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I brewed a berliner weisse on Saturday and pitched a vial of WLP677 lactobacillus directly to the fermentor. No aeration as I read that lacto doesn't like oxygen. Pitched at 72 and raised to 85 (heater seems like it can't get to 90F in winter). After 2 days there is still no activity. I later...

I love this beer, by far one of the best IPAs I've had. I have the Union Jack recipe from Tasty McDole and the CYBI team and tried first just scaling that up, but with the hop utilization going down the tank with a 1.090 OG, upped the hops quite a bit. Also subbed Magnum for Warrior since...

So I pitched my WLP530 Abbey Ale in my Tripel at 72F. I didn't have enough fridge space too cool the wort, so I just went ahead and pitched it thinking the temperature would fall a bit. Well, it had a quick start only taking about 6 hours and the temperature was at 74F. So I freaked a bit not...

I live in the San Francisco bay area, so my water is very soft. I don't filter my water, I use it directly out of the cold tap. I did at one time, but then did a blind taste comparison of the tap and filtered water and noticed that I couldn't tell the difference. I don't treat it either for...

Cross-post from kegging since it got no views there and it's relevant here: I brewed a winter specialty ale that fermented a bit too warm but already put it in cold storage. Will the yeast still be active enough to smooth out the hot flavors if I bring it back to warmer temp? It was brewed...

I brewed a winter specialty ale that fermented a bit too warm but already put it in cold storage. Will the yeast still be active enough to smooth out the hot flavors if I bring it back to warmer temp? It was brewed with White Labs Irish Ale (with a starter) at an OG of 1.090. Fermentation...

Is it possible to check a full cornelius keg as luggage on an airplane? It should be under 50lb full, but if not I could just drink it down to be exactly under 50lb. The weakest link in the keg is the pressure release valve, but that could be taped down someway. Just wondering if it is even...

I've heard that sulfites are an excellent anti-oxidant and even Charlie Bamforth has recommended use of sulfites to improve flavor stability. However, as far as commercial breweries go, this idea has not been adopted due to US labeling requirements. Sulfites are used regularly in wine and mead...

I'm brewing the Bohemian Pilsner from BCS and it is my first lager and second time using a starter. With a 5.5gal batch size and OG of 1.056, the Mr. Malty calculator says I need a 2L starter using 2 vials of liquid lager yeast, which I did. I started my lager yeast yesterday at room temp and...

I brewed a dry stout last weekend and my local water source is very soft: Ca: 13, Mg: 5, Na: 13, SO4: 16, Cl: 10, CaCO3: 50. I was aiming to mimic Dublin water, plus using Palmer's Excel sheet for water modifications to hit near my target SRM of 35. I added the following to the mash...

I have a 30-qt turkey fryer kettle and find that I'm a little low on my batch volume towards the end of the boil. So lately I've been using extra the runnings from my sparge, saving it, and adding it towards the end of the boil. This has two effects: (1) brings my volume up to 5.5-6 gallons so...