 lbs American Pale Malt 0.27 lbs Crystal Malt 40L 0.27 lbs Crystal Malt 120L 0.27 American Pilsen Malt 6.95 Total Grain Weight 0.55 oz Kent Golding...