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Hey everyone, I'm reading up with the book Wild Brews and have researched a bit through other sources before attempting my first sour beers. I want to make a Flander's Red first and then follow it with a Lambic kriek with Surinam cherries. I just have a few questions about the whole process from...

I had recently made a Vienna and an Oktoberfest with some White Labs Oktoberfest lager yeast, just to compare any difference in taste profile. Unfortunately, I was still learning about yeast and thought nothing of the following experiment: pitching 1 vial into the Vienna and a 1 liter starter...

It has been over five months now since my kegging world turned upside down. I had moved and mistakenly left some residual beer in two of my Corny kegs, while a third one was empty. The ones with beer in them were kept for a few days at temperatures above 80 degrees inadvertently and led to the...

Hello all. I did my first lager with a pilsner about a month ago, of which it was transferred to a corny keg after 10 days. After this I dropped temps from 55 to 40 the first 10 days and tasted a definite sulfur flavor and aroma. I moved it to my other chest freezer to sit there for 3 days at...

I recently brewed a strong scotch ale and a dunkelweizen (all-grains) with two different results. I actually had submitted them to a judging thinking they were pretty much to style and was unpleasantly surprised by the results of the dunkelweizen. I had tasted it before the judging and it tasted...

I took some test readings with Precision Labs test strips and just wanted some backup as to their validity. A regular tap water reads about 5.2. A reading of boiled water reads about 5.6. A reading of water with grains reads about 4.8. A reading at boil reads 4.7. A final reading before pitching...

Alright, my latest batch is at 8 days of fermenting. I just racked to my secondary carboy yesterday in preps to bottle. However, the airlock never stopped bubbling, even now, and there is a slight krausen in the carboy. OG was at 1.081 and SG yesterday at 1.022. By my calculations it should only...

I do believe I am missing something in my brewing methods. I use Brew Pal and compare it with Beer Calculus and find that my average runs about 60% efficiency. Where to start... My setup for all-grain is a standard cooler for a mashtun with a steel-mesh strainer that drains out the wort...

OK... So, I've had a few dealing s with other bottlings and brews as noted in my previous threads and I've something to note in order to receive feedback from those who have been there. First of all, I had bottled a Cooper's Stout clone and a IPA type labeled "Old English" by the BJCP abd they...

Okay, so this is my third all-grain batch i just completed up to fermentation. All three were done very much the same. Boiled water beforehand or filtered it before letting it cool to a temp around 150 for the mash with grain in the bed. This recent batch I kept around 152. Here's the grain...

Alright, so I'm on my fourth batch of beer being bottled and every single bottle from each batch has the same exact kind of taste...or "twang" <braces for impact from the inevitable avalanche of hate>. Each batch was made from LME from my local shop; a pale (pale LME) ale, a scottish (pale...

Alright, so it's my birthday and I expect people to call me up or write me and remind me of how old I am... However, what I did not expect is my primary fermenter to hold a party in my honor. About midnight last night I noticed a hissing noise from somewhere and wrote it off as something...

Ok, I tried a transition of sorts to all-grain brewing as noted in my other post of "My mad scientist experiment" and I have a quandary. So, I made my first potential mistake of mashing 2lb of Roasted Barley with 1lb Munich Malt. I've been directed to learn more of diastatic processes as a...

I've made 3 successful batches of beer using liquid malt extract and specialty grains only. So, after reading up on everything I decided to kind of dip my toes into the all-grain brewing by doing a kind of half-mash brew. This was a major change in what I have done previously because I put...

I'm going to be leaving on travel here in about 2 weeks. I have two recipes ready to brew, one an Irish Stout and the other a Scottish Ale. I have one fermenter bucket, one glass carboy, and one bottling bucket for main fermentation/ bottling. So, I can start brewing the one this weekend in my...

I know I've heard the mantra from most on this site saying 21 days @ 70 degrees temp. However, I got some advice from a local shop where I buy my stuff that it was unnecessary. Instead, he said that with average Hawaii temps around 80 it should only take about 5 days. When I asked him about what...

Just got a used kit locally on the verge of 3 years old now. I spent all day yesterday cleaning AND sanitizing everything until the stench of Iodophor was nearly overwhelming. Today I brewed a special grain batch of Paradise Pale Ale, a recipe from my local Homebrew in Paradise, and put it all...