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This beer was inspired by Maine Beer Co.'s A Tiny Beautiful Something, which is a very simple light pale ale with El Dorado hops. I liked the general idea of the beer, but El Dorado on its own is pretty one-note and I thought an evolution of the idea was in order. Hence, this "Vermont-style"...

This beer started off as a spin on Troegs Java Head (which I remember being much hoppier back in the day). Over several iterations and changes, I took out the coffee and amped up the hops, and wound up with this finalized recipe. Apollo hops are powerful, and perfect for roasty beers. Hop God...

I did a sour 6 days ago with ECY Flemish Blend, also threw dregs from a Cantillon two days in. I haven't seen any activity at all, just the formation of thin oily sorta brett-like looking pellicle. There has been zero motion in the wort or activity at all. I've done over half a dozen sours...

I picked up some crushed grapes fresh from the crusher at a winery yesterday (Cabernet Franc!). I immediately added campden tablets at 1/gal, and put a loose lid on the bucket. Today when I opened it up there it was brown on top and looked a bit foamy, like it was fermenting. It smelled a...

http://www.campingworld.com/shopping/item/portable-30-amp-gfci-surge-guard-with-shock-shield/18337#readreviews I'm just starting to try to figure out how I'm gonna set up my build, not sure if this would work.

This has become a summer staple of mine. It's a quick little gose whose tartness is derived from acid malt. As I've found gose to only require a light bit of simple tartness, I don't see a need for the more complex flavors you get from using lactobacillus. The acid malt is added after 45...

This is an ordinary bitter inspired by a few different cask ales I had in London. There seemed to be a sub-style of bitter that was extra blonde and used a touch of American hops that I found myself gravitating towards so I set out to make something along those lines. I find the Thames Valley...

Suffered poor efficiency, this seems to be the problem. Was hoping for some verification. Thanks :mug:

http://www.amazon.com/gp/aw/d/B001CHKL68/ref=redir_mdp_mobile?camp=1789&creative=390957&creativeASIN=B001CHKL68&linkCode=as2&redirect=true&ref_=as_li_ss_tl&tag=hombrefin-20

Didn't get around to washing the yeast in this jar. It formed a brownish gray layer on top, think it's still any good? I'm not sure if I'll use it.

Someone posted it on CL, not sure if I should grab it or not. edit: it actually looks like a somewhat disassembled Bayou Classic SP10 edit 2: ah guess I should have done more homework before I posted, it's an SP1... the guy is selling it for $25 but it's $35 new on amazon, so no thanks.

I just bottled a Brett C grisette that had Jolly Pumpkin dregs enjoying life in there for about 18 months. I'm repitching a couple gallons of wort onto the cake, but I'm also pulling out about half the cake and storing it in a jar for now. What's the best way to treat the jar? I was thinking...

Low atmospheric pressure is fun! It also seems more vigorous than usual.

PSA: use the right one. kthxbye.

I'm thinking about doing one for a summer get together and am not too familiar with the timeline of all brett beers. I know that it's different to use 100% brett vs finishing with it. Could I possibly brew this in early February and bottle it by mid May or does it need more time than that...

Now there's little bits of nutrient at the bottom. Think this will be a problem or will it dissolve eventually?

Due to a stupid miscalculation plus a slightly lower than normal efficiency, my IPA wound up at 1.061 with 85.1 IBUs... I was planning for it to be about 1.072. Think I should boil up some extract or sugar, or just let it do its thing? I'm a little worried it's going to be far too bitter. The...

As I was pitching the yeast I realized I forgot to take a reading. Should I just let it ride or should I take a reading once the yeast diffuses through?

Does it work well? I like the idea of being able to boil my tubing for sanitation.