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So my wife is a doctor and I was talking to her about doing a sour mash using lactobacillus to make a sour beer. She asked if I could do it using Culturelle since it is just lactobacillus. Has anyone ever tried this before? Seems like an cheap and easy way to get some lacto culture started...

I know it is getting late for a pumpkin brew, but this turned out really well so I thought I would post it. 6 lb 2-Row 4 lb Wheat Malt .5 lb Crystal 40 .5 lb Honey Malt 1 oz Cascade 60 minutes 1 lb Lactose 15 minutes About 4 lb butternut squash (holds pumpkin kind of flavor...

I made a starter a few weeks ago thinking that I would have time to brew that week. After about a week I put the whole thing (covered with aluminum foil and plastic lid--probably not completely airtight) in the back of the fridge. Here it is a few weeks later and I suddenly found time today...

I've been thinking about getting a pig since I'm getting tired of bottling and have limited space and shmbo issues with kegging. When I search for party pig on here I invariably find a remark that for a few bucks more you can get a keg system. Can someone explain this to me? The way I see...

Anyone know if there is a clone recipe out there of this one? They list it as an imperial saison on their website since it weighs in at 9% ABV. I'd really like to give brewing a double saison a try but haven't found any all-grain recipes. Any thoughts? Anyone have a good recipe for a high...

I'm going to give BIAB a try but I have a question about water volumes. I've read that most people say to start off with your full volume of water right from the start when you do your mash. The only thing is, doesn't this give you a very watery mash? I have read that too thin a mash...

Just tested the gravity of a wee heavy I brewed a little over a month ago and it smells sour but when I took a drink from the hydrometer it was fine. I noticed the smell when I racked to secondary a few weeks ago. Also, the smell seems to diminish after sitting out a few minutes...

The way my schedule is these days I think I'm going to have to resign myself to just brewing with extract. I've had an all grain ingredients waiting for something like 3 months now with no time to do it. I finally just decided to go ahead and make a starter so that I have to do it in the next...

I don't know if this is the right place to post this but I saw a listing for the auction in the MI craigslist. Thought I would pass it along. https://www.biddergy.com/detail.asp?id=134424

My dad was a homebrewer back in the day, long enough ago that I don't remember him doing it and I'm 40 now. When my folks moved out of their house they gave me about 32 of those old quart beer bottles that he used to use. The bottles are in old cardboard beer cases that feel like they have...

After bottling my last two batches of beer I immediately put the bottles in my basement where it is usually around 60 degrees or colder. After almost 3 weeks my beer is pretty much flat. So my questions are: Do I need to move the beer upstairs or will I be waiting for spring before the beer...