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So my second attempt at a sour did not go quite as good as the first. The OG ended up at 1072, which was 10 points higher than planned. After pitching the Roselare blend and fermenting down to the low 1050's, activity and attenuation has seemed to stop. temp has remained constant at 68*. My...

Howdy, So I've recently ventured off on my own, creating my own recipes and have been pretty successful making some dang good beer! One thing I can't understand is that after I plug all the info into BeerSmith I'm getting IBU's that are beyond what the palate can even handle. My last IPA was...

I'm finally set up to start step mashing and I'm ready to give it a shot. Only problem is I dont understand it all that well yet. I thought Belgian beers were usually stepped mashed so I looked at a bunch of recipes for Belgian Ales and Strong Ales and some were and some werent. Also, the temp...

I'm thinking about starting to consider that there could be a possibility to ferment with an oak barrel. This is obviously my first time doing so and I have a tun of Q's. Do I just Xfer it to this barrel as a secondary? How do I sanitize it? How long can I let it sit? can I just soak the barrel...

Hey everyone, I'm somewhat new to homebrewing. I just started all grain brewing and have been having a lot of fun with it. I've been drinking beers such as dogfish head and have been curious as to when they add these strange ingredients. If I were to try adding things such as honey or a tiny...