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I would love to get my hands on some of this culture (ECY 20). If someone would be willing to ship a bit to Asheville, NC, I would be much obliged. I can either send a check or return the favor with a healthy dose of Brett Drie Fonteinen straight from Asheville's wildest and most sour local...

I've been reading a fair bit about PID and fuzzy logic controllers recently and am trying to picture how it all works. In my head, I'm thinking of how to make a single tier brewsystem with temp control of the HLT and MLT, something similar to Sabco's BrewMagic. I've seen some pretty snazzy fully...

Okay... so recently I brewed a Belgian dubbel, similar to Chimay Red. Weeks later, when I tapped the keg, I thought that I had tapped my pale ale by mistake. Turns out that my LHBS accidentally forgot some key dark grains from my order. So instead of the balanced malty dubbel I was expecting, I...

Okay... so I really enjoy using candi sugar, but hate paying the $5 per pound. Furthermore, the rock candi that is sold as Belgian candi sugar is not the same as what the belgians use, which is a syrup (invert sugar). I wanted to start making my own (and apparently there are a lot of people on...

I am about to brew my first Big Belgian and am just looking for any suggestions. I have done a few high gravs, but am wondering what input everyone has. I am interested in anything, from mashing/boiling, to yeast pitching and fermenting, to bottling and aging. I already have these ingredients...