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Looking for a little vial of ECY Dirty Dozen from anyone that was able to score some. I can send you back ECY Abbey, Scottish Schilling, ECY-03 Farmhouse Blend, ECY Naardenensis, ECY Brux, or maybe even some bug farm yeast cake should the latter strike your fancy!

Dose anyone have experience with mold on their fruit beers? I'm 2 months into my strawberry-rhubarb brett saison. The fruits formed a solid layer of chunks over the top which was clean at first. Now it seems to be growing mold over the top. Whatever the substance is, it's solid white with no...

I've been raising several different species up to 10 gallon pitches and am a bit concerned about some of the flavors I've tasted along the way to get the high cell-counts. I was curious if someone with more experience could advise me. At the moment I have ECY Naardenensis that smells and...

So I decided to wrap my 2000 ml starter lacto flask with a heat blanket and made it snug with a towel. Didn't realize that heat source could get so hot! It bumped up the temperature to 145 degrees. Did I just fry my lacto? Starter has been going for four days before the heat spike at around...

Have heard people talk about combining several strains of brett to get complexity in beers and am really interested to know if anyone has experience to relate with different strain mixing in their brews. If so, please relate details about fermentation temperature, saccharomyces involved, bugs...

Broke my glass thermometer on brew day and ended up using a digital thermometer. Didn't realize it was off by 11 degrees until the end of the brew day when chilling. I tried to ferulic acid mash, thought I overshot and ended up at a 118 reading (actually 107). 40 minute rest and decocted to...

Hi, I'm hosting a Homebrew Competition at my store at 1550 N. Kingsbury. Categories are limited to the three Belgian Categories and entries are due on the 14th. Maximum entries up to 3 and only 1 per style. Prizes will include some cool things donated by Vanberg as well as Whole Foods Gift...

I've heard that it's dangerous to use sulphur wicks in bourbon barrels, that it can cause explosions. I have one that aged Bourbon County so it hasn't had bourbon in it for awhile. I've also had a storage solution of cleaning soda and citric acid in it for a week or so, so it's been filled...

My club and I have been storing our barrels with a citric acid/SO2 solution, but I read that this leeches flavor from the wood. I want to use sulphur wicks but haven't found them anywhere online or in local Homebrew shops. Can anyone direct me?

I'm working on a recipe for a bourbon county clone and was wondering if I could get some critiques from people here. I want to do a pretty good job with it but am not used to making finely tuned RIS recipes. Usually I just throw in a bunch of the usual suspects. I'm working from three sources...

I've already run out of the grain I ordered from the last group buy and I've noticed a lot of interest on the old thread. Let's try and squeeze one more in before poor weather makes delivery to the usual locale impossible. We're aiming for the first week in December at the latest. Due to...

Does anyone know of an ommegang adoration clone? I've looked around and have never been able to find anything. I'm guessing it'd be hard work to figure one like this out.

How much would you use for a 10 gallon batch? I'm probably only going to add a pinch of roast in with this. I want something with only a slight roast character. How much does it add? Guy at the local HBS steared me away from Carafa special to this.

So, I'm brewing something for a friend's Haunted House. We settled on trying to do a Black Pumpkin IPA. But, I'm coming into a little confusion researching the Black IPA part of the style. I've had a few Black IPAs (Hop Juice Black), (Stone's 15th Anniversary Ale), but after researching...

I've got a lot of Stout, mostly imperial, that I've saved up over the holidays for aging, but I'm having trouble finding anyplace to keep them below 68 degrees as I live in an apartment with no control over temp. Anyone have experience aging at so high a temp? Should I ditch the plans and...

Hey, I've done two batches so far and am wanting to go for a crazy thick ris a la bourbon county, avery meph., dfh wwstout, insert whatever... However, I'm a bit concerned that recipe calling for so much extract might would cause problems in a three gallon pot. I'm thinking of shooting for...

Hi, I'm interested in increasing the body of my imp. stout. This will be my first batch. I've read a lot of different things but am sort of confused about what would be the best method. I've heard the following mentioned: Barley Flakes, Rye Flakes, Maltodextrin, Carapils What are...

36 hrs or so after putting in fermenter, a gray with tints of green stuff covered the inside glass. We're on day six and it's the same thick layer, hasn't fallen back in. I'm worried that this is bad mold or bacteria instead of kreusen. It isn't sitting on the surface of the liquid at all or...

Are there any great books on home brewing? I'm looking for something in depth and complicated, not a book with lots of pictures and fun facts. Thanks, D